Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-10-06

Once Upon a Time Coarse, SafcaS-
tic Man married a Timid Girl who In
sisted Upon doing her own Cooking.
One Day she handed Him a Slice of
/ Something that Looked like the Cross
/ Section Of Tombstone.
What nth dickens is This?" asked
F the Cruel Husband. Gazing Moodily at
His Front Tooth which had Broken
of in the Edge of the Material.
That is Angel Food replied the
Fond and Trusting Wife.
f, Angel Food" he Yelled in I'm
seemly tones Then Declare Myself
J right Here and Now, I'm going TO
! Backslide No Eternity for me in a
Place where the Food is Like that"
/ Moral; Don't get too Enthusiastic
with Your Press Notices.
With the apple season Just upon us
an unusual way to serve the fruit is
worth noting. This is as apple balls.
/ Cut from apples with vegetable scoop
twenty-four balls. and cook or steam
them until tender in a half-cupful of
water. TO which has been added quar-
ter of a cup of sugar and two table
spoonsful of lemon Juice. Have ready
six round slices of bread that have
dipped in melted butter mixed with
hot milk, and pile the balls upon them.
Cover with half cup of jelly, Marina
lade or chopped nuts, then with a
meringue made of the whites of two
eggs stiffly beaten two tablespoonfuls
[ OF powdered sugar, and half tea
spoonful of lemon juice or vanilla. Set
lie dish in the oven for a minute TO
brown, and serve at once.
/ 80
Eggs. although so closely related to
meats in their food value. are better
adapted to the full round OF seasons
than the flesh of animals. In the early
spring they begin to grow more planti-
full and from then on until the appetite
again inclines toward the grosser
meats. the markets are generally pro-
vided with an abundant supply of good
fresh eggs.
An egg, of all foods. must be above
suspicion, for the senses once offended
by an Unconditional egg will never
forgive the affront.
Eggs play very important part In
cooking aside from their employment
MS the principal dish of the meal and
taking the place of meats, as they en-
ter into an infinite variety of different
dishes.
But considering them only as meat
dishes we have a bewildering list TO
choose from, so that if we cared to
serve them more frequently than meats
on our daily bill of rare il would take
us a long time to exhaus. the list. For
breakfast dishes especially. we have a
delightful assortment.
Cupped Eggs.
Butter the 1quisite number of ege
cups and carefully break a fresh egg
into each set the cups in a straineI
over boiling water and cook until the
whites are turned and set Drop a BIZ
of sweet. fresh butter on top of each
and shake a pinch of minced parsley
over the butter; serve at once.
scaffoped Eggs.
Moisten a cup of stale bread crumbs
with cream or rich milk; put a layer
in the bottom of buttered dish; cover
with layer of sliced hard boiled eggs /.
lay over bits of cutter; season with
white pepper and salt Continue until
the dish is filed; cover the top with
fine bread crumbs moistened with but
ter and set in the oven to brown. Serve
with cream sauce.
RumbIed Eggs.
! Break six eggs into bowl; add a
teaspoon of melted butter, a table
spoon of milk, or two tablespoons of
cream instead of butter and milk, and
beat together until thoroughly mixed ;
then turn into a saucepan; set over
boiling water and stir until the eggs
are thick and creamy; season with pep
per and salt and pour over hot butter
ed toast; garnish with a few sprigs of
parsley and serve while hot.
-
Egg Outlets.
Boil half a dozen eggs for at least
20 minutes; shell and cut them into
lengthwise slices; when perfectly cold
dip each slice into beaten egg, season.
ed with salt and pepper; then cover
completely with bread crumbs, in
which has been mixed a little minced
parsley. Fry these outlets in hot fat,
sufficient to float them: arrange on a
hot dish with slices of grilled or pam
neo tomatoes and serve.
|
Consider always how a salad will
look. For instance, tomato from
which the pulp is scooped, mixed with
mayonnaise. returned to the ruddy
cup and set on a lettuce leaf, has a
decorative possibility. even If it does
not taste any better than when the
tomatoes are sliced and masked with
a mayonnaise. Beets may be served in
the same way. An attractive way for
serving string bean salad is to lay
the green strings log cabin fashion
on lettuce leaf till the pile is about
two or three inches high. The beans
ought previously TO have been marin
ated On top of each cabin" drop a