The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-02-07
FIREslpE FRAGMENTS.

"A couple Of figs eaten before break
fast is an excellent laxative, especially
for children.
Honey heated in can 10 200 20 f.
and then closed air tight will not
granulate again while thus sealed up"
Cream cookies: One cup sour cream,
two cups sugar, one egg, one teaspoon
soda. Use flour enough to mix quite
stiff dough, and bake In a hot oven.-
Housekeeper.
To clean greasy dishes after render
ing lard or tallow, heat them, then rub
them with corn meal or shorts. You
will be surprised TO soc how easily they
will wash. The meal used will be good
for the chickens.
Valuable furniture may be disin-
fected by exposure to FRESH air for at
least a month. Carpets, curtains and
furniture are best removed from the
siclSroom at the outbreak of disease,
only such of them being retained as can
be easily disinfected.
An excellent and inexpensive
preparation for cleaning soiled gloves
and other delicate articles is the follow
ing mixture: One quart of deodorized
benzine, one dram of sulphuric ether, one
dram of chloroform, two drains of al
cohol and enough cologne to make it
pleasant.
Steamed Arrowroot Pudding: Mix
two tablespoonfuls of arrowroot smooth
in few spoonfuls of cold milk, and
then stir it into one pint of milk; add
four well beaten eggs; add flavoring and
sugar to suit taste; pour this into but
tered pail, and steam one hour; serve
with cream.-Boston Herald.
-Old-fashioned Molasses Candy: Take
one pint of molasses, one cup of brown
sugar, one large tablespoonful of melted
butter. Mix and boil without stirring
until it hardens when dropped in cold
water. Stir in teaspoonful of soda,
pour in a buttered plate, let cool and
pull.
Chocolate Nougat: Cream one-quar.
ter cup butter, add slowly one and q
half cups powdered sugar. then ada one
egg. Mix two teaspoonsfuls cream of
tartar and one teaspoonful soda with
two cups flour; add this alternately with
two-thirds cup of milk to the drst mix
ture; boil three ounces chocolate, three
tablespoonfuls sugar and one-third cup
water until it is thick; then add one
third cup milk and add to the first mix
ture; add also one cup almonds shelled.
Bake in thin sheets and put two to-
gether with boiled frosting. ng.-Boston
Globe.
---Soupe Puree La Crecy: Cut in
portions the red of four carrots, and put
them in a casserole with butter and g
lump of sugar, over a moderate fire
| Twenty minutes after add four large
mealy potatoes and little stock,
enough to cook them gently. When the
potatoes are done pass this through {
sieve, and then put the puree into {
saucepan with quart of boiling stock
When it has reached the boiling point
put 1t at the back of the stove. After {
quarter of an an hour, season with sal
and pepper, and add cooked rice, o.
fried dice of bread, and cooked in saltet
water eight minutes.
Let those of our readers who wisl
to make a cretonne, crash or carpe
hassock, try the following plan of util
izing tin fruit cans, selecting small o.
medium size, as may be most conven
lent. Take five cans of the same siz,
and cover them with your material
then put them on piece of stout paste
board and place can somewhat large
in the center. Mark around the outsid
with lead pencil, cut out the paste
board by the outline and cover it will
cotton batting made thicker in the cen
ter, but of the same shape as the foun
dation. Cover this with your cretonn
or crash and, after fastening all tn,
cans in place, sew it on top of them
thus making a scalloped hassock. Fo
a round foot-rest, cover the cans with
band of cloth, then finish the top ant
bottom.-N. Y. World.