Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1900-06-10

with cold water till the water is nearly
to the necks of the cans. Bring water
in boiler to a boil and boil from II 10
ID minutes, no more. Remove from
stove and take off tops of the cans
inserting the handle of a tablespoon
till the bottom of the can is reached,
and stirring to allow the air bubbles
to escape. Put on rubber. Use one
can to fill the others, filing each till
it overflows and being sure that no
seed remains on the rubber. Seal and
invert till cool. If bubbles are seen in
any car when cold the contents must
be reheated and %recanned. ,
Salads should be served twice a
day. DO not put a large plate of let
tuce on the table for each guest to
dress; but have the SALAD serveu.
neatly dressed and nicely garnished.
Sprinkle over the lettuce one day a few
cold cooked peas; another day string
beans finely sliceu: another, chopped
tomato; chopped tomato and cucum-
Der; a few beets that have been left
over, dainty chopped. or cold aspara-
gus. C%aulifower may be covered with
chopped parsley and served with
French dressing.
Fruit salads are increasing in favor
very rapidly. They are of two kinds
sweet and sour. For the latter, a
thin mayonnaise. with lemon juice in
the place Of vinegar, is generally used,
but the sweet dressings are OF sew
eral varieties, one of which is as fol-
lows:
Whip the yokes of four egg until
very thick and creamy; then sift in
gradually one cup pulyerized sugar:
add one-half teaspoon salt. Lastly
add the strained juice of two lemons.
Strawberry Salad-For this select
fine, fresh fruit, hull and wash. Then
prepare little cups, one for each per-
son, of small heads or young lettuce,
fill partly full of berries. Sprinkle
them with a little lemon Juice and
pour in a teaspoon of mayonnaise.
Garnish with strawberry leaves and a
few large, perfect berries. Serve i'm
mediately.
Pineapple Salad With a silver knife
cut a very ripe pineapple into tiny
cubes, rejecting the core. Sweeten
slightly. chill and mix with the fruit
dressing.
For a pot pourri jar take a large
quantity Of fresh rose leaves. dry these
in the sun. turn about constantly. so
that all get perfectly dry and crisp.
Add sweet-scented geranium. lemon,
verbena, honeysuckle, lavender. etc.
OF which must be thoroughly dried.
After about a fortnight's drying, pep
per the leaves with powdered orris
root. cinnamon and salt; about a ta-a
blespoonfui OF each will be required.
Then add twenty drops each OF oil OF
cloves and lavender, half that guam
tity OF oil OF cinnamon, and as much
OF musk as you feel entitled to
spend on your pot pourrl. This Is the
most expensive item in the prepare
ton. Nix all together. and place in a
wide-mouthed jar. For the first year
or two the leaves should be stirred con-
Keep your jar in a dry place,
and each year rot will be more delight
ed with its fragrance.
A nice luncheon dish is made BY
stale bread in slices and saute-
ing them until pale brown in a little |
butter. From some fresh warercress |
strip OF all the good leaves and the |
most tender portion OF the stems.
Wash these thoroughly and press In 4
towel until dry. then pound 70 a pulp.
Press again and then blend with an
sQual quantity Of creamed butter. |
Spread the bot fried bread With this.
MARTHA |