Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1898-11-06
THE HOUSEHOLD.

a Choice Selection of Cooking Recipes.
Menu for Thursday, November 10th
Breakfast-Grapes, fried ham, poach-
ed eggs, baked apples, corn cakes with
maple syrup, coffee.
Luncheon-Dressed eggs, potato GRO
quotes, stewed prunes, cheese and
crackers, milk.
Dinner-Chicken broth, escaloped
chicken, baked sweet potatoes, cream
ed carrots, cranberry jelly, bread and
butter, birds nest pudding, coffee.
Fried ham, Drowned nicely, with
gravy, makes one of the best breakfast
dishes in the world. 1t is more advis-
able to buy a whole ham, if you are
certain of it's being good and not too
strong, as we sometimes buy them, 1t
must have quite a quantity of fat on
it, If bought by the slice it should be
washed before it is cooked and should
always be par boiled on account OF the
great quantity of salt that it contains.
Grease is never used in frying ham I'M
less it is exceptionally lean; the gravy
may be made by pouring little hot
water into the pan after the nam mas
been fried, and letting it come to the
Doll ana I06n duuIuS d VIZ Vi pSPPNi'
What would we do without eggs, Is
question which perhaps comes into
the mind of very few people, and yet
what would we do? or, rather, what
could we do? We could positively do
very little. or almost nothing in the
cooking line without them, for they
form very essential part OF all cook
ing. Our cakes would be about as
0ueerly constructed as our puddings;
and our breakfasts-what would they
be like? Quite often, | am afraid our
worser half would go to his work with
disconnected stomach. But, as we
have eggs, and there is little danger
that all the hens of the present period
Will die at once, we may as well make
the best use of what we have
Whites of eggs are quite often served
in clear soup, If boiled hard and sliced
very fine. Poached eggs may be used
quite nicely in consomme, one egg, or
course. to each plate of soup.
To keep eggs fresh, use one pint of
air-slacked lime and one quart OF
coarse salt, to twelve quarts OF soft
water. Let this stand four hours, then
strain it into a stone jar. Eggs kept
in this solution will remain fresh any
length of time. Many prefer TO pack
eggs in oats, taking care to place the
small end down. This is much less
trouble and equally as good, but oats
are not always available.
49,
POACHED EGGS-Have ready in
shallow pan some boiling water well
sailed. Break the eggs (they must be
fresh or they will not poach) carefully
into the water; (they are often put in
muffin rings to preserve the shape) and
let them boil gently until done. Put
a bit of butter and dust Of pepper on
each egg and serve very hot on pieces
Of buttered toast.
DRESSED EGGS-Boil the eggs
hard. When cold, cut them in half
and take out the yolks. Mash the
yolks fine and add a little butter or
olive oil, salt, pepper and either nam
or chicken chopped fine. Put back IN
to the whites and serve, garnisned with
parsley or lettuce.
Not often nowadays do we find a
good dish made of cornmeal; such
dishes as cornbread. griddie cakes,
pone dodgers, etc, are entirely lost.
and lost, it seems, for good; these are
the dishes that, If made correctly. are
eft for the gods" The children Of to-
day detest mush, and why? Simply
because it is made of that tasteless,
unsayory meal called Commercial"
The children of other days did not dis
like it and il was then an appetizing
dish for the young as well as the old,
at that time there was genuine, good
cornmeal. made Of white, flint corn and
very nourishing. Today our cornmeal
is made from corn dried in kilns in a
few hours, by such a great heat as to
kill all the fine favor. Real cornmeal
needs neither -four 10 make a sponge,
nor sugar to sweeten it, because IL has
both qualities in itself. Some country
mills still produce the good meal, but
it is very hard TO find unless grocer
can procure it, II the sensible cook
will take piece Of advice and substi-
tute the white meal in place OF the yell
low, she will find it gives better results
in the culinary art
Corn Meal Cakes.-Scald two cups
of sifted meal, mix with a cup OF wheat
-four. and teaspoonful Of salt. Add
three well beaten eggs: thin the whole
srzith sour milk enough to make 1t the