Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-05-14
THE HOUSEHOLD

Soms very u00u Recipes Useful hints to
Housewives.
There's some hae meat, but Gamma
eat,
And some wad eat but want it;
But we haze meat and we can eat,
And sac the Lord be thanked"
Inc above stranze is the way in
which Robert Burns voiced his thanks,
while once saying grace.
MENU FOR TUESDAY, MAY 10TH.
BREAKFAST Strawberries, sugar
and cream, broiled beefsteak, stewed
rhubarb, toast, coffee.
LUNCHEON-Mac croouettes.
lettuce with dressing, cheese, crackers,
bananas, tea.
DINNER-Clear soup, boiled beef
with parsley sauce, new potatoes, as
paragus loaf, strawberry salad, bread
and butter, Spanish cream, coffee.
we are hearing now that the custom
o. decorating ones place at the table
with half a dozen forks or spoons is
not just 1.-The thing any more, for
which We all should be very thankful
1t will doubtless be many moons be-
fore this custom reaches our town, but
it will make us feel SO much better to
know that it must come some day. 1t
is evidently being carried out in the
East, from the following extract taken
from the Baltimore News
The custom of surrounding a diner
with a good sized collection of knives,
forks and spoons is rapidly falling
into disuse, the suitable cutlery or plate
for course now being brought on just
before the dish. The change is an in
finite relief to both hostess and guest
By the former method the space de-
voted to each person at the table was
necessarily large, so large that it some
times interfered with the floral deco
rations and was otherwise inconven-
lent; then, too, the display of silver
was little ostentatious and often con-
fusing to persons who were not strictly
up to date in the new-fangled articles
of silverware.
By this later method of bringing
in the silver with the course for which
If ic intended tbora ic apc+bor ,d,,on
tage, for by it is often possible to
solve the problem Of the ingredients
of highly mysterious dish. 1t is not,
of course, good form to ask, no matter
how inscrutable the matter may be,
and persons who have some
particular bette noir in food,
and most of us have suffered ag-
onies of apprehension before they
can assure themselves that they
are not tasting that is going to make
them i'll. A young woman, who par
ticularly dislikes sweetbreads, declares
that no other substance in the market
is served up in SO many deeply-dis-
guised forms.
Of course, the silver to be used does
not always solve the question of
whether the course is fish, flesh or
fowl, but it gives a fair idea many
times and when it does not one must
accept in blind faith whatever the hos
tess sets before him.
Macaroni Comprehension one-quar-
ter of a pound of macaroni in sailed wa
ter until tender. Drain and put in
saucepan with one tablespoonful of but
ter, onehalf ounce of cheese, one-quar-
ter of an ounce of cooked tongue chopp-
ed fine. Put all on a buttered platter
and set away to cool. Divide with
knife, and roll each part in grated
cheese and then in beaten egg and in
cracker crumbs. Fry in hot fat until
well Drowned.
Boiled Beef With Parsley Sauce
Boil four pounds Of beef with three
cloves, one small stick of cinnamon
and pinch of salt in enough water
to cover it. When tender strain and
thicken with two tablespoonfuls of flour
mixed in half cup of cold water; add
a dash Of pepper and one tablespoonful
of minced parsley; pour over the beef
and Serve hot.