Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-11-19
THE HOUSEHOLD.
The Afternoon Tea of French Orisin-The
Different Effect Milk and Cream Have Upon
the System-After Dinner Coffee-Some
Valuable Suggestions For the Culinary
Mistress.

Mistress.
The afternoon tea is supposed to be
of French origin, coming to us, how
ever, from Great Britain after nearly
hundred and ten years delay. In 1888
Hanna Moore wrote from London OF
the the stupid new folly of So
function, to invite from fifty to
hundred guests to come at o'clock.
To have one long table, or many small
ones, to lay the cloth with abundance
of napkins, the tea and coffee to be
made by the company; the table to be
covered with rolls, bread and butter,
small cakes and hot buttered mullins"
With slight changes in food, hour of
service etc., the "the" of more than a
century ago wasfmuch the same as the
five o'clock"
Every season the pretty, dainty
function is with new features, the pres
ent one noticeable in the service of
preserved fruits with the beverage. Tea
served with branded cherries is now
considered a great delicacy and the re-
cipe a simple one. Take a pretty little
cut-glass bowl, fill with preserved cher
res, and cover with brandy and let
stand two hours before serving.
Milk and cream are not identical. The
first is muscle-making, the second fat
producing The first is best to use for
such cereals as wheat germ, oatmeal
and those which contain large guam
THY of fatty matter, while cream may
be added to whole wheat foods, which
lack this constituent. Cream, being an
emulsified fat, is easily assimiliated by
those who cannot take other animal or
vegetable fats, and who must, for
health's sake depend upon the amount
of emulsified fat assfmilated, particu-
larly those suffering from tuberculosis
or scrofula.
We are all taught to look upon cream
as the allimportant part of milk. In
this country even the very poor use
butter in large quantities; consequently
cream may be dispensed with to ad-
vantage.
Whole milk, however should be used
for children where bread and milk form
meal.
Something the housekeeper, and par
ticularly the suburban housekeeper,
should keep on hand is a supply Of
stale macaroons. For twenty-five
cents quantity can be bought which,
kept in covered tin, will furnish the
needed ingredient for many a hasty
or better, caramel custard mixed
thickly with them before it is poured
in glass cups, and eaten cold, makes
popular dish. Or an excellent pud-
ding is made by spreading them whole
with jam, filling the dish with custard
and baking the mixture. They are an
esteemed addition to ice cream, and,
powdered fine and sprinkled over whip
ped cream, add to its flavor Plain
rice moulds prepared for the children
become a company dish busted with
crushed macaroons and served with
whipped cream. These sugges tons are
scarcely the beginning of the list OF
ways in which the havoring may be
utilized.
1t is proper to serve the last thing at
the table. or in the drawing room after
ward A heavy dinner is not conducive
of ones conversational powers, and
therefore the latter method is advised
as cosy, pleasant after dinner diver
sion, which will act as help to both
wit and ease, doing away with the I'VE
have finished" or Its over now feel
ing which - apt to Immediately over.