Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-01-13
THE lsEHoLD.
THE DAILY MEN! AND ITS PLAN
NING-EvERY WOMAN SHOULD
KNOW THE SCIENCE OF COOK
ING-MEALs FOR THE SICK.
OTHER HaNTs.


OTHER HINTS.
- y
1t has been remarked that "a man
cannot be a gentleman without
knowledge of chemistry" A woman
is unfit to assume the management of
home without such knowledge.
The cooking of food is governed by
fixed laws which for the most part
are little understood by the average
women. 1t is a foregone conclusion
that many young women fail in their
first attempts at cooking. That this
is true is not surprising, for not only
are either friends unable to- teach
them, but the majority of books on the
subject furnish very little assistance.
'The first wealth is health" says En-
erson. Let us then, learn how to pre-
serve it, If we have it; and if we have
not, let us learn how to help to restore
to health those whom we have under
our care.
An immaculate linen covered tray
makes the invalid's meal more attrac-
tive. Dainty China and silver all fur
nish very important part in this SER
vice, and go far in tempting the lag
sging appetite All food for the sick
should he prepared and served in the
daintiest possible manner, and all left
overs" from the sick room should be
thrown at once into the garbage pail
when not fit to serve again to our pa
tient. Linen. china, glass and silver
used in the sick room should be thor
oughly cleansed and kept for their
especial use.
The small varieties of oysters are
best to serve raw. and are left on the
deep half Of the shell. Allow six for
each person. arrange them regularly
around the plate, the valve side toward
the centre, and quarter of lemon in
the centre of me plate, resting the
lemon on a sprig of parsley very thin
slices of brown bread and red and black
pepper are served with raw oysters.
Oyster Saute-Pour cold water over
one pint of oysters, drain and dry
them on a towel; fry six slices of ba
con; lay them in a hot frying pan;
when they are very brown remove
them. Put the oysters in the hot ba-
con fat first dipping them in -four
and bread crumbs; when brown on
one side turn and brown the other;
sprinkle with salt and pepper.
EScalloped Oysters With Celery
The addition of chopped celery and a
white sauce makes of escalloped Oys-
tiers rich and substantial dish. The
sauce is made with a cupful of milk,
a heaping teaspoonful of butter, one
cupful of oyster liquor end one table
spoonful of -four Brown small cup
full of breadcrumbs in very little but
ter, or if preferred rolled cracker
crumbs may be used without brown
ing. Put a layer of oysters in the bot
tom of the baking dish, season lightly
with salt, and scatter over a little of
the chopped celery before adding some
of the white sauce. Repeat in teis or
pr till a quart of oysters and all the
Ice and celery have been used.
er the top with thick layer of the
breadcrumbs and bake for not
than fifteen minutes.
careful economical housewife
of servants and careless ordering
to send, Many dd hrs year can be
61Ncu NY lOItSlSut, 1HJ6lIlS6HI market
ing and thoughtful planning of how
to use for breakfast or luncheon the re-
mains Of yesterdays dinner. Besides
the matter Of economy, the meals will
be more attractive, for there are hun
dred dishes more ,appetizing than the
inevitable beefsteak, lamb chops or
boiled egg menu which one encounters
on many private table as well as in
the conventional boarding house.
There are all sorts CT things to be
taken into consideration in feeding a
lamny and in way to tempt the APP
petite. Take the cereals. Some house
wives, who thoroughly deserve the
name good housekeepers, will buy a
good sized package of some cereal,
W-.ch appears morning after morning
on the breakfast table until it is used
up. Before the last grain of it has been
shaken into the boiling water one and
another OF the family has tired of it
ana pushes away the plate of oatmeal
or pettijohn scarcely tasted. Try a
new plan. Instead of adding one large
package of cereal to the pantry stock,
invest in half dozen smaller packages
of various kinds and use them alter
nately. Try the same plan with fruit
for breakfast; any appetite tires of a
steady diet of oranges or muskmelons.
,'TnerAs scarcely a month in the year
/ wherey pne may not have fruits of all
cllmesA"Variety is the spice of life
is a truA nowhere so applicable as to
the table oNa happy household.
Here is a Delicious Recipe for Peach
Cobbler-Wash and soak over night
nice dried peaches. Have plenty CT
water so they will be very JUICY when
done. In the morning cook over a
slow fire till almost done, then add
sugar till sweet enough for table use
Do not stir them if it can be avoided,
nor let them cook till mushy. Turn
into dish or crock to cool, and mix
the following: One cup water. cups
-four, level teaspoonfuls baking pow
Ger taDlespoonfuls melted lard,
large mixing spoons heaping fun OF SUI
gar, stir smooth. Now fill square tin
(after greasing IT'D third full of the
peach sauce, with plenty of the juice,
spread the mixture carefully over the
top, and it is ready for the oven. Set
it over a smaller tin of hot water and