The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-01-03
ElREslpE FRAGMENTS.

To boat the whites OF eggs stiff with
case they shonl3 be- cold
To fasten stesl blade which has
come out Of the handle, fill the cavity
with rosin, then warm the part to be ad-
iusted, and insert slowly, pressing it In
firmly. Hold till 1t gets cold.
Russian Cream: 0ne-half package
gelatine dissolved in one cup cold wa
ter. Boil one pint milk. add one-half
tea cup sugar, four eggs, grated cocoa
nut the gelatine and one pint cream.
Put in molds and serve with whipped
cream - keep on ice.-Detroit Free
Press.
Baked oysters are prepared by plac-
Ing them in pan and cooking in hot
oven, with a seasoning Of salt, pepper,
butter and sprinkle of lemon juice
just as you tako them out Serve them
with small slices Of dry toast, garnished
with olives and chopped celery.
-Aspie Jelly: Mix together one quart
of hot water, two and one-half ounces
best gelatine, dessert spoonful of salt
the juice OF one lemon, one or two bay
leaves, the whites and shells of two
eggs, small teacupful Of vinegar, an
onion sliced and about twenty pepper
corns and allspice mixed. Bring it all
to the boil and pass it through warm
| jelly-bag. IN. Y. World.
| Boiled Chicken o la Providence:
SINCE, draw, wipe and truss four
pound chicken. Boil gently one hour.
Sauce: Melt two tablespoonfuls butter,
add two tablespoonfuls -four and pour
on slowly one pint chicken stock and
simmer ten minutes add one tablespoon
full butter, one-half cup each of cooked
carrot and fageolets; one-half lemon
and yelks of two raw eggs. Sprinkle
the chicken and sauce with chopped
parsley. Globe.
-Potted Fish: Cut your fish into
small pieces, or use small fresh fish;
place them in a stone jar, sprinkle we'll
with salt, whole pepper, allspice and a
few cloves. Fill up the jar and cover
the whole with good cider vinegar;
bake in slow oven four or five hours.
Strong vinegar will dissolve all the
small bones, The large ones should be
removed before putting into the pot tc
bake.
Cheese Sandwiches: One fourth
pound of crumbled cheese, the yelk Of q
hard-boiled egg, tablespoonful o.
melted butter, one-half teaspoonful o.
salt, dash of pepper, one-half tea
spoonful of made mustard, a tablespoon
full of milk, and thin slices Of bread OF
biscuits, lightly but evenly buttered
Put the hard yelk in small bowl, make
smooth with a spoSn, add the butter
| phae9a and SaaaOninp rnixinp wall anf
lastly the milk.-Bosoon Budget
Roast Turkey: SINCE turkey ant
remove pin feathers, wash and wipe dry
inside and out, joint to the first joint IL
the legs and cut off the neck where tht
blood may have settled, then cut abou
one dozen small gashes in the fleshy
parts of the turkey and press raw oys
ter into each, and press the flesh ant
skin over each part as closely as posi-
BILE; stuff the turkey, leaving a little
room for the stuffing to swell, sew it VI
with stout cord, rub it all over lightl,
with salt and flour, place it in the drip
ping pan; place bits Of butter on th'
breast of the turkey, and cover the bot
tom of the pan with hot water; baste i
often with its own drippings and butter
cook until good brown; thicken thu
gravy with a little flour, add the giblets
previously boiled and chopped fine. Is,
sure to keep the bottom Of the baking
pan covered with water.-Boston Her
aid.