The Logan County banner. [volume] (Logan, W. Va.) 1889-1903, 1892-05-05

The practices Of sticking the sewing
needle ia the thread on aspool results
IN having bent implement 70 sew
with
Steamed Fruit Pudding. = Two
cakes each Of cake crumbs, milk and
-four, two eggs one cup molasses and
teaspoonful each of soda and salt, one
cup each of currants and raisins. spice.
Steam three hours Serve with . hot
sauce ~ Home.
--Frosting. White Of one egg, the
same quantity Of orange juice, little
grated rind, confectioner's sugar to
make stir enough to spread. It takes
nearly pound, but is sufficient for
two moderate-sized sheets. = Good
Housekeeping,
French Dressing. An excellent
French dressing for salads etc, Is
made by taking one tablespoonful OF
vinegar, three tablespoonfuls Of olive
oil, one saltspoonful Of salt, one Of pep
per and tiny portion OF garlic or
onion. - Detroit Free Press.
"A Good Rice Dessert is made of
sweet milk. two-thirds Of a cup Of un-
cooked rice and little salt Put this
In cups, set them in steamer over q
kettle of boiling water, and cook until
the rice is almost like jelly. When
cold turn out Of cups, serve with sugar
and cream favored, or pudding sauce
Orange Judd Farmer.
When putting the bread in the.oyen
it should be hot enough to hold the
hand in and count twenty rather quick.
Care must be taken with the fire, to
keep the neat steady, allowing it to.
gradually die awav towards the last OF
the baking; and this is the best time to
set in your rolls, as more moderate
fire is necessary for them.
Buns and one-half cups OF
milk. one-fourth cake OF compressed
yeast dissolved in one-half cup of warm
water, one-half cup of sugar; mix at
night, making q stiff batter In the
morning add one-half cup butter, two
thirds cup sugar, one cup currants;
knead, and let it rise again; knead
once more, cut In small cakes, let rise,
and bake. Home.
Grab Salad. Grabs to be good must
be heavy for their size, boil them and
when cold pick out the meat, allow
good sized head Of lettuce to every half
dozen crabs, dress the meat with a
French dressing and just before sserv-
ing add the lettuce well washed. wiped
and shredded, make into compact
mound in shallow salad bowl and
spread on top a third of a cupful of
mayonnaise dressing.-N. Y. World.
Cream almon.-Take one can of
salmon; mince it fine, drain off the
liquor in colander and throw it away.
Boil one pint of milk, two tablespoon
fuls butter, salt and pepper to taste.
Have ready pint of fine bread rumbs,
which place in layer in the bottom of
a dish. Upon this lay a layer of the
minced salmon, then layer of the
dressing made of the milk, butter pep
on, having crumbs for the last layer.
Bake until brown. Detroit Free Press.
Bisque Sauce Put into saucepan
three tablesp onfuls of butter and a
tablespoonful and half of -four. Beat
these ingredients until light and
creamy. Gradually pour upon this half
a pint of hot white stock and stir until
it boils; then add ten peppercorns, a
small slice of oniou, sprig of parsley,
a teaspoonful of salt. Cook gently for
ten minutes, then add gill of strained
tomato, and cook three minutes longer.
Now add gill of milk, aud stir until it
boils. Strain and serve immediately
Good Houseke eping