Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1900-10-07
THE HOUSEHOLD.
FLUENCES - Il ORTANCE OF
GARNISHING AND A G0OD RE-
CIPE FOR SAME-RELI-
ABLE CAKE FORMC-
LAS-"EvERY DISH
A POEM"

A-makin' dainty dishes from the fash
ion magazines.
They give us dabs 0, this an that, with
names we a pronounce,
With sprigs o stun around them all, just
like a little hounce;
A stalk or two o spinage takes the place
o. mess o. green's
Were eatin' dainty dishes from the
fashion magazines.
The grocery bilrs a-hummin' now-I tell
you it's a sin,
We got to buy the dainty stun an things
I'm blamed If I'm call bean soup any con
summary de beans!."
But it's in Dainty Dishes In the fashion
magazines.
/ want a steak-I want it quick-I'm hun
gry as a boss
1 wants il thick with g~ravy-no new-fan-
gled kind o sauce,
An listen kerful an You'll know Just h
the old man means
I want no dainty dishess' I'm the fash
ion magazines.
JOSH WINK, in Baltimore American.
Table influences are the most potent
factors all through life in their refining
tendencies on the human animal. The
individual who argues that things taste
Just as good without so much FUSS,
knows nothing of the added pleasure
anu enJOy I1tul ne mOuiu uCilNV "
foods more dalntily served. There is
no surer or more effective way OF culti-
waiting refined tastes in a child than by
beginning at the table. While time
may eradicate all other indications of
early neglect in home training, table
impressions leave an indelible imprint
on their conduct at meals, which assoc
Citations car never wholly obliterate.
The tired, hungry laborer can satisfy
his hunger from a tin dinner pail seat
ed by the dusty roadside, but he looks
forward to a Sunday dinner served on a
table with clean though coarse linen.
The man who simply eats without a
thought Of any motive beyond satisfy
ing his hunger, descends to the level OF
theqbrute. The small accessories "petits
%riens," as the French call them, which
far outweigh the cost OF edibles used
go towards making the meals attrac-
tive and toothsome too. All women
with the smallest degree of culinary
wisdom know beyond the shadow OF a
doubt the Importance of ~garnishing.
Shakespeare knew full well that there
was more in a name than he was will
ing to admit. For example, If we were
to see written upon a menu card,
Sauce like chicken we would not be
possessed with half the desire to taste
it, were it written, Sauce a la Poulette'
Beef a la jardineir," literally translat-
ed, beef served with a garden of vege-
tables. We could all eat Beef a la jardi-
nier" with a greater degree of satisfae-
ton than beef stew with vegetables"
Perhaps the comparison OF names would
influence the appetite. So ! contend
hat it is the g%arnishing and the garn-
ishes flor the two are closely allledD,
hat make a meal inexpressably attrae-
tive to us in whatever station Of life
We may find ourselves.
Here is a popular garnish:
SAUCE A LA POULETTE.'-Take
half a cupful of butter, three tablespoon
fuls of flour, the yolks of three eggs,
one pint of water, one ~teaspoonful OF
lemon juice, one-eighth t%easpoonful
pepper, one level te%aspoonful salt.
Beat the butter and -four together I'M
til smooth and light. then add salt,
pepper and lemon juice. Gradually
pour the boiling water upon this mix
ture, and the yolks in a small sauce
pan and gradually pour the sauce up
on them. Set the saucepan In another
containing boiling water and stir for
two minutes, then remove from the
stove without delay.
For garnishing we have the ever use
full parsley, celery leaves. capers, and
even the homely cabbage.
Hang of the Dress skirt.
Few women realize how much the
hang of their dress skirts is influenced
by the cut of their petticoats. The
average woman buys a ready made silk
petticoat with its belt shirred on tapes,
and wears II hanging in awkward aud
~ungraceful folds. Every well dressed
woman should have her ~petticoats made
and fitted carefully as a gown. II is a
good idea TO have a fitted yoke and
smooth skirt of knee length of some
durable material, black satin. for in
stance, and to this button a deep silk
trimmed with innumerabIe frou-frou
frflls. By having fiounees Of different
colors, the one good fitting skirt can be
made TO serve as the basis for petit
coats OF various hues, harmonizing with
different gowns.
As the cold weather advances and
fruit becomes less plentiful. we are
obliged to have recourse to cakes and
puddings for desserts. The following
are some good recipes, especially the
silver and gold cake:
WATER SPONGE CAKE-Stir to-
gether one cupful of sugar. one cnpful
Of -four, one teaspoonful OF baking pow
H. N,I "a ffe1h ~ -.Ie gEyf[s &EA-o
are MIXED stir in two we'll beaten eggs
and one-half cupful OF boiling water.
Bake in paper-iined tins IN a moderate
oven.
CREAM CAKE-Stir together two
cupfuls Of sugar. a lump OF butter the
size OF an egg. three eggs, two and 4
half cupfuIs of -four and two table
spoonfuls of baking powder. Beat well
| and bake In two layers in Jelly pans. !
SILVER CAKE-The whites OF eight
49, k-&~.-- - -#Za