Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-02-24
Her First Potato salad.

AC "a
She boiled the eggs and sliced them with
discriminating care,
She cut the onions finely with most i'm
portant air;
With comprehending art she mixed the
golden -mayonnaise,
Which. really to her credit, was deserving
highest praise.
Then she added the potatoes cumming
gay a little BALLAD,
AS she thought, How pleased will Hubby
be with this delicious salad
But at lunch she was the saddest little
girl you ever saw,
When he said, Aren't these potatoes,
dearest, Just a little raw?"
What to Eat.
Ine majority of mothers are too busy
10 spend much time in preparing lunch
cons Tor their children to carry to
schooi, yet frequently a little more
Iorerhought and preparation the day
before would result in an altogether
more pleasing and wholesome menu.
with little or no greater expenditure of
time or trouble.
With few exceptions the dishes
named below may be prepared the dav
before, while getting the family dinner,
II then placed where they will be
kept fresh and cool until wanted. The
bread Tor the sandwiches, however, is
petter If not cut until morning. Always
cut bread for sandwiches quite thin.
trim Off the crusts and if for girls make
them very small. Boys generally like
theirs to be something more than "a
m%outhful."
Minced chicken turkery or beef may
be moistened with a little catsup or
mixed with minced celery, seasoned
with salt and put in a small jelly glass
II 1t is not to be made into sandwiches.
Dreamed cauli1ower is delicious cold.
and cold baken beans are excellent.
Usually there is something of the kind
left over from the family dinner, which.
ii put in a small cup or glass, would
prove a welcome addition to the school
lunch. This also applies to vegetable
salads.
When baking pies, make a few turn
overs, using different kinds of fruit to
give variety. If cup custard is to be
made, beat one egg until very light,
add a pinch of salt, sugar and favor
ing to taste, and fill up the cup with
rich milk. Stir well, set in a small
pan of hot water and bake until firm.
Wide shallow cups are much nicer for
blanc mango, tapioca and farlna pud-
dings. Do not fill them quite to the top,
then spread over them a little jelly
or jam.
Crate the cheese for sandwiches,
moisten it slightly with sweet cream
and season with a little salt before
spreading it on the bread. For peach
sandwiches, spread brown or whole
wheat bread, cut very thin, and cover
with a thin layer of preserved peaches
drained from the syrup and slightly
chopped, put on the top piece, press
lightly together and wrap in waxed
paper. Fruit sandwiches alone make
an excellent desert.
Cinnamon roll is much liked by most
children. To make it, roll out biscuit
dough into a thin sheet, spread on it
soft butter and sprinkle with brown
sugar and cinnamon. Roll up with a
sharp hot knife cut off two slices about
an inch thick, put in a flOured pan,
sprinkle with brown sugar and CHINA
mon and bake in a hot oven.
Chop celery and cold boiled beets
very fine for sandwiches, moisten with
~mayonnaise and spread on buttered
brown bread.
For ginger patties, cream together
n teacup each of brown sugar and
butter, beat into them two eggs add
one cup molasses, with a scant tea
spoon of soda dissolved in hot water
and beaten into it, then add one cup
milk, a little salt, one tablespoon gin
ger and one teaspoon cinnamon; sift