Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-09-29

lean Juicy. fresh-killed meat. is
ar SOUP; stale meat will make it
s#Tored and fat meat is very waste
An economical cook will save. as
.--sFipnts for soup. the liquor in
a meat has been boiled; for ex-
---s leg Of pork liquor may easily
81 ~ade into pea soup, and calf's head
=s and knuckle be made the base
.-5.az K of white soup. The trimmings
- dressed meat and game will be
-zls-I 10 enrich soups, and the bones of
I'd or undressed meat assist to
- a good stock. Ham gives fine
as well as the bone of a dressed
80. raking care to allow for its salti-
~.
water should always be used for
~ qg soup. unless 1t be of green
mas n which case hard water better
49, ryes its color; and it's good gen.
49, ME to apportion quart of water
- paund of meat, that is to say, flesh
.fH5qt bone; but rich soups may have
smaller quantity of water
Vaaf for soup should never be
ss.tH5d at first in water. but put into
II. aftle with very small quantity
sr piece of butter, merely TO keep
49, meat from burning until the juices
- =4tracted, by which means of stew
.rg the gravy will be drawn from 1t be-
f=-f the remainder of the water is
s##aH \ single pound will thus afford
fzssr and richer soup than treble the
4safIfy saturated with cold water.
Fine water in the soup kettle, when
f#r nut on. should not be allowed to
Ha= for at least a half hour. else the
ua-er will not penetrate but harden
IN meat. and keep the impurities,
aA.-h in slow heating will rise to a
s8m. Long and slow boiling. for at
sast four or six hours, is necessary to
extract the strength from meat, but
fHa eot should never be off the boil
from the time it commences. The fat
should be taken off as 1t rises If, how
Ger. as is generally thought desirable.
fHa soup should be prepared the day
#5f0re it is wanted, the fat can be re-
moved when cool in a cake, and the
som attains more consistence without
rs ng the flavor; but it need not be
Sc =oned till wanted, then slowly heat
Cd till boiling.
Iced Coffee.
The iced coffee served in the cafes is
pam. black coffee put in a china or
Haza ain-lined freezer and packed in
I'll n ice until it is slightly trapped.
# then served in glasses with a
~ Shaved ice can be added to the
d coffee and served IN the same man
iced Coffee With Cream.
Make a strip that will spin a thread
taaped from the spoon, using one cup
Il Of sugar to one-quarter of cupful
Of Nater To this strip add one cupful
q lack coffee and one cupful of milk
and one cupful of cream. Beat all well
iasether, then chill by packing in ice
an salt. Serve in sherbet glasses. The
5fee may be made with milk, and
when served a tablespoonful of whip
ped cream, well chilled, placed on top
Of the iced coffee.
Coffee Jelly.
Cover half box of gelatine with half
spful of cold water and soak until
. :aT Then pour over it cupful of
ling water. Add half cupful of
5Har ana a cupful of clear, strong
g1Iao Stain through thin muslin
rad pour into wet molds. Set on ice
harden Turn out and heap whip
| jad cream around the base. Sweeten
ae cream and flavor with a little
| anilla.
Coffee Cream.
Beat the yolks of four eggs with half
a eapful of sugar until light. Add a
. egpful of hot milk and eupful of hot,
strong coffee. Mix we'll and strain into
eastard cups. Stand the cups in pan
Of hot water and bake in moderately
hot oven until set. When cold cover
with a meringue made of the whites of
| the eggs and powdered sugar.
Coffee Ice Cream.
Put one pint and half of milk in a
double boiler to scala with two ounces
Of freshly roasted and ground coffee,
cover and let stand until cool, then
strain. Beat two cups of sugar with
the yolk of six eggs, and add to the
milk and heat again over hot water
until thick and creamy. Remove from
the fire, and when cold add one and
. one-half pints of cream. Then freeze
| very hard
Coffee Mousse.
Put quarter of pound of freshly
roasted and coarsely ground coffee in
saucepan with a little over a cup Of
cold water and let come to boil. Then
aad large tablespoonful of sugar.
Strain and pour Immediately over the
b9dten yolks of two eggs, beating con-
sntly. Then chill thoroughly. Add
tH2 cups OF cream whipped very stiff,
aa3 serve in glasses with almond
H-- aroons.
household Uses for Ammonia.
Nothing will so quickly clean and
sh the spigots of sink and bath
ats as little ammonia and suds
mixed with the fine ashes from the ash
nge of the range.
Equaled parts of ammonia and tur-
pentine will take paint out Of clothing,
even if it is hard and dry. Saturate the
siots as often as necessary and wash
ont IN warm suds.
II those who perspire freely would
| Use little ammonia in the water in