Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1900-09-30
THE HO OLD.


Can give US either pain orspleasure, who
Would pique himself on intellects, whose
juice?"
Evidently the writer of the above un-
derstood thoroughly what powerful
agent this pellucid fluid is, and how
much of our comfort and digestion de-
ponds upon its being in good condition.
~
As the cold weather increases, we find
q natural disinclination for many forms
OF food we enjoyed during the heated
term. Soups are desired in cool weather
as they are very heating. With many
the hot meat soups and those made
rich by the addition of milk and but
ter are actually craved as winter ad-
vances Soup is neglected greatly
among us. Too much cannot be said
in its favor. No one seems to estimate
its real value, for soup as means OF
restoring exhausted strength cannot
be replaced by any other article. Its
vivifying action on the digestive organs
can never be over-estimated. The Idea
among a great many people is that
soup is q washy, meagre sort OF FOOD,
and nothing nutritious about it. This
is most erroneous, even when applied
to soup made without meat, and wholly
of vegetables, Tor in the proper prepa-
ration of soup with vegetables alone,
much substance is derived thereform.
Veal broth.-Take a knuckle OF veal
costing is cents and put 1t In sauce
pan with a closely fitting cover. Add
three pints of cold water and a tea
spoonful of salt and set it where 1t will
boil very gently three hours before din
ner. After two hours add small onion,
two tablespoonful of rice and stalk
of celery or pepper. Remove the meat
before serving and leave the rice. This
LIS a simple and delicious soup.
Cream of celery soup.-Celery soup
made of milk, celery, butter, -four and a
little onion Juice is very good, but it
is not the best that can be made by any
means.
The best results are arrived at from
the following method of preparing: Cut
up tolerably fine pound of steak Cor
use its equivalent in odds and ends Of
cold meat and put in a pot with two
quarts of cold water. Bring to a boil,
and then set back to simmer gently,
covered At the end of two hours add
stalk of celery, cut in inch pieces, a
good haf-cup of rice, teaspooonful OF
salt and small onion, sliced. Let all
simmer for two hours longer, and then
add cup of rich milk and strain. There
should be a quart of stock before put
ting in the milk. The rice both thick
ems and helps favor the soup. II you
wish 40 add another touch, cup Of
whipped cream is in order.
CORN AND TOMATO SOUP-Scald and
skim one quart of tomatoes, add one quart
of any good stock, one quarter of a small
carrot, one small onion, one bay leaf, one
Glove, six pepper corns. Cook all together
very slowly for half an hour, then take
from the fire and rub through fine sieve.
Return to the fire and add one tablespoon
full of butter rubbed to paste with two
tablespoonfuls of -four; stir until the soup
is smooth and slightly thickened; add a
large teaspoonful of salt and a cup of
scraped corn; cook ten minutes longer
and serve.
Peaches are tonic and q food and drink
combined. In other words, they are both
meat and medicine They are said to be
good for the digestion and the blood, and
are almost as good for the complexion as
the orange Redness of the nose, bilious |
tendencies are said to be cured by the
frequent eating of peaches.
JELLIED PEACHES-To prepare jellied |
peaches, pare and cut in halves one dozen |
peaches. and cook for ten minutes in boil |
ing syrup, made of one and one-half cups |
of sugar and pint of water. On taking |
the saucepan from the fire turn into it |
half box of gelatine which has been
soaking for two hours in about 'one-half |
Of xua ha int
basin of cold water, stirring occasionally |
until the mixture becomes cool, but before |
it turns to jelly turn the mixture into |
mold and put in the ice for two or three |
hours When ready to serve turn out on |
a fiat dish and cover the jelly with whip |
ped cream. A tablespoonful of maras-
chino put with the gelatine improves the |
flavor of this confection.
FRUIT FOAM-Peach Foam: Pare and |
cut up half a dozen peaches, strain |
through a sieve, and mix the pulp with |
powdered sugar, enough TO sweeten. Beat
the whites of three eggs to a stiff froth |
and add it to the peach pulp, and beat !
until thick. smooth and velvety. Pour |
into a mold which must be placed on ice.
Serve with sweetened, whipped, plain. |
thick double" cream, and petits four. !
Feach foam can be made of canned |
peaches.
"A PEACH PUDDING-A delicious peach |
pudding is made in this way: Fill pud- |
ding dish with whole, peeled peaches and |
pour over them two cups of water. Cover |
closely and bake until peaches are tender; |
then drain off the juice from the peaches |
and let it stand until COOL Add to the |
juice one pint sweet milk, four well beaten |
eggs a small cup of flour, which has one |
teaspoonful of baking powder mixed in |
1t, one cup of sugar, and one tablespoonful /
of melted butter and a little salt. Beat |
well and then pour this mixture over the |
peaches; bake until a rich brown, and |
serve with cream.
ANOTHER PUDDING-Another way to |
make a peach pudding Is to line the bot |
tom of a deep dish with thick slices of |
stale sponge cake, soaked in sherry. Fill |
the dish with sliced and peeled peaches |
well sweetened. Spread meringue over
the top and leave 1t In the oven long
enough to brown. Serve very cold, with |
cream.
PEACH FRITTERS-Cut the peeled fruit |
In half, sprinkle with sugar moistened |
with maraschino. and roll them in pow
dered macaroons, before dipping them in |
a fnf Erx,v IN.