The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-05-16
FlREslDE FRAGMENTS.


Lemon Sauce: Six tablespoonfuls
f powdered sugar, two tablespoonfuls
Df butter and one tablespoonful OF
lemon-iuice, beaten until smooth.-La-
dies Home Journal.
Faded green shutters can be bright
ened by cleaning them with brush,
wiping them off in warm soap suds, and
then going over them with warm linsced
oil, put on with paint brush.
-Roseberry Pudding: Take three
eggs and their weight in sifted flour,
the same quantity of butter and sugar;
mix all together well into a paste, fill
small cups and bake in a moderate
oven; serve them with wine sauce
Boston Herald.
You can vary clear soup almost in
definitely. Turnips and carrots cut into
dice and tossed in butter, or celery,
turnip and carrot boiled separately and
sliced into the finest threads, tiny
croutons of bread fried in butter and
sprinkled with grated cheese while hot,
can all be used as additions to clear
soup.-N. Y. World.
Very dirty paint can be cleaned by
mixing quart of soft soap, a half
pound of powdered pumice-stone and a
half pound of pearlash with hot water
into a thin paste. The mixture can be
applied with brush to the dirty spots,
and after remaining for few mo-
ments be washed off with scalding
water.
Balloon Mullins: Place your gem
pans on the range to get very hot. Take
one pint of flour, half-pint milk, half
pint water; beat thoroughly with n key
stone or wire beater. Butter the pans;
fill two-thirds full and bake in quick
oven twenty minutes or until they are
puffs and nicely Drowned. Use no salt
or baking powder. Salt is easily added
when they are broken open to eat
Boston Budget.
-Cornstarch Delicate Cake: Beat one
cup of butter with two cups of sugar,
add one cup of sweet milk in which is
dissolved teaspoon of soda. Beat the
whites of seven eggs to stiff froth and
stir lightly with the above ingredients
Mix well together one cup of cornstarch
two cups of -four and two teaspoons OF
cream of tartar. Mix the whole well
together and flavor. Bake in quick
oven.
Fried Egg Plant: Select good egg
plant, slice it about an eighth of al
inch thick, sprinkle each slice well with
salt and pepper, pile them together, ant
put plate on top and a weight on it tc
press out the juice; let it stand about
half an hour; beat one egg a little; ado
one tablespoonful of boiling water; af
ter the slices have been pressed half al
hour, dip each piece in beaten egg anC
then in bread or cracker crumbs; fry
them carefully on both sides in very
hot fat, and serve at once.-Bostor
, Herald.
Oysters en- Bloc: Have block o
ice weighing ten pounds. Heat four o.
five bricks in the oven. Lay one on tht
block of ice and let it remain
until it is cold. Remove it, and til
the ice so as to drain off the waite
left in the depression. Continue th
process until you have a sufficient,
large cavity to hold the quantity OF oys
ters you wish to serve. Drain the oys
ters, season them with pepper, sal
and vinegar, and set them in the refrig
orator for an hour or two before serv
ing. Lay the block of ice on a folde
cloth on large platter, surround
thicl1ly with parsley and pour the oys
ters into the cavity. Serve brow
bread and butter with the oysters
Ladies' Home Journal.