Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1894-04-22
the steam 10 escape, Rnd they will be as
mealy as can be.

the steam 10 escape, Rnd they will be as
mealy as can be.
For CHICKEN OMELET.-Scrape the
bits OF meat left on the body bones OF
baked chicken after It has done service
on the dinner table. Use all the dress
ing left with it. Mince fine with the
chopping knife. Beat two eggs light,
and add one spoonful OF flour and one
Gill OF milk. Nix with the minced
chicken aud fry in d we'll buttered pan
on TOD OK tho stove. When brown and
set, fold over 10 half and serve az once.
Omelets should never be allowed TO
stand and grow cold.
CoDFIsH on ToAsT.-For q quick
breakfast dish, when the larder Is
empty or the butcher didn't send the
steak, pick uD a bowlfuI OF fish, very
fne and light. Put il into q stewpan
and cover with cold water: let it come
slowly 20 a boil while you rub table,
spoonful Of sitted flour into generous
one OF butter. Turn the tsl into q
coander aud let IL drain q moment;
turn into the pan again and pour on
about half pint Of rich milk-cream Is
better. Let this reach the boiling
point and stir in the flour and butter;
cook three or four minutes and turn
over squares OF nicely Drowned and but
tered bread.
LEMON PIE. To make lemon pie
crust, use one cup Of lard or cot:oline,
well rubbed into the sif5ed -four, with
ons-half a teaspoonful OF salt. Mix with
very cold water and spoon until il holds
together like dough. Flour we'll and
roll out with Gs little handling or knead-
ing as possible, and bake before filing.
Lemon flling-TO one cup OF sugar add
one-Iourth OF q cup OF water, tue Juice
OF one lemon, and the grated rind OF
the same. Then boil these ingredients
together. While boiling add the Yolks
OF two eggs beaten with two teaspoon
fuls Of corn starch. Fill your baked
crusts and spread over a frOSting made
Of the whites OF two eggs beaten stlH
and sweetened with two sDoonfuls OF
sugar. Brown frosting TO apricot col
or. From three to FIVE minutes In tbs
oven ought TO do it, II left too long
under the fire the irosting Will be tough.
GINGER GEMs.-Ginger gems are very
easily made when one knows how. Take
TWO eggs and break into the mixing
bowl whole. Measure one coffee cup OF
molasses and one cup of sugar and pour
in with the eggs aud beat together until
light and foamy. Measure one scant
teaspoonful of cooking soda into the cup
used for measuring the molas5as with
out washing il out and I'LL up with hot
water. Stir thoroughly and turn in the
eggs and moIasses and beat them to-
gether. Melt one heaping spoonful OF
butter or cottollne and stir into the mix
ture. Lastly, stir in one teaspOonful OF
baking powder, with one teaspOontul OF
ginger and three coffee cups Of siited
-four. Bake in well buttered heated
gem pans, In quick oven.
BROWN BREAD PUD0NG.-Brown
bread pudding combined with cranber-
ries is A dish that is more familiar 10
English cooks than TO ours. II Is made
bv mixing six ounces Of brown bread
crumbs with three ounces OF powdered
sugar. To these must be added the
yolks OF three eggs, quarter pint OF
stifly-whipped cream, little grated
lemon rind, a pinch OF powdered CHINA
mon and the beaten whites or the eggs.
Put pound OF crauberries in sauce
nan with 3 little sugar and a bali CUP
OF water, and stew until tender. Butter
g pudding dish, Strew 10 with some
brown bread crumbs and put about a
fourth OF she pudding mixture IN ii;
then place in layer OF the cranoerrleS,
pickiug out big seeds and separate
pieces OF skin, aud more Of the mixture,
more cranberries, AID so on until the
dish is full. Sprinkle a few grated
crumbs over the top. Bake for an hour.
Simmer the remainder Of the cranber-
ries till the Juice gets thick and use as
sauce 10 eat with the hot pudding.