Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-06-04
THE ! ! Holt
DECIDEDLY MIXED.
(From What to Eat.) j

(From What to Eatl)
am learning how to sew and, cook,
As every girl should do;
To broi1 and rlIfTle, fry and tuck
Hem and fell and stew
Its Very puzzling, though, at tirnes:
Disturbing 4 confess,
When mother bids me shirr an egg,
And then TO shirr my dress.
Thanksgiving Day with cheeks afiame,
haste the turkey down,
And then / sit demurely pasting
Lace upon my gown.
I'm asked to carve my future OUT 8.
And then to carve the ham,
lmplored to boil my poems down,
And then must boil the jam. M
When told to dress a salad
And then to dress child,
And roast and toast and stitch and broIl.
fear | max go wild.
There's one thing that will not do.
For patience has some end;
I'll cut the steak and patterns out
But will not cut my friend.
MENU FOR THURSDAY, JUNE s,
1899.
Breakfast -Stewed cherries, poached
eggs on toast, sliced tomatoes, coffee
Luncheon.-Dried. beef, cottage
cheese, sandwiches, rhubarb charlotte,
tea. !.
Dinner.-Cream of peas soup, roast
veal, ceramed new potatoes, string
beans, new lettuce salad. bread and
butter, lemon, sherbet. coffee.
The packing of the school lunch box
e h. 1nf+ "a
whose idea of sandwich ver5 often
consists of grisly meat, lunipy butter
and chunk of bread, but should he
under the care of the mother CT the
house. 1t Is a little late now 10 be
thinking of this, as most of the schools
will be dismissed in the course OF a
week or two, but now is the very time
when the appetites of the children re-
.quire change of food. If this is not
given them as consequence their mid
day lunch will be so unappetizing that
the child will be unable to eat, and
will have to go from breakfast to din
ner. without substantial food. Sweet
sandwiches are both relished and need
ed by children, although they need not
be the only kind served, dates free
from the stones and chopped are very
healthful, hard boiled eggs, cream
cheese, and innumerable other filings
that extend almost from Dan to Beer
sheba. A ripe tomato with a little
salt may be eaten with bread and lit
tie cup custards taken as a dessert
occasionally, but fruits such as cherries
and strawberries on the stem are i'm
|peratively necessary.
Cottage Cheese Sandwiches-Cot
cheese can be gotten in market, but
never keep it over a day; season it with
salt and pepper and scatter through
1t plentifully some nice watercress;
lake fresh white bread and prepare it
hs for any sandwich, butter smoothly
and then spread with the cottage
cheese, place another buttered slice
P dsl bread on top and cut In any shape
Rhubarbi is one of the most delicious
spNng vegetables and should be
ade 1.-THE most of while in season. 1t
excellent blood puri-
her and tones up the digestive organs
wonderfully. For rhubard charlotte,
thickly butter pudding dish and line
it with buttered bread cut in very
small pieces. Fill with alternate layers
of rhubarb and bread and butter,
sprinkling the rhu5ard thickly with
sugar. Make the last layer bread:
cover closely and bake in a moderate
oven for about three hours. Let cool
before serving, 1t may be served with
a sauce.
Cream OF Peas Soup.-Put one pint
OF pess, measured after Smelling. into a
sauce pan with enough. cold water to
cover them, cook until tender. Take
out half of them and rub the remain
der through a sieve with the water in
which they were cooked. Scald three
cupfuls OF milk, rub together two table
spoonfuls OF -four end one Of butter, add