Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1894-07-01
PALATABLE SUMNER DISHES.

How TO MAKE JEILy.-Making
ounce aud pear Jelly be careful 20 alb
stract all the seeds and cores Of both
fruits before cooking, as there is a
muSilace 10 them that will make the
jelly milky looking aud impair the
flavor.
VEAL SALAD.-Bits OF veal cut fine
make delicious salad, and a very good
wav 10 use up small scraps OF cold beef
is 20 cut them fine or thin and make
layer salad, alternating with cold boil
ed potatoes, salt and pepper, and cover
all with a French dressing.
Coru BFrr SAIAD-A very lppeti-
ling way Of using up cold roast beef is
% chop II fine with lettuce leaves, add
ing a maYOnnais dressing, or, II that is
not liked, a simple dressing of mustard,
hard boiled egg, a little melted butter
and enough vinegar 10 bind the salad
together. Serve on lettuce leaves.
CURRY OF MUrroN.-Put a table
spoonful, of butter In a saucepan; when
melted add as much -four and half a
pint of boiling broth or liquor made
with meat extract; when smooth stir in
o tablespoonful OF curry powder and
salt 70 taste; add the minced mutton,
heat through and serve In a border OF
steamed OF boiled rice.
PINEAPPLE FOR SUFFER Here is a
delicious way OF preparing pineapple for
Sunday night supper:-CuJ the fruit
into cubes and sprinkle with wine, using
one sill OF wine 90 a quart Ot the fruit.
Chill the pineapple and then sprinkle
with four tabieSp OOniuiS OF sugar. Heap
in a mound Ia a glass dish. IL me leaves
OF the pineapple are green and pretty
place them In the centre OF the mound.
A sill of orange juice may be substituted
for the wine.
BREAD STICKS. Add one yeast cake
70 q baf pint OF lu6ewarm water, dis
solve, aud half a teasD spoonful OF salt In
the beaten white OF one EGG and Sut6-
eient flour 90 make q dough; knead well
for ten minutes. Stand aside for two
hours When light turn out on the
board, cut of small bits and roll them
under the hands into cord like strips to
fit pans. Stand In a warm place for
twenty minutes and bake for ten min
utes 10 quick over. These sticks are
especially nice served with salads.
SUMNER LETTUCE DBESSING.-Take
four tab.eSp Oonfu,ls Of OIL, two tea
spoonfuIls OF tar5agon vinegar, a
half teaspOOnfll of salt aud ene-half
teaspOOnfu. of payrika, or Hungarian
rcd pepper. Add the salt and pepper to
the OIL aud mix them thoroughly. 1t is
best 20 measure but one tablespoonful
of the OH aud mix the seasoning with
that and then 20 add the remainder.
And the vinegar, a drop at time, and
stir vigorously. The mixture should
look Ike an emulsion There is now
made a convenient little affair for drop
ping oil, drop at a time, In making |
50 ad dressing.
COOKED CCCUMEERS. -CucumbarS are |
seldom used except raw, and vet they
are both delicious aud digestible when /
cooked. The peel should be removed /
and the cuCumbers should be boiled !
uutil tender, then drained and sliced |
ana smmered in good brown vinegar.
70 "nlch very little Chill vinegar has |
0een ADDED, Tor seven or eight minutes |
hadlsheS,I Ike cucumberS, caa be served !
hOt as well as 10 salads. They should |
De ueo 10 punches and boiled for
eighteen or twenty minutes, then
placed on toast ana covered with white
sauce. Peas, French beans aud sprouts
are greatly improved by being tossed
for few minutes previous 10 sendinq
10 table In saucepan Containing a
lump OF fresh butter, a tablespoonful If
cream, pinch Of castor sugar ana sea-
soning OF pepper and salt. A ratber
more simple way Of treating French
beans is la Franchise; they are Dpt
into pan with piece Of butter. the
Juice OF half a lemon and a little pepper
and salt. @