Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-04-23

or her back and unseen rooms.
BY her kitchen air of neatness
And Its general completeness,
Where in cleanliness and sweetness
The rose of order blooms"
MENU FOR SUNDAY, APRIL 3Oth.
Breakfast-Oatmeal, cream and su-
gar, fried breakfast bacon, omelet
with parsley, baking powder biscuits,
coffee.
Dinner-Barley soup, boiled leg of
mutton, mashed potatoes. creamed
peas, boiled carrots, dandelion salad,
bread and butter, frozen pineapple GUS
tard, coffee
Supper-Cold sliced mutton, young
onions, cheese, crackers, prunes, cocoa.
The housekeeping fever is now
upon us in full force, papering, paint
ing, whitewashing and carpet beating
is going on at such a rate that we
some times wonder if our sisters have
not grown crazy upon the subject. This
is the time of year that our men folks
love (0-they are always so willing
to put UP with the discomfitures of
cleaning house, to walk on bare floors,
to select paper and paint, etc., and
lastly to to pay the Juicy" bills for all
Of the work done. Our cellars should
always be scrupulously clean, and espe-
cially in summer should they be cool
and airy. Always keep milk well COW
cred up, for there is nothing that alb
serbs germs so readily and is so apt
to communicate disease as this LIQUID
just at this season. If there is any
liability Of it's being impure, boil 1t,
by all means, as well as your drinking
water, which should also be filtered.
Omelet With Parsley-Beat FIVE eggs
separately and well and add to them
one teaspoonful of -four, one table,
spoonful of chopped parsley, pinch
of salt and a dash of pepper; beat for
a few moments and turn it into a hot
skillet, into which has been put one
teaspoonful of butter. Cook until set
and serve hot
Barley is said to be very rich in nj
trogenous substances and contains
large quantities of iron and phosphoric
salts. Barley and rye both contain
quite as much nutritive material
as wheat, but in less di-
gestible form; however, when
barley is cooked whole in soup
it is easily digested and very nutritious
and is not eaten nearly so much as it
should be, the following recipe for
barley soup is a very palatable one:
Wash two tablespoOnfJls of barley and
let it stand in cold water for one-half
hour Cook until soft in boiling water
with soup bone, when ready to take
from the fire add little by little a mix
ture of one-half cupful of milk. one
teaspoonful of butter and the yolk OF
one egg, all beaten together, take i'm
mediately from the fire and serve hot.
A little parsly may be added, IL de-
sired, when half done.
Boiled Leg of Mutton-Take a medi-
um-sized leg of mutton and trim well
and put into pot of boiling water,
enough to cover it. Add to it some salt
and a little red pepper, about three
cloves, one onion and some springs Of
parsley. Boil for about one hour and
a half. This is very nice eaten with
an egg sauce made as follows: Stir
two tablespoonfuls of -four into one of
melted butter and add one pint Of the
mutton broth strained; let boil and
have the yolks of two hard boiled eggs
mashed ready and add slowly
to the broth, and then the
chopped whites and table,
spoonful of lemon Juice; remove
from the fire and pour portion over
the mutton and send the rest to the
table in a gravy dish, where it can be
eaten with the mashed potatoes.
Now is the time for the good house
keeper and the maid who values and
takes good care of her complexion, to
turn to the dandelion for a salad;
there is nothing so appetizing as a
dandelion salad and surely nothing so
good for the complexion 1t is now
just sending its shoots out OF the
ground, and when the plant is two or
three inches high, the leaves young and
tender and the stalk white and crisp,
it will make most delicious salad.
Clean it thoroughly and serve without
separating the leaves, with chopped
hard boiled egg and good dressing,