Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1894-07-15

made is as follows: Have quart OF
perfectly fresh milk from which the
cream has not been taken; put In this
4 tea cup OF cracked wheat and tea
cup OF sugar with pinch Of salt. Stir
il I'D and set in a moderately hot oven
to bake for one hour, hurrying the heat
on the last half. Stir the mass every
time the top browns over, which should
be every ten or fifteen minutes after IL
gets heated through. 1t makes
wholesome and delicious dessert for
children. II may be eaten with or
without cream. Rice pudding made in
exactly the same proportion and man
ner is also dish much liked. Do not
put eggs in either one. II IL gets
thick before baked add moro milk.
DISHES FROM TOMATOES. Now that
tomatoes are becoming large and finer,
Drowned tomatoes will be found very
appetizing. Take large round toma-
toes and halve them; place them, the
skin down, in a frying pan in which a
very small quantity OF butter and lard
has been previously melted; sprinkle
them with salt and pepper and dredge
well with flour. Place the pan on the
hot part of the fire and let them brown
thoroughly; then stir and brown again,
and so on until they are quite done
They lose their ascdity and their flavor
is superior To stewed tomatoes. A deli
ciouS tomato salad is made by dipping
rather small, even-sized tomatoes in
Scalding water, removing outer skin
Immediately and placing them whole
on ice. Then make mayonnaise, and
wnen the tomatoes are perfectly cold
place each one In little bed OF crisp
lettuce leaves and serve.
How TO MAKE BEER.-A delicious
and harmless beverage for home use will
be found palata0le when made from the
following: Measure four teacupsful Of
brown sugar, four taolespoonsful Of
ground ginger aud two quart basin
full of fresh hops. Place the hops and
ginger together, cover we'll with water,
using three or four quarts, and boil for
an hour. Then strain, pour the liquor
into kettle, add half a cupful OF mo
lasses and boil for half an hour. Put
the hops, ginger and sugar in crock
holding four gallons, pour on the hot
LIQUOR, fill the crock with water and add
cupful OF yeast. Set the liquid in a
warm place for eight or ten hours to
fermeut. Then skim and bottle, tying
the corks securely. Beer bottles with
rubber corkS are best for the purpose.
In two days the beverage will be ready
for use. Be careful in opening, as the
beer will be "hesdy." Beer made in
this way will keep all the year round.
SCoLLoPED ONIONS. Pare, slice and
boil the onions in sailed water until
tender: drain and put in a baking dish
suitable to send 10 table; cover with
cream sauce and dust thickly with but
tered bread crumbs, aud brown in a
Quick oven. II is well to know that
turnips cooked in the same way make a
really tine dish.
RASPBERRY NINEGAR.-Mash FIVE
Quarts OF raspberries, black or red, in a
large crock and cover them with genu-
inc cider vinegar. Let them stand In
the sun twelve hours and keep at night
In a cool place. Stir several times DUR
ing the day. Strain; pour five quarts
OF fresh berries In the jar; pour the
strained vinegar over these; mash the
berries and let them stand twenty-four
hours longer. Strain, measure and to
each quart OF the liquid allow one pint
OF water and three pounds OF sugar.
Cook, stirring steadily, until the sugar
Is dissolved. removing the scum as it
rises. When it comes TO a boil take
from the fire, bottle when warm, cork
and seal.