Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1894-03-18

ter for FIVE minutes, drain, and dry very
carefully on a soft towel. When ready
10 use. mix them with the mayonnaise
and serve on the crisp lettuce leaves.
These come in glass jars already olanch-
ed: simply drain, wipe and they are
ready to use.
CHICKEN SANDWICHES. Use only the
best bread, fresh cut and not over day
old. Use only boiled chicken, cold, OF
course. Chop fine, then rub to a paste
with a spoon. Add to each cupful a
little salt and two tableSpoonfuls OF
melted butter. Butter the bread and
slice thin. Butter the loaf each time
before cutting of the slice. Spread
with the chicken paste, put two slices
together and cut TO fancy shapes if you
like.
To REMOVE COFFEE STAINs.-Coffee
stains should be wet with cold, soft
water before being put into the wash,
and will usually be found all right
when the laundering is done. Where
an especially fine damask suffers from
this cause it is recommended to apply a
mixture made from the yolk Of egg In
clear water, with few drops OF wine
added. Allow this solution to penetrate
the fabric thoroughly, then wash out
with clear, soft water.
LEMON CHEESE CAKEs.-One-qoarter
pound OF good. sweet butter, with as
little salt in it as possible, one pound Of
granulated sugar, the juice OF two
large. Juicy lemons and the rind OF one,
one-ouarter gill Of cold water. Place
all in stone Jar and set it in a pan OF
boiling water over a slow fire. After
the sugar has melted, add two eggs
we'll beaten. Keep the water in the
pan boiling for half an hour, or until
the mixture in the jar thickens. 1t
must be stirred constantly after the
eggs are added.
Here is 6 real Scotch recipe for max
ing oat-cake:-Mix one pound of coarse
or medium oatmeal with four teaspoon
fuls of melted clarified dripping. one
teaspoonful OF salt, with sufficient
warm water to make it stfish dough.
Knead this till smooth, then lay this
dough on the board sprinkled with dry
oatmeal, and knead it with your
Knuckles to a round cake half an inch
thick; roll this out thin "a futed roller,
made for the purpose, is generally used,
cut it out in round cakes, and bake on
she griddie till they are firm. Then
rub them all with little dry meal, and
toast them before the fire till they curl
up.
BEEF OLIVES. Cut one pound or
fllet Of beef into neat, thin slips OF
uniform size, beat them with a wetted
knife and spread each. Mince the
trimmings of the beef very finely,
chop one ounce Of Suet also very finely,
together with half a shallot, a tea
sDoonful OF parsley and a teaspooniul
of m6rjoram and thyme, and mix 1t all
together with two ounces Of fine bread
crumbs, an anchovy bOned, washed and
minced fine and pepper and salt TO taste.
Finally, mix il all with whole beaten
egg, and use. Roll up the strips Of
beer, and tie them into shape
with fine twine, lay them in
a stewpan with cne-half pound
of boiling brown sauce. Cover
them tightly with the lid, and let them
simmer slowly and steadily at the side
Of the fire Tor three-Quarters OF an
hour. Now remove the strings, brush
the olives over with a little glaze or
warm butter, trim them il necessary,
dish them neatly with the sauce rouad
them, and garnish with any nice veg
etable or rago1t cooked separately.
Olives, stoned aud cooked in little Of
.he brown stock favored with essence
OF anchovy and a spoonful of wine, are
very nice; so also is well-made oys-
ter or shrimp, or tomato sauce. In
summer use fresh parsley, a very small
sprig of thyme aud q good teaspOonful
of minced chiyes.