The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1890-11-15
FlREsIpE FRAGMENTS.

Bricks for artistic decoration are
now made Of old bagging.
If SCOT be dropped upon the carpet,
throw upon 1t an equal quantity OF salt
and sweep all up together. There Will
be scarcely trace of SCOT left.
Pineapple Sauce: Pare and cut into
thin bits. Cover literally with sugar.
Set in q cool place for about twenty-four
hours. Do not cook. = Good House,
keeper.
Oatmeal Cakes Often there is cup
Of oatmeal left for breakfast. 1t Will
make nice tea-calses. Add two eggs,
cupful of milk, salt, soda and flour to
fry on griddle. e.-Housekeeper.
White Sponge Cake: Twenty eggs
(whites only, two large cups flour, three
large cups powdered sugar. two tea
spoonfuls lemon juice, one OF cream tar
tar. Barely stir flour into other ingre-
dents. Pour into molds mot greased)
and bake quickly.
Cottage Pudding: Three tablespoon
fuls melted butter mixed with one cup
sugar, ono egg beaten, one pint flour,
three teaspoonfuls baking powder, one
cup sweet milk; beat well and bake one
half hour; serve with liquid sauce
Boston Globe.
oysters served with broiled beef
steak, or on hot buttered toast moistened
with hot water, are very nice. Drain
them on colander, dip them into melted
butter and broil them on wire grid
iron over clear fire. Season and serve
at once.-N. Y. World.
When it is desirable to add salt to
toast it is much better, in order to avoid
the possibility of finding bits of the
pure crystal in the mouth, to add the
salt to the water or milk in which the
toast is moistened. 1t is well to hold
the crust for an especial instant in the
hot, moistening liquid, as the crusts do
not soften 30 quickly as the rest of the
slice.-N. Y. Observer.
Apple Sauce-(To serve with pork,
duck or chicken): The richest apple
sauce for serving with meats is made by
cutting up the apple as usual, then add
ing sufficient white sugar and very lit
tie water, to keep from burning; put In
deep baking-dish and bake in hot
oven. This way of making apple sauce
is less economical than when the apples
are boiled in water, as it takes more
apples for the same amount of sauce;
but it is richer and more piquant
sauce.-Demorests Monthly.
Fried Pork and Sweet Potatoes: Sc
lect white looking fresh pork, rib pieces;
cut them thin and free from fat and
bone; fry them carefully and cook
thoroughly until nicely Drowned; then
place on a warm platter; cut boiled
sweet potatoes in slices lengthways, and
| fry until brown in the fat in the spider;
use care not to burn them; salt them as
| they cook; then arrange on the platter
around the meat; butter each piece we'll
and the chops also, and serve very hot
with apple sauce and hot johnnycake.-
Boston Herald.
-Creamed Mackerel: Wash salt
mackerel, and soak it all night in cold
water. To prepare it for breakfast, wipe
| it we'll to get off the salt crystals that
may be lodged in the creases; put into a
broad pan of boiling water, and cook
| steadily half an hour. Drain when done,
and transfer to hot dish Pour over 1T
sauce made by stirring into cupful
of boiling water a heaping teaspoonful
of cornstarch, two teaspoonfuls OF but
ter, one of vinegar and little pepper.
Iustead of the vinegar you can put in
teaspoonful OF green pickle, mixed fine.
| Stir over the fire until smooth and as
thick as custard, when add minced
parsley. Pour upon your fish, cover,
and let it stand five minutes in warm
place before it goes to table.-Chicage
| Inter Ocean.