Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-09-08
HOUSEHOLD.
..yTu. GIVES Us SOME NEW
PE4CH RECIPES TIMELY suG-
cEsTIoNs FOR PICKLES AND
JELLIEs FOR THIS SEASON
or YEAR-OTHER HINTS.
GREAT Preparations.

by all that disturbance down in
~ ~sztcnen?
% Eet-Shure, it amt me, ma'am.
ns sfss Ethel.
Mrs. Hausekeep-Oh, has she got
a.. rom cooking school?
E-.dget-Yis, ma'am. and she's get
,@ lady to thry an bile an egg.
80 Philadelphia Press.
Here is the way to make a deleetable
,sae roll. Cream together one-half
nm Of butter and a cup of sugar, add
200 veil beaten eggs. also one-half a
,+-r rich milk. Mix well, then sift
h f1ar enough to make a soft dough.
a,.re the dough in three. roll out
s..H piece. in a long oval. and cover
80 -aper sides of the dough-sheets
s.- ripe peaches, peeled and sliced
hin Roll up the sheets, pinch the
ends and lay them in a baking pan side
~ side, then set them in a brisk oven.
ssrre with a very rich, sweet sauce.
favored with the peach kernels,
Ha.zHed and shredded fine. To make
mis- sauce, cream a cup of butter, mix
+, wzll with two cups of sugar, beat
ss-r right, then set over hot water and
ira, fu. a little at a time. one-half a
rrt ~ good sherry. Add the shredded
s--a is and stir hard. Keep the water
Quad the sauce boiling until ready to
=.-,a5 Cut the roll in thin slices. put
+.rea on each plate and deluge them
smith the sauce.
Peach shortcake may be made with
same sweet dough, but to o palates
letter without the sugar. Whatever
s5-- is used. roll It in sheets less than
a3e-f0urth inch thick, butter the top
NJ half the sheets, lay the others upon
the buttered surface and bake until
st done. For two shortcakes of av-
f-age size, take a quart Of peaches, af-
fer Beeling and halving. They ought
IN be- very ripe and Juicy. Mash them
anil KY, with a pound OF sugar. and stir
one half a pint of sherry well through
f7pm. Let stand until the cakes are
TAXED. Lift off the upper cakes,
slread the lower one thick with
peaches, lay or the top and put more
reaches upon that. Leave out some OF
the syrup and serve 1t either clear, as
a sauce, or mixed with cream, or whip
ped through cream, according to taste.
Peach cobbler as far outshines plain
peach pie "as daylight doth a lamp"
Line a generous deep pie dish with
good paste, rolled a quarter inch thick.
Fit and trim this crust well. then but
tar if all round the edges. Fill the dish
beaping full of ripe. juicy peaches,
plred and quartered, not forgetting to
mt IN several on the seed. Cover them
With 4 crust, trim it. pinch the edges
lightly. prick over the top and bake
t8If an hour in a brisk, steady oven.
When done take off the top crust, lay
# UPSIDE down in a big plate, then
nash the peaches in the pie, sweeten
tfcm we'll and beat into them a lump
ef butter as big as a walnut. When
Tie butter is well mixed add two table,
f7oons OF sherry, let it stand a minute,
then dip out fruit enough to cover the
top rust. Sprinkle both crusts light
r. With sugar, just before serving.
Cream either whipped or plain, may be
served with the cobbler. Or the fruit
nav be lightly sweetened after opening
tie pie end served with a very rich
sherry wine sauce. The sherry favor
cords better with peaches than does
that of anv other wine. Delicate eaters
t-cfer - have the peaches left almost
tart. and then to cover the pie with
whipped cream, sweetened and favored
With sherry.
A subscriber asks for a recipe for
peach Jelly. 1t is very often a difflcult
task to get peaches to jelly. but II the
GLOWING recipe is closely followed the
result may be satisfactory: Pare the
peaches and take out the stones, then
slice them and add about a quarter Oh
the kernels to them. Place in a Kettle
with enough water to cover them. sur
OFTEN until the fruit is well cooked
tten. strain, and to every pint OF the
Juice add the juice of a lemon; meas
IRE again, allowing a pound OF sugar
to each pint of. juice; heat the sugar
y.ry hot. and add when the juice mas
t.j}ed twenty minutes; let 1t come to
a DoiI, and take instantly from the hre.
Watermelon sweet Pickle.
Pare and cut in convenient pieces
tie rind of a large melon. PARDON or
scam and drain. Prepare a syrup OF
one quart of vinegar, three POUNDS OF
f5gar. two ounces of stick cinnamon
and two ounces of whole cloves. lie
tie spices in thin bags. When the
seHp boils, drop in the melon rinds'
lt boil five minutes, then pour the
syrup over the pickles in a jar. Tnese
are very nice and convenient 10 use
where there is not much fruit.
TonnBto Salad
Select tomatoes of an even size, pour
t133ag water over them. remove the
ss.ns. cut off a slice from the stem
GIL af each, scoop out the soft pulp
sar.Eble the inside with salt, invert
aaI let drain for one hour. To n
Cp Of cold cooked chicken or veal
a4d Dne-half cup of shaved celery ano
Pie dessert spoon of minced parsley,
lolsten with mayonnaise or cooked
ing, fill the tomato shells, chill
'toroughly and serve.
MusIsmeI0n Jelly.
Nrskmelon jelly is timely. Remove
tie rfnd and seeds, put in a preserving
Pan with a little sugar and stew TO d
~rormalade, rub through a sieve, q d
little gelatine and set away to COOL
When perfectly cool mix with IT SUNNY
UErI--l - 49, A4e hnnn HQNOreu