Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-09-01
THE HOUSEHOLD.
CHAT TO HAVE FOR THE HOME
LUNCHEON - SOME EXCEL
IF.r RECIPES-DIREC-
T.C-S FOR MAKING
ICE CREkN-OTHER
HINTS.
Not brought Up That Way.

Not brouEnt Up way
when on one of tie recent hot DAYS
me lady of re house sent her maid out
- do the marketing she admonished
.r TO get everything fresh, and said:
Vow, Mary, get some string beans.
Break one OF them to see If they are
f-esh. and get two pounds of tripe, and
ench the tripe.D
Mary looked indignant and then
turted out:
Sure, | wasn't brought up that way,
ma am, and IL you want anything
1ched you'll have to go out and do it
Yourself. Journal.
Il the principal part OF your lunch
ee1 these warm days is to be merely
sliced cold meat. then serve some
.,.ese canar IS with 1t. Cut pieces of
lraad into circles with the biscuit-cut-
fer. have them a quarter of an inch
tfiek spread them with butter, and
eprinkle them with salt. red pepper.
at paprika and grated cheese. and put
nom into the oven until the cheese
s.ltens, serving at once on a hot dish.
If YOU wish to have these canapes
more fanciful, cut the bread into tri-
angles and spread them with French
Mustard; dip them into melted butter,
and then roll them in the grated cheese,
and put them in the oven.
A salad for home luncheon should
be- very simple. Any cold boiled veg
etable served in lettuce with French or
uavonnaise dressing is quite enough.
~Hced tomatoes, or tomatoes and Gu
fBmbers mixed, or crisp shredded cab
bsge. or lettuce with hard-boiled eggs,
all are. with either French or mayon-
Dsise dressing, excellent and sufficient.
Ueviled eggs are also good, especially
with cold meat, or shredded celery and
nuts with mayonnaise.
directions for freezing ice cream
Pefore using be sure the freezer is
clean and sweet. Scald the can thor
oughly before using, also the dasher
aud lid of can. Before putting any
ice and salt in tub see that the can and
dasher are properly adjusted and that
each rests in its pivot; then put in the
mixture to be frozen; adjust the lid
and crossbar or pot plate and turn the
rank to see that everything is in its
rgat place and works properly. Clip
tha ice into fine pieces, the finer 1t is
the closer it packs around can and the
more rapidly it freezes. Mix thorough
" with the Clipped ice salt coarse
crushed rock salt is the best) in the
proportion of three parts of ice to one
Of salt Then fill the tub of freezer
with this mixture to the very top and
keep il full during. freezing. If pre-
ferred. instead of mixing the ice and
salt together, put layer of ice in the
freezer tub, then layer of salt, and
so on. until it reaches the top. Meas
ure the ice and salt as you put them
in with a scoop or a cup, three OF ice
to one of salt.
Turn the crank very slowly until the
mixture is thoroughly chilled. See that
the hole near the top of the pail Is al
WAYS open. When the mixture is thor
olghly cold turn the crank steadily and
quickly until it goes hard. Do not draw
off the water in the pail, the hole near
the top of the pail will allow 1t to run
off when necessary and prevent the salt
water from getting into the can. See
that this hole is always kept open.
When tie cream is frozen, take on
the crossbsS', remove the lid and dasher'
pack the io. cream neatly in the bottom
Of the can, seplace the lid, closing the
hole in it with cork. Fill the tub
(patD with salt and ice, pushing them
down to the bottom of the tub until the
tgb is filled to its top, and covering the
can; than put over the freezer piece
OF old carpet or blanket, or overcoat, 70
exclude the air, and stand in a cold
place for one or two hours to harden
and ripen. When ice cream is fresh,
but after standing one or uwo hours
they blend and form a pleasant whole.
Tdis is called ripening.
When through using freezer, have 1t
thoroughly washed, scalded and DRIED,
and keep in a dry place.
The can of freezer should never be
filed more than three-fourths full with
mixture to be frozen, or perhaps two
thirds. full would be better. Avoid
ss,sGge and arrowroot IL you can al
ford pure cream. A well-beaten white
OF egg, added to frozen sherbet,
makes it creamy and smooth. Always
use earthenware or porcelain lined
dishes for acid preparations, as by US
ing ordinary kitchen vessels a greasy
taste may be impaired. Where part
milk is used in the recipe, the cream
may be whipped before freezing. Save
the pound cans in which baking pow
der comes. They make excellent
moulds in which to pack ice cream for
serving. The slices possible at the Ia
bic from such mould are convenient
in size and pretty in effect.
Stewed Pears, Virginia Style.
Wipe each pear carefully to free 1t
from dust: leave the stem on. After
thy are perfectly cleaned put quart
Of pears in large earthen casserole
or enameled saucepan; put them in
Stems up. Add lemon sliced thin and
very few thin slices of ginger root.
Then pour in enough cold water just