Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-08-06
THE HOlJSEHOL
Another one Of Martna's Excellent Articles
A Discussion on the use Of oil Instead Of Butter
for Frying Purposes How to Remove Spots
and Stains From Lincn-The Care of Laundry
ing Fine Handkerchief.

Deacon Johnson-Do you think you
kood support NAH daughter eff you mar
| ried her?
| Jim Jackson-SuttunTy.
Deacon Johnson-Hab you cbber
| seen her eat?
| Jim Jackson-Suttunly.
Deacon Johnson-Hab you ebber
seen her eat when nobody was watch
in her?-What to Eat.
! MENU FOR MONDAY AUGUST 7TH.
! -Blackberries. cream and
sugar, fried bacon, potato finger puts,
hot biscuit, coffee.
Luncheon-Tomato omelet- stewed
| plums, bread and butter. warm soft
gingerbread, buttermilk.
Dinner-Summer soup, beef hash
with crust, corn on the ear, beet salad,
praline ice, coffee,
Butter used for frying is the cause of
more of our bodily ills than most per-
sons would believe. There are still
some housewives, sensible women, too,
who when they want anything to be
particularly dainty. use butter to fry
it in If fried it is to be. and imagine
they have added wonderfully to its fla
vor. It is doubtful if they have even
done this, but what they surely have
accomplished is to make it just about
twice as indigestible as it otherwise
to fry anything thatfcan be cooked in
another fashion, but If the household
demand their oysters or egg plant pre-
pared in this way, provide yourself
with a goodly quantity of olive oil then
buy a frying basket, and you are pre-
pared for action. Test the heat of the
oil as you do that Of lard by putting
bit of bread in it. II the latter browns
at once, the oil is at the proper temper.
allure, and your oysters, If oysters they
be, will emerge from their bath in it
beautiful golden brown and after drain
ing not particle greasy. The oil may
be used again and again, an unlimited
number of times almost, without a per-
ceptible decrease in weight.
Fine olive oil is not cheap, and the
price to a large extent may also serve
as an indication OF the purity of the
article.
The use Of oil for salads and for
cooking is spreading rapidly in this
country as its wholesomeness and del
icate flavor are being discovered. 1t is
sincerely hoped that it will become
more and more popular, as it may be
substituted with advantage in preparing
many dishes.
POTATO FINGER PUFFS-Pare
four potatoes and boil until soft Mash
with table spoonful OF butter and sea-
son with salt and pepper. When cold,
add one egg and beat well. With
Toured hands mold into finger pufrs
and fry to a light brown in hot cook
ing butter.
TOMATO OMELET-Take five med
ium-sized tomatoes, chop fine (after the
skin is removed) and put into a sauce
pan with one chopped onion, one tea
spoonful of butter, one half teaSpoonful
of salt and one quarter teaspoonful of
pepper, also add one pounded cracker;
cover tight and let simmer for about
an hour. Beat three eggs to froth
and stir into the tomatoes. Beat well
together and then pour into a hot, well
creased griddle. Brown on one side
and then on the other.
WARM SOFT GINGERBREAD
Melt piece of butter the size of an egg,
and stir into one cup of molasses made
quite warm; add also one teaspoonful
each of ground ginger and cinnamon.
When cooler, add two cups of -four twice
sifted, and lastly one teaspoonful of
soda dissolved in a tablespoonful of
hot water. Bake in a loaf form in a
moderate oven.
In summer our soups should be light
and appetizing, as few people either de-
sire or need rich food in any form at
this season OF the year. The very best
soups are often made entirely of veg
etables and the housekeeper can have
her family partake daily of light,
healthful soups at very small cost,
which, in the end. will be more acceD-
table than the usual meat and fish
soups Following is a receipt for a
very fine vegetable soup. Peel and
slice two potatoes and parboiI them in
enough hot water to cover them. While
they are cooking chop two tomatoes,
slice the corn OF two ears of corn and
add one slice Of onion. Drain the po-
tatoes and put all on to cook in two
quarts Of water. when done rub
through a colander, return the soup to
the saucepan and add a level table