Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-05-07
THE HOUSEHOLD
"Martha" Discourses on Many interesting To-
pics-The Delicious Asparasus-How to
Crisp Lettuce-Some Rules on Table Ell.
quctte "A Hint for the Violet Girl.

ItlLucI IsOctSl D1SI, CItdlltQ new
potatoes, asparagus on toast, lettuce
salad, stewed rhubarb, bread ani but
ter, coffee jelly with whipped cream,
cake, coffee.
Because of the usual falling off, .
we might say, Of our appetites in the
spring, our menus, and especially for
breakfast, should be varied as much
as possible. Our morning meal should
invariably commence with fruit, for
there is nothing SO refreshing or
healthful, taken the first thing in the
morning, but unfortunately just now
there are no new fruits. so we must
rely upon the ones we have been eat
ing all winter; but little later on the
stitute for oranges and other winter
fruits. The everlasting meat aud fried
potatoes that some people have set
before them at breakfast for the entire
year becomes a monOtony and 1t is
time the housewife was concocting
something little different; eggs may
always be substituted for meats, ana
fIitters or croquettes are "a pleasant
change from potatoes.
Fruit Salad-Pare and slice thin
three good-sized oranges and two APP
pies, mix well and serve on lettuce
leaves with mayonnaise sauce. Some
people are of the opinion that the juice
OF the orange and the mayonnaise
would not be good mixture, but let
them try it and see for themselves.
The mayonnaise sauce might be made
as follows: Beat one egg light and add
to it alternately some lemon juice and
olive oil, few drops at time; beat
steadily until the consistency OF thick
cream. A little salt and pinch of
cayenne pepper may be added.
There is probably in the whole list
OF vegetables offered us at this season
not one which gives us more CASTRO
monte pleasure that asparagus, and be-
sides this it comes early, just when we
are ready to appreciate it. Its medicinal
values are known to all and it should
be eaten for its good results upon the
health if for nothing else. At a COM
generally served as a separate course,
but at our own family dinners it comes
on with the other vegetables. To pre-
pare it, wash the stalks and lay them
in enough boiling (salted) water TO
cover them. Boil until tender and add
two cups of milk, lump of butter,
little salt and pepper; have ready some
crisp, hot slices of buttered toast and
pour over each piece some of the as
paragus; serve hot.
A simple process of crisping lettuce
leaves, but one rarely adopted, judging
by the wilted stuff we very often see
served, is as follows: Carefully sepa-
rate the leaves from the stalk and
throw away all the discolored or wilted
leaves, lay the ones you intend to use
in cool, clear water, latter washing
them) leave them there for a couple
of hours and then take out one by one
and lay in clean, soft towel; gather
the ends and sides loosely in your
hand and lightly shake the leaves,
then put them in colander in the re-
frigerator, but not on the ice. Let re-
main until needed and you will find the
lettuce deliciously cool and crisp. New
er cut lettuce, if the leaves are too large
break them with the fingers.
~
It is said that the late winter and
early spring potatoes are very unhealth-
full, the starch is changed to gum and
consequently the potatoes are mucilagi-
nous, rather than dry and mealy, as
they are in the autumn months. They
are tiresome enough when served most
every day, but when they begin to de-
teriorate they become especially so.
The very small, new potatoes are just
coming into our market now and are
most delicious when creamed. Scrape
them and lay in cold water for ten
minutes, then cover them with boiling
water, slightly sailed. When cooked
pour off every drop of the water and
add to them a cup of milk, a teaspoon
full of -four and some pepper and but
ter
Coffee Jelly with Whipped Cream
Dissolve one-quarter of box of gela-
tine in three tablespoonfuls of cold
water; add to this two cupfuls of strong
coffee with two and one-half table
spoonfuls of sugar; put into a mold
and set in a very cold place. Whip one
pint of cream and pour over it before
serving. This makes a most delicate,
dainty dessert.
Oftentimes one wishes that the rules
Of table etiquette might be rehearsed
daily; of course this seems absurd, but
sometimes we, ourselves, commit these
very offences all through thoughtless-
ness, so if they are consequently
brought before our eyes we are bound,
in time, to remember them. The fol-
lowing rules are taken from Table
Talk:
Do not use a spoon or a knife when
a fork will do.
Do not elevate fruit or anything else
to the mouth with knife.
Do not section off a slice Of bread
with your knife
Do not butter an entire slice at one
time.
Do not fill a soup spoon towards you.
Do not present the tip Of spoon TO
your mouth.
Do not beat a tattoo between courses.
Do not mark out designs on the
tablecloth with the silver.
Do not eat rapidly.
These rules seem trite and unneces-
sary. Put constant Iapses show their
importance.
The breaking Of a table rule In one