Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-04-02
I KISSED THE COOK.

l Kissed the cook. All. me, she was di-
Cheeks peachy. dark brown eyes, lips red
as wine.
Long apron with bow,
A cap as white as snow,
By far too tempting, so I kissed the
cook.
I kissed the cook. this angel from the
And yet 1 did not take her by surprise,
Twas mean, will allow,
But if you'll make the vow
To keep it, I'll tell you how kissed the
~ cook.
kissed the cook, poor. little helpless lass.
Ane cnance SO good could not let 1t pass,
Her hands were in the dough,
Sne dare not spoil. you know.
My Sunday suit, and SO kissed the cook.
kissed the cook. might have been more
strong,
But then. you know. it wasn't very
For just tween you and me,
The cooks my-wife, is she,
so i q right you see 10 kiss the cook
-Pearsons Weekly.
MENU FOR THURSDAY, APRIL 9Th.
Breakfast-0atmeal, sugar and
cream, broiled beefsteak, raolshes, pam
cakes, coIee.
Luncheon-Irish potato cakes, celery
salad, bread and butter, stutfed prunes,
tea.
Dinner-Clear soup, roast of lamb,
baked sweet potatoes, creamed carrots,
rice croquettes, pea salad, bread and
butter, hot cholocate pudding, coffee.
The amount of food that man takes
into his system in the course OF his life
is so great that we can scarcely realize
its enormity; suffice it to say that the
average man consumes over six years
of his life in feasting. Since so much
time is expended on this important
function, is it any wonder that the
newspapers devote so much space to
the proper diet and. the correct cooking
Of the food. We might, with propriety,
paraphrase that little refrain in the
old song that Men must work and wo-
men must weep" to--women must cook
and men must eat. For there is no use
talking about it, the demands of the
gastronomist are at times positively
startling; it seems that he does not eat
TO live but lives to eat. Of course, q
woman eats too, but she generally is
satisfied with a bun and cup of tea,
and if any little delicacy is to be seen
upon the table and there is not quite
enough for all, you will always find her
Q6uyluS u6IS0Il IOI lAt SAuLIOhoo
member or members of the family
for all human history attests:
THAT happiness for man-the hungry sin
ner,
Since Eve ate applesvmust depend on
dinner"
Therefore, the most ardent desire of
the true housewife is to evolve out OF
her fertile brain (for fertility must be
the chief characteristic of the cook
some new and tempting dish.
~
Stuffed Prunes-These are prepared
almost in the same way as stuffed Oates.
Wash and soak as many pruneS as are
needed, in cold water and boil for ten
or fifteen minutes, remove and let them
cool in the water, then drain and care
fully take out the pits and fill the
prunes with chopped almonds or Eng
lish WalnutS close each one at the end
and roll in granulated sugar.
A new celery salad is made by chop
ping equal quantities of celery and
Bermuda onions and then slicing fine
two hard boiled eggs, pour mayon-
naise dressing over this and serve on
lettuce leaves; some watercress may be
placed in the centre Of each dish if de-
sired.
Always use the tender, inner stalks
of celery for salads; if these are at all
Wilted it is said, if they are placed in
little cold water with slice of lem
| on and left to stand for about an hour,
that they will become as crisp and
fresh as when they first leave the
ground. 1t is not only the tender
stalks of celery, however, that are OF
use, for almost every part of a bunch
OF celery is Of some account, the outer,
| tough stalks may be stewed and with
| the addition of a sauce makes a very
nice vegetable dish for dinner; even
the leaves can be utilized in favoring
| soups.
| Those pretty red and white radiSheS
| Just coming into season are regarded
with great favor by most every one
| They are a nice accompaniment for
either the breakfast or luncheon. Cut
off the green leaves and the root and
wash them we'll, arrange them in a
glass dish half filled with water.
Rice CroquetteS-Take one cupful
of boiled rice, one-half cupful Of milk,
| one egg, one tablespoonful each of SUI
gar and butter, small pinch Of salt,
a grating of nutmeg. Put the milk on
to boil and then add the rice and sea-
soning. When it commences to boil,
add the well-beaten egg, stir for a few
seconds and take Off to cool: when
cold shape into cakes and roll in egg
and crumbs and brown in hot fat.
Pea Salad-Stew can OF French
peas in their own liquor and when
we'll absorbed take from the fire and
cool. Chop half pound Of English
walnuts, mix with the peas and pour
over all some good mayonnaise dress
ing; serve on crisp lettuce leaves.
Hot Chocolate Pudding-This makes
a very delicious and new dessert. Boil
half a cupful of milk, the yolk Of one
egg and one-fourth of cake of grated
chocolate together until they thicken.
Set aside and when cool add a cupful
of sugar, one tablespoonful of butter
and another half cupful of milk. Add
to this two cupfuls of -four, one heap
ing teaspoonful of baking powder and
one teaspoonful of vanilla. Bake about
a half an hour and serve covered with
a rich, hot chocolate icing over the
cake, and then over that layer Of
whipped cream. MARTHA.
NO SHOW FOR A CALIFORNIAN.
you see," said the man from south