Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1900-12-16
thin as possible with rolling pin on
a bread hoard

bread board.
Taffy: Place layer OF popcorn in a
buttered dripping pan and pour over it
brittle taffy. This is nearly as good
as nut taffy and more easily digested.
Wonder balls: This is pretty fea-
ture to introduce at a children's party.
Make as described for popcorn balls,
placing in the center of each small
toy or trinket as souvenir.
Dolls: Any little girl may possess
| large family of dolls by drawing
faces OH the corn, which often pops in
to grotesque shapes. furnishing noses
| and other features in just the right
places. These heads can be stuck on
darning needles and dressed with bits
of old fnery. The child's imagination
can furnish whatever is lacking in the
artistic quality.
Decoration: The useful part that
popcorn plays in decoration must not
! be forgotten. Strung on thread and
festooned upon the Christmas tree, it
| finds it's most appropriate background.
II you wish to eat boiled cabbage at
it's very best try the way of cooking it
| that ct.nes from an old housekeeper
experience. Get hard white head
cabbage, shave it fine and wash it care
fully Then put in into q granite stew
pan with hot water to cover, add lit
tie salt and let it cook uncovered until
tender Draw off all the water and
add one-half cup Of vinegar. When
the vinegar has boiled up once, add
piece of butter and pepper. Remove
from the stove and whip in one beaten
egg, taking care that the egg does not
curdle. This may be served either hot
or cold and in either case 1t is de-
cided Improvement over the same dish
minus the egg.
Cabbage may be stuffed with force
ment, and when this is to be done the
cabbage, shorn of the other leaves,
should be put into boiling water for ten
minutes. Remove the cabbage at the
end of that time and lay it in very cold
water. Drain it and set it aside to COOL
Now tie the cabbage about with mar
row strips of muslin and with sharp
knife remove tough inner portion,
leaving a small cavity. Mix the cab
bage that is removed, finely minced,
with bits of cold boiled ham, small
amount of bread crumbs and any
chosen seasonings, and with it I'LL the
empty space. Cover the top with a
piece of cloth, tying it into place, then
simmer the cabbage slowly until tell
der. 1t will be all the better if the
liquid in which this is cooked is that
in which ham has been boiled. Make
a white sauce from this liquor and
I, III han 10 LAT
ter has been unbound and placed in
dish.
Odors from boiling ham, cabbage,
etc, may be prevented by putting red
pepper pods or few pieces of charcoal
into the pot.
Jellied Chicken.-Singe and lraw a
good-sized chicken, put into a kettle
of boiling water and cook rapidly for
five minutes. Then place the Kettle
where it cannot boil and leave it until
the chicken is tender. Remove and put
aside to cool, saving the liquid in which
it was boiled. When cold remove the
meat. Crack the bones fine and put
them with the skin and small chop
ped onion, two bay leaves, blade OF
mace and half teaspoonful of celery
seed into saucepan. Simmer with
the liquor in which the chicken boiled
until reduced to one pint and add a
heaping teaspoonful of gelatine pro-
viously soaked in cold water. Strain
and add salt to taste. Moisten a per-
fectly square mould or pan with cold
water and arrange neatly in the bot
tom a layer of chicken, then one OF
slices of hard boiled eggs. Sprinkle
lightly with salt and pepper and lit
tie chopped parsley, and another layer
of chicken and repeat until the ingre-
dents are all used Strain the stock
over it and let it harden over night.
This may be served with mayonnaise
dressing.
All food experts agree that carrots
are valuable food, and are seen too
seldom on the average table. If the
family refuse steWed carrots try car
rot croquettes, after this recipe: A
dozen small croquettes can be made
from four large carrots. Boil them
till tender, drain, and rub through a
sieve. Add one cupful of thick white
sauce (using for it two heaping table
spoonfuls of -FOUR, mix, season high
ly, and when cold and firm. shape and
finish as for other croquettes.
The teacher of the cooking school
had been explaining the process OF
using a certain kind of coffee pot.
r You remember" she said, II told
you how much pulverized coffee you
must put in the pot for every cup OF
boiling water l told you to take out
hol
in the water ten minutes. The effect
of this is to prevent the formation Of
what?"
Satanic acid" promptly respond
ed the little girl at the foot of the
! class" MARTHA