The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1886-09-04
HOME AND FARM.

Smart weed rubbed on the horse Is
often said TO keep flies off. IL is easily
tried.
Avoid drinking ice-cold water when
heated. A little oat meal In the water
and refreshing. |
The floor is the most important
part of the stable, for t has much to do
with the safety of the horses feet, and
we know that 'if there Is no foot there
is no horse. "-7roy Times.
Goldfish Tongues: Goldfish topgncs.
II rolled in crumbs and fried in sweet
butter, are very toothsomc. The
tongues make an economical and new
dish If cooked as directed. Toledo
Blade.
-Cocoanut Jumblcs: Two cups of
sugar, one cup of butter, two eggs, two
cups of cocoanut, small tcaspoonful
of soda and enough flour to make Il stiff
batter. Drop by the ,easpoonful upon
buttered paper in pans. Tile Caterer.
There is always n demand for
feathers, and we should utilize what we
can. Quite large amount are annual
ly thrown away on farms. Those from
chickens, if selected from parts of the
body covered with fluff, may be utilized
as well as those from geese and ducks. -
Boston Post.
Keeping the pores of farm animals
open is as essential to their thrift as
bathing is to our health. The skin per-
forms an office more essential to life and
health than even digestion, and it is
even more important that the horse be
thoroughly groomed than that he be
fed.-Indianapoiis Sentinel.
Bathing animals is sometimes re-
fcrred to as commcndablc practice.
The more the subject is thought of the
more it will commend itself. Nothing
will clean the skin like water. Groom
ing is good. but bathing is better if we
desire to get the pores open, and they
! must be kept open to insure the best
health. An occasional wash would be
beneficial. Chicago Journal.
Rice Cream: One teacupful of
! boiled rice. Mash the rice very smooth,
and add TO it the stilflv-beaten whites of
six eggs and two heaping tablespoonfuls
of white sugar; lastly, add three table
spoonfuls of sweet cream, and q delicate
tlavoring of van LA or roses. Fill II
blancmange mold with the cream, and
leave it some hours to harden. Serve
with custard or whipped syllabub.-
Boston GtoJe.
French Pancakes: Beat together six
eggs and q half pound of Hour. Melt a
quarter of n pound of butter, and add il
to the batter, with one ounce of sugar
and half pint of milk. and beat till
smooth. Put by the tablespoonful into
n hot frying-pan, slightly creased, run
ming the batter evenly over the surface
of the pan by tipping it about. Fry the
pancakes light brown. spread each
one with jelly, roll itup, dust with pow.
dered sugar, and serve.-HarDer's
| Bdzar.
Halifax Cake: Halifax cake is moi
only very delicate, but has the merit OF
Keeping well. Mix thoroughly one
pound of rice flour, onc-quarter poun,
of maizena,, thrcc-quarters pound OF
sugar and pinch of salt, rub into this
three-quarters pound of fresh butter
eight eggs, one-half ounce of candict
peel freshly chopped, vine glass o
pale brandy. one quarter pound of cur
rants, and one quarter pound o
sultanas. Beat all the ingredients wei
together. and put into shallow tin
which has been lined with buttcret
paper. Bake in good oven for half M
hour. - -HouSeho'd.