Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-01-15


some Chopped parsley, when done, take
1t out and drain for a minute or two,
lay 1T in dish and pour caper sauce
over it and serve. Tomato sauce 1.-THE
recipe for which is given below is de-
licious served with it instead of the
caper sauce.
If your steak is extremely tough YOU
may transform it into a very tooth
some and tender one by the following
method: As it is to be used for break
last, place it. the night before on a
deep dish in which has been poured
one teaspoonful of olive oil and two
and half Of cider vinegar; turn it
over once in order that both sides will
become Softened, and the next morning
you VIII ind that the steak has alb
| soroed the entire fluid. Cook IL as YOU
usually do and season it just the
same.
A recipe for potato salad was given
/ before IN one of my menus, but this
one VIII be found very nice. Six me-
dunn sized cold. boiled potatoes. one
half small head of cabbage. three
small onions. and the whites of three
ard-ooiled eggs, all chopped fine and
mixed together. Make dressing of
the yolks of the eggs mashed fine with
teaspoonful Of mustard, a half tea
spoonful Of salt a teaSpoonful of sugar
and two tablespoonfuls of melted but
ter tor little olive oil), and one table
spoonful of vinegar Mix thoroughly
Hand serve garnished with celery tops.
Lettuce Salad-Boil three eggs hard
and take out the yolks, and salt. pep-
per and mustard to taste; mash this
fine, make paste by adding a desert
spoonful OF olive oil or melted butter
| IF the fresh oil cannot be gotten(;
Mix thoroughly and dilute with a cup
tul OF cider vinegar and pour over the
lettuce, which should be washed thor
oughly Garnish il with the sliced
whites OF the eggs. This is even better
Ii slices OF a small Bermuda onion are
added
The purest olive oil is of a ereenish
hue, and sometimes yellowish. but
should never have a white tinge. as that
would probably be lard oil. True olive
oil should have the olive flavor, as we'll
as odor about it. and never should be
absolutely tasteless; if so, it is not pure.
Ii a person is not accustomed to the
taste of the different oils, he is certain
ly not a good judge and must rely en-
tlrely upon the veracity of his grocer
-
onion Soup-Cut six large onions in
to thin slices and put in a frying pan
with three tablespoonfuls of butter:
stir until they begin to cook, then cover
them and set on the back of the stove
to simmer several minutes put a quart
of milk on to boil and when it has
reached the boiling point add a little
dry -four to the onions mix it well and
then turn into the milk and cook for
fifteen minutes. Then strain and sea-
son with salt and pepper; beat the
yolks OF two eggs well, md mix them
with little cream and stir this into
the soup. A little butter may also be
added if the cream is not very rich
| Cook for several minutes and serve
hot. This will be found a most refresh
ing and strengthening soup.
Divide half pound of macaroni into
small-sized pieces, place it in enough
boiling sailed water to cover it; boil
slowly from twenty to twenty-five min
uteS; drain it. put on a hot dish and
pour over it the tomato sauce, which is
made as follows
Take a quart can of tomatoes and put
on the fire; season with salt and pep
per, and add about two cloves and a
large slice of onion; boil for about
twenty-five minutes and take from the
fire and strain. Melt an ounce of but
ter and sprinkle with it a tablespoonful
of -four; stir until it browns, then mix
the cooked tomatoes with it and serve.
This sauce should, of course, be hot as
well as the macaroni. so that it is all
i . 81 h = F.rI
dish.
Nut Pie-Make your crust as usual
and for the filing for each pie allow two
eggs we'll beaten, one-half a teaspoon
full of good melted butter, very small
pinch of salt. two tablespoonful Of
sugar. one and one-half cups of milk. a
quarter Of a cup of fresh English wal
nuts, finely chopped, and one teaspoon
full of either lemon or vanilla extract,
which ever is preferred for havoring.
Mix all well together aud put in the pie
when the crust is partly baked. The
pie is done whenever the custard is
set 1t is better served cold.
~
A very great many people keep
things hot simply by putting them in
the oven and the consequence is In
every case dried up food. When it oc-
ours that your husband is delayed at
his office and cannot reach home ex-
actly at the dinner hour, do not fuss
and fume and dash the vegetable dishes
into the oven, for he is rarely ever to
blame, but make the best Of it, eat
your own dinner and allow him half
an hours grace. Place a sauce painful
Of water on the. stove and when it Is
boiling put over it plate containing
a little of each vegetable and some Of
the meat you have had for dinner
cover the plate and in this way the
steam from the saucepan keeps the
food hot and does not dry 1t up. DO
the same with pudding or anything else
that you wish to keep warm, and wkLz-
ever time the lord of the mansion APP
pears there will be an appetizing and
hot meal awaiting him