Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-05-05
WAS HUNGRY.

ton should be put into cold water and
then placed over the fire. Then it
cooks with the water. The egg cooks
moreover thoroughly and from the in
side
ASK physician or trained nurse
how to boil an egg so that its greatest
nutriment and flavor shall be preserved.
Either or them will tell you to put it in
cold water. The old way of dropping
the egg into boiling water has long oeen
given up. 1t used to COOK the egg sud
denly and destroy its flovor.
so don't be sarcastic because you
haven't heard of the century's advance"
The best way to make a vegetable
PURGE is to cook the vegetables by
steaming or boiling till tender enough
to pulp through sieve, when they can
be heated with little butter, pepper
and salt, or little cream. Try aspar-
aguS PURGE, for instance.
Boil bundle of green asparagus in a
painful of boiling sailed water till ten
der; now drain it, rub it through the
sieve, and stir it over the fire till quite
hot, with couple of spoonfuls Of
cream, or creamy bechamel sauce, and
serve hot. Peas, beans and indeed any
vegetable can be made into a PURGE in
this way, varying the liquid added to
them when relocating. Greens of all
kinds, from spinach upward and down.
ward, are specially good treated thus,
but should be steamed rather than boil
ed. When cooked they are drained,
rubbed through a seive into pan with
small piece of butter, and stirred over
the fire till quite hot, moistening them
gradually Will little milk, cream,
stock or mixture, as you please; sea-
son to taste with white pepper and a
very tiny CRATE of nutmeg, and serve
very hot.
At this time of the year, lamb, veal
and chicken are beginning to take the
place of beef. pork and heavier meats.
Do you know what to buy for a roast
ing piece of lamb or veal or are you
sure just what you should get for a
stew? Let us discuss the questions.
The best roast of veal or lamb is the
loin. You can get it if you ask for
it and it is always desirable. If you do
not especially request that cut you
quite likely will receive an inferior
piece of meat. 1t is always best to get
a cut from a good-sized lamb, while
small veal is to be preferred.
In roasting, the lamb being fat( and
no other should be accepted) should be
placed in the baking pan with the ribs
down; while the veal, being lean,
should be placed with the ribs up. The
reason for this will readily occur to
you, as it serves to keep the roast from
drying up when cooking, being kept
moist by the hastings In the pan.
No matter what baker you use, these
roasts should be rubbed we'll with pep
per, salt and -four and the bottom of
the pan busted with -four and well
Drowned before any basting fluid is
added or any basting done
~
The reason for the last suggestion is
this: You will want a good brown
gravy and by browning the -four you
may obtain it without the use of cara
mel or other coloring substance.
The proper pan gravy can be made in
but one way. Pour from the baking
pan all but few tablespoonfuls of the
fat from the roast, put the pan on the
IOp VI CnO SlOhc, III HOul, esllu
stir until it is a rich brown, and then
add good stock or water to give it the
proper consistency and seasoning to
taste.
Always remember this point, that
chicken to be tender must be so newly
killed as to be still warm with animal
heat or so long killed as to have lost
its rigidity, say two or three days in
the refrigerator. Given either Of these
conditions and you may cook as fol-
lows and have nice tender chicken:
Cut up for frying, roll in -four we'll sea-
soned with salt and pepper, and fry a
rich brown in good sweet fat. When
well Drowned remove the chicken, pour
off nearly all the fat. blend in some
-four and slightly brown; add some
good rich milk with salt and pepper,
put back the chicken into the gravy,
cover t-e pan closely and put in a mod
crate oven 90 simmer until the chicken
ds tender-about As minutes, generally
~
1t Is almost essential that table and
bed linen shall be properly hung out
as that they shall be well washed. If
they are allowed to dry out Of shape.
stretching and pulling them straight
wears them much more than use. Hang
tablecloths and sheets evenly across the
line, ends down. The warp threads are
much stronger than the wool. If
stretched habitually lengthwise, the
things will split along the fold. 1t is
the same with towels and napkins. In
deed, everything washable lasts longer
II hung to dry so that the weight, while
wet. comes mainly upon the long-way
threads.
Silver for toilet table articles will al
ways hold its own, but it is said that
ivory to-day is the most distinguished
material of which brushes, combs, pow
der boxes, hand mirrors and the like
can be made. So in that case, 1t is bet
ter for person who is collecting the
furniture for dressing table to put
money gradually into fine pieces o.
ivory rather than silver. Ivory of tbs
| best quality is steadily increasing il
value. Every year the number of ele
| plants decreases, and we are told tina
! the time is almost here when the ivor.
bearing elephants of Central Africa will
be extinct Collections Of ivory nov
bring large prices. 1t Is not surpr1s
ing, therefore. that ivory toilet articles
should be eagerly sought.
Why the Door Was Locked
| MORA. 2~can't- ct into tnAeaaxlsr.