The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1890-12-06
rlaesIpE FRAGMENTS.

| Il
padding dish with slices of sponge-cake.
cover with rich fruit jam, pour over
,custard and bake, ice like cake, set In
the stove to dry, take out and cover with
meringue. Serve without sauce. -Bos.
ton Budget.
There is no special economy In turn
ing down the wick of kerosene lamp;
nearly the same amount Of oil is con.
sumed, what is not burned in the blaze
passing of in gas, which Is often
strongly noticeable on going into room
whore the lamp has burned low for
some hours
Apple Jelly: Take any nice, sour,
Juicy apples; take out blows and stems,
Boil in porcelain-lined kettle, with
plenty OF water to cover, until soft, then
pour into jelly-bag and drain. Cook
until the sirup drips from the skinner
in two or three places. Flavoring ex-
tracts can be used with apple-jelly, IL
desired -Demorest's Monthly.
--Friar's Omelet: Six apples slowed
and sifted; while hot add one cupful Of
sugar, one teaspoonful of butter, cool
and add three beaten eggs and the juice
of lemon; brown one cupful of stale
bread crumbs in one tablespoonful of
butter; butter mold, sprinkle crumbs
on the bottom and sides, fill with tho
prepared apple, cover with crumbs, bake
half an hour; cool, turn on a platter,
serve with sugar and cream. Good
housekeeping.
Graham Pudding: One cupful sweet
milk, one egg, pinch of salt, one-half cup
sugar, one-half cup molasses, one level
teaspoonful soda (dissolved), two
rounded cupfuls of graham flour, tea
cupful of English currants or raisins
(loured). Mix in order given. Steam
three hours. Eat hot with lemon sauce.
Vinegar with little nutmeg may be
substituted for lemon. Particularly
wholesome and nutritious, specially for
children.-Ladies' Home journal.
Mutton Broth: 1t does not contain
as much nourishment as beef extract,
but may be considered more palatablo
by many. Prepare by cutting the NUT
ton into thin slices; add cold, salted
water. in the proportion of one quart of
water to one pound of meat; let it SIM
mer an hour and half, then boil half
an hour; strain through cloth and sea-
son to taste. Crackers or stale bread,
cut into squares and Drowned in an
oven, may be served with beef or mutton
broth. h.-Housekeep
An English exchange tells of a
novel use for the yelk Of an egg as a
clothes cleaner: Beaten up with alco-
hol, eau de cologne, or ether, 1t keeps
l~N L. f,,1.
also be used alone, or merely mixed
with water, to be rubbed on with fan
mel, for removing from colored materi-
ais the stains of mud, or of coffee and
chocolate, when prepared with milk.
1t is frequently applied to velvet collars
and cuffs, etc, and proves a cleanser as
we'll as spot-extractor. When it has
done its work it is washed off with soap,
and the material thoroughly rinsed in
pure water. Egg has specially good
effect on those annoying patches of
grease belonging to the compound class
Of Btains.-Springfeld Republican.
-Duchesse Chowder: Two pounds of
halibut, one quarter of pound Of bacon
and the same quantity of salt pork, one
large onion; chop the onion and pork
and bacon quite fine. put them into a
porcelain lined kettle, and allow them
to fry gently about ten minutes; pick
the fish into small pieces, pare and slice
half dozen potatoes, and add them to
the bacon, pork and onion in mixed
layers; season with salt, pepper and a
little chopped celery; cover with boiling
water and cook slowly until the fish is
cooked and the potatoes tender; heat
to boiling one quart of milk, with a
tablespoonful of butter and table,
spoonful of flour added; place the kettle
containing the chowder where it will
not boil and pour in the milk; let it
stand few minutes and add cupful
| of stewed and strained tomato sauce
and teaspoonful of Worcestershire
sauce; serve very hot, with crisped
crackers-Boston Herald.