The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-09-26
FlRrslpe FRAeMEMTs.


"A simple cement for broken china
or earthenware is made of powdered
quicklime, sifted through coarse mus.
lin bag over the white of an egg.
To polish deer horns, scrub them
with brush and sand TO take off the
dirt and loose fiber, then polish with
rouge and rotten stone and cloth,
and varnish with copal varnsh. -Scien.
tific American.
This from young woman: 81 al.
ways keep bottle of vinegar on my
toilet shelf. A teaspoonful taken as
am leaving my room to receive n caller
or to go out to some social event has an
excellent effect on my voice, clearing
and softening it,"
-Smothered Beets: Cut in small
cubes, two boiled beets, place in baking
dish layer of beets cover with crumbs
well seasoned with salt, pepper, butter
or dripping; fill dish in this manner,
over all pour one pint milk or gravy;
bake until top layer, which should be of
crumbs, is brown; serve hot.-Home.
"A homemade crumb tray and brush
has wooden bottom with three narrow,
fiaring sides made of thin wood covered
with red plush. The bottom is covered
with brocade on top and sateen on the
under side, the material being tightly
stretched and the seams covered with
fancy gold galoon. Plain plush mounts
the brush-handle, with brocade on the
top edged with galoon.-N. Y. World.
-Flowered or brocaded silk may be
cleaned by having sifted upon it some
crumbs of stale bread, which must be
rubbed over the silk with the hands. If
a very little powdered blue be mixed
with the crumbs it will be advantageous
to those shades of white that 5re not
creamy in tone. But great care must
be taken in using the blue.-Detroit
| Free Press.
Baked custards need from three to
six eggs to each quart of milk, with SUI
gar and favoring to taste. A pinch of
salt should also be used and care must
be taken that the custard does not bake
so long as to "whey." If the eggs are
beaten separately and then mixed thor
oughly with the milk and sugar, there
will be a pretty, light foam from all over
the top of the dish. Rural New Yorker.
Green Caps: Take twelve large
green apples, green them as for preserv-
ing, and put them on tin plate or dish
whisk the whites of six eggs to a very
stiff froth, rub them over with it; sift
pounded loaf sugar over them, and put
them in the oven until they look bright
and sparkle like frost; then take them
out and arrange them carefully in the
dish you intend to serve them on; poui
| frrpl nd o,.c,,r,1 fhn,,, Il mi
a flower on every apple. Boston Herald
Potato Roll: This is very nice
way to serve cold mashed potato. Put
one cupful into a saucepan, add one
quarter of a cup of milk and seasoning
of salt and pepper, tablespoonful o1
chopped parsley, and two well beater
eggs. Mix thoroughly and beat til
light. Put one tablespoonful of butter
in frying-pan, when hot put in the po
tatoes, spread evenly over the pan, and
cook slowly until q golden brown. Rol
like omelet and serve hot. - Demorest'.
Magazine.
1T is wrong to put the dough fol
bread in a hot oven. The oven should
only be slightly warm and then heated
gradually. This plan has been testeC
by London baker, who asserts tina
the intense heat suddenly striking the
surface of the dough, kills the yeast in
fluence, which should make the breaC
rise. He tried an experiment by having
the dough put in the oven of ga
stove slightly warmed, and gradual!
increased the heat till it reached the de
gree at which bread balSes The resul
was simply wonderful.