Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1900-08-12

ly for "a hours Afterward strain
through a coarse bag and press so as
to extract all the liquor. To every 40
pounds of fruit one extra gallon of
water may be added, pouring it
through the mass in the bag
Put the liquid into tub to contain it
all, with the added sugar. Stir until
the sugar is dissolved, and keep the
tub in a warm place and closely COW
cred while it ferments, for a day or
two; then draw off into clean casks
placed a little on one side, for the
scum to rise and be thrown off.
When active fermentation has
ceased, the casks should be plugged
in an upright position, and again
filled if necessary. Put the bungs in
loosely at first, and when the Kissing
sound ceases, drive the bungs in well,
leaving a hole to give vent to air
should it be necessary.
In November or December on a clear
day the wine should be racked into
clean barrels. which may be rinsed
with little brandy.
In order to insure the effervescence
which gives quality to the wine, bottle
it next year in March or April, when
the gooseberry bushes begin to bios
som. Old champagne bottles. being
strong, are best, and the corks, pre-
viously soaked in hot water. must be
carefully wired down.
How to Braise Fowl.
SINCE and draw fine roasting chick
en- weighing from five to six pounds.
Dip the breast in boiling water two
minutes. then in cold water to make
the meat firm. Dry a towel Have at
hand, in bowl of ice water, to make the
process easier, one-half pound of lard
ing pork cut in small strips. with which
and a fine lardHng- needle lard the
breast Put the balance of the lard
lng-pork in a bnaisiere with the chick
en- and one tablespoonful of butter.
two good-size onions, sliced, two Bprtgs
on parsley, one teaspoonful of pepper.
and brown for II minutes before add
ing two glils Of good stock Cook till
entirely reduced, taking care to turn
the chicken to give it golden color
all over. Add one quart OF good stock,
cover dignity, and cook slowly for one
hour and a quarter.
Skim the fat from the gravy of the
chicken, strain, and pour half over the
chicken putting the other half in a
sauce-boat. The quantity of the gravy
to be good and rich should have been
reduced to half pint. Should there be
more, take the chicken from the sauce
pan and keep warm while the gravy is
reduced TO the right quantity over a
Drlsk fire with the saucepan uncovered.
Every carver should understand how
to REMOVE the wishbont. To properly
accomplish this task, place the fiat of
the knife against the breastbone next
the wishbone, and, keeping it pressed
against the carcass, sweep it toward
the neck. This removes the wishbone
When the wishbone has been ren1oy-
ed the work of the carver is practical
ly over, and If The has performed his
work sklihully he can legItinately feel
that ne is the hero of the day.
A salad pickle that is highly recon-
r'enGed by the housekeeper who gives
the receipt is made with cucumbers
and onions. Pare and slice thin twelve
medium-sized cucumbers and three on
ions. Mix in layers and sprinkle with
o1e-half cupful of salt. After it has
stood two hours, drain thoroughly and
add three-quarters Of a pint of vine
gar, large cup of olive oil, half cup
ful of mixed black and white mustard
seed, and tablespoonful of celery
seed. This, may be used at once, but
improves by standing a little while
A cooling. spicy and delicious sum
mer side dish is a salad OF tomato as
pic. Strain one pint of stewed toma-
toes through a colander add one tea
spoonful of salt. saltspoonful of pep
per and a teaspoonful of onion juice;
add q nnarta1. Of q hnN Of nalatinn put