The Logan County banner. [volume] (Logan, W. Va.) 1889-1903, 1892-07-21
HOUSEHOLD sREvITlEs.

I'm warm weather lay the eggs In
cold water as they win froth better
when broken
Vienna Chocolate. Put one quart
Of milk in a Crown chocolatc-pot, stir in
an ounce Of chocolate mixed to paste in
cold milk, favor with extract of vanilla
Let boil three minutes. Christian IN
quircr.
-Broiled Shad. Clean and split down.
the back, sprinkle over with salt broiF
over q clear fire and cook the flesh side
till brown and the other until the skin
is crisp. Spread with soft butter, salt
and two tablespoons Of Worcestershire
sauce.-N. Y. World
LIN sweeping carpets, use wet news
papers wrung nearly dry and torn into
pieces. The paper collects the dust, but
does not soil the carpet. A carpet, par
ticularly a dark carpet, often looks
dusty when it docs not need sweeping;
wiring out sponge quite dry in water
| Ia few drops of ammonia helps brighten
the COLOR, and wipe off the dust from
the carpet. This saves much labor in
sweeping
/
eggs from twenty minutes to half an
hour. Toast some thin slices Of bread,
| butter them, and lay them on \ hot
| platter, make two cdpfuls of cream
| sauce, spread spoonful of the sauce
on each slice of toast; mash the egg
| yolks through a sieve and chop the
whites up fine; put the egg on the toast,
/ cover with more cream sauce, put in
hot oven for moment, and serve garn-
ished with parsley-Household Month
| ly.
| --ffaricot Mutton. pounds, OF
the best end of neck of mutton; cut
! into rather thin chops, or chops from
the loin may be used. Fry pale-brown,
| bat not enough to be well cooked. Take
/ three small carrots, small turnip and
| three onions. Cut in slices and fry in
the same fat in which the mutton was
| Drowned. Then put the mutton in a
stew pan with the vegetables, and pour
over sufficient boiling water to cover.
| Add pepper, salt and mushroom ketch-
up Give it one boil, then simmer for
two hours -Detroit Free Press.
/ Cheese Straws.-One of the latest
conccits for the dinner table is the serv-
ing of some cheese dish. This is usually
in the form Of ramequins or. cheese
j straws, both Of which are delicious rel
| ishes.@ Cheese straWsI are easily made
and always successful. Mix one cupful
of grated cheese with cupful of flour,
Tablespoonful of salt, pinch OF
cayenne pepper and a piece of butter
the size of an egg. Add enough cold
water to enable you to roll the paste
thin; then cut it in strips seven inches
long and one-half inch wide. Put them
in tins and bake in quick oven from
five to ten minutes. They are ott.n
served tied with ribbons. Food.
To Cook q Young Chicken :
Scalding water Is too hot for young
chickens. Put in a pint of cold water
to half gallon of hot When scalded,
pick the chicken clean, taking off al
the pin feathers. Put it in pan OF
cold water and wash off what feathers
remain; then hold it over the flames and
scorch off the hairs. When ready tc
fry, put in the pan two spoonfuls O.
lard and one spoonful Of butter. WheT
hot, have the chicken cut up and wei
dfained; salt and pepper, and roll thu
pieces in -four, and brown them well OF
both sides, being careful not to burn
them. Cover tightly and place on the
back of the stove, with a very little
water, to steam few minutes. Have
ready one pint of cream or milk, il
which one spoonful of flour has been
smoothly mixed. Take out the chicken,
and put the pan over the fire. Stir in
the milk and -four, and this makes good
4 gravy -Boston Budget.