Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-03-03

to be used). When large quantities
Of bread are to be made the method
known as Setting a sponge" is best
employed. This is accomplished by
the yeast and part of the liquid being
poured into a hole made in the middle
of the flour, a little flour stirred in till
a thin batter-like mixture is formed
and this covered with flour is left often
all night to work till a froth breaks
through the surface, then the remand
er of the liquid is added and the whole
kneaded together.
The next step is the rising. The
dough is put in a warm place until
it has swollen to double its original
size. When well risen, and this process
takes at least two hours. and some
| times considerably more, but it may
| happen that the yeast will be very act
i've and that the dough will be up to
the top of the pan in a very short time.
When this happens it should be stirred
and pushed down, and this operation
may be repeated several times during
| the two hours, the bread being all the
better for it. The dough must be
kneaded.
When molding, it is well to use as
little dry -four as possible and when
the dough is put in tins they should
not be filled more than half full and
then set to rise in a moderately warm
| place until the dough is nearly level
! with the top.
Before the bread is ready for the
oven see the oven is ready for it's re-
| ception or all your previous care counts
! for nNfhin~ rrha falIa-;pr to.+
be ~made-place a piece of white writing
F.! paper on the oven shelf, and if 1T
quickly changes color and curls up the
oven is ready for your bread, but if it
scorches, it is too hot and must be
cooled by leaving the door open for a
| short time before the bread is put in.
When a loaf of bread is done, it will,
on being knocked, sound hollow and it
will have a w~ell-cooked smell. On be-
ing taken from the oven bread should
at once be removed from the tin and
turned upside down to cool, in order
that that the steam be allowed to es-
| cape from the lower crust.
Try this recipe for something appe-
tizing in the way of a salad.
Use a fiat round dish for this new
and effective salad. Rub with a cut
onion and place in the center a cluster
of three crisp lettuce hearts. Sprinkle
with a few canned Spanish pimentoes
cut in bits. Get from a dollhouse four
fresh tomatoes, scald and peel. Divide
these halves crosswise, and alternate
round the green centre with eggs pre-
pared as follows: Cook four eggs hard
and allow to get cold. Make into cups
by cutting the white all around the cir
Gle of the yolk. picket fashion. Pound
yolks to a paste with half the amount
of shrimps, moisten with a little may
~onnaise, season highly and fill the egg
cups. Cover the whole with a French
dressing and garnish further round the
edge with shrimps. A pretty addition
to this course was a mayonnaise served
in a little dish the shape and color OF
a tomato.
For a nice fruit salad take equal por-
tons of orange pulp, sliced pineapple
and malaga grapes seeded and slice
FIVE or six fresh figs in small pieces;
mix these ingredients well together.
sugar to taste and pour over a little
nice sweet wine; serve in half orange
skins.
This makes a very dainty dessert.
Two oranges, four bananas sliced fine,
, one-half cup of sugar; Dissolve one-half
box gelatine according to directions
on box, and pour over fruit; set away
to harden, cut in squares; serve with a
little whipped cream on each square.
ANY kind Of fruit al be used.
A chicken sandwich sprinkled with
chopped walnuts acquires a new and
pleasant favor.
French breadmakers assert that wa
ter is preferable to milk in bread mix
ing. because it gives a fine, firm crust
To make pies a nice color moisten
the top of them with a little milk just
before they are put into the oven.
A little mashed potato added to the
bread sponge will make the bread
whittier and keep it moist longer.
Open and empty q can Of tomatoes
neyera1 hours heforA vea1 intend IN me-