The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1892-03-19
ElREslpE FRAGMENTS.

White Cream Cake. Cream n cup.
ful of butter and three cupfuls of sugar
together; add four cupfuls of sifted
flour, two teaspoonfuls of baking pow.
der, one cup of cream and the stiflly
beaten whites of ten eggs. Flavor with
extract of almond. Bake in n creased
pam Ice when cold. -Woman's Work.
--Frosting for Cake One cup of
sugar and three tablespoonfuls hot
water boiled until it will hair; beat the
white of one egg to stiff froth and stir
into the sugar as soon as removed from
the stove; beat until nearly cold, add
one teaspoonful OF lemon. Bake the
cake in square tin, and frost when
cold. Home.
Apple Cornstarch Pudding. Tart
apples stewed with very little water
until pulpy, sweetened, and thickened
with cornstarch, make a nice pudding
to be eaten with cream. Rhubarb is
used in the same way. The cornstarch
must be dissolved in little cold water
before adding to the boiling fruit
Orange Judd Farmer.
Lemon Snow with Cornstarch) -
TO pint of boiliog waten add two
heaping tablespoohfuls of cornstarch
| (wet with cold water) the juice of
three lemons, one aud one-quarter cup
fuls of sugar. Remove from the fire,
and when little cool beatin the whites
of three eggs Turn out in DISH and
pour custard around it.-Good House
keeping.
Plum Pudding. One quart of milk,
six eggs, quarter of pound of seeded
raisins, a quarter of pound of cur
rants, sugar to taste Beat the eggs
and add them to the milk with the fruit.
Pour it in a pudding dish, cover the top
with slices o. bread well buttered. First
dip the bread in the milk, so it may
brown when it is baked This is gener.
ally eaten cold. 1t may be favored
with lemon or vanilla. Boston Budget
Barley Soup. - Wash two table
spoonfuls of pearl barley in two or three
waters, then cover with salted boiling
water; let it boil for five minutes and
drain; cover it again with boiling water,
and boil gently for two hours; drain
again and add quart of stock or broth
let it simmer for ten minutes, add more
salt if needed, pepper to taste, press
through the puree sieve into the hot
soup tureen and serve II puree sieve
is not at hand, piece of cheese cloth
placed over the colander will answer as
we'll. The idea is to press out the husks
or Shiny bits. IN. Y. World
) Corn Bread,-One pint of butter
: milk or good sour milk; add the we'll
beaten yolks of three eggs and one tea
cupful of cornmeal stirred well in; ado
two tablespoonfuls of melted butter
half tcaspoonful of salt, and ther
enough more corumeal to make bat
ter as thick as mush; then add the
whites of the eggs beaten to n stiff
froth; lastly add half a teaspoonful o
soda dissolved in little warm water
Turn the mixture into a well-greasec
pan, and bake in moderate oven. Thi
may be eaten warm as pudding.
Albany Pudding. bow
: thick with butter, put seeded rhisin
l around it, then line with bread. Max
, q nice custard Of four eggs, one quar-
! of milk, little salt and one-half GU
of sugar, flavor with nutmeg and pou
it into the bowl; bake. Serve wit
sauce made in the following manner
Boil three-fourths of pint of swee
milk; beat the yolk of one egg wit
a level teaspoonful of flour and suga
enough to make very sweet When tn
milk boils stir this into it, and let
cool; then flavor with nutmeg and fe,
drops of vanilla Detroit Free Press.