Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-09-15


spoons OF ground cloves, and diva.
into six parts; tie each Up in a tiny
muslin bag. no very tightly, but WITH
room enough to swell. Into a poreels'H
kettle put eighs pounds CT light brown
sugar and one quart of vinegar. bre,E
into morsels one inc of ginger roo,
add IL and the spice bags. Let It coma
20 the boil, then put in the rind. Saf
2side from the fire, cover Glossy and
allow to stand in a cool place till morn.
ing. Lift the rind with a skinner ana
let the liquor come again to a ban
Add the rind again and allow it a
stand uwenty-four hours. Repeat tbs
process nine times. The last day cool
the rind slowly in the syrup. then put
into jars and seal.
Watermelon Rind Pickle.
An Englishwoman gives the folloy;n,
recipe for apple ginger preserve, which
she says is the best she ever tasted
1t was served at an old Inn in England.
Choose Newtown pippins il possible.
peel core and slice the apples in cod
water which has in it a pinch OF sal,
to prevent discoloring while peelinr
When all are peeled. strain. To eyery
eight pounds of apples put four ounces
OF whole ginger, four pounds of sugar
and a cupful of cold water. Let All
lie for forty-eight hours, stirring threa
times, then put in a kettle; add four
pounds more of sugar and boil until
transparent, which should be in haI;
or three quarters of an hour.
Soup sauce.
Slice thin one peck of ripe tomatoes
and chop fine six onions, six heads Of
celery and four green peppers. Add
one small cup of salt. three tablespoons
of mustard seed, two tablespoons Of
ground ginger and n tablespoon eaeb
of ground cinnamon, allspice and eloyes
Boil all together slowly for an hour
and a half, strain through a sieve. then
boil the liquor until it is thick. Nov
add one pint of vinegar, one-half pint
of sugar and boil ten minutes longer.
Bottle and seal.
Terms Used in Cookery.
Au jus-In the natural juice or gravy.
Aspic-A meat jelly usel for fsh.
game and poultry.
beCndueI-A sauce IuduG from meats.
onions and sweet herbs.
Bain-marie-A saucepan for boiling
water in which a small pan fits.
Braise-A ann of stewing meat.
B~oui1li-Beef stewed slowly and sery.
ed with sauce.
Bouillon-French soup or broth.
Bisque-A shellfsh soup.
Civet-Wild fowl Or game hash.
Compote-A stew Of fruit in strip
and sometimes applied to pigeons and
small game.
Croquette-A ball OF friend rice or
potatoes.
Capon-Chicken or fowl.
Croutons-Smam pieces Of bread
toasted or Drowned.
Consomme-A strong gravy used tc
enrich other gravies.
Caramel-Sugar boiled until the mois-
ture Is ~evaporated or till Drowned.
Entree-Side dishes for first course.
Gateau-A cake or small pudding OF
tart.
Galette-A broad. thin cake for a
dessert.
Jardiniere-A way Of stewing yege-
tables in their own sauce.
~Maigre-Dishes made without meat
Meringue-Whites OF eggs and. sugar
beaten to a snow.
Menu-Bill of fare.
Matclote-A rich stew of fish, eels,
carp, trout, made with wine.
Mayonnaise-Cold sauce or salad
dressing.
Nougat-A mixture of almonds and
sugar.
Dota-.Cno1I nfa Af nvctarc nr rpaof
Puree-Vegetables or meat reduced
to a pulp and mixed with enough liquid
to make OF the consistency of thick
soup.
Quenelles-Forcemeat balls.
notwithstanding for sauces.
Ragout-A stew or hash Of various
meats, poultry, game. etc.
Rissoles-Balls of finely minced
meats, rolled in flour in the hands,
fried in oil till a deep brown.
Remoulade-Salad dressing.
Sauce Piquante-A sharp sauce with
a predominating flavor of vinegar or
lemon.
Sauter-To dress with sauce in a
saucepan, shaking it about during the
process.
Serviette, a la-Served on a napkin.
Sorbet-A sherbet.
Soufle-A very light pudding.
Taurte-Tart or fruit pie.
Trousser-To truss a bird for roast
ing or boiling.
Piece de resistance-The principal
joint of the dinner.
Veloute-White sauce.
Vol-au-vent-Light puff tarts filed
with meat.
MARTHA.