The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1892-02-27
ElREslpE FRAGMENTS.

TO Take Stains from Silk. Mix to
gether ir phial two ounces of essence
OF lemon and one ounce of oil of tur-
pentine. Grease and other spots in
silks are to be rubbed gently with a
linen rag, dipped in this mixture. -
Dramatic News.
Fresh buttered Popcorn. After the
corn is popped, remove all round and
but slightly opened grains; to each
quart of corn add one large teaspoonful
melted butter, or ham -meat fryings,
and one-haif teaspoonful of salt Stir
we'll three or four minutes to thoroughly
season. n.-Houslkeeper.
Mashed Turnips Winter turnips
are not general favorites, and yet
they may be made not only whole
some, but palatable, If properly
cooked. The secret lies in using plenty
of sailed boiling water and boiling gen.
tly until tender, always taking care to
press the water we'll out before dishing.
A little butter and pepper rubbed
through while MASKING adds flavor. IN.
Y. World.
Caramel Pudding. - Melt together
one-half cup brown sugar, and one-half a
cake sweet chocolate; add pint of rich,
sweet milk. When it reaches the boil
| ing point, stir in one egg previously
beaten, with rounding tablespoonful
corn starch, thinned with one table.
spoonful cold milk and one pinch of
salt. Let it boil up, then turn into
molds or side dishes. Orange Judd
| Farmer
flashed Potatoes. - Season ono
quart of sliced cold boiled potatoes with
a level tablespoonful of salt and one
third of a teaspoonful of pepper Put Q
heaping tablespoonful of butter in 6
frying pan and on the fire. When the
butter is hot add the potatoes, and stii
and cut with a case knife until the po-
tatoes are very hot. Draw back the par
to cooler place and stir occasionally
until the chops and bacon are cooked
Serve hot.-Good Housekeeping.
Apple Charlotte. Take loaf o
stale bread, and butter the slices Par,
and slice dozen apples; take a lemon
CRATE the rind and save the juice. Place
at the bottom of an earthen bakin,
dish layer of apples, scatter brown
sugar and some of the lemon grating
and juice upon the apples, add a laye
of buttercd bread; keep on in this wa,
until your dish is filled, having a crust o
bread on top. Do not make it to-
sweet Bake in a moderate oven.-De
troit Free Press.
Potato Suffies. Boil four good sizeC
potatoes and rub them through sieve
Take one cupful of sweet milk and on,
cupful of butter. Let them come to
boil in saucepan. Add the potatoes
pinch of salt, little white pepper
and beat to a cream. Then put in, on,
at a time, the yolks of four eggs, beat
ing it well. Drop pinch of salt in th
whites and beat to stiff froth. ADD
this to the mixture, stir in lightly ant
pour into well-buttered dish. Bak
twenty minutes. Eat with meats tha
have gravies Farmer.
Brown Betty. Spread upon the bot
tom of a battered pudding dish laye
of thinly-sliced tart apples, then laye
of bread crumbs, n sprinkling of sugar
bits of butter, and cinnamon or an
preferred spice. Repeat until the dis
is full, having layer of crumbs on tor
If the apples are not juicy, add two o
three tablespoonfuls of water. Cove
the dish and bake three-quarters of ii
hour, uncover and brown. Send to tn
table in the dish in which it is baked
To be eaten with sweetened cream -
, Harper's Bazar.