The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-01-28
EIREslnE ERAnMENrs.

To Cleanse the Woodwork Around
Doors Take pailful OF hot water
throw in two tablespoonfuls of pulver-
Lied borax; use good, coarse house.
cloth-not brush. When washing
places that are extra yellow or stained,
soap the cloth, then sprinkle it with
the dry powdered borax, and rub the
places well, using plenty of rinsing
water BY washing the woodwork in
this way there is no danger of removing
the paint Good Housekeeping.
Oyster Toast Toast white bread
nicely, then place oysters with their
Juice on the fire; as soon as boiling, re-
move; then take out the oysters, set the
juice back again and stir in large
tablespoonful of butter rubbed with a
little flour. Let this boil five minutes,
remove, then add the yollSs Of two eggs,
pepper, salt, and little chopped pars-
ley and the oysters, which have been
pounded fine. Use the mixture to
spread over toast. Set in the oven TO
heat thoroughly. Free Press.
-Cocoanut Creams Take an equal
quantity of cream candy and of desic-
Gated cocoanut, work together thorough
ly and make into b alls Melt a piece
of fondant, flavor slightly with lemon
or vanilla and dip. If you choose you
may color the outside pink. For the
coloring take one ounce of powdered
cochineal, one ounce of cream tartar,
two drains of alum, half pint OF
water, boil until reduced to one half,
strain through cloth and bottle. -
Boston Budget.
-Cocoanut Cake Stir one cupful OF
fine graduated sugar, and one-third OF
cupful of butter to smooth cream.
Sift two teaspoonfuls Of baking powder
twice, with one and one-half cupfuls OF
flour. Add one half cupful of milk
and the prepared flour to the butter
and sugar MIXTURE and beat vigorously
for five minutes. Beat the whites OF
three eggs to stiff broth, add to the
cake, stirring very little, and bake in
four layers. Make boiled icing; when
the cake is perfectly cold, spread with
this, then sprinkle plentifully with
freshly grated cocoanut entirely cover.
ing the top and sides. Flavor with
"A delightful variation of apple pie,
baked in crust, has u meringue 1t is
made with apple sauce, favored with
the juice and rind of lemon and a lit
tie nutmeg, and it is baked without an
upper crust for half an hour. The
crust must be very thin and the oven
quick at the bottom to bake the pie in
this time. When it is done, remove il
from the oven and let it get thoroughly
cold. Then make g meringue of the
whites of two eggs beaten to stiff
froth, three tablespoonfuls of sugar,
and teaspoonful of lemon juice, which
may be reserved from the juice of the
lemon used to flavor the pie. Spread
this meringue over the apple pie and
bake it for about ten minutes longer in
a slow oven, when it should be well
risen and delicately Drowned.
-Consomme Quenelles Godireaux.-
Godireux quenelles are made by chop.
ping very fine half pound of veal suet,
half pound of lean veal, pepper, salt
and parsley; put in saucepan half
pint of milk two ounces of butter, when
boiling, add quarter of a pound OF
flour; stir well; remove from the fire.
when cooled off stir in three eggs and
the prepared meat, forming rather
dough, out of which the quen.
elles (dumplings) are formed; boil the
same in salt water about ten minutes,
strain and serve with hot consomme.
Cold meat or chicken left over or any
other meat can be used in the same
way. Dumplings are shaped by dip. |
ping teaspoon in the boiling water
then in the batter and dropped in the
boiling water. They need, according i
to size, from ten to fifteen minutes tc
bod Boston Herald.