Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1894-03-04

OF small egg to every two cups Of ap-
pie. Put 10 pudding dish and bake.
/ When done, make a meringue oy oeat-
ing the whites Of the two eggs to stln
froth, add sugar and beat again; spread
over the pudding and brown.
FROZEN ORANeEs.-Frozen oranges
are q delicious substitute fer punch or
sorbet In the middle OF dinner or lun-
cheon, or they may be used TO begin
breakfast. Pare dozen sweet oranges.
Cut the fruit 10 thin slices, beginning at
the stem end. Sprinkle over these q
! cup Of sugar, put In the freezer and
keep packed in salt and ice for two
hours. III three pared and thin-sliced
bananas are added to the oranges the
dish is even better.
MINCED LAMB.-Cut the meat into
nice square pieces, era TX the bones and
stew them for an hour, then strain on
the stock, and add 70 il one large Span
ISL onion, cut not too finely; simmer
I for twenty minutes, then add one pin5
OF new milk, with seasoning TO taste,
thicken with two tesspoonfuls OF blend
I ed flour, add the meat and allow TO
get thoroughly hot, but do not boil.
Pour into a deep dish and serve with
mashed potatoes. Veal can DO minced
/ ia the same manner.
FISHA la REINE.-One pound OF cold
/ boiled fish, one tablespoonful OF butter,
one tablespoonful OF -four, One-half pint
/ Of milk or cream, yolk Of one egg, three
u a a
Of chopped parsley, salt and pepper 10
taste. Pick the fish into small pieces.
/ Put the butter in a frying pan and,
when melted, add the flour, mix, then
add the milk and stir constantly until 10
bols Add the fish, mushrooms, salt
and pepper and stand the frying paa
over the toakettle until the hSh Is
thoroughly heated Beat the yolk OF
the egg lightly, add it and the parsley,
mix all carefully together and serve az
once In paper cases or shells.
CHlCKEN CREAM-Cold chicken, two
ounces butter, pepper, salt, cayenne,
I finely chopped parsley, a tablespoonful
OF cream, oue-half desserts9ooRful or
lemon Juice, one egg, little grated
ham, few bread crumbs. Mince the
/ chicken very finely, and pound it In
mortar with two ounces OF butter and
| two ounces Of grated ham to one pound
I of chicken. When smooth, add a table,
spoonful finely chopped parsley, cream,
lemon Juice, a tablespoonful fine bread
crumbs; mix thoroughly, then add the
sgg. well beaten; stand aside for one
hour. then fll small cups with the mix
] a fnH O
an hour Turn on 20 dish, and when
cold garuish with beet root, aspic and
white OF egg.
STEAK A IA DUCHEsSE.-Cu cold
/ beef into nice steaks, minCe the trim
| mings finely, and 20 every One-Quarter
pound OF mince add Cupfui Of crumbs,
I half q teasDOOnful OF mixed herbs, an
onion finely chopped, and pepper and
I salt 10 taste. Put all but the steaks
| into q fry pan, with an ounce of butter
I or beef dripping. Let il brown well
and add a small quantity Of gravy or
water. Take one egg, a teaspoonful Of
\ salad oil, she same quantity of white
vinegar, half teaspOoniul Of mustard,
a desertsDoonful of grated hOrseradiSh,
\ and a pinch OF salt Mix very well,
\ heat, bus do rot boil. Rub each piece
I of steak with a little dripping or but
| ter and broil over a clear fire. Place the
\ broiled steak on a hot dish, pour the
\ sauce over and mince round.
LOBSTER CHOPS. Two cups OF boil
ed lobster, three tablespoonfuls Of
flour. one tablespoonful OF chopped par.
sley, one cup OF cream or milk, one
| tablespoonful OF butter, quarter of a
nutmeg, yolk Of two eggs, salt and cay
enne to taste. Add all the seasoning TO
the lobster. Put the cream or milk on
90 boil rub the butter and h1ur to-
gether aud add TO tho cream or milk
when boiling. Now add the beaten
yolks aud cook two minutes. Take
from the ire aud add the lobster. Mix
we'll. turn out on a dish 90 cool.
When cool form into chops, roll
| first in beaten egg, then in
I bread crumbs; put them in a frying
/ basket aud fry In boiling oil or dripping
until nice brown. 1t will take about
two minutes. Drain and arrange them
on a hot dish; put the end Of small
I claw iu each chop 10 represent the NUT
ton bone. GarniSh with parsley and
serve with cream or Tartare sauce.