The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1892-08-20
FiREslDE FRAGMENTS.

--Potted Tongue. Boil beef tongue
In hot water until tender, chop fine, put
back in the liquor, with pepper, spice
and celery seed; when cooked down
very low pour in deep dish, let cool
and slice. Home Magazine.
--Banbury Tarts.--bine patty pans
with puff paste and fill them with the
following mixture: Boil one cupful of
sugar, one cupful of water, one cupful
OF chopped raisins, the rind and juice OF
one lemon, and one teaspoonful of corn
starch. When it thickens like jelly re-
move il from the fire, cool and fill.-N.
Y. Observer
Pudding Glace-Thicken one pint
of new milk with two tablespoonfuls of
arrow-root; boil three pints of rich
milk and add with three well-beaten
eggs and three cups of sugar; flavor
with vanilla, and mix in pound each
of raisins, currants, citron and chopped
figs: turn in freezer and freeze hard. -
Harper's Bazaar.
-Porcupine Pudding.-Six ounces
bread crumbs dried. Scald with one
quart of milk. a piece of butter,the size
of an egg. When cool, add five eggs, a
double handful of raisins, one-half nut
meg, one teaspoonful of yeast powder.
Steam in a mold two hours. Before
serving take one-quarter pound
blanched almonds, quartered length
| wise, and stick in all over the pudding.
Home Magazine.
Before whipping cream for the top
| of chocolate or coffee it is better to add
the white of an egg and n tablespoonful
of powdered sugar. Then whip until
stiff In default of the cream the whites
of egg with powdered sugar lightly
| busted in makes the drinks much more
tempting than when served plain.
| Whip very stiff in either case and keep
on ice till wanted, which should be
very soon after being prepared.-N. Y
| Times.
Charlotte of Apples.-Pare and cut
up six apples, put them in a saucepan
with four ounces of sugar and let them
cook over the fire until nearly done
Line the inside of dish with slices o.
bread from which the crust has beer
removed, greasing the dish with butter
to keep it from from adhering Pu
bits of butter over the bread, mash tht
apples through a colander season then
with cinnamon, then put them in tn,
bread with spoonful of current jelly
in the center. er.-Housekeeper.
-Prune Jelly.-One pound of the
best prunes, one box of gelatine, lemon
juice, cinnamo n, sugar. Stew th
prunes in one quart of water, until the!
are in pieces, removing the stones
Soak the gelatine in one pint of colC
water, and when the prunes are dom
add the gelatine, which should be soft
Sweeten to taste. A little lemon juic
is indispensable, and trace of CHINA
mon. Pour into a mold and eat colt
with sweetened whipped cream. --Goo'
Housekeeping.
-Okra with Corn.-Take half dozei
ears of corn and half pint of olsra
Cut the ollra into slices and scrape tn
pulp out of the corn by cutting dow
each row with sharp knife and the
scraping over it. Fry the okra with
slice or two of onions for few minute
in fat DIR ippings: then stir in the cor
pulp and cook for ten minutes. Mi
one tables poonful of flour into half
cupful of sweet milk, with salt and pei
per; pour this into one side of the fry
ing pan, pushing the olSra and corn
the other side, and stir it until it boil
Then stir altogether and serve very ho
-Demorests Magazine.