The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-10-31
elReslpE FRAGMENTS.

Clean waxed floors by washing off
with turpentine or benzine and rewax
when necessary.
--Baking Powder Cookies: One tea
cup each of butter and white sugar, four
eggs, one quart Of -four and two table
spoons of baking powder. Bake quick
| ly.-Detroit Free Press.
Roast Beef: Put the beef in drip
per without watcr) into very hot oven
for the first half hour, that the outside
may scar over and keep the juice inside;
when half done the oven heat may be
lessened the meat salted peppered and
sufficient water put on for gravy. Dc
troit Free Press.
Kidneys a la Brochette: Cut four
sleeps kidneys almost in halves, and
put them on a gridiron (well buttered)
to grill. When they are quite done,
have ready piece of butter, mixed with
a tablespoonful of chopped parsley, one
onion chopped fine and little lemon
juice, pepper and salt Put this inside
the kidneys when served Boston Her
aid.
Some Toothsome Ginger Candy:
Take one cup of water to one and a
plying you finger to the sirup, taking a
little on the tip and quickly dipping it
into water, it will roll up into small
ball Flavor with essence of ginger or
powdered ginger. Rub some of the
sugar against the sides of the pan with
a wooden spoon until it turns white,
then pour into buttered tips and put
, away in a cool place. Lemon, pepper
! mint or almond candy is made in the
, same way. Ladies' Home Journol.
French Toast: If you have loaf Of
, stale bread, cut it in slices, not as thir
as you would for the table, beat two
eggs and add teacupful of mill
! to them. Have the pancake grid
J die hot and grease with suet or butter
dip with fork enough slices of bread
: into egg batter to cover the griddle
! have the griddle the same temperature
2 you do for griddle cakes; toast nice
. brown and then turn; when done re
: move to a warm plate in oven; dip mor'
j slices and toast. Serve Immediately
i Housekeeper.
d The secret of keeping clean all pot
a and pans used in cooking, with the leas
:, labor, is never to allow anything
g grease more especially--to get cold il
e them. What is required is that every
a thing cooked in these pans should b
emptied out while hot and the pan a
once filled with hot water and bit @
soda and stood at the side of the stow
" until there is an opportunity to let
boil up, when the pan can be quicl1l
+ washed and rinsed out, and will b
| nh aY.fa 11y n
O iron cooking utensils can thus be ker
q well without any laborious periodict
II scourings. N. Y. World.
e Dutch Ramakins: A quarter of
Ii pound of good Cheshire cheese, yollxs {
u two eggs, boiled hard, one ounce and
IL half of butter, slices of toasted breat
o buttered; scyape quarter of pound {
B. good Cheshire or Glouscester chees
70 mix with it about an ounce and ha
10 of butter and the yolks of two har
e. boiled eggs; put it in a mortar an
s. pound it into a smooth paste; toa
is some slices of bread, butter them, ar
cut them into square pieces; spread I'll
le mixture thicl1ly over them; brown the
~ with a salamander or Dutch oven, al
IN serve as hot as possible. He
re aid
rs Among dainty rechauffes, cups
~ chicken must be reckoned. Chop Il
he white or dark meat of boiled chickC
ut into fine threads; measure it and add
10 every pint of chicken four tablespoo
ca fuls of minced ham, four mushroom
be and, if you wish, six oysters, all chopp,
ce fine. Make Il cup of cream sauce al
le add the mixture to it, and let it cook f
ten minutes. Beat the yolks of tv
IS, eggs, and add them, stirring them
III thoroughly. Fill little custard Gu
Is with the mixture and strew fried brei
tc crumbs over them. Or the chicken mi
OF be served in mound sprinkled wi
nd crumbs fried brown in butter.
IS, ----- -----