Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-08-27

,
A little bit of sunshine gold,
dissolved in the morning air.
Add 70 your meal some merriment,
Add thought for kith and kin.
And then as prime ingredient,
A plenty Of work thrown in.
Flavor it all with essence Of love,
Let a nice old book and a glance above.
Complete a we,l-spent day."
MENU FOR THURSDAY. AUGUST 81.
Breakfast-Sliced peaches. cream and
sugar. breakfast bacon, dropped eggs.
hot rolls, coffee.
auncheon-Potato cakes, apple sauce,
bread and butter, pears. iced tea.
Dinner-Green corn soup. roast
lamb. mint sauce, mashed potatoes,
fried esq plant, creamed carrots, lima
bean salad, bread and butter, coffee
sherbet, cake, cocoa.
John Ruskin says: To be a good
cook means the knowledge Of all fruits,
herbs, balms and spices, and Of all that
is healing and sweet in groves and
savory in meats 1t means carefulness.
inventiveness, watchfulness. willing
ness and readiness Of appliances 1t
means the economy OF Your great
grandmothers and the science of mod
ern chemistry; it means much tasting
and no wasting; it means English
thofoughness, French art and Ameri-
can hospitality; it means, in fine, that
you are to be perfectly and always
ladies Cloaf givers), and that you are
to see that every to-day has something
nice TO eat.
have a smooth frying pan hot and
everything else ready. Lay in the
bacon and turn it frequently as it
changes to the transparent stage, NOV
ing it about so all portions will cook
equally The heat should be sufficient
to cook it quickly, but not to brown 1t.
AS soon as it loses the transparent APP
pearance and begins to crisp draw it
from the liquid fat toward the edge
and you will soon tell by the way 1t
dries off and the sound whether it is
cooked enough to be crisp. Tilt the
pan so that the fat will run down away
! from the bacon, and let it drain thor
oughly in the pan. By watching and
turning it carefully every piece will be
uniform light and color, more or
less curly, crisp as a saratoga potato.
and so dry and free from grease that
it might be picked up with gloved fin
gers and leave no stain. 1t is less
likely to brown when a little of the fat
from previous frying, or bit of lard,
is put in the pan first, and this keeps
the bacon from sticking.
Dropped Eggs-Have one quart of
boiling water and one tablespoonful of
salt in q frying pan. Break five eggs,
one by one into saucer and slide care
fully into the sailed water. Cook I'M
til the white is firm and lift out with
a turner and place each egg on slice
of hot buttered toast.
Green Corn Soup-Scrape enough
green corn pulp to make one pint. Boil
hecobs thirty minutes in water enough
to cover them; there should be pint
when strained. Put it on to heat and
when boiling add the corn pulp and
cook fifteen minutes; add one teaspoon
full of flour, one tablespoonful of but
ter, one teaspoonful of salt. one
half spoonful Of pepper and one pint Of
rich milk Boil five minutes and serve
at once.
Fried Egg Plant-Peel and cut the
egg plant in slices less than one-half
inch thick. Place in a quart OF water
with tablespoonful OF salt for two
hours, drain and dip each Slice in beat
en- egg and bread crumbs and fry
brown
If you wish something new in the
way of salad, here is a choice recipe
To one pint Of lima beans add half
small onion, spring of parsley and
half teaspoonful of salt; cook until ten
der. drain and set on ice. When quite
cold cover with salad dressing.
For coffee sherbet take a pint Of
strong coffee, add pint of double
cream, six ounces Of sugar and six
drops of vanilla essence. Put coffee,