The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1890-05-03
F,HEsIpE FRAGMENTS.

ANY thing mixed with water requires
hotter oven than any thing mixed with
milk.
--Simmering at 1870 degrees is pre-
ferable, in cooking meats, to boiling at
212 degrees. Much heat is wasted in
raising water to needlessly high tenn
peratures in cooking.
In bottling catsup or pickles boil
the corks, and while hot you can press
them into the bottles, and when cold
they are tightly sealed. Use the tin
foil from compressed yeast to cover the
corks.
"A good way to prepare sweet, ten
der beef or mutton for invalids is to
slice thin, spread it on a plate, salt it to
the taste, and let it stand several hours.
Coffee made of rice, nicely Drowned, is
an excellent remedy for sickness of the
stomach, cholera morbus or diarrhea.
Old Homestead.
-Savory Eggs: Hard-boil four eggs
and cut them in two; remove the yeiks
and fill the whites with mixture OF
pounded olives, tongue, anchovy, lit
tie beetroot and capers; season each
with few drops of salad oil, or a squeeze
of lemon, and CRATE over each the yellss
of the eggs; serve on crisp dry toast.
Sometimes in the morning one has
no Goals good for broiling over an open
fire. Take sheet-iron saucepan and
heat very hot; lay the steak fat on it,
and in half or three-quarters of minute
turn over. In four or five minutes it is
cooked done. Place the steak on a
heated platter, and sprinkle with salt
and pepper. Pour over it a tablespoon
full of melted (but not hot) butter.-
Country Gentleman.
Nodded Rice: Three cups cold water,
one-half cup sweet milk or cream, one
cup rice. Start the rice in cold water
and cook forty to fifty minutes or until
tender. When about done heat the milk
to almost boiling and stir it in gently,
breaking the grains as little as possible.
Cook a few minutes longer, then turn
the rice into cups and set it away to
cool. Serve with cream and sugar
Western Rural.
Rich Potatoe Cakes: Bake a dozen
of very fine potatoes, remove the peels
and cut away all the dark spots: weigh
off three-fourths pound, and pound into
it oEe-fourth pound of butter; then add
one-fourth pound of pulverized sugar,
two ounces of dry and sifted flour, the
yelks of two eggs and pinch of salt.
Form it into rather soft paste, then
flour the board. roll it out nice and sleek,
stamp or cut into any shape preferred,
place them on creased bakingsheet,
egg them over, and bake in moderate
oven. Bake rather crisp. These can
be favored with essence, if approved
Bread Sauce for Game: Roll pint
of dry bread crumbs and pass half OF
them through seive. Put small onion
into pint of milk and when it boils re.
move the onion and thicken the mill,
with a half pint of sifted crumbs. Take
1t from the fire, stir in heaping tea.
spoonful of butter, grating of nutmeg,
pepper and salt. Put little butter in
frying pan and when hot throw in the
half pint of coarse crumbs remaining in
the seive, put In pinch of cayenne pep.
per and stir them over the fire until
they assume light brown color, taking
care that they do not burn. For serving
put plump roast quail on plate, pour
over it a tablespoonful of the crumbs.
The sauceboat, plate of crumbs and cur
rant jelly should be passed one after the
er.-lndianapolis Sentinel.