Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-06-02
TIVE HOUSEHOLD.


better of his discretion. Dinner was
being served to the soldiers, and order
lies hurried backward and forward with
steanlsIS pals of soup. Lord Wolseley
stopped one of them. The man was at
tention in a moment.
Remove the lid" No sooner said
than done.
Let me taste it."
"But, place yer"
LET me taste it, / say"
And taste 1t he did.
"DisgracefuE Tastes like nothing in
the world but dishwater."
"Plaze, yer honor" gasped the man,
"aud so 1t is."-Chicago Chronicle.
a. housewife whose trial was a tiny
dining room that held only a small table
and eight chairs, sighed over her beau
tiful China and cut glass. 1t had to be
hidden in a closet until she evolved an
idea that a handy carpenter carried out.
1T was a pretty three-cornered cup
board, which made scarcely any intru-
sion on the scant room and yet stored
a large number of her choicest dishes.
It was stained mahogany to match the
furnishings, and its loaded glass doors
gave it a very attractive appearance.
1t cost half what such a cabinet could
have been bought for in a furniture
store.
When you hear the kitchen boiler
cracking there is no cause for alarm.
There is a prevailing Impression that
the cracking is produced by steam an
that there is therefore an increased
pressure on the boiler at such times.
But this is an error. If the boiler is
In good condition, with h water turn
ed on as usual, so that the boiler is kept
filled, the only pressure that 1T is sub
jected to is the same as that in the
water pipes, from which, of course,
there never is the slightest danger, no
matter how hot the water in the boiler
may be.
The reason is very simple. AS long
as the boiler is kept full of water there
is no room for steam. If you open
hot-water cock the water pours out and
steam arises from it because it then
has a chance to escape into the air. In
other words, rapid evaporation takes
place. But as the hot water pours out
water from the pipes rushes in to take
its place, and thus the boiler is kept
full.
The cracking noise referred to is
heard when the water is unusually hot,
and is nothing but the expansion of the
boiler under the influence of that heat.
1t is in no degree an indication of dan
ger, unless indeed, the boiler is worn
out or defective, which is a matter en-
tirely outside of what we are now con-
6idering.
When a kitchen boiler explodes, it is
generally because a fire has been kin
died in the range while the boiler was
empty. 1t happens sometimes when
people come back to town after spend
ing the summer away. The fire heats the
boiler, of course, and when the water is
turned on it is converted suddenly and
violently into steam, and the boiler can-
not stand the enormous pressure. For
tunately, few persons are t~houghtless
enough or silly enough to build a fire
before opening the cocks connecting the
boiler it'll the water pipes.
Everybody enjoys a frozen dessert, but
the busy housewife votes them a bother.
She takes in consideration not only the
time consumed in turning a freezer, but
also the washing and cleaning up to be
done after having used an ice cream
freezer. There are, however, a number
of good ices that are frozen without STIR
ring. The ingredients, after mixing,
are poured into a mold and packed in
ice and salt. These preparations must
be frozen very slowly or they will be
coarse-grained. In freezing. use one
part ice to one part salt. Mix the ice
and salt, which should be rather coarse.
The preparation of cream, ETC., is pour
ed into a mold, then covered with oiled
paper and the cover pressed on tight.
The seam is then bound with a strip of
muslin that has been dipped in melted
suet. Put a layer of the ice and salt Ill
a bucket, place on it the mold, and cover
it completely with the ice and salt.
Cover the bucket and wrap the whole
in an old blanket or a piece Of carpet,
and let stand four or five hours, when
the ice may be unmolded and served.
Parfaits-The daintiest ices served in
this manner are parfaits. They may be
varied indefinitely, by using different
fia~vorings, chopped nuts, fruit juice,
maple sugar and SO on. The general
rule is the same. Put one-half cup of
water and one cup sugar to boil. Stir
until the sugar is melted, then cook
without stirring, until a little of the
syrup dropped into cold water will form
q ball when rolled between the fingers.
Whip the whites of three eggs until
frothy, but not stiff; then pour the hot
syrup over it in a fine stream, beating
all the time. Beat until cold, then add
the fiavoring of nuts. A cup of blanch-
ed almonds cut in thin strips. or a cup
of chopped walnuts, pecan nuts or pine
nuts may be added, with one tablespoon
of vanilla or lemon extract; or add SIM
ply the extract, or use two tablespoons
grated chocolate melted over hot water,
or one cup fruit juse. Then add one
half pint cream that has been whipped
to a solid froth. Mix the cream in we'll
but lightly, and freeze as directed.
Mousee-This is made in very much
the same way, but the hot syrup is
omitted and fruit pulp substituted.
Strawberries or ~raspberries are rubbed
through a sieve, peaches are stoned and
mashed through a sieve, apples or pine
apple are grated, bananas are peeled
and mashed. To one cup fruit pulp add
one tablespoon gelatine in two table
spoons cold water for fifteen minutes,
then dissolve In one-half cup boiling
water, strain to the fruit pulp, and
when cold add one-half pint we'll whip
ned cream. Pour into fbe mold op5