Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1900-04-08
THE To JSEHOLD


20, weary mothers. mixing uougns
A cooking bush or a pancake tree.
No hurry NC @ very gaf the no oven het
II the pies had baked on the cherry tree.
Bread be plucked from its tender vine;
A sponge cake plant our pet woulo pe,
We'd read and sew meath the muI1ln
Meat soup should have for its base
uncooked meat and bone, and the water
with which it is to be made should be
soft. There may be added to the fresh
meat the bones and the remnants OF
cooked beef, veal, lamb and mutton,
but the principal nourishment o. the
soup comes from the raw meat, the
usual quantity being one pound OF
clear lean meat to a quart of water.
Success largely depends upon the COOK
ing and skimming, and failure is gen.
orally owing to rapid boiling and ne
glecting to skim the pot. The soup
pot must be cleaned. The water must
heat gradually and simmer until the
soup is cooked; the pot must be Kept
covered while the soup is cooking, re-
moving the cover only to skim and add
the necessary ingredients. From the
time the soup commences to boil I'LL II
is done, the fat and the scum should
frequently be removed If cooked meat
or bones are to be used, they may be
added after the soup has cooked three
quarters Of an hour. If the soup is al
lowed to simmer, the allowance of
water given in the recipe will not re-
allowed to boil hard, the water Will
evaporate fast and require replenisning
with boiling water. Fast boiling drives
off much of the aroma of the ingredi-
ents. Where soup requires seven hours
or longer to cook, it is advisable to
make it the day previous, especially in
the winter months, when it will keep
fresh and sweet for a week. If it is
made In an iron pot it must be strain
ed as soon as cooked, or while hot,
into a tin or earthen vessel, for, If al
lowed to remain in an iron pot over
night it will be discolored and have
an unpleasant taste. When vegetables
are used, they should be added. only in
time to become thoroughly lone. To
prepare vegetables for soup they must
be picked over, washed, pared and cut
into small pieces from quarter to a
half inch thick, put into pan Of cold
water, rinsed and drained. Tomatoes
should be scalded, peeled and sliced.
Onions fried give a richer color and
different flavor to soup than when used
raw. Vegetables should be put into
the soup between one and one-half
and one and one-quarter hours before
1t is cooked; potatoes are an exception
to this rule; they should be put in
only thirty minutes before the soup
is cooked. To prepare rice it must be
picked over, washed and drained. Sea-
son the soup lightly with salt and pep
per when it is to be served.
This is the season Of the year when
fruits are needed to tone up the slug
gish blood. A shaddock eaten at
breakfast time will do more good than
a dose of medicine. Indeed, the grape
fruit is said to possess medicinal quail
ties necessary to putting the whole sys-
tenn to rights, If one is simply suffering
from spring fever.
There are plenty of fruits at hand
now that will serve to make a change
in the menu. Apples, oranges, bana
mas, lemons, and the dried fruits,
which latter are very wholesome if
prepared in the right way Always re-
member that fruits in the process of
drying lose their juices, and need long
soaking in cool water before being
cooked.
Health faddists have discovered that
an acid fruit sauce helps to digest meat
ov,1>o t. ,,1o
ant with mutton, orange sauce with
ham or duck, stewed pears are delicious
with roasted chicken and preserved
cherries are excellent with roast beef.
About forsting, here Is very good
rule: Use the whites of four eggs,
one and one-half pounds of confec
TONERS sugar, the juice of half lemon
and one half of an ounce of rose water.
Put all the ingredients together in
bowl and beat until the mixture is
stiff, then with broad, fiat knife
spread evenly over the cake.
Golden frosting is made by using the
yolks of the eggs and enough powder
ed or confectioners' sugar to make a
mixture that will spread without run
ming.
A chocolate frosting is made by melt
ing a square of chocolate and adding
to the first rule of frosting. You rlay
add as much or as little as you choose,
depending on whether you want the
frosting light or dark brown.
An inexpensive frosting is made
from one cupful of graduated sugar,
one-third of a cupful of boiling water,
the white of one egg and one-quarter
of a teaspoonful of cream of tartar.
Boil the sugar and water, without STIR
ring, until it ropes, when you take it
: up. Beat the egg until it is stiff
froth, add the cream of tartar, and
then pour the boiling syrup over the
egg in fine stream, beating we'll
When it is perfectly smooth and
thickens up pour it over the cake.
Remember that it hardens quickly, and
should be put on while it is of a con-
sistency to pour.
Here are some excellent filings for
fish:
No. 1. Soak enough stale bread in
good soup stock or milk to make one
pint when squeezed cut; pound this
bread to paste, add one teaspoonful
of salt, one-half tablespoonful of pep
per, one tablespoonful of melted butter,
the beaten yolks Of two eggs and one
half teaspoonful of grated lemon .Deel