The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-12-05
FlREslDE FRAGMENTS,


-Polva, Boil a scant pint OF rice in
ms much water as will cover it; when
half boiled put in a small fowl, an
onion, blade or two of mace, pepper
and salt; when the fowl is tender dish
up and pour the rice over it-Bostoh
Herald.
Grouse au Cresson; Pick, singe and
truss the birds, tying piece OF slitted
fat bacon over the breast of each; roast
for fifteen minutes, ana serve garnished
with watercress and fried bread-crumbs.
Serve with bread sauce and gravy.
Ladies' Home Journal.
Foam Sauce One teacupful Of
white sugar, two-thirds of a cup of but
ter and one tablespoonful of flour beaten
together till smooth; place over tho
fire and stir in rapidly three gills of boil
ing water, season with nutmeg, let
simmer three minutes Home.
Strips of ribbon applied to common
ticking, with an embroidered scroll pat
tern between the strips, are very pretty
for sachets, cushions, etc. Excellent
book-marks are made with strips OF rib
bon sewed together and finished at each
end with an ornamental button.-N. Y.
| World.
-Graham Griddle Cakes: You can
use sweet or sour milk. One pint of
sour milk, one beaten egg; thicken with
two.thirds sifted graham flour, the other
| third wheat flour. and one teaspoonful
of soda dissolved. If you use sweet
milk, use baking powder sifted into the
-four instead of soda. .-Housekecper.
Mock Mince Pies: One cup of
sugar, one cup of molasscs, one and
one third cups of bread crumbs, one cup
of good cider vinegar, four cups of
water, three eggs, one cup of raisins.
one ounce of cloves, one ounce of soda;
mix and bake in rich crusts This
amount will make three pies.-Detroit
Free Press
To Boil Hominy: A halfpint of
large hominy is sufficient for a famil 7
of average size 1t swells to four times
its original bulk. Put it on the fire in
plenty of cold water as soon after
breakfast as possible, in order to allow
it plenty of time to become thoroughly
cooked before dinner. When the water
dries out, add more, but let it be hot
Four hours ut least are required for the
grains to become thoroughly softencd
and done, when it is a most wholesome
and palatable article of food. When
ready to be dished for dinner, add a
tcaspoonful of butter, and mix it in
thoroughly. .-Harper's Bazaar.
AS in different recipes the quanti-
ties given are sometimes in measures
such as quarts instead of pounds, and
sometimes in wineglasses, tumblerfuls,
etc, the following table will be found
useful if pasted on the flyleaf of the
recipe book you generally use: A COM
mon-sized tumbler holds half pint. A
common-sized wineglass holds half a
gill quart of sifted flour equals one
pound. A quart of cornmeal equals
one pound two ounces. One quart but
ter is equivalent to two pounds, one
quart powdered sugar to one pound
seven ounces, one quart granulated
sugar to one pound nine ounces. Butter
"the size of an egg" about two ounces.
IN. Y. Tribune.
-Creamed Turnips: Pare the tur
nips, and cut in slices one-fourth of an
inch in thickness; then cut the slices il
strips, like a match Boil these il
) salted water half an hour Drain them
! place them in a dish, and cover witt
cream sauce, made >by melting in {
small frying pan one tablespoonful o
butter, adding to it one tablespoonful
of -four; stir until smooth, and then ado
one pint of milk; stir it constantly unit
it boils, then season it with one tea
spoonful of salt and little pepper, ant
pour it over the turnip Good House
keeping.