The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-06-27
FlREsIpE FRAGMENTS.


For soft corns, dip piece of linen
cloth in turpentine, and wrap II around
the toe on which the corn is situated,
every night and morning. 1t will prove
an immediate relief to the pain of sore
ness, and the corn will disappear after
a few days.
Delicious Sponge Cake; Beat the
yollxs and whites of two eggs, separately
and mix nearly all of one cup of sugar
with the whites, the rest with the yollSs
Add one cup flour, one generous tea
spoon baking powder, and one-quarter
teaspoon salt. After mixing all these
well together, add one-half cup boiling
| water. r.-Boston Budget.
Florida Jelly Cake: Seven eggs
| whites only, two and half cups
sugar, three-fourths cup of butter, one
cup of milk, threc-fourths cup of corn
starch, one pint of flour, one heaping
teaspoonful of baking powder; flavor
with almond; bake in layers and spread
between each soft icing mixed with a
tablespoonful of current jelly.--Detroit
Free Press.
Spanish Biscuit: Beat the yolks of
eight eggs for half an hour, then stir in
eight spoonfuls of powdered sugar; beat
the whites of the eggs to very stiff
froth, and work them into the sugar
and yolks; mix in eight ounces of flour
and the chopped peel of one lemon; beat
all well together; drop the mixture on
paper placed in shallow tin; bake eight
or ten minutes. Boston Herald.
Coffee Rolls: Piece of bread dough
large as your two hands, piece of but
ter size of large egg, three-quarters
of a cup of white sugar, one egg, one
cupful dried currants. Spread out the
dough, dredge the currants with flour,
and add together with other ingredients,
mixing all well together Make into
rolls and place in pans to rise. Wher
light bake about twenty minutes or hall
an hour. These are nice for tea.-De
troit Free Press.
Making Red Currant Jelly: Take
perfectly ripe red currants. Wash then
and put into a preserving kettle, and sci
over the fire until they are well scalded
Pass the juice through a jelly bag, ant
to every pint of it add one pound o.
white sugar. Boil for twenty minute!
and try spoonful by putting it in {
glass in the refrigerator or some colo
place. AS soon as it will harden, poul
it into the glasses, and when it gets per
fectly cold seal it up.-Ladies' Home
Journal.
-Neufchatel Cheese: Stir little sal
into pan of "lobbered'' milk; pour
into a linen bag and let it drain for thre,
days, changing the bag every day
Pack it into wooden cup having hole
in the bottom, and press it under
heavy weight or in cheese press TO
two hours The mold must be wet witt
cold water before the cheese curd
put into it. If wrapped in three fold
of tissue paper after being taken from
the press, and put in a cool place, thi
cheese will keep a week.-Housekeepel
"A somewhat uncommon way c
cooking asparagus, and one which pre-
serves the flavor of the vegetable vel
is to bake it as follows: Take only tn
tender tops, boil them for five minute
and put them in buttered baking bal
ing dish in layers, covering each laye
with little grated cheese, if liked, an
"a sauce made with one ounce of butte
one ounce of flour, the beaten yoll1 {
an egg and pint of milk boiled t.
gether. Cover the top with sauc,
grated cheese and few fine brea
crumbs; bake to q delicate brown an
serve in the baking dish. Y. Worl