Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-12-10

miss the dearest sauce of all
The sauce of appetite.
Alas, I'm never hungry now
Like when | was a boy;
My palate then took every pltS
AS bliss without alloy.
But now dawdle Ger my Plate,
And not a. thing tastes right;
I've lost the recipe to make
The sauce of appetite.
Cleveland Plain Dealer.
~
Baking Is that process by which
substance is cooked by heat in an oven.
The temperature for baking most arti-
cles is about 400 degrees Fair. This,
of all cooking, requires great care and
constant attention to detail. The ac-
ton of the weather, exposure, locality
and fuel are hardly ever the same;
thus it will be seen that allowance must
be made for these changes. Nothing
is gained by the slightest haste. Full
time must be allowed, and, with at
tention, you may be sure of the most
excellent results at all times.
An easy way to test the heat OF an
L 49,
be held in the oven for Is seconds the
temperature is about right. III TINS
cannot be done, without distress, the
oven is too hot. If the exposed part
can be held comfortably in the oven
for a greater length of time, it is too
cold. This method allows the cook
to determine approximately the proper
degree of heat. Experience will enable
her to arrive at it precisely.
1t is a mistake to suppose that good
sauces are expensive affairs. While
the basis of most sauces is stock, bones
and trimmings of beef and mutton, bits
of steak, the carcasses of game or
chicken, fowl giblets boiled in water
with the addition of herbs and vege-
tables may all be advantageously used
for sauces, and there is no occasion, as
many housewives believe, to buy ever
so many pounds Of fresh meat in order
to furnish the table with sauces.
Sauces must possess a decided char
acter, and if brown sauce is called for
the onions must be well Drowned as
likewise the -four, and the sauce must
be rich looking, not a mixture OF I'M
decided color with streaks of brown
through it. A brown sauce, general
ly, should not be so thick as white
sauce, and sauce of which cream and
eggs form the principal part should be
well stirred, while these ingredients
are being added, and must not be al
lowed to boil, afterwards, as in that
case the eggs would curdle.
Here is the recipe for Roman Punch,
which one of my readers requested me
to furnish: The juice of six lemons
and three oranges, one gill of sherry,
one of rum, two and one-half cups of
sugar, the whites of four eggs, one
tablespoonful of gelatine. Boil the
sugar with one quart of water for half
an hour, then add gelatine, which has
been previously soaked in cold water
and set aside to cool. When cold add
together. Put into freezer and when
half frozen add the whites of eggs
beaten stiff, mixing thoroughly with
the frozen preparation. Cover, pack
tightly and let stand for several hours.
In cases of extreme exhaustion
brandy mixture" made as follows, is
valuable: Beat the yolk of an egg I'M
til it is light and frothy, add a quarter
Of an ounce of powdered sugar and two
ounces each of cinnamon water and
brandy; mix the ingredients we'll to-
gether and give tablespoonful when
needed. Another form Of brandy mix
ture which is suitable for an invalid
to take in change with meat broths
is prepared thus: Beat the yolk of a
new laid egg thoroughly, then add
wineglassful of milk, tablespoonful
Of brandy and sugar to taste. The
mixture often is disliked on account of
the raw taste of the egg, but this may
be obviated by pouring boiling milk
on the egg and letting it stand until it
is cold, when the brandy should be
added.
To bone turkey a sharp-pointed
knife is essential. Do not draw the
bird, but dress it perfectly, having the
leg-sinews drawn by the butcher. If
the butcher cannot do it, bend the leg
back, cut the skin at the joint enough
fc; the sinews to show, take hold of
them one at a time with pincers, and
twist and pull until each yields and is
drawn out. Lay the turkey on its
breast and draw the knife the entire
length of the back then begin at the
neck and carefully scrape or work the
meat free from the bone. Cut off the
first joint of the wing, and take great
care not TO break the skin over the
breast-bone In scraping the meat