The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-03-21
FlReslpE FRAGMENTS.


Roll Jelly Cake: Three eggs, one
cup each of sugar and -four, two tea.
spoons baking powder and four tea
spoons boiling water. When baked lay
it in wet towel and spread quickly
with jelly; roll, and wrap the towel
around it.-Household.
Mock Turtle Soup: Add to three OF
four pints of veal or beef broth, one
tablespoonful of -four nicely Drowned,
In two tablespoonfuls Of butter. Boil
for five minutes and then add one-half
cupful of cooked veal cut into small
pieces. Boil for five minutes longer.
then pour over two hard boiled eggs and
half of n lemon cut in square pieces and
placed in the bottom of q tureen.-De-
troit Free Press.
When decanters and carafes become
so discolored inside that shot of fine
Goals will not cleanse them, fill the bot
tie with finely chopped potato skins,
cork tightly, and let the bottle stand
for three days, when the skins will fer
ment Turn out and rinse. The bottle
will be as bright and clean as when
new.
To remove and prevent dandruff a
good wash is made from two ounces of
pulverizsd borax, two ounces of gum
camphor, broken in small pieces, one
quart of boiling water. Bottle and cork
tightly. Before each time of using
strain small quantity and dilute with
an equal portion of water. Apply to
the head with flannel cloth or with
the hands. Wash the head and hair
afterward with soft water.
Supper, which should be one of the
pleasantest meals of the day, because
at this hour work is over, and the
family can enjoy one another's society
without anticipation of coming duties,
is too often neglected by the housewife,
who does not realize its Importance.
There should always be one warm dish,
which need not be elaborate or eXpen-
sive. Cold bread and butter, dish OF
fruit and slice of cake form an old
fashioned, unrelished country supper.
Celery on Toast: If not used in
soup, celery may be creamed and served
on toast. The following recipe is vel
worth trying: Cut the stalks of celery
into inch pieces, cover them with mill
and let them boil until tender. Season
to taste with salt and pepper, and liber
ally with butter, pour over squares o
hot toast and serve at once. The mill
may be omitted and the vegetable
stewed in water till tender, seasoned t.
taste with SALT pepper and butter. Il
this recipe it is not to be served ol
toast. A pinch of soda should be addet
| l., l.. s1 D@EADy, ,,lr
"A jewelers. journal tells how t.
wash chamois skin as follows: Make
, weak solution of soda and warm water
rub plenty of soft soap into the leathe
and allow it to remain in soak for tw
hours, then rub it well until quite clear
; afterwards rinse it well in weak solu
{ tion composed of warm water, soda an
yellow soap. 1t must not be rinsed i
) water finally, for then it would be S
hard as to be unfit for use. 1t is tn
, small quantity of soap left in tn
leather that allows the finer particles {
, the leather to separate and becom
, soft like silk. After rinsing wiring we
r in rough towel and dry quickly, the
pull it about and brush it well and
t will become softer and better than mo!
: new leather.-N. Y. World.
. ADELAIDE Pudding Four large al
S Piles, four eggs, six ounces currants. 81
S ounces bread crumbs, six ounces lum
e sugar, one lemon rind, one wineglas
a full brandy, pinch of salt. Pare tt
apples thinly, core them and chop thel
very finely; place them in basin an
add the bread crumbs and sugar. Was
t and dry well the currants, add then
also the salt and lemon rind, whic
r ought to be grated. In a separate basi
: beat the eggs till very light, add the
: to the other ingredients, pour over Il
S brandy, mix all very thoroughly t.
t gether. Grease well a mould, pour
d this mixture. Tie over the top pu
n ding cloth. Place the mould in larf
il saucepan of boiling water, and let
e boil two hours and half. Turn it h
f out on hot dish, and pour round
S brandy sauce.-Leeds Mercury.