The Logan County banner. [volume] (Logan, W. Va.) 1889-1903, 1891-02-05

--sssss nssxns1ss ~-Pat fsur sSbls-
spoonSl1s d II. foeR d wAt1 - -
yslks q -four eggs Into : sihaxl muce-
pm. Bsat untdI ikoroughiy mixed, thsn
SIR cvsr boiling wstsR until smooth and
thick. -Demorest's Monthly
--Drisd Appls Csks.-rwo tsacupfuls
|ef lrisd spplsx seaksd over night
|ckOpped nne, cooked soft n two tsacup-
lfnIs of molaase1; whoa cold, I'D -
cake. Caka -One cupful Of sugar, half
: cupful Of butter. four cupfuls Of hour,
two eggA one cupful Of sour milk one
teaspoonful Of soda, cinnamon and
cloves Good Housekeeping.
Beaten Biscuits ITO one quart Of
fiour add one tablespoonful Of lard and
ono Of butter (smailj Sift With Hour
one small teaspoonfuf Of baking pow
der. Mix with cold milk and beat with
rolling-pin for one-half hour. Pinch
on small pieces roll in the hands, prick
with fork and bake. These are called
also Maryland biscuit - ousekeeper
-Banana Frittera To two table
spoonfuls Of butter and one-half pint Of
-four add ha1f-pint OF water; stir over
the Ore until IT sticks together and
forms ball; remove It from the FIRE.
and when it has become cool add three
eggs. one ct = time beatingIthoroughly;
slice some bananas and have hot fat
ready; put in little batteri put piece
Of banana In the center and thoroughly
cover 1t with batter; turn carefully and
brown sdelicately. ON both sides; dust
well with powdered sugar and grated
nutmeg and serve hot Boston Herald.
Slowed Satisfy. --Scrape satisfy
roots, crown and all Cut into inch long
pieces and quarter them. Throw them
into boiling water that Ii properly salt
led, and cook until tender. Drain of
the water till only gill 10 left in the,
saucepan, then sddsa large piece of but
ter, teacnpful OF sweet cream, salt and
pepper and q little -four screamed smooth
with butter. II there is half gallon
OF the satisfy you VIII use half pound
Of butter, one large cup Of cream and q
heaping teaspoonful Of -four. Stew a
few moments and serve in q hot dish. 30
Ladies' Home journal.
-Piccalilli. One peck of green to-
matoes one cup salt, four green pep
pers, six onions, two pounds brown
sugar, two tablespoonfuls OF mustard,
Tour tablespoonfuls mustard seed, one
tablespoonful pepper-corns, one table
spoonful whole cloves, one tablespoon
full ground cinnamon, one tablespoonful
ground mace; chop the tomatoes fine,
mix the salt with them and let them
stand over night In the morning pour
of the water and chop the onions and
peppers and head of celery, If desired;
mix the sugar and spices mix all to-
gether and put in q preserving kettle
with vinegar enough to cover; let it sim
mer two or three hours Household
Monthly.
Potato Salad. Take the yelk Of
one egg-for more for large family
one egg enough Cor family OF fve)
and one teaspoon.ul Tor more, according
10 taste,) Of ground mustard and with a
fork stir together until smooth. Then
add olive oil until the mixture is of the
consistency Of thick cream. Then add
salt and little pepper and thin with
good vinegar. Have ready in deep
dish or salad bowl as many cold potatoes
cut up into small chunks as you think
you will need for the size Of your family
also an onion chopped or cut up-a
tablespoonful. or more as your taste
dictates Lettuce added to the salad
improves it, and in Its season celery is
delicious. This design can also be used
alone for either lettuce or celery After
the dressing is poured over the potatoes
the dish should be set away on the ice
or in cool place until needed This
salad is very nice for luncheon and
takes only a few moments to prepare. =
Detroit Free Press. ~