The Logan County banner. [volume] (Logan, W. Va.) 1889-1903, 1892-01-07

--ostnsal Griddle Cslrss Two 81 =
fuls "a oatmea1. ono cupful Of whea1
four. : teaspoonful Of brown sugar.
fwo teaspoonfuls Of baking powder
aiffed into the nour, half : teaspoonful
Of salt. cold Nafer enoueh 70 make =
batter - thick = buciwheat caleA
Housekeeper.
Jumbies are made with three cup
fuls Of sugar. two cupfuls Of butter.
one egg and i've cupfuls Of -four with
any navoring preferred Roll the paste
thin. sprinkle It with sugar. cut In
round cakes, and cut . small piece from
the center Of each Baxe in quick
oven IN. 7. World
Toast For Garnfshing. For
poached eggs cut the bread into
rounds with . large cake-cutter before
toasting. For small birds or aspara-
gus, remove the crusts and cut into OBJ
long pieces. For minccs and fricasees.
cut into small squares or diamonds
For border, cut, after toasting. into
one and one-half inch squares. and
then into halves diagonally. making
triangles or cut into Iong-pointed tri-
8uk les - OotOn . ttAk ~ -
To make pie crust flaky spread the
crust when rolled ont for the top Of the
pie with a thin layer Of butter. Dredge
with -four, and cover the pie with the
crust as usual. When ready for the
oven tip the pie slantipg, holding it<in
the laft hand. and pour over the pie q
glass Of cold water to rinse Of the
-four. Enough of the latter will stick
to the butter to fry into the crust while
baking to make it fa.ky. This is we'll
worth q triaL-N. Y. Tribune.
Lemon Meringue Custard (Baked).
One quart milk; five eggs; one table,
spoonful butter; one cup sugar; one
teaspoonfnl corn-starch; two lemons.
Beat the yolks of the eggs light and
stir them into the butter creamed with
sugar, and the juice and grated rind of
the lemons. Dissolve the corn-starch
in the milk. and add this to the other
ingredients Bake in q buttered pud-
ding dish until the custard is set, then
cover it with q meringue made of the
whites Of the eggs whipped stiff with
quarter cupfut Of sugar. and brown
very lightly. Eat cold. Harper's Ba.
Ear.
To Fry Trout Having cleaned tho
fish and cut off the fins, dredge them
with -four Have ready some beaten
yolks of eggs and in a separate dish
some grated bread crumbs Dip each
fish into the eggs and then strew them
with bread crum bs. Put some butter
or fresh drippings into frying-pan and
hold it over the fire till it is boiling hot;
then. (having SKINNED it) put in the
fish and fry them Prepare some melt
ed butter with spoonful of mushroom
catsup stirred into it Send It to the
table hot to eat with the fish. Floun-
ders may be cooked in the same man
ner.-Home.
Potatoes With Parmessan Cheese -
Put two small tablespoonfuls of white
gravy into stewpan with quarter OF
messiah cheese, the juice of half a
lemon, seasoning of pepper, salt and
nutmeg, and the yolks of four we'll
beaten eggs, and set it over the fire to
become hot; place border of croutons
of fried bread round dish; put row
OF potatoes cut into slices within the
border; pour over it some of the above
sauce; then arrange some more slices
of potatoes in smaller circle; then q
layer OF the sauce; and so on, until a
raised center is formed; put a little
sauce over the top, and cover it well
over with two ounces more of the
cheese and some bread crumbs; bake 1t
for about twenty minutes, and serve
hot -Roston Herald