The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-07-11
FlREslDe FRAGMENTS.


To steam potatoes peel them, and
when very clean put them in colander
over boiling water; cover tightly with a
lid and leave them until done.
Rice Waflles: One cup of boiled rice,
one cup of milk, two eggs, butter the
size of n walnut, half tcaspoonful of
soda, one teaspoonful of cream of tar
tar, one teaspoonful of salt, -four suffi-
cient to make thin batter Bake in
waffle irons. Detroit Free Press.
Always wash baby's mouth and
gums every morning with water in
which you have put pinch of borax.
1t keeps the mouth fresh and sweet and
prevents that uncomfortable afiliction,
a sore mouth, with which so many poor
babies are troubled when their mouths
are not kept perfectly clean.
To cook green peas with cream boil
till tender and for each pint stir to-
gether two tablespoonfuls of butter
with one tablespoonful Of -four Add
the peas and stir for five minutes while
cooking, then add one cup of cream and
boil slowly. N. Y. World.
Hot Mullins: One quart of flour,
three teaspoonfuls of baking powder,
two. thirds cupful of butter or lard; put
on the stove to melt without getting
hot; beat two eggs in bowl, add lit
tie less than a pint of milk, stir into the
flour little salt, add the butter last,
have irons quite hot and fiji even full;
bake in hot oven.-Housekeepe
-Omelet Souffle: Separate six eggs,
beat the whites to stiff froth, add three
of the yoll1s and gently mix; then add
three tablespoonfuls of powdered sugar,
the juice and rind of half lemon, mix
carefully, pour the mixture into a
creased baking dish, sprinkle the tor
with powdered sugar and bake in a
quick oven fifteen minutes. Boston
Herald.
Ice Cream Cake: Beat one-fourtt
pound butter to Il cream; add gradually
one and half cnps of sugar; then ado
a half pint of lukewarm water, two anC
one-half cups of flour; beat thoroughly
and stir in carefully two even teaspoon
fuls baking powder and the we'll
beaten whites of four eggs; bake this in
three layers. Put it together with q
boiled icing.-Boston Budget.
To freshen black lace skirt, re
move it from the foundation skirt, anC
steam it over a large pan of hot wate
to which ammonia water has been gen
erously added and few drops of cam
phor liquid. Then dip the lace light!
into second water, in which has beei
boiled two old black (dressed) kit
gloves; stretch out the fabric smooth,
to dry. When rehung over the founda
tion, your lace will look like new.
-Molasses Cake: Three cupfuls o
-four, one cupful of brown sugar one
third of cupful of butter; cut the but
ter up into the flour, then add the suga
and mix well with the hands; then ad
one cupful of molasses, one cupful G
boiling water, and teaspoonful of sod
dissolved in little vinegar. Stir unit
perfectly smooth, and then bake in
square, shallow pan for three-quarter
of an hour in a moderate oven.-Goo
Housekeeping.
Frozen Almond Cream: Blanch an
pound one-half pound of almonds to
paste. Scald one quart of cream in
boiler; add the almonds, yolks of seve
eggs and one-half pound of sugar (bea
: en- together to a cream previously, an
stir all over the fire until they begin t
thicken; take from the fire and beat fc
five minutes. Strain through fir
sieve and freeze. When frozen, reno,
/ the dasher and fill the center wit
/ cherry, damson and apricot jam; GOV,
; and stand for two hours. When read
| to serve, dip can in hot water and tur
on dish. Ladies' Home journal.