The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-03-28
FlREslpE FRAGMENTS.


The best thing to clean tinware is
common soda; rub on brislsly with
damp cloth, after which wipe dry
Sponge carpets occasionally with
hot water in which either common salt
or powdered alum has been dissolved.
This not only brightens the carpet but
prevents moths.
--Disinfectants are useful possessions
In all households. Even the most sani-
tary plumbing may need the occasional
publication of disinfectants.
Vegetable Hash: Any kind of cold
meat and any cold egetables--carrots
potatoes turnips, etc. chopped fine and
| cooked like other "hash," makes good
common dish. Be careful to season
well.
The back of an upright piano may
be prettily decorated with painting,
using canvas of the size required, fast
ened smoothly on the wood by small
tacks After light, loose design of
flowers, grasses, etc, has been painted
in oil colors, drape slightly around the
top and sides with plain plush of vel
veteen.-N. Y. World.
To keep glassware bright, wipe di-
rectly from the hot suds. Tumblers
used for milk should be thoroughly
rinsed in cold water before being i'm
mersed in hot suds, as hot water seems
to drive the milk into the glass and give
them dingy appearance.
In buying fresh cod, it is economical
to geta large one. Take the portions
next the head and tail for a chowder,
serving as a course at dinner; cut some
nice slices to fry for breakfast, and
sprinkle the thick part of the fish well
with salt, or put on ice, to be boiled the
next day. In purchasing salt cod, find
the whole fish, If possible; it is much
better article than most of the so-called
| boneless Goldfish, much of which is not
cod at all.
For nice boiled pudding: Cream
six ounces of butter; mix gradually with
half pound of sugar; add six ounces
of grated bread-crumbs, one-half ounce
of ground cinnamon, two ounces of
citron cut fine, the finely chopped rind
of lemon, and four eggs well beaten,
white and yolk separately. When all
the ingredients are thoroughly mixed,
pour into buttered mould and boil
gently for two hours. Serve with any
good pudding sauce. A wine sauce is
excellent.
Rolled Beefsteak: This is a very
good way of cooking an inferior steak
Take round steak, beat it well and
spread it with a dressing such as is
used for poultry. Begin at one end and
roll 1t up neatly, trying to keep it in
shape. Put it in a bake-pan with lit
tie water, and bake until the meat is
tender, basting it frequently, and when
nearly done put great spoonful of but
ter over it, Thicken the gravy in the
pan with little flour wet up with cold
water and season it nicely. Cut the meat
as you would berry-roll, slicing off
the ends neatly.-Boston Budget.
-Fondue: Put into small saucepan
one tablespoonful of butter, one of
flour; stir over the fire until they bub-
BILE, then add gill of milk; this makes a
very thick white sauce, which you must
stir well to prevent burning. When
smooth stir intoit three ounces of finely
grated cheese of the best quality, a
scant salt spoon of salt and tiny
pinch of cayenne pepper, turn it into a
bowl and stir into it the beaten yollxs of
two eggs, thoroughly whisk the whites
of three eggs solid, stir them in very
gently, the last thing. Butter the dish
in which you intend to bake it, which
must be only half full as it rises very
much. Bake in quick oven fifteen
minutes. 1t makes handsome dish but
must be served the moment it comes
from the oven or it will fall. Must be
put on the table in the dish in which it
is baked.-Farm, Field and Stoclxman