The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1892-07-09
USEFUL AND SUGGESTIVE.


Green Ca will revive rusty black
lace and rGndcr it as good as new.
Cream Cake.-One-half cup of but
ter, two cups of sugar, three eggs beaten
in a cupful of milk, three cupfuls of
-four, one tablespoonful of baking
powder.
To remove grease spots from cloth
ing wash the spots with diluted am
monia and water, using with It soap
containing no lye, and hang in the sum
shine until thoroughly dry.
Cream for the middle; One pint OF
milk, let it come to boil, one cupful of
sugar, one-half cup of flour, two eggs;
flavor with vanilla and a lump of butter
to enrich it,--Detroit Free Press
To Mend Stockings-If there are
large holes on knee or heel, cover with
mosquito netting on the wrong side, and
darn on the right side This keeps the
shape well, and makes the work far
easier.
-Currant CoolSies--Two eggs, two
cups of sugar, one small cup of butter,
one cup of currants, five tablespoonfuls
of sweet milk, one teaspoonful of soda
and flour to roll thin (about four or
five cups). IN. Y. World.
-Salade de Saumon (Salmon). Take
some remains of cold salmon Tor any
firm cold fish,, cut it in small squares,
and season with salt, white pepper, oil
and vinegar. Dress it in a dome in the
center of plate, powder it with whole
capers, and encircle the base with cres-
cents cut out of hard-boiled eggs, and
around this wreathe little curling let
tuce leaves. Magazine.
Green Corn Fritters.-Select we'll
grown but tender corn, and CRATE from
cobs one quart; add to this half n pint
of flour, salt to taste, one heaping table
spoonful of butter and four well-beaten
eggs, beaten separately very light; drop
by large spoonfuls into boiling lard, or
thin the batter with cream or fresh
milk and fry as you would buckwheat
cakes; be sure and salt well.-Boston
Herald.
--Tapioca Cream.-Two heaping ta-
blespoonfuls of tapioca, one-half cup
of sugar, three eggs, little nutmeg,
one quart of milk, three tablespoonfuls
of sugar, one small teaspoonful of va
nilla. Soak the tapioca over night in
water enough to cover it. Add the
yolks of the eggs, nutmeg and the half
cupful of sugar. Beat well together.
Boil the milk, stir in the mixture and
cook five minutes or more. Spread the
whites, beaten to stiff froth over the
%, off oIlirCr fhran 20 all
of sugar and the VANILLA -Housekeeper
Where there is no bath tub in the
house sponge bath of cold water,
taken every morning is almost as val
liable tonic as immersion in cold
bath. A small portion of the skin
should be sponged off and dried with
friction towel at a time, and there
should be as little exposure to the air
as possible. A person should remain in
a cold bath long enough to experience
the warmth which comes after the first
shock of cold, and should come out of
the bath while feeling this glow. This
will allow but few moments for inn
mersion, though the time differs with
different individuals.
--Salade de Veau (VeaD Take some
remains of cold veal and cut off all
that is Drowned in the cooking. Cut it
into mince, and let it soak in oil and
vinegar for two hours. Put into
bowl, with a teaspoonful of nustardl
and two teaspoonfuls of pounded
anchovies Ito generous coffeecupful
of veaD, add some oil, vinegar, chopped
parsley, chopped pickle, and whole
capers, and pour over the veal. This
may be served cold or hot In the lat
ter case, serve with it hot boiled rice,
as vegetable, and finely minced ham,
each person taking teaspoonful of
the fine ham and large spoonful of
the rice on the plate, with the melee of
veal.-Demorest's Magazine.