Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1900-09-09
cooked or preparing dainty dishes for

at the supper and luncheon tables, 1t
yet may be useful in plain cookery. The
homeliest viands may be cooked in the
chatting dish II the odor of the cooking
is not disaereeable to those who wit
ness the process.
The beautiful laundering OF table,
cloths is the test OF an ironer's skill.
They must have just enough body not
to seem limp, the pattern must be
brought out. and there should be
satin-f finished surface. The right body
may be given TO the table-linen by add
ing a quart OF starch 20 the Est rinse
water--a good tubful. Whether that Is
done or not they must be made very wet
in the sprinkling. and ironed until per-
feotly dry. No matter how smoothly
they are ironed. IL they are moist wnen
nung on the bars they viii acquire a
"rough-dry" appearance. special
cloth for best occasions" may be dried
after rlnsfng without starch IN the wa
ser). then wet entirely and run through
the wringer, then laid on a sheet tor
two run together). and rolled up tightly
over night. II win take a very long
time to iron that cloth until perfectly
dry, but IL will be like rev. only hand
somer
Housewives will be delighted with
the new fabric known 70 the trade as
Art. Ticking. With white, cream or
gray grounds, it is with floral designs
and great improvement upon the reg
ulation blue and white stripe for pillow
and mattress covers. 1t also comes IN
stripes OF different widths, in green
and white, gray and pink, blue and
gray, etc.
Occasionally the taste of olive Oil, as
found in a mayonnaise dressing, is not
agreeable. If, when egg and oil have
been mixed a little thick cream in the
proportion of four tablespoons to
gill of oil is added, it will be found to
lessen considerably the pronounced
flavor of the latter.
This is the season for frozen fruits
and sherbets The following is d good
recipe for grape sherbet, also rare,
as the grape is not usually put to this
use.
GRAPE SHERBET-Addj juice of two
lemons, one pound of sugar and one
quart of water to the juice of four
pounds of Concord grapes squeezed
through jelly bag; boil this mixture
for fully ten minutes; set away to cool:
then freeze to a stiff ice, pack few
hours; serve in sherbet glasses.
FROZEN ORANGES AND BANANAS
Peel, seed and chop fine five oranges,
cover them with two cupfuls of granu-
lated sugar. At the end of half an
hour peel and chop five or six bananas
and stir Immediately into the sugared
oranges. Now add a quart of cold
water and the unbeaten whites of five
eggs. Turn into the freezer and grind
until you have frozen fruit froth.
FROZEN PEACIIES-Scald a pint of
cream and pour it very gradually upon
three eggs that have been beaten light
with three eupfuls of sugar. Put over
the fire in a double boiler and cook,
stirring constantly until you have a
eustard that coats the spoon This
will take about fifteen minutes Set
the custard aside until cold, then stir
into it a pint of rich cream and three
cupfuls of cut-up peaches. These
peaches should not be peeled and cut
until Just before the time for freezing
them, and must be cut into very small
bits and sprinkled abundantly with
sugar. Stir custard, cream and
peaches we'll together. turn all into a
freezer and freeze until firm
FROZEN TUTTf-FRUTTI. - Break
the whites of seven eggs into a chilled
bowl, add to them two cups of powder
ed sugar and pint of rich cream into
which you have stirred bit of baking
soda the size of pea. Put over the
fire in a double boiler and make It
scalding hot but remove before the
boiling point is reached. Now set the
inner saucepan in a. pan of ice and whip
until cold and light. Turn into the free
ger and grind. Peel and cut into small
BITS three peaches, an apple, an orange,
a banana, two dozen cherries (chrystal-
lied, if you cannot get the freshJ, and
cut into small pieces half-cnp of red
raspberries. Mix all these fruits thor
oughly together When the cream is
frozen but not very stiff carefully wipe
Off the top of the freezer. remove the
cover and take out the dasher. Turn
the mixed fruits into the cream, and
with long-handled spoon stir them
in. Press all down hard, replace the
cover and pack the freezer down in ice
and salt for three hours or longer.
FRUIT BLANC IANGEi-Simmer
fifteen minutes one quarter of pound
OF soaked tapioca in one pint of milk;
stir until transparent: then add three
four>hs OF a cupful of sugar, pinch of
salt and one Tablespoonful of vanilla put
in an oiled mold with alternate layers
OF pared fruit-peaches, plumS. grapes
and pears-cut into small pieces serve
with plain cream.
The following is novel and dainty
sauce which has been tried and found
delicious.
ORANGE SAUOE-Dissolve two
heaping teaspoonfuls of cornstarch in
water and pour over enough boiling
water to make a rich, thick paste: add
beaten egg, a heaping teaspoonful
of butter and a cup of sugar; when The
paste is well cooked add the juice Of
TWO lemons and serve.
MARTHA.