The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1890-11-22
FlREslDE FRAGMENTS.

Tin cleaned with paper will shine
better than when cleaned with flannel.
Mica in stove-doors may be cleaned
by washing it thoroughly with vinegar
and rubbing it dry with clean CLOTH
N. Y. World.
Cheese Omelet: Four we'll beaten
eggs half q teacup of grated crackers,
three tablespoonfuls of grated cheese.
Put in hot pan and fry.-Yankee Blade.
Tho average cook will not be con-
vinced that after water once boils 1t Is
impossible to make it hotter, or that
any article can cook In water which is
not rapidly bubbling; hence many q
piece of meat is served in a tough,
stringy condition that might have been
made tender by slowly simmering
Aunt Nellie's Cornmeal Mullins:
Two cupfuls of Indian meal, one cupful
of flour, one large spoonful of sugar,
two tablespoonfuls of meat drippings or
butter little salt, about one teaspoon
full of soda, one egg, beaten. Wet up
with buttermilk; or, use sweet milk and
baking powder. Bake in hot irons.-
Good Housekeeper.
Celery Toast: Cut few stalks Of
celery into pieces an inch or two long,
throw them into little slightly salted,
boiling water, cook until tender; add a
little milk and sufficient flour to thicken
the liquor to the consistency of cream;
season with butter and salt, and pour
over thin slice Of toasted bread; serve
hot. Asparagus may also be cooked and
served in the same way. Cooked celery
is believed by many to be of great bene-
| fit in rheumatism. m.-Housekeeper.
Lamb Outlets with Mushrooms:
Trim and cut six lamb outlets about
half an inch thick; roll in grated crack
ers, and fry in butter until Drowned on
| both sides. Stew half pint Of mush-
rooms in q pint Of white sauce until
| tender; then mash and strain them
through vegetable strainer; add q tea
cup Of the sauce, put in the center Of a
dish; arrange the outlets around, and
pour over brown sauce.-Louisville
Courier Journal
Cookies: Put one cup Of sugar in a
bowl, beat one cup of butter with 1t
until creamed, add one cup sweet milk,
| two eggs we'll beaten. flavor to taste; in
another dish stir one cup of sugar and
one Of sour cream together, add one tea
spoon of soda: now beat we'll, then add
| to the ingredients in first dish and put
in two cups of flour, in which has been
| stirred two teaspoons baking powder;
use more flour to roll out, not kneading
any more than you are obliged to; have
them about one-quarter inch thick, cut
out in squares, with slash half the
length; bake quick. Globe.
To Preserve Pippins in Slices: Take
the fairest pippins, pare them and cut
them into slices quarter of an inch
thick, without taking out the cores.
Boil two or three lemons and slice them
with the apples; take same weight Of
granulated sugar, put half gill of
water for each pound of sugar, dissolve
it and set it over the fire. When it is
boiling hot put in the slices. Let them
boil very gently until they are clear;
then take them with a skinner and
spread them out on fiat dishes to cool;
boil the syrup until it is quite thick and
pour 1t over them. These may be done
a day before they are wanted. Two
hours will be sufficient to make a fine
dish for dinner or supper. r.-Detroit Free
Press.
--Fricasseed Oysters: For an ordina-
ry family put fifty oysters over the fire
in their liquor. Let the fire be brisk,
and at tho first boil, drain them and
keep warm in hot tureen while you
add to the liquor six ounces OF butter
that have been rubbed to a cream with
three of flour; two saltspoonfuls each Of
white pepper and mace, three of salt
and couple of bay leaves; stir until it
thickens, add the beaten yelks Of four
eggs, keep stirring until smooth and
strain through fine wire seive upon
the oysters, which have been transferred
to a buttered baking dish; sprinkle even
ly with teacupful of fine bread crumbs
and brown lightly in a quick oven. Here
again you may attain an enviable varie-
ty by using half cream and half oyster
liquor.-Indianapoiis Sentinel.