Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1900-10-21

We many times have sung
And we have heard about them
Since the days when we were young
We do not need to roam.
For spicy are the breezes
That float around the home.
It's now the time when women
Forget about their nerves
And spend their days and evenings
In putting up preserves.
They're peering into kettles,
They're closely watching pans,
And at the proper moment
They're filling jars and cans.
They're making jams and jellies
And sweetest marmalade,
And fruit fresh from the orchard
Is into butter made.
They're pairing seeding, slicing,
A work in which they're skilled.
And when the kettles emptied
Again It's promptly filed.
And sweet is the aroma
That permeates the air,
The~fragrance of the spices
Dropped in with greatest care,
And as afar it's waited
To Ceylon then We show
That there are other places
Where spicy breezes blow.
The women burn their fingers.
And pretty faces, too,
But patiently their working
Until the task is through.
And though the hubb!es grumbie
When women thus prepare.
Just watch them in the winter
And see them grab their share.
-Pittsburg Observation-Disclosures.
Times and seasons hardly limit the
variety of fruit afforded by our market
in these days of cheap and rapid trans
~portation. but the housewives in many
homes demand that the chief winter
stores shall be the product of home
resources. In the remaining days OF
autumn there is still time to make UP
any deficiencies. Some of the late
fruits, unsuitable for canning, may be
turned into rich preserves h a rank
among the very best.
Pears with Ginger.-This flavor seems
especially we'll suited to combination
with the pear. Our grandmothers used
to bake hard pears with the skin on
and we'll smothered in molasses. Left
to a slow softening in the brick oven,
they were by no means disdained when
they appeared upon the breakfast table.
Canned pears, however beautiful to
look upon, are usually insipid, and the
fruit seems to demand a flavor stronger
than it's own, to make it acceptable
when cooked. Small pears make a bet
ter appearance when left whole and
with the stems on, pairing smoothly and
carefully. Large ones may be halved
and the cores removed. Cut the gin
ger roots in neat bits and wash thor
| oughly, then boil until they can be
easily pierced with a fork. Some cooks
throw away the water in which it is
first boiled, considering it better to use
a larger proportion of ginger and get a
somewhat milder flavor by simmering
the cooked root in the syrup with the
pears. Three and a half pounds OF
sugar to four of fruit is to most tastes
preferable to the old rule of pound
for pound" except for very acid fruits.
Simmer the pears gently until tender
and transparent, and boil the syrup a
little longer If it seems too thin.
A porterhouse roast should be
bought only when a small roast is de-
sired. The sirloin from beef makes a
heavy roast. Never buy a one-rib
roast, as it is bound to be unsatisfac-
tory. A three-rib roast is about the
size for the table of the average family.
The whole tenderloin is often removed
from beef, and this makes the fillet
roast so highly esteemed and so expen-
sive. Fillet is tenderer. but not 30 well
favored as rfb-roast. For the most
part the tenderloin is removed only
from lightweight, inferior beeves to
make these roasts, and when one
would secure a fillet from heavy, prime
beef, the only kind worth having, ones
purse must needs be flush.
Steak cuts are ~porterhouse, slrloin,
rib, round and chuck. ranking in merit
as named. However, buyers can be as
sured that sirloin Is equal in quality
to porterhouse. 1t is a larger steak,
and probably more economical. espe-
cially for a large family. II is cheaper
to buy short porterhouse steaks, even
though they cost more. than those with
the lower end or flank piece left on.
The porterhouse with tenderloin and
flank removed is called a clubhouse
steak, a name given to rib steaks as
well, when not separated from the bone
to appear as "tenderloin.s Round
steak makes sturdy eating, being far
from tender, but 1t is very nutritious.
Pot-roasts come from the round, as do
also cuts for boiling, stews. beef that
is chopped fine. as Hamburger steak
and beef q Ia mode.
The neck, being the juciest part Of
any ANIMAL, y ne choicest for steWsl