Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-02-05

TT rel d;lt DEALS, low growihg on the earth.
But scarlet runners, gay fand tail,
That climb upon our ga&ien wall
A cheerful sight to ali .around.
In South America were%found
The onion travelled here from Spain.
The leek from Switzerland we gain:
Garlic from fair Sicily flows,
Spinach in far Syria grows;
When Liz beth was reigning here
Peas came from Holland, and were dear;
The South of Europe lays its claim
To beans, but some from Egypt came.
Dinners and Diners.
MENU FOR WEDNESDAY. FEB. s.
Breakfast-Shced oranges, fried ham,
scrambled eggs, jelly, toast, coffee.
Luncheon-Veal loaf. olives, cab
bage salad. bread and butter, dough
nuts, tea.
Dinner-Oyster soup, roast of pork,
mashed potatoes, baked apples, mash
ed turnips, lettuce with dressing,
bread and butter, rice pudding, cake,
coffee.
Almost every beginner in the art of
cooking thinks that she can make toast
without any assistance, and as a con-
sequence We often have set before us
a sort of toast which is burned and
very indigestible, and which other
wise should be both palatable and
healthful. Never use new bread for
making any kind of toast. as it rem
ders it too heavy, and is very extrava-
CANT. A loaf at least two days old is
the best material, in fact the older the
better, unless it is too stale. Cut the
slices neither thin nor thick, but just
in medium sizes about half an inch in
al
be pared off, as hard crusts are good
for neither young tender teeth, MOI
old ones; the slices may be laid in the
oven for few minutes, but not long
as they will become too hard; ther
toast over a clear fire Ca coal fire being
\ much better than gas), and keel
turning the toasting fork so that nc
one spot will burn, when the piece /.
a golden brown, butter on a hot plate
if by any possibility the slice should
happen to get burnt on one side, scrapt
it before buttering. AS each piece il
done, butter it and pile them all on {
| hot plate on the stove, where they vii
| keep warm, but it should be served a:
soon as possible after leaving the fire
| Toast made in this way will be found
| to give great satisfaction.
Milk toast is very delicious although
| as a rule, it is only given to the sick
still it would not be amiss for some wei
persons to try it and perhaps 1t vii
enable them to remain well. Make the
| toast as above and butter but slight
ly, each piece has to be made, o.
course, separately; place in plate
and pour over the toast cup of milk
then put in the oven for five minutes
and when it is taken out you will fine
that the milk is entirely soaked into
the toast. This mode of preparing II
makes it very palatable.
Another breakfast dish which de-
serves attention is scrambled eggs
Do not attempt to cook eggs unless
they are fresh, for a musty egg is GER
tainly not very appetizing for the
first meal of the day. For six eggs
take on-half a cup of sweet milk and
pour into a hot. buttered skillet, still
well, season with salt and pepper and
cook until thick. Ham gravy makes a
very good substitute for the milk, or
if preferred, neither milk nor gravy
need be used.
Veal loaf is excellent for lunch
Mix three eggs and three tablespoon
fuls of milk together; mix with three
pounds of raw, chopped veal, about
four pounded crackers, and add butter
the size of an egg, one teaspoontul Of
pepper, one tablespoonful of salt, one
tablespoonful of sage and the eggs and
milk, mix thoroughly and form into
loaf: bake in a moderate oven two and
half hours, and basic with butter
and water while baking. Serve cut in
thin slices.
Cabbage Salad-Take three eggs, Sly
tablespoonfuls of sweet cream, three
of melted butter, Awo teaspoonfuls o.
mustard, one of salt and one of pepper
beat all thoroughly and add a cupful O
cider vinegar. Place the dish contain
ing this in pan of hot water on th'
stove and let it cook for a time. ChoT
the cabbage and let 1t cook, in THU
dressing for few minutes. This ma!
be served either hot or cold.
The following recipe for doughnnti
is simply perfect, or, to use the slams
of to-day, 1T is the real thing" /
the recipe is followed they will b
found so palatable as to make tn,
eater follow the example of Olive
| Twist and ask for more: Take TIVE
cupfuls of sugar and a piece of butte
half as large as hens egg, rub butte
| and sugar together and also small
| pinch of salt. Add three we'll heater
eggs, one teaspoonful OF nutmeg ant
two cups of milk. Then mix with tn
| other ingredients one teaspoonful o
baking powder and -four sufficient 4
make a soft dough. Fry In boilini
! lard.
One rarely ever grows tired of lettuc