The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1892-08-13
FlREslDE FRAGMENTS.


Minced Reef with Poached Eggs
Mince very fine, season TO taste, and
add enough water or gravy TO slightly
moisten. Serve on hot platter with
poached eggs laid over the top. Good
housekeeping.
Salmon on Toast. Flake the fish,
season with pepper and salt, and heat
it with little milk or cream. Have
some hot milk in fiat pan. Toast
several slices of bread, which dip quickly
into the hot milk, place on hot dish,
spread with butter and pour over it the
heated fish. Ladies' Home Journal.
Corn Stlrch Cake. -Four eggs the
whites, two cups sugar, two-thirds cup
of butter, oac cup of sweet milk, one
cup of cornstarch. two cups of -four,
two teaspooufuls of cream of tartar, one
teaspoonful Of soda, one tcaspoonful of
lemon extract. Bake three-quarters of
an hour with steady fire.-Boston
Budget.
Lettuce fritters are delicate
breakfast or luncheon dish. Select
crisp rather small leaves Of young let
tuce ard tear apart in pieces about the
size of a quarter of a dollar, stir thick
ly into batter of one egg, one table
spoonful sweet cream, salt and enough
flour to make moderately stiff batter.
Drop by the spoonful in hot lard, or fry
in olive oil just enough to keep the
skillet from burning.-N Y Times.
-Saute Potatoes. --Scrape new pota-
toes, put them in u stewpan with suf-
ficient water to cover them, add little
salt let them boil until cooked, strain
them, then cut in slices, and place them
in a frying pan with small lump of
butter, fry light brown, occasionally
turning them. When cooked sprinkle
some seasoning and little finely
chopped parsley over them; put them
in hot dish, squeeze the juice of a
lemon over them, and serve immediate
1y.-Housekecper
Caramel Custard. Put one cupful
of sugar in a saucepan over the fire,
stirring all the time until it is melted
and brown, set it back on the stove and
pour over it half coffeecupful of boil
ing water; this will make the sugar
crisp, but let it simmer, and it will soon
melt; beat four eggs, add pinch OF
salt, pour over them IL quart of new
milk; when the caramel is melted, add
it to the milk and stir well; pour intc
custard cups, fill dripping pan half
full of hot water, se5 the cups in the
pan and bake half on hour or until
done. Serve cold.-N. Y. Observer.
Fig Cakc.-Malle batter of one cur
of sugar, onc-half cup of butter, one
and Il half cups of flour, two eggs, ono
teaspoonful baking powder, q little
salt, and vanilla or lemon favoring
Bake in three layers and put between
them the following mixture: One cul
of sugar, one-quarter cup of water, boi
to a syrup, or until it will ''thread;'
chop eight figs very fine, take sugar
from stove, cool five minutes, add beate1
white of one egg, beat five minutes
then add figs.-llous usehold Monthly.
-Grecn Pea Soup.-Put fat, full
grown chicken to boil in five quarts o
water When it has boiled for tive
hours, put into the pot two quarts o
green peas. Let these boil until soft
then remove an / ma sh them thoroughly
Put them in u colander and pour tht
soup through it, rubbing the pea
about so as to let all the pulp mix will
the soup, while the hulls remain in tn,
colander. Return the soup to the pot
adding u quarter of apound of butter
salt and pepper to taste and a table
spoonful of chopped parsley. Ru1
smooth a tablespoonful of -four int
some of the butter; add that and let
boil up brisllly for n minute or two. Re
move the chicken and serve hot. Th
chicken is nice, removed before adding
the peas to the soup and served at din
ner with egg sauce. boston Herald.