The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1892-08-06
FlREslDE FRAGMENTS.

Tar may be removed from either
hands or clothing by rubbing well with
lard and then thoroughly washing with
soap and water.
Egg Sauce. Beat together one-half
cup butter and one tablespoonful of
flour; add half pint boiling water,
stirring constantly, pepper and salt to
taste, and when thick like custard add
two hard-boiled eggs, chopped fine
Serve hot N. Y. World.
"A Delicious Grape Ice.--One cupful
of ripe Concord grapes, one pound of
sugar, one quart of water, four whites
of eggs, Mash the raw grapes and
sugar together, add Juice of one lemon,
strain into a freezer ut once.-Ladies'
Home Journal
Potato Puffs. Boil three large po-
tatoes, mash while hot, add pepper and
salt, little onion juice, bit of butter
and an egg. When very light, drop by
large spoonfuls on to a layer of crumbs
and roll into balls or croquettes, frying
in hot fat.-Good Housekeeping.
-Meat-Pie Crust. "A very nice, meat
pie crust is made by stirring three tea
spoonfuls of baking powder into one
quart of dry -four, then sitting all to-
gether; add three tablespoonfuls of lard,
all mixed in two and u half cupfuls of
sweet milk, and little salt Work
quietly and be careful not to get the
dough too stiff.-Detroit Free Press.
Cucumber Salad.-Peal and slice
cucumbers, mix them with sufficient
salt, and let them stand half an hour;
for the dressing mix two tablespoonfuls
of salad oil with the same quantity of
vinegar, and add teaspoonful of
sugar, and one of white pepper. Pour
over the cucum bers, and serve. = House
keeper.
Potatoes, Southern Style. = Slice
four potatoes very thin and let them
stand one-half an hour in cold water.
Put them in pudding dish and add
salt, pepper and milk to nearly cover
them Put on the cover of the dish and
bake till done, Which will require at
| least one hour, remove the cover and
/ brown, add some bits of butter and
serve hot old Homestead.
Snow Flakes Crate large cocoa
| nut, being careful not to get any of the
brown in to discolor it: heap in a glass
dish. Whip one pint of cream, sweeten
with fine sugar and mix, pour into an
| other dish; have both brought to the
table; when ready to serve, dish out the
cocoanut, and over each dish, dip two
| Spoonfuls of whipped cream; serve with
! cake N, Y, Observer. or
Sausage Rissoles - Have some
water boiling in saucepan. Take a
few sausages and plunge them into the
water; after they have boiled few
minutes, take them out, strip off the
skins and cut them in two and set them
aside to cool. Make some light pie
crust, cut it into thin squares of four OIL
! five inches, lay half a sausage in each,
! fold over the edges, brush each rissole
with beaten egg and bake fine brown,
| Household Monthly.
To bottle raw fruit, have ready
some dry glass bottles, widemoutheC
and clean. Burn match in each tt
exhaust the air. Place the fruit quickly
in each, cork with soft corks and place
in cool oven. Let them remain until
the fruit has shrunken one-fourth
Take out the bottles. Beat the cork!
well in and cover them with meltet
resin. If the fruit has been picked dr.,
and is quite sound, it will keep fol-
months in u cool, dry place and retain
all its fiavor.-Detroit Free Press.