Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1900-12-02
THE HOUSEHOLD.
.MARTHAv TELLS Us HOW TO MAKE
A PERFECT MAYONNAISE-PRO-
CESS of BEATING AND COLOR
ING-THE ART OF DINNER
GIyING-OTHER USEFUL
HINTS AND RECIPES.


GIvING-OTHER USEFUL
HINTS AND RECIPES.
what shall | have for dinner?
What shall | have for tea?
An omelet, chop or two
Or a Savory fricaSSee?
Dear. how | wish that nature
When she made her mighty plan,
Hadn't given the task TO woman
To care for a hungry man!
~
Housekeepers know that mayonnaise
is one of the most popular of dressings.
Here is the formula for making it: One
cupful of oil, five teaspoonful NJ vine
gar, yolks of two eggs, one level tea
spoonful each of mustard and salt, one
half teaspoonful Of sugar, four drops
NJ garlic. a flourish of mace. The gar
lie and mace are additions to the COM
mon formula. being the result OF much
experience or many experiments in
seeking a perfect mayonnaise. Neither
the one nor the other are recognizable
(bv their characteristic flavors) in
mayonnaise made by the above formula,
hut they give an undesirable some
thing which is certainly delight ito
quote several critics.. To make liquid
garlic, put four or five garlic cloves IN
couple of ounces of alcohol, first pierre
ing them. The extract will get stronger
as it grows older.
In making mayonnaise have the egg
yolks. bowl and oil very cold, as this
makes the process easier. Beat the
volks with the dry ingredients until
light. then put in a few drops OF Oil
and heat hard half a minute. Add the
oil. very little at a time, until the
mixture begins to thicken, when 1t may
no added more freely, alternating these
freer oil additions by small ones OF VINE
gar When all the ingredients are COM
bjned the mayonnaise should be thick,
almost firm jelly. -.
Variations of mayonnaise-Green:
Mix in the finished dressing enough
spinach green" to give it color. Red:
Pound lobster coral to powder and
add: To disguise the oil flavor, add
one cupful of whipped cream.
There are two secrets of the art OF
dinner giving; the first is, keep within
your means. To be definite, do not
invite more guests than you can seat
in comfort or serve with ease, and 90
not attempt too ambitious dishes. Keep
well within your limits as to your
waitress Abilities and the number OF
your spoons and forks, and have an
easily prepared menu. hostess nat
urally wishes to give her guests her
very best, but to give al her best at
one dinner is to draw too heavily on
her future; she should leave something
for next time.
1t is the absurd idea that it takes a
great outlay Of time, strength and mon
ey to give dinners that makes many
women feel they cannot entertain at
all in this way. Of course in giving
a dinner there must be some unusual
effort, some preparation out of the or
binary, but it Should be minimiZed as
far as possible. The necessary sweep
Ing and busting should be done the day
before, the silver cleaned and counted
out, the china laid in piles, the orders
given to the caterer, and the florist,
the menu and dinner cards written the
places assigned, the almonds sailed,
the, soup stock and salad dressing
made. If all these little, but neces-
sary things, are done ahead of time a
dinner ought not to derange a house
hold or cause much excitement
With the cold, crisp evenings of De-
cember the cheerful tea table becomes
decidedly more cheerful when graced
with tempting dish of something hot.
The steaming tea is not enough; the
cold nnqf and cold co1oI
inviting. What shall we offer as a hot
relish? 1t need not be anything abso-
dutely new, and it ought not to be any
. thing requiring much labor in prepar-
ing, but something appetizing in the
shape of hot dish to meet the timely
want will be warmly appreciated. Per
haps it may be-
DREAMED CLANS. - Drain the
clans from their liquor and remove
the firm, muscular portion Chop this
hard flesh finely and add to the strained
| liquor and simmer for ten minutes.
To pint of clans allow one cupful of
rich milk; blend two tablespoonfuls of
butter with two of -four and mix grad
uaNy with the milk and hot clam broth.
Stir carefully until smoothly thicken-
ed; then add the soft part of the clans
with little salt (if liked and pepper,
and. cook five minutes longer. Pour
very hot over toasted milk crackers or
shredded wheat biscuit and serve i'm
medlately White pepper or paprika
instead OF black pepper makes a better
appearance in most made dishes.
~
Here is a delicious recipe for the old
fashioned Indian pudding; it is a pop
ular New England dish: Take one small
scant cupful of Indian meal-the old
fashioned ground Indian meal should
be used, and not the bolted or granu-
lated meal-and one cupful of molasses
and beat them together; pour over
them one quart of boiling milk. and
add one-half saltspoonful of salt and
one dessert-spoonful of butter; stir
well together, and set aside to cool in
the dish in which you are to bake n
-zTM H.