Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1899-03-26

J
ler than usual.
stronger than they are-but consider,
he is weakling-a flower"
TO Roast Pork-Rub we'll with salt,
pepper and sage, put in a deep pan
with a little water and haste frequent
ly; cook slowly and for a long time.
A dressing as for roast chicken or
turkey may be put III one corner of the
pan. Serve with apple sauce or apples
cooked in some way, for the juice OF
this fruit counteracts the fat Of the
meat.
Baked Eggs-Butter individual bak-
ing dishes and into each drop fresh
e; sprinkle with salt and pepper Then
cover with layer Of bread crumbs
and scatter small pieces of butter on
top. Bake until brown. A little graf
ed cheese added to the bread crumbs
before baking may be an Improvement.
Stuffed Onions-Boil as many onions
as are needed in some slightly sailed
water, changing the water several
times; let them boil for one hour and
then take from the fire and scoop out a
portion from the centre. Fill the cav
ity with a dressing made of two table
spoonfuls of bread crumbs, one table
spoonful Of grated cheese, one tea
spoonful of catsup, salt, pepper some
melted butter and a little of the onion
taken from the centre. Put in the oven
to bake for nearly an hour and serve
hot.
Cheese Fingers-Take piece of pas,
c,1itn thin and
cut .lto strips about as long ana as
wide as a finger; spread on each strip
some grated cheese sprinled with SAT-
and pepper and lay over it a strip OF
the dough; press closely together ana
brush with the yolk of an egg; bake
in a slow oven. If you do not happen
to have any pastry dough, half cuptul
of -four. tablespoonful OF butter ana
some ice water will answer Tor the
dough.
The following are some recipes LOT
Easter candies taken from the Boston
| Globe, and are very fine. Iney are
easily made and are 50 much purer ana
better than the bought candy:
EASTER CANDIES.
Paenochi-Two coffee cups OF hghI
brown sugar, 1 cup of rich cream, cup
of maple sugar, pound OF WalnuCs'
+ Put sugar, cream and syrup on 10 2oli,
Stir constantly pre- tcurdllnS. Bon
until a little dropped in cold water VIII
make a soft ball" Don't cook 1t 100
long. Remove from the fire, beat untll
it begins to cream, then add the walnut
meats Put in buttered tins, and When
partly cold, cut in squares with silver
knife dipped in melted butter. When
thoroughly hard place in covered
dish, which will keep 1T creamy. FOR
chocolate use the same ingredients as
for the maple, using, instead OF maple
syrup, 2 squares of chocolate. Paeno-
chi may also be maze without either
syrup or chocolate, and favored with
teaspoonfuls of vanilla after removing
from the fire.
Fruit paenochi is made by adding
chopped dates, figs, raisins, etc, to the
walnut meats. Either the maple or
vanilla paen chi may be used for this.
Vanilla caramels-2 cups Of granu-
lated sugar, l cup Of rich cream, "a cup
of glucose, 2 teaSpOOnfuls OF vanilla.
Glucose is not used for adulteratlon,
but will make them "chewey, as con-
fectionerS' caraTnelS are Put all the in
gradients in an enamel saucepan Tex
cept the vanilla) over quick fire, Sur
constantly to prevent curdlinG, boil
until little dropped in water Will
make a "hard ball.; it must not be
brittle. When cooked to the proper
consistency add the favoring, pour into
a buttered pan, having it pour u to u
inch in thickness. Leave until cold,
then turn out on a marble slab or
board, cut in squares with sharp but
tered knife. They should not stand
where it is at all damp or cool. Wrap
in wax paper.
Chocolate caramels-Use the same in
gradients as for vanilla caramels, add
ing, before putting over the fire, 8
squares Of unSweetened chocolate.
Maple caramels-The same ingredi
ents as for vanilla, emitting favoring
and adding one cup of maple syrup;
follow directions given for vanilla cara
mels.
Fig caramels-Use the recipe given
for vanilla caramels; have l cup Of
chopped figs in a butterad tin; when
| 49, enough pour over the figs.
Cream filed caramels-Use vanilla
caramel recipe; pour the candy into 2
tins of the same size, having it about !.
inch thick in each. When cold melt
some fondant, spread it on one layer Of
the caramel, then take the other layer
] from the pan and lay on this Let it
stand to harden, then cut in squares
Be careful and not press, too hard or
the fondant will be pressed from be-
/ tween the squares.
MARTHA.