Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1900-07-08

run juices udhS Tic uiUSL plcdodHt
] of %ll summer drinks They may be had
by every family willing to prepare
them, at a slight cost. They should
be securely sealed in jars, wrapped in
1 brown paper to exclude the light, and
| labelled. Oranges and lemons may be
| prepared as follows:
Remove the Mnds from a dozen or
anges; slice and remove the seeds;
cover with water and boil fifteen min
utes, or until tender; strain through
a flannel bag and add cup OF sugar;
return to the kettle and boil until the
sugar is dissolved, stirring constantly;
! seal boiling hot and stand the jar on
| its head until COOL
| Lemons are prepared in the same
way, except that more sugar may be
added, and two cups of sugar to the
pint will not be too much.
Strawberries, raspberries, pluns and
blackberries should be used for this
purpose. Berries nod but little boil
ing, if stirred well, and cup OF sugar
to two quarts of juice will be ample.
Crabapples and sour apples of evsry
kipd make very pleasant and health
full drink These must be prepared
with care, well washed, the stems,
blossom ends and all specks and bruis-
es removed, and allowed to boil until
all favor is exhausted from them. If
the parings are left on, the color will
be brighter. Too much water can
hardly be added at first, but when
strained the juice should be boiled I'M
til of proper flavor for a beverage.
These fruit juices can later be made
into jellies or used to color gelatine
Cafe Erappc.
Cafe Frappe, or parfait, as its name
varies, is simply made thus: Put a
breakfast cupful of ground coffee in a
bottle with a pint of water and allow
it to steep all night, then strain it
through a cloth previously rinsel in
dered sugar with one ana one-half pints
of whipped cream and mix this with
the coffee. AS the froth appears on
the cream skim it off to a cOlander TO
drain; whatever drains may be whip
ped again. Stand the cream in a pan
of cracked ice while you beat it. to ia
ciliate matters. Turn all into mould,
press the lid down tightly and bind the
point with strip of muslin dipped in
melted butter to keep out the salt.
Pack in salt and ice, the layers of ice
being three inches and salt one inch
deep. Cover with a piece of carpet
and set in cool place for three hours
or more. Renew the ice if necessary,
or place the mixture in freezer, turn
this about with one hand and work the
cream from the sides with tia other.
In this way the cream will Se frozen
in few minutes.
Here's a recipe for the cooling and
delicious mint julep: Bruise several
tablespoonfuls of water. Fill the glass
to one-third with brandy, claret, sher-
ry or amy wine preferred and the rest
with finely pounded ice Insert some
Sprigs of mint with the stems down
ward, so that the leaves above are in
the shape of bouquet Drink through
a straw.
The currant is one of the most salts
factory of our small fruits and is best
in midsummer. There are few prettier
fruit desserts than a glass dish heaped
with red and white currants The black
currant is chiefly esteemed for it's medic
inal value in throat troubles and old
fashioned housekeepers always keep a
few jars OF black currant jelly on hand
for use in sickness.
Currant Nlne.
Wash, mash and press the currants.
To two quarts of juice add three pounds
of sugar. stir well together, add one
quart of water and let stand in large
stoueware jar or bowl covered only with
a thin cloth to protect from dust After
several days, when fermentation has
ceased, strain it carefully and bottle.
Currant and Raspberry Charlotte. j
Take the crust from a loaf OF stale
bread and cut into rather thick slices.
Dip each slice into melted butter and line
the sides and bottom of a charlotte mold
Fill the center with a mixture of cur
rants and raspberries, sprinkle with a
cupful of sugar, cover with the remaining
slices cut in strips and bake in a mod
crate oven for about three-quarters of an
hour.
Although minced parsley is required for
so many dishes. both as seasoning and a
garnish, it is not every cook who knows
how to prepare it. Only the fresh green
pieces should be selected ana these
should be tied in bunch and blanched
in boiling water and then separated and
dried thoroughly in cloth before being
chopped with a sharp knife If the pars-
ley is insuficiently dried. the leaves will
stick together, and it Will be impossible
to mince them finely. and much of the
juice will be lost.
The suggestion that tea added to apple
pie is an improvement, is emphasized at
the Boston Cooking School. In a receipt
for this dessert three tablespoonfuls of
freshly made Japan tea, with pinch of
nutmeg. are included.