The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1892-02-20
FlREslDE FRAGMENTS.

Cranberry Tarts Roll out thin;
nice puff paste, cut out with glass,
then with wine-glass cut out the CEN
ter of three of these, lay on top of each
other and bake. Fill with jellied cram
berries. Home.
Picked Cabbage. Take two nice
white cabbages and cut them in quar-
ters; put them in salted water for
twenty-four hours then boil them ten
der in weak vinegar with little tumeric
In 1t, put them in jars, pour cold vinegar
over them, tie up and set away. Good
Housekeeping.
Potato Snow. This is n most dainty
dish, and one that requires some care
fulness in it's successful manufacture.
Boil large white potatoes in their
Jackets this time cutting only the tops
and bottoms of to allow the heat to pen.
citrate; dry in a hot place; when you
wish to serve them, place n hot casse-
role near the FIRE, peel the potatoes, and
rub them quickly through a coarse
sieve into the dish Do not touch the po-
tatoes afterward or the flakes will fall;
serve Immediately. Detroit Free Press.
roast goose into small pieces. Fry
sliced onions with dust of flour in the
goose-dripping or in butter. Stir in
enough broth or sauce to make gravy
| sufficient to warm up the goose in. Add
butter, salt bunch of sweet herbs,
and give them boil. Take the sauce
pan off the fire. skim the gravy, put in
the goose and let it heat. not boil. Pile
the goose neatly on the dish; add lemon
. juice to the sauce; let it boil again, pour
it over the goose and erve.-IIouse.
keeper.
Ice Cream Candy. of one
! large lemon; one and one-half pounds
white sugar; two ounces of butter: one
and one-half cups of water. Work the
: butter in water to extract the salt. Boi
! the sugar, butter and water until il
/ will crisp when dropped into water be
! ing careful not to stir it while it is
cooking. Set off the stove, and wher
! it has stopped boiling add the lemor
! juice and half a teaspoon of the extract
Pour about an inch deep into butteret
dish. When cool pull until white. -
| Home.
-Split-Pea Soup For each quart O
soup desired, simmer cupful of spill
peas very slowly in three pints of boil
ing water for six hours or until thor
, oughly dissolved When DONE rul
through colander, add salt and one
half cup of rather sweet cream, Re
heat and when boiling, stir into i. tive
teaspoonfuls of flour rubbed smooth ir
little cold water. Boil up until thick
ened, and serve If preferred, the
cream may be omitted and the sour
favored with little celery or onion. --
, Good Health,
-Prunc Pudding Let three-quar
ters of "A pound of French prunes stant
in scalding water to cover, till soft
drain and stone and spread on plat
to cool, then roll in flour. Sift one-hal
teaspoonful of flour with one half tea
spoonful of baking powder, add b,
tablespoonfuls one-half cup of COLI
water. Stir until as smooth as glass
Beat three eggs to Il froth, add one pin
of sweet milk, stir this into the batter
beat two minutes, add prunes, one at
time, stirring steadily, pour into but
tered pudding mold or baking dish ant
steam one and one-half hours. Do no
use more -four than given, and do no
lift the cover or allow the water to stol
boiling. Serve with sauce or sugar AM
rich cream Boston Herald.