Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-07-16

put in dripping pan in the oven:
pour over it cupful each of vinegar
and hot water, in which dissolve a tea
spoonful of mustard. Bake slowly for
about two hours, basting occasionally
with the liquid: then cover the ham all
over with coarse, brown sugar, press it
down firmly and do not haste again
until the sugar has formed a thick
crust, which it will soon do In very
slow oven. Let it remain in an hour
after covering with the sugar, until it
becomes rich golden brown; when
done drain from the liquor in the pan
and set on dish to cool.
~
Alum is used by many bakers TO
whiten their bread, enabling them to
use an inferior flour, and it is also en-
ployed as a cheap substitute for cream
of tartar in the manufacture of baking
powder. Its use in bread and baking
powder is very detrimental TO health,
producing dyspepsia, and under certain
conditions of the human system results
in poisoning What these conditions
are so far as each individual is concern
ed can only be surmised: some pecu-
liarity of the system producing NOR
bid change in the secretions of the stom-
ach with which the alum combines and
forms an active poison; or, the secre-
lions may be healthy but in abnormal
proportions in combination with the al
UNI constitute poison just as two parts
Of mercury and two parts of chlorine
form calomel, which is not poisonous
while one part of mercury and two parts
of chlorine yield corrosive sublimate,
which is a most deadly poison.
Brown Bread Sandwiches.-Cu small
round loaves of brown bread into very
thin slices; spread with butter and
sEinkling of grated cheese; put two
slices together.
PURGE OF Chicken and Rice.-One cup
of cold chicken chopped in small pieces
one cup of cold boiled rice, we'll mashed:
fry the chicken with tablespoonful of
butter Until brown, sift in TWO table
spoonfLis of flour, when flour is
brown add the rice and two quarts
of boiling water; season with
salt and pepper. Cook slowly
for several hours until the meat and
rice are tender enough to rub through
a colander; if too thick, add more boil
ing water; serve hot
For picked beets cut some cold boil
ed beets in slices and out in glass
Jar with one tablespoonful of grated
horseradish, six cloves and vinegar
enough to cover They will be ready to
use in about twelve hours.
Frozen bananas make a very dainty
cooling dessert in warm weather. Cut
six bananas crosswise in very thin
slices; add half a pound of powdered
sugar to them; let stand an hour, then
add a quart of water and the grated
peel of lemon. When the suger is
dissolved put all in freezer and freeze
as you would ice cream. A pint of cream
whipped stiff is nice addition.
Many persons have a prejudice
against the use of lard for sauteing po-
tatoes and other vegetables. This pre-
JUDGE is undoubtedly the result of care,
less cooking. ii the fat Is not suffi-
GENTLY hot, vegetables fried In it with
absorb it, and potatoes soaked with
lard are less palatable, and probably
somewhat more indigeStible, than those
saturated with butter When properly
cooked, however, they should be quite
free from grease, and good, sweds lard,
heated to the proper temperature, will
brown without soaking the potatoes.
To pint of diced potatoes allow two
rounding tablespoonfuls of lard. Never
use for these potatoes fat which has
previously been used fop deep frying.
Heat until it smokes, and then turn in
the potatoes, and allow them to econ
without disturbing them for several
hn
bottom, turn them over and set little
back on the range. When nicely
Drowned lift out the potatoes, taking
pains to leave the fat in the spider.
This may be saved for other uses.
little pepper may be added if liked.
49,
To clean old sponges, boil them for
three or foUs hours in water enough to
cover them, containing a couple OF
tablespoonfuls of carbonate of soda, or
in water mixed with a couple of hand
fuls of wood ash this TO remove all
greasy matter the spOnges may contain;
then rinse them thoroughly, squeezing
them we'll in several lots Of clean, cold
water After this preliminary opera
ton soak the spoRges in chloride acid
mixed with four times the quaint
ity of water, suiting the whole amount
to the size of the sponge, but keeping
the same proportions. After "a hours
let the tap run onto the sponge for
some time, then rinse with the hands
| until all smell Of the acid has disapper-
ed. Hang the sponges up to dry over
a hot stove, and. when this has been
satisfactorily accomplished, the sponge
will be almost as good as new.