Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1900-04-29


sMARTHAn FURNISHES Us WITH
SOME NEW RECIPEs-HOW TO
SAVE DRIPPINGS-SHOE BUCKLES
AGAIN IN FASHION-THEY WILL
BE WORN ON BLACK SATIN SLIP
PERS.
Frothed chocolate, for which cor
respondent asks a recipe, is improved
by adding teaspoonful of whipped
cream to each cup. The frothing does
not make up for the loss of the
whipped cream, and is intended to give
the drink lightness and delicacy. A
cooking-school receipt calls for two
cups of milk to be scalded in a double
boiler, with a teaspoonful of corn
starch dissolved in a little cold milk.
Half cake of unsweetened chocolate
is broken in pieces, and dissolved slow
ly in very little water, to which four
even teaspoonfuls of sugar have been
added. When this is quite melted,
add gradually one pint of boiling wa
ter, stir over the fire for two minutes
before adding to the milk, and cook
ing all for five minutes. The frothing
is done while the mixture Is still on
the fire by beating vigorously with an
egg-beater for fully five minutes. 1t
should be served at once.
~
Fresh fried potatoes are seldom the
tempting things they should be. The
raw potatoes must be cut lengthwise
in sections like an orange, and left
an hour In ice water. They should
be taken out and carefully drained be-
fore being laid upon a clean towel and
each piece separately wiped perfectly
dry. The fat must be smoking hot
when they are plunged in, few at
a time. The pieces should be drained
on a piece of the porous brown paper
such as butchers use for wrapping
paper. They should be crisp. of a
golden brown color, with the heart
cooked tender and mealy. Too often
they are. burned on the outside and
raw within, which comes from too hot
fat, or they are grease-soaked either
from improper draining or because the
fat Is not hot enough, and the pieces
being very cold, take long time in
cooking, meanwhile absorbing the
grease. When properly prepared this
dish, though a common one, is so
tempting that it seems worth while
to take pains with it.
Here is quite a nice recipe TOT
cheese balls: Mix with some common
American grated cheese little melt
ed butter, enough to make moulding
mixture. Add a little finely chopped
parsley and mould with the finger
tips into little balls the size of butter
balls. These are set on ice until
needed, and are used with any green
salad, one being placed on each plate.
~
Buckles, buckles, buckles are found
in all our first class shoe stores, it is
said; gilt buckles, silver buckles, and
steel buckles, and oh! if only some one
of our ancient forefathers had left a
pair, his feminine relatives would all
call him blessed. There are always
more or less buckles worn, but this
year there will be decidedly more
and the larger they are the better, for
doesn't an immense design in steel al
most as big as knocker, make a foot
look smaller?
The slippers most priced this season
will be of black satin, and very dainty
affairs they are, too, with their high
French heels.
A nutritious and palatable soup is
made from the dripping of roasted
meats. Mutton fat is not suitable fol
drippings, it being too strongly fla
vored. When meat has been roasted
there is always mixture of juice and
fat at the bottom of the pan. Care
fully pour the grease which is on the
top into saucepan, keeping the juice
underneath to serve with the meat
Place the grease on the fire and let il
cook until it stops sizzling. The siz-
zling indicates that there is still
liquid in the fat, which must be thor
oughly evaporated or it will prevent
its preservation. Pour through a fine
strainer into an earthen jar, and il
will keep indefinitely, if in a cool place
The grease of different meats can be
kept In the same Jar as they may hap.
pen to be cooked; in fact, their mix,
ture is an improvement. Not only car
soups be made from these drippings
but they may also be used for frying
or cooking in most all cases where
lard or butter is used for those pur-
poses. Three jars of dripping should