The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-02-21
ElREslpE FRAGMENTS.

Yankee Dried Beef: Slice very thin,
put in frying pan with water TO cover,
let come TO boiling point, pour Off, add
pint of milk, lump of butter and little
flour for thickening; stir well and just
before serving add one egg, stirring
quickly.
--Cocoanut Pie: One grated cocoa
nut one pound of sugar, one-half pound
of butter and six eggs Beat the sugar
and butter as for cake, then mix in the
eggs and cocoanut. Bake with bottom
crust only. This quantity makes three
pies.-N. Y. World.
Zig Cake; One cup and half of
sugar, the whites of five eggs, scant
tbree-quarters of a cupful of butter, two
and half teaspoonfuls of baking
powder, one-half cupful of milk and two
cupfuls of -four Bake in a sheet and
ice with boiled icing, in which is mixed
one cupful of finely chopped fgs.-N. Y.
World.
Tomato Soup: Put one quart toma-
toes, one pint stock, or water, one-half
tablespoonful sugar, one teaspoonful
salt, four cloves and four peppercorns,
on TO boil. Simmer twenty minutes.
Fry one tablespoonful chopped onion
and one tablespoonful chopped parsley
in one tablespoonful butter until yell
low; add one tablespoonful cornstarch;
mix with and stir into the tomato. Sim
mer ten minutes, add more salt and pep
per if necessary and strain. Serve with
croutons. s.-Boston Globe.
Oyster Salad: Boil five eggs from
five to eight minutes; put in cold water
then peel. When cold chop the whites
and mix two small cans of cove oysters
throw away the juice. Mash the yellxs,
in dish and add two spoonfuls of but
ter and beat to cream add little salt
and pepper, chop two or three heads of
celery and mix all together. Add two
or three tablespoonfuls of vinegar to
mCisten it and set in cool place until
ready to serve. Cove oysters are al
ready cooked.-N. Y. Observer.
Boston Brown Bread: One andcone-
half teacups flour, one and one-half tea
cups cornmeal, one and one-half teacupS
rye or graham -four, two and one-half
cups milk, slightly sour, one-half cup
sirup, a little salt, one teaspoon soda;
mix with spoon, place in a two quart
basin; steam three hours. If | have
neither rye nor graham flour at1hand, I
make it with two cups of flour and two
and half of meal, and the rest as above
given. 1t is very nice made this way,
better than any baked brown bread
have ever tasted.-Household.
Cosmetic. for the face and
hands wet with water soon sours, but
prepared in the following way will keep
good any length of time: Take three
cupfuls of oatmeal and five of water Tor
less quantity in the same proportion);
stir well, let it stand over night in Il cool
place; in the morning stir again, after
awhile stir thoroughly, and strain; let
it stand until it settles, then carefully
pour off the water, and add enough bay
rum to make the sediment about as
thick as cream, or thinner if liked APP
ply to the face with soft cloth. let it
remain until nearly dry; then rub
brisllly with a soft flannel. Shake well
before using.-Ladies' Home Journal.
"A Good Pudding: Take bread,
crusts or broken pieces. moisten very
slightly with hot water so as to chop or
break up small. Have enough to make
two quart pail half full, add handful
of dried apples which have been chopped
and soaked all night in half a cup of
molasses, a cup of raisins half tea
spoon of each kind of spice used in
puddings, and one egg. Grease the
pail, put in the mixture, put on the lid
and plunge into pot of boiling water.
Boil three hours. 1t is more wholesome
and more easily digested than suet or
plum puddings, containing neither soda
nor grease. Sauce-One tablespoonful
each, of butter, sugar, vinegar and flour;
after mixing smooth, pour on one half
pint boiling Mater. flavor with lemon.