Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-03-19

Sandwiches artistic In one long array
Adorn thy path OF triumph down thu
way,
When friends forsook, and we q left
alone,
Thou didst prove faithful though thy
heart were bone!
Oh! when that poets dream comes
right,
And centipede and hog in peace unite
And every pig one hundred hands sup
In truth, we'll still chew ham in para
The Farm Journal.
MENU FOR TUESDAY, MARCH q.
BREAKFAST-Baked apples, boiled
salt mackerel, boiled potatoes, hot rolls,
coffee.
LUNCHEON - Egg sandwiches,
baked bean salad, radishes, waters,
| tea.
DINNER-Rice soup, boiled ham.
currant jelly, baked potatoes, Dolied
| cabbage, macaroni crOquettes, pickles,
| bread and butter, rice pudding, coffee.
Boiled Salt Mackerel-Wash Off all
the brine and salt and put to soak with
| the meat side ~downwards in plenty CT
| cold water over night; in the morning
| drain off and rinse in several waters.
Put in a kettle of considerable colo
water and cook about a half an hour;
take out carefully and pour over 1t a
| little melted butter and cream, and
sprinkle with pepper, garnlshed Win
slices OF lemon or sprigs OF parsley.
It frequently occurs that bits OF varl-
| u kinds of meats and vegetables are
left from dinner which it would seem
| wasteful to throw away and still MOTH
| ing can be done with them separately.
| This is the housewives opportunity tof
making a combination salad which IS
very tempting. There may be a medley
of bacon, beans, celery or carrots, but
they are all appetizing thoroughly
mixed with a good dressing; il there IS
any meat heap it in the centre with
the vegetables surrounding 1t n the
dressing on top. In case baked beans
were served for dinner on Monday and
a small quantity left, they will make a
very dainty salad if prepared IN the
following way:
Take two large cups of cold baked
beans, a teaspoOnful OF finely chopped
parsley, a tablespoonful Of minced eel
cry and a small chopped onion. MIX
these well together and add the beans,
cover with a good dressing and serve
on lettuce leaves.
Macaroni CroQuettes.-Break and
boil about one pound Of macaronl until
soft. Melt in a saucepan an ounce OF
butter; add some chopped onion ana
parsley, some chopped cooked bacon,
a well-beaten egg, a pinch OF salt, a III
tie pepper and some milk, the add the
macaroni; let this heat for several
minutes and then take from the hre
to cool, when cold make into cakes
rolling in bread or cracker crumbs and
fry in hot grease. These are excellent
for dinner; they must be served very
hot.
Never place either plates or dishes
in the oven to warm, for II 1t is very
hot the surface of the dishes will be-
come cracked and their appearance
would thus be spoiled; rather place
them on the sides of the stove, pro-
vided for them, and let them heat In
stead of becoming so, hot as to burn
e%veryone's fingers at the table.
1t is a pleasant and easy thing Tor
all Of the writer's upon cookery to tell
the housewife who has means and
markets at her command, how to ADD
new and dainty dishes to her regular
menus, how to deal with game and
mushrooms and %puddings and hun
| dreds of other d~elicacies, but there are
very, very few Of these recipes de-
| signed for the woman who does her
| own work" Her store OF vegetables
is limited, but cabbage is always there,
it's very near relation, caullfloWer, Is
welcomed among the rich, but cabbage
| seems to have been taught its place.
| That boiled cabbage is nutritious and
palatable is without doubt, and If eat
en- with boiled ham it is sure to be
relished. Let the busy h~ousekeeper
try it and see if it will not strike the
right spot.
Great care should be taken in clean
ing a cabbage. 1t must be stripped OF
it's outer leaves and soaked for a hall
an hour or more in cold water, head
downwards, in order to remove any in
sects that may possibly be concealed
within. Some heads are so much larger
than others that they require an hour
to boil, while the small ones are gener,
ally done in a half an hour. Add quite
a great deal of salt to the water while
BOILING dQO 40 uOI leJ lue CdDDdSe
cook too long, as it will become watery
Remove it from the fire and drair
and serve with melted butter poured
over it and a dash of pepper. A little
mixed mustard may be passed around
with it.
Rice, it is said, contains a wonder,
fully small amount of gluten, in fact
less than half the quantity than is con,
tanned III oatmeal. The notion that po'
tatoes are exceedingly nutrition;
may be done away with when we FIND
/ that from experiments recently made
the nutritive value of n pound of rice
is four times as great as that contained
in the same quantity of potatoes.
Rice Soup-Use either soup stock OF
take a small piece of boiling meat ant
when half done add some rice which
has been soaked, then cut some pars-
ley into it and when done season Il
taste.
Rice Pudding-This is a new recipe
and is delicious. To a quarter cup o.
rice allow about one pint of milk, thret
\ tablespoonfuls of sugar and three egg
beaten with the sugar, a little Tenor
juice, two tablespoonful of seedles:
raisins and a few slices of apple. Put
all of this in a buttered baking dish
sprinkle with bread crumbs and Jake