Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-06-09

with clear water, and when they come
to a boil put in a t~easpoonful OF sugar
and a lemon sliced thin. Let them boil
about twenty minutes. Serve warm or
cold as preferred.
Numerous other recipes for steWing
the fruit, with or without sugar, or
with salt, oranges, claret, and other
f1avorings, are given. A ley dish to
many will be:
Prune salad: Mix two pounds IN
cooked prunes chopped fine with three
heads of lettuce carefully picked over,
small onion chopped fine, n small
red pepper, two t~ablespoonfuls vinegar,
a dash of mustard, two tablespoonful
olive oil, and a dash of cayenne pepper.
Garnish with parsley and serve.
Recipes for spiced n picked
prunes are in the list, one reading as
follows:
Sweet prune pickifs: -Four pounds of
prunes, two pounds of sugar, one pint
of vinegar, one ounce of cloves and Gin
namon, one-fourth ounce of ginger.
boil the vinegar, sugar, and spices to-
gether for ten minutes. Add the prunes,
which have been previously soaked for
IW6IIy-lOuI uOuIS anu SlCdLliCu lOI HI
teen minutes. boil all together until
the syrup is clear and the prunes are
tender.
Prune bread and many varities of
prune pudding. with %custards, pies,
shortcake, dumplings, and %jellies, char
lottes, and souffies, may be made with
the fruit as a base. An unusual receipt
is for
Fried prunes: Chop the quantity of
prunes needed for breakfast. Use crack
ers rolled fine to make the dough, the
same as for doughnuts, with a pinch
of salt and one ~teaspoonful of yeast
powder. Drop in hot lard and fry to a
nice brown.
Another novelty is
Prune ice: Put in stew-pan one and
a half pounds of prunes, adding a little
water; cover pan and set back or range
simmering slowly until tender; rub
through colander, sweeten to taste,
then freeze as for ice cream. When
frozen serve on plate with a water ice
around it made as follows: To one pint
clarified sugar and one-half pint water,
rasp two lemons on sugar with juice
of five lemons and one orange. Mix
IOScUlCl dllu thioo5h AoaA NAN'St
when cold freeze as ice cream.
All mother of families regard with
more or less anxiety the summer fit
| ting to the country, chiefly because OF a
want Of c. Iidence in the water supply.
A simple test, easily tried by any one,
| is given In a scientific paper as safe and
| efficient. Draw a tumbler of water
| from the uncertain well or faucet, put
| in it a piece of white lump sugar. and
| let it stand over night in a room where
| the temperature will not be under six
ty degrees Fahrenheit. In the morn
ing the water, IL pure, will be perfectly
| clear; IL contaminated by sewage or
other impurities, the water will be
milky.
From now on for a good many weeks
to come tomatoes are best eaten raw.
! "A receipt for tomatoe croquettes will be
| useful only if it is liked to stew the veg
| etable occasionally, as a way of using
| what may be left over from this ser
Wet. To a pint Of stewed tomatoes add
a thin slice of onion, two or three
| cloves, and a good seasoning of salt and
| pepper. Unless objected TO, about a
teaspoonful of sugar is an improvement.
| Heat through in a saucepan and thick
| en- with two ~teaspoonfuls Of corn-starch
| rubbed smooth in a bit of butter. Stir
| this in, adding IN egg just before tax
ing off the stove. When the mixture
| has cooled mould in c~roquettes form,
| dip in crumbs and beaten egg and again
| In crumbs, and fry by fmmersing in
hot fat.
For a dish to serve with a roast or
lamb or veal. try at this season panned
tomatoes. Put in a pan with two
ounces of butter six firm tomatoes that
have been Gu. into halves. Cook slow
ly on top of the range for ten minutes,
Lhen brown quickly in the oven. Re-
move the tomatoes to a hot platter and
make a sauce by adding to the brown
butter two ~tesspoonfuis OF hour. and,
after it is rubbed smooth. one pint OF
milk, stir until f,oilings season well
with salt and pepper, and pour over the
t0at0aa The dish = prettily 0rnish-