Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-08-18
THE HEALTH-Foop NAY.


In veins OF leather hide.
His muscles creak like pulley ropes
When hurried into play.
lis hair is like piano chords
Some chords are lost. they say.
His hearts a little globe OF punk
house OF constant gloom,
For love can never burn within.
Because there isn't room.
His appetite has dwindled down
To 1T his little food.
TIL fruit Is water in a poke"
And bread il so much food.
Hot apple tarts and pumpkin pies
He reads of them aghast,
And waffles brown and chicken stew
Are "terrors of the past"
And smiling from his vest he slips
A tiny box OF tin,
With capsules brown and pellets pink,
All rafting within.
Then. with a rulp he swallows down
His dinner from the can
This product of the health-food school.
The Concentrated Man,
What To Eat
Late blackberries. huckleberries. ap-
ricots, pears. peaches and plums de-
mand attention In August. With the
fleshy fruits. such as plums and
peaches. the finest varieties are at their
best when put up in cans whole and
covered with boiling syrup. Green
cages, yellow egg plums and the ruby
tinted purple plums. as well as fine
peaches, retain an indescribably deli
cate flavor of the fruit and the per-
lection of shape when canned in this
fashion. In planning to use inferior
fruit. make It into jam, jelly or mar
malade.
Picked Peaches.-Make syrup
from one quart of vinegar to four
pounds OF brown sugar. Tie two tea
spoons of whole cloves. one teaspoon
OF cassia and two tablespoons of ginger
in small muslin bag and put in the
syrup to boil. Allow to become per-
fectly cold. when add ten pounds OF
pared peaches and heat gradually In
the syrup. When IL boils, lift the
beaches from the syrup and lay In a
stone jar. Pour the boiling syrup over
the peaches. For three successive
mornings drain off the syrup and pour
over the peae then cover tightly,
leaving the baA of spices in the pickle.
Branded Peaches.-Make up syrup
from three pounds OF sugar and three
cups of water. Allow it to boil five
minutes. Pare four pounds of fine.
large peaches. Add them to the syrup,
cook till transparent and Just as you
take the preserve from the fire add two
cups of fine brandy. Seal exactly like
any canned fruit
The apples that ripen In August are
deliciously spicy and very juicy. and
they lend themselves we'll to dainty
desserts and supper dishes. One of
the fine dishes made from these apples
is called apple triie, and IL once tried
it surely will never be forgotten. Tho
ingredients are ten good-sized juicy ap-
pies. the rind of half a lemon, six
ounces of fine granulated sugar. one
half pint Of milk, one-half pint OF,
scream, two eggs and some whipped
cream. Peel and core the apples, cut
them in slices, and put them into a
saucepan with two tablespoonful OF
water. the sugar and the minced
Iemon-rind. Boil together until quito
tender, then rub through a sieve; II 1t
should not be quite sweet enough add
more sugar, and put at the bottom Of
dish. Make a boiled custard Of the
eggs, cream and milk. and when 1t has
cooled little pour It over the apples.
Whip one-half cupful Of cream, having
sweetened it and favored 1t with lem
on. heap it over the custard, and the
dish Is ready for the table. Sponge.
angel or cup cake is very nice to serve
with 1t.
How many persons. who daily eat
sandwiches are aware that it is to an
ancestor OF the Earl of Sandwich to
wnom that popular form OF food owes
its name? The story runs that the Earl
in question was very fond OF playing
cards, and in order to prevent having
to stop to eat he used to have a slice
of meat put between two slices of
bread and eat these as he played. This
got to be called sandwich" but
gradually the inverted commas were
dropped as the word became an accept
ed one in the language.
~
To Make Good Icing.-Boil two cups
of granulated sugar and one-half cup
of boiling water for ten minutes. let
ting 1t boil gently; beat the whites of
two eggs to a stiff froth and pour the
hot syrup slowly on them. stirring all
the time.
Iced Cocoa.-For each cupful allow
one teaspoonful of cocoa and one tea
spoonful of sugar. Mix and reduce to
paste with little boiling water or
milk. Otherwise take equal quantities
of milk and water. Stir the hot liquid
gradually into the paste, strain, Into a
saucepan and bring to the boiling
point, then set aside to cool. Pour into
a bottle and set close to the ice for sew
eral hours before serving. II desired
wrapped, put it In a can and surround
with pounded ice and salt. stirring oc-
casionally until 1t Is as thick as mush.
Serve in small cups with or without a
little whipped cream.
Tea Punch.-Juice of three lemons,
one cup of raspberry syrup or Juice.
one, orange cut in thin slices and one
cup Of sugar and two cups Of water ten
minutes. Add to the other ingredients
with one bottle of charged water or a
small quantity of claret. These last
may be omitted and sufficient Ice water
substituted to make it agreeable to
taste. Serve with cracked ice In each
glass.
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