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

But she can get up .disnes
Her husband likes TO eat-
Nothing in the whole catalogue OF the
home life is more thoroughly enjoyable
to the husband or father than well
cooked dinner. Says DR.. Johnson; III
aubnleates business. The housewife
who INTRODUCES nice little variations
into her hone cooking sheds radiant
light npon the armament oil her own
house. The following recipe Is an IN
novation in the way OF cooking
chicken:
WALLED CffICKEN-Selecta medium
sized chicken, and when prepared Tor
the pot put it in deep Kettle, cover
with boiling water and cook slowly
until tender. Transfer chicken and
broth to large bowl, leaving the BIRD
10 cool IN the liquor. When cold re-
move the skin and bones and cut into
pieces suitable for serving. Pare ana
bou Sufficient potatoes to make three
ci1pfuls when mashed, beat them until
very lg.t, and, adding hot milk ana
salt and pepper to taste, set aside where
ahev will keep warm. Into saucepan
nut two tablespoonful OF butter, sne
tablespoonful OF chopped onion, plt
of bay leaf, couple OF slices OF carrot
and a little chopped parsley, and COOK
slowly for ten minutes; add two table
spoonfuls OF -four and stir until smooth.
ITO this add a pint of the cold chicken
stock and stir until it thickens, sim
nering for five minutes. Lay in the
prepared chicken and place where it
l
into a stiff froth the whites of.two eggs
and stir into the potato mixture, ana
place the potato around the edge OF the
platter like a wall. Beat the yolks OF
the two eggs, spread over the top or
the wall, put in a quick oven and
brown. Pour the chicken in the CEN
ter and serve with a garnish OF parsley
or waterereSS.
The old Romans had practice OF
eating cheese to bring out the flavor of
their wine; so also we eat pickles or
salads to give zest and favor to our
meats. / herewith append few good
recipes.
GREEN TOMATO PICKLE-One
peck of green tomatoes sliced. Four
green peppers. Place in stone jar in
layers, sprinkling salt between each
layer. Cover with boiling water and
let stand over night In the morning
drain through collander and add
four large onions, SLICED; an ounce of
stick cinnamon. an ounce of cloves,
two pounds Of brown sugar. Put all
together in a kettle and nearly cover
with vinegar. Boil slowly until ten
der. Set away in a jar. and the next
Lay, If the vinegar seems thin drain
and boil while longer. But do
- boil -cc'iE >sNllatoes d second time
SWEET PICKLE-Six pounds of ripe
csleunlbers Tor watermelon rind) cut
in strips, one pound brown sugar one
tablespoon all kinds of spice, two of
salt, cover with vinegar; boil till ten
der. Ii you use watermelon rlnd cut
the green skin off just as thin as pos
ssDle, scrape the red edge with case
knife to get the water out
GREEN TOMATO SOY.-Slice a
peck of. green tomatoes, sprinkiing
through them pint of salt, and allow
them ia stand over night. In the
morning drain and put into the pre-.
serving kettle with twelve chopped on
ions, two heaping teaspoonfuls of mus
tara mixed in little water, one table
spoonful each OF pepper and aIl-spice
one-half pound of mustard seed, and
one4fourth of a tablespoonful of cay
enne pepper; almost cover with good
strong vinegar, and cook to jam. STIR
ring frequently and taking precau-
tions against burning The cooking
viii probably require four hours.
chilli SAUCE-Take six large to-
matoes, two small red peppers, two
cupfals OF cider vinegar, one table
spoonful each of brown sugar and salt
and two onions; chop the tomatoes, on
ions and peppers, addsthe other items,
and cook slowly for four hours. or I'M
til OF good consistency and color When
nearly done add one teaspoonful of Gin
nanlon and one-half teaspoonful each
CT cloves. celery seed, ginger and mace.
I1AMS0N PICKI!E-Seven pounds Ct
fruit
Gao ounce Of cinnamon.
0ae ounce of cloves.
One ounce Of mace.
One ounce OF. celery seed.
Three pounds of sugar.
Beat the spices and sprinkle them
through the fruit in a jar. Boil the
sugar in quart of vinegar and pour
--oses the damsons While hot Repeat
zine scalding Of the vinegar four or
five days, then put into glass jars and
seal.
There are many aduncts to ornamcn-
tai cooking. Among the most conspic-
uous is the chaing-dish. 1t is regarded
by some as only useful for warm!ng
over things that have already been