The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-09-16
FiREsIDE FRAGMENTS.

Corn Fritters. One dozen ears oi
grated corn, one egg, one-half teaspoon.
ful salt, dash of pepper, one table.
spoonful melted butter, two table.
spoonfuls flour. Fry like griddle cake.
or drop into hot fat like doughnuts.
Orange Judd Farmer
Delicate e-Three-quarters cur
butter rubbed to cream, with two
cups sugar, half cup sweet milk. three
cups flour, one and half teaspoons
baking powder, white of eight eggs
well beaten. Add flour and eggs alter
nately. Flavor. Detroit Free Press.
Dough CalSe.-Two pounds of raised
dough, one pint of sugar, half a cupful
of butter or more, half n nutmeg grated,
n teaspoonful of saleratus, a pound Of
raisins. Mix well and put in a CREASED
pan. Let it rise about three-quarters
of an hour and bake in moderate
oven.-prairie Farmer.
Ham, Bacon and Pickled Pork
May be broiled in the same way as
steaks, but as they require longer cook
ing it is difficult, even by frequent
turning, to prevent fat from scorching
To obviate this the meat may, when
brown. be dipped in cold water and re-
turned to gridron. Repeat until done
Farm, Field and Fireside.
Peach Sauce.-Beata a quarter pound
OF butter to a cream and add gradually
a half cup of powdered sugar; beat
until very, very light. Mash or press
two large, mellow peaches through q
colander, add little at n time to the
butter and sugar, beating all the while
When very light turn intoa a pretty dish
and stand in the refrigerator to harden
N. Y. Observer
-Prune Dessert. Soak one cupful OF
prunes over night and cook them in the
same water. Soak one-quarter of o
box of gelatine in little water. When
the prunes are soft take them out, stone
and put in the mold. Sweeten the
juice, add the gelatine, cook for about
three minutes, remove; strain over the
prunes and set on ice. Serve with
beaten cream poured around the form.
Good Housekeeping.
Charlotte Russe.-Cover half boz
of gelatine with cold water and lei
soak for half an hour. Whip a quar-,
of rich cream and set on ice. Line q
mold with lady fingers, or slices o!
stale sponge cake. Add boiling water
to the gelatine to dissolve it. Mix o
small cup of powdered sugar in the
whipped cream, flavor it with vanilla
and strain in the gelatine, stir until il
begins to thiclsen, pour into the mold
and set on ice to harden.-Home Queen,
-Deviled Crabs.-Boil as many crabs
as you think will furnish six ounces OF
meat. When cool enough to handle,
remove the meat from the shells, cut
it into small pieces and clean the shells
thoroughly. Add to six ounces of the
crab meat two ounces of bread crumbs
two hard-boiled eggs chopped, the
juice of half lemon, little cayenne
| pepper, and salt. Mix the whole with
cream sauce, fill the shells. sprinkle
them with bread crumbs, and set in
the oven until slightly browned.-
Harper's Bazaar.
bushel of green tomatoes and three
large onions sliced. Sprinkle with one
cupful of salt, and let them stand over
night. In the morning drain them.
Add to the tomatoes two quarts OF
water and one quart of vinegar. Boil
fifteen minutes, or until tender. Drain
again and throw this vinegar and
water away. Add to the pickle three
quarts of vinegar, two pounds of brown
sugar, one-half pound of mustard seed,
two tablespoonfuls each of allspice,
cloves, cinnamon, ginger and one tea.
spoonful of cayenne pepper and boil a
few rpinO faS -RoStor p,,1rraf