Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1894-05-13
RECEIPTS FOR HOME USE

RECEIPTS FOR HOME USE
SURPRISE LEMONS. lemons
are an attractive novelty for desert for a
luncheon. Pour a quart OF fresh cream
into a vessel Pound two ounces OF
sweet almonds aud a few bitter ones
with twelve ounces OF sugar; sift through
a sieve aud put il with the cream, add
ing two gills OF marschino and four
ounces of cGndied fruits, cut in quarter
inch squares. Tint II to a soft pink,
then freeze. With this cream fill some
large lemons that have been emptled.
Tie with ribbon and serve.
BREAD OBSERVATION-DISCLOSURES who
have too much principle 10 throw away
stale bread, and who cannot bring their
families 10 relish leaves pudding, will
find they can put their bread 10 prac,
tical use by making what an expert
enced mother calls. bread omelet. ~
Cut the bread in very thin slices-and
there is nothing that one can slice so
thin as stale bread-and dip the slices
in beaten eggs, Fry in butter. A most
substantial, economical and satistacto-
~ dish for breakfast.
MACARONI CROQUETTES.-Use the
macaroni left over from dinner. Pit
over the fire half pint Of milk, and
when boiling hot stir in tablespoonful
Of butter, TWO OF grated cheese and two
OF flour mixed with cold milk. This
will be- sufficient for quart OF cold
minCed maCarOni Stir the macaroni
-
yOl6 of two eggs, cook for minute and
turn out on a plate 70 cool. When cold
shape and fry the same as rice GRO
QuetteS.
DEvILLED EGGs. Boil five eggs hard.
When taken from the hot water, cover
with cold water TO prevent the whites
from turning dark. When cool, remove
the shells aud cut in two. Take out
the yolks and rub smooth with one ia
bleSpOOnful OF olive oil. Add salt, pep
per, mustard and vinegar TO taste.
When well mixed I'll the whites with
the mixture, rounding 10 over o.. top.
Serve on water cress on lettuce leaves,
dressed with French dressing. Or serve
with water creSs or lettuce sandwiches.
MACARONI AND CHEESE.-Fill pie
dish rather more than half full with
boiled and well drained macarOnl, sea-
son 10 taste with pepper and salt, and
pour in sufficient good cream 10 cover
il, then add a thick layer Of very thin
sliced cheese, and bake in quick oven
till nicely Drowned. Or, stir four
ounces of butter till perfectly blended
over the IRE with a tableSp OOnful OF
flour, then add TO il half plat OF single
cream, OF new milk, aud let it boil till IL
is a thick, smooth sauce; now stir into
il, while boiling, about four ounces OF
good, rich cheese, seasoning 1t with salt
and cayenne pepper 90 taste, and then
add 10 il four ounces of well boiled and
drained pipe macaroni, pour II all into
pie-diSh, mix il well, and set il in the
oven till nicely Drowned.
SOUP MAIGRE.-The genuine soup
maigre is made as follOws:-Melt half a
pound OF butter in a stew pan, slice six
onions and put 10 the butter 10 cook
very slowly. When they are softened
aud are a light yellow add two heads Of
celery cut in small pieces, one-half q
head Of white cabbage chopped fine and
bunch OF chopped parsley; let them
boil twenty minutes, then stir in three
rolled crackers, add two quarts Of boil
ing milk and let the mixture boil gently
for half an hour. just before serving 10
stir in two we'll beaten eggs and serve
at once, The eggs should be beaten,
put into the soup turee aud the boiling
soup put over them and then stirred.
PRIME JEILN.-Wash, cover with
cold water and soak over night one
pound OF pruneS. Next morning bring
them quickly 70 the boiling point and
press through calander. There should
be at least pint and half Of this pulp
after strainiEg. Soak a half box of gel
atiue In half a cup Of cold water half an
hour; put the prune pulp on the range,
add a cuDful Of sugar aud the juice Of a
lemon; stir in the gelatiue, and when
the whole begins TO melt turn into q
mould. Serve cold with cream, plain
or whipped.
OYSTER LoAF.-Take long loaf OF
Vienna bread, cut a slice from the upper
crust d scoop out all the crumbs OF
white read from the inside, leaving the
crust Ike an Oblong bowl. Spread the
innerSide with butter. Fill with Oys-
ters. seasoning highly with salt aud
pepper, adding a half stock Of chopped
celery. Cover the top opening with
the slice OF crust first removed, 10 form
a lid. Set in pan and bake 10 good
oven for twenty minutes, bastiuS fire.
ouentIy with the oyster liquor. Serve
on very hot platter, sliciug the loaf Ike
bread.
A Dinner SALAp.-A good dinner
salad for the spring months is made by
combining tart, juicy apples with csle-
". Cut the celery as for chicken salad,
peel the apples, cut them as fine as the
celery and cover with lemon juice to
keep them from turning dark. Cover
with French dressing and serve on
lettuce leaves if you can get them. For
a company luncheon put the salad In
lemon skins, lay them on lettuce and
garaish with a little MayonnaiSe sauce.
HOMINY. Take ipint OF hominy,
pour cold water over IL; stir, and let 1t
settle. Then pour of the water; do
this twice; then put 1t 10 soak In
three pints OF water or milk over night
In the morning put it over TO cook in q
double boiler, add little salt and stir
often. II it becomes so thick as not TO
stir easily, add more water or milk. II
should be just thick enough 70 settle