Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1899-09-20

| They had to make their own gowns
when at home, and the Princess of
Wales has always been an industrious
worker. She has become an, expert
| bookbinder.
CORN AND RICE MUFFINS- Two
cups of white cornmeal sibted with
teaspoonfui of salt, one and one-haf
cups of boiled rice, one teaspoonful Of
! butter, enough boiling water to scald
/ it all and leave it thick; let cool, then
add one cup sour milk, one-half teas
| poonful of soda dissolved in milk, and
| two well-beaten eggs. Bake in gem
| tins one half hour
| OYSTER PIE-Make a biscuit dough
of one quart flour, two teaspoons baK-
| ing powder, one-half teaspoonful of
salt. two tablespoonfuls of butter, milk
or water to make a dough not too
/ stiff. Take two-thirds of the dough
and roll out to fit a good sized baking
dish, sprinkle this with little flour
! and add one quart OF oysters. To the
juice Of the oysters add one teaspoon
! full of cornstarch pour over oysters,
cover with small humps Of butter and
season highly with salt and pepper.
| Roll out the remaining dough and
cover pie with it, making missions in
/ top to let out air. Bake in a moder-
ate oven until the crust is rich
brown.
| RICHMOND SAUCE-One pint cook
! ed tomatoes, one cup water, two cloves,
one teaspoonful of mixed herbs, two
sprigs of parsley Put all en- to boil
in granite saucepan. Fry one table,
spoonful of chopped onion IN one table,
| spoonful of butter until yellow; then
add a tablespoonful of cornstarch and
stir all into the tomato. Simmer for
ten minutes; add one-half teaspoonful
of salt and one-half teaspoonful of
pepper, a dash of cayenne and strain,
and it is ready for use. This should
be poured over the oyster pie while
| hot
Pickles, catsups and relishes are now
| so largely used that all of us feel as
| if a meal is hardly complete without
| something Of that sort One item in
their favor is that they may all be
prepared in the autumn and then kept
! for day Of need. All condiments con-
| tanning vinegar should be cooked in a
porcelain vessel. never one of tin.
1t is about time now for gathering
walnuts for picking To make the
pickle, gather the number Of walnuts
required while still tender Prick them
| all over with a coarse needle-darning
| or knitting If you can hold the wal
nut on one hand with fork during
| this operation, so much the better for
| your fingers If you find that too much
! bother have q lemon at hand to re-
move the stain when you have finished.
Next make the brine. Make enough to
| cover the walnutS, allowing four
pounds OF salt to each gallon Of water.
| Leave the Walnuts in this for six or
| seven days. Then drain and put on
| tray in the sun until they become
black. This may take two or three
| days Next place the walnuts in clean
| jars, filing them within an inch OF
| the top. Scald vinegar enough to COW
| err, allowing two ounces OF allsplce and
one ounce Of ginger to each quart OF
| vinegar tying the spice in piece OF
thin muslin Boil about ten minutes
! and pour while hot over the walnuts.
| When Geld tie down tightly in jars,
| putting sealing wax or rosin about the
! corks, or can in ordinary glass cans
The pickle will be ready for use in
week, and will keep almost any length
of time
Grapes should be washed in cold fresh
water a few moments before serving.
! The best way is to place them in a
sieve and hold under the faucet. the
| force OF the flowing water will quickly
| cleanse them. If no running water is
| at hand the next best method is to
shake the sieve quickly through pan
| of water Let them remain in the sieve
| until drained.
Peaches invariably discolor almost
Immediately after being sliced Use
| whipped cream instead Of the plain TO
successfully cover the blemish. Pow
dered sugar should be used and not
| granulated on fruits ADples can be
| easily polished with cloth and lit
| tie rubbing enhances their beauty. IN
| cooked apples for eating ought to be
| perfectly ripe The more nutritious
and aromatic portion lies nearest the
| surface; hence baked or stewed apples
! in their skins have more delicious
| taste than when pared.
| The apricot may be used in almost
any recipe instead of the peach if de-
sired.
Watermelon should be cold when eat
en-, and should be kept on ice for some
| hours before serving. The incest way
| to serve them is to cut them into.
| halves or quarters before sending 20
the table, and when serving guests to
scoop out with large spoon in irreg-
ular shaped masses without the rinG.
/ The fruit will look more dainty and
| appetizing and the trouble with slip
perry rinds will be dispensed with.
Furthermore, by thus keeping the
melon in one compact piece, at the
time of serving it would be colder and
fresher than if sent to the table cut
into slices as is usually The custom.
The best cantaloupes have a dark
outer skip and are butter yellow in
side Select small ones, cut them in
! halves, scoop out the seeds, drain and
serve with lump of ice in the hollow
center to keep cool and fresh untn
| eaten MARTHA