The Ohio Falls express., 1891-07-11
FrRESIDE FRAGMENTS

..-To steam potatoes peel them, and
han very clean put them in colander
over boiling water; cover tightly with a
ia and leave them until done.
Rice Waff1es: One cup Of boiled rice,
one cup Of milk, two eggs, butter the
s;7e Of walnut, half a teaspoonful of
.oaa one teaspoonful of cream of tar
tar one teaspoonful Of salt, -four sufi-
o;ant to make thin batter. Bake in
rrotfe irons. Detroit Free Press.
Always wash baby's mouth and
o,,ms every morning with water in
whch you have put pinch Of borax.
Il keeps the mouth fresh and sweet and
rrevents that uncomfortable affiiction,
sore mouth, with which 50 many poor
babies are troubled when their mouths
are not kept perfectly clean.
TO cook green peas with cream boil
Hll tender and for each pint stir to-
cether two tablespoonfuls of butter
With one tablespoonful of -four. Add
Ire peas and stir for five minutes while
eaoking, then add one cup Of cream and
Boil slowly.-N. ". World.
Hot Mullins: One quart of flour
three teaspoonfuls of baking powder,
Two. thirds cupful Of butter or lard; put
IN the stove to melt without getting
hot: beat two eggs in a bowl, add lit
Ele less than a pint Of milk, stir into the
Aour a little salt, add the butter last,
have irons quite hot and fill even full;
bake in hot oven. en.-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,
yhe iuice and rind Of half lemon, mix
carefully, pour the mixture into a
creased baking dish, sprinkle the top
with powdered sugar and bake in a
quick oven fifteen minutes. Boston
Herald
Ice Cream Cake: Beat one-fourth
pound butter to cream; add gradually
one and a half cnps of sugar: then add
half pint Of lukewarIn water, two and
one-half cups of -four; beat thoroughly
and stir in carefully two even teaspoon
fuls baking powder and the well
beaten whites Of four eggs: bake this in
three layers. Put it together with a
boiled icing. g.-BOston Budget.
To freshen a black lace skirt, re-
move it from the foundation skirt, and
steam it over large pan of hot water
to which ammonia water has been gen
erously added, and few drops of CAM
phor liquid. Then dip the Lace lightly
into second water, in which has been
boiled two old black (dressed) kid
gloves; stretch out the fabric smoothly
to dry. When rehung over the founda-
ton, your lace will look like new.
-Molasses Cake: Three cupfuls of
-four, one cupful Of brown sugar, one
third Of a cupful Of butter; cut the but
ter up into the flour, then add the sugar
and mix well with the hands; then add
one cupful Of molasses, one cupful of
boiling water, and teaspoonful Of soda
dissolved in little vinegar. Stir until
perfectly smooth, and then bake in
square, shallow pan for three-quarters
Of an hour in moderate oven.-Good
housekeeping.
Frozen Almond Cream: Blanch and
pound one-half pound Of almonds to
paste. Scald one quart Of cream in a
boiler; add the almonds, yolks of seven
eggs and one-half pound of sugar (beat-
en- together to cream previously, and
stir All oyer the fire until they begin to
thicken; take from the fire and beat for
I'VE minutes. Strain through a fine
sieve and freeze. When frozen, remove
the dasher, and fill the center with
cherry, damson and apricot jam; cover
and stand for two hours When ready
70 serve, dip can in hot water and turn
On dish.-Ladies' Home Journal.
NMHA 4 ANU