Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1898-10-23

beet done. Then WIN the tefror1 of ac-
companytn0 boeoy, arrogant and In
competent cook BE- nearly all 4 NTH.
She viii know when she II right and
when she is wrong, and the girl who is
aware Of that fact will not only respect
her mistress, but do her utmost to en-
deavcr to please her.
49,
How toothsome is properly broiled
steak. Years ago it was thought es-
sential to pound steak till the fibre
was all broken, and the result was that
the beefsteak FOUNDER could be heard
all over a neighborhcod before the
matutinal meal. Experience has
taught us that steak should be cut
thick, dust with salt and pepper to suit
and at once placed over clear bright
fire. Keep close to fire for a minute,
then turn and treat the other side the
same; this will scar the surface and
hold the juice. Now raise the broiler
several inches from the great heat. and
keep constantly turning until meat is
cooked. A steak cut an inch thick will
cook amply in 10 to IL minutes. 4
mean by that that the center will be
but trifie rarer than nearer the sur
face, and will be rich and juicy. 1t
should be served Immediately and not
kept on back Of stove while the family
are making their toilets.
1t often happens that a nice fried
beefsteak is preferred to broiled ore.
To fry a steak right the frying pan
should be made very hot, put the steak
therein without any grease of any kind
whatsoever being added. In half a
minute turn the meat and do that side
likewise. Then withdraw the frying
pan TO milder heat When cooked to
suit taste place upon a heated dish,
season with salt, pepper and butter.
The butter should not be melted in the
dish, but spread over the meat.
Muffins.-One quart of -four, sifted
twice; three eggs, the white and yolks
beaten separately, three teacups OF
sweet milk, a teaspoonf<ll of salt, a ia
blespoonful of sugar. a large table,
spoonful of lard or butter and two
heaping teaspoonfus of baking powder.
Silt together -four, sugar, salt and bak-
ing powder, rub in the lard Tor butter)
cold, add the beaten eggs and milk;
mix quickly into a smooth batter a
little firmer than for griddle cakes.
Griddle Cakes.-Grease we'll some
muffin pans. and fill them two-thirds
full. Bake in hot oven fifteen or
twenty minutes.
The cold lamb for luncheon is sup
posed to be the remains of the roast of
lamb for dinner on Monday evening.
instead of throwing it away, if any
be left, it can be utilized very nicely at
the next days lunch, and may be made
very appetizing by chopping fine, sea-
soning with a little salt and pepper and
placed between thin slices of buttered
bread
Prunes should be allowed to soak two
hours before using; after this stew
them, and when half done add a small
glass of wine or half cup of cider
This gives them very fine flavor.
Cheese, 1t is said, Is more nutritious
than any other article of food except
cream. Even meats and especially beef
which is considered by many TO contain
the very essence of strengthening, and
nOurishing materials, has not more than
one-half the amount of nutrition. But
when we say it is strengthening, we do
not imply that for everyone it is health
full for; as rule it is only strong per-
sons who can digest strong cheese;
however, American cheese will agree
with most anyone, on account Of its be-
ing milder than most foreign cheese
We are told that for keeping qualities
the Dutch cheese, "Gouda," is the best,
and for strength cheese made in China
excels all others. Those who are fond
of cheese will be sure to relish the fol-
lowing recipe: Scalloped cheese-take
three slices of bread, we'll buttered. first
cutting off the crust. Crate a quarter
Of pound OF any kind OF good cheese;
lay the bread in layers in buttered
baking dish, sprinkle over it the grated
cheese, salt and pepper to taste. Mix
four well beaten eggs with three cups
of milk, and pour it over the bread and
cheese Bake it in hot oven. This Is
sufficient for five people.
Tomato soup-Although the tomato
season is nearly at an end, the few soft
ones that are left may still be used for
soup. There are many and varied ways
for preparing tomato soup, but the fol-
lowing recipe will certainly Guido all
others so far as taste is concerned:
Cook one quart of tomatoes in one
quart of water; mix two tablespoonfuls
of flour. with butter the size of an egg,
and stir into the soup; salt and pepper
to taste. After boiling about half an
hour, add one quart OF milk; let 1t boil
a few minutes and then strain for the
table Small pieces of bread, cut and
fried brown, in butter, are very nice in
this soup. They should be put into the
tureen just as it goes to the table, or
can be served separately, If preferred.
Fried Sweet Potatoes.-Wash the po-
tatoes well and cut in slices; lay them
in hot fat and let them fry to a light
brown on both sides.
Take them out with a fork and
sprinkle very lightly with little fine
salt, and then very thickly with pow
dered sugar. Place them pyramid
wise on the dish and serve while hot.
While sweet potatoes are good cook
ed in any way, this particular manner
is especially fine.
Eggs of Paradise.-Boil a half dozen
eggs hard, when cold chop the whites