The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-06-17
FlRESlDE FRAGMENTS.

beef, add yolk OF egg, one tablespoon.
ful each of melted butter and chopped
parsley, two tablespoonfuls of crumbs
nne teaspoonful of salt, one-quarter
seaspoonful of pepper. Roll up, wrap
In creased paper, and bake half an
hour. Remove paper. Serve with
brown sauce.-Good Housekeeping.
Preserved Oranges. Boil them til,
you can put straw through tho skin.
Clarity one and a half pounds of sugar
FOR each poNnd of fruit; take the
oranges from the water and pour the
one night Next day boil them in the
sirup till 1t is thick and clear.-Housc
keeper.
Fried Apple Sauce.--Place bit OF
butter in sauce pan and let brown.
Slice the apples without pairing Place
them in the hot butter with u pinch OF
salt, also a tablespoonful of sugar IL one
prefers; add about half a cup of water,
this of course depends on the quantity
and juiciness of apples. Cover closely
and cook until tender. Field
and Fircside.
Snow Balls.-Beat the yolks OF
three eggs light, then add gradually
one cup of granulated sugar, beating
all the while. When very light, add
two tablespoonfuls of milk, one cup of
| flour, and beat again. Beat the whites
of the eggs to II stiff, dry, froth, add
quickly to the batter with one rounded
teaspoonful of baking powder. Fill
well-buttered cups two-thirds full, and
steam for twenty minutes. Roll in
powdered sugar and serve with sauce.
Boston Budget.
| -Horse-radish Sauce.-A good relish
for roast beef both hot and cold is the
following: Mix three large tablespoon.
fuls horse-radish, freshly grated, with
half u tcacupful of sweet cream, and as
| much vinegar. Add little salt, a tea.
spoonful of sugar and If hot sauces are
liked, little cayenne and Worcester.
shire sauce. This sauce is good cold
but. if preferred hot, care must be used
that it does not curdle, and it must be
removed from the fire before it boils.-
Orange Judd Farmer.
I Smoked dSalmon.-Soak half pound
of salt, smoked salmon for an hour in
coldwater, drain and set on the back o1
the range for twenty minutes; drair
again, lay for n few minutes in colo
water, and with a sharp knife cut into
strips half an inch wide and three long
Roll each strip in flour or in egg and
bread crumbs and fry brown in hot fat
Pile up log-cabin fashion, and pass q
cream or tomato sauce with the dish
1t may also be broiled after soaking
Country Gentleman.
| N 1o1y
cold boiled halibut and set the plate
into the steamer, that the fish may
heat without drying. Boil the bones
and skins of the fish with slice O.
onion and very small piece of rec
pepper; a bit of this as large as ker
mel of coffee will make the sauce quite
as hot as most persons like it. Boi
this stock down to half pint, thicker
with one teaspoonful of butter and on
teaspoonful of flour braided together
Add one drop of extract of almond
pour this sauce over your halibut, ant
stick bits of parsely over it.-Old Cool
Book.
To Prepare Table Mustard.-W
think this the finest dressing for COLI
meats we ever tasted, and I have givel
the recipe to a great many of IN
friends, and they also like it YER
much. Put three large teaspoonfuls Q
ground mustard into bowl, and pou
on enough warm water to make sti1
paste. Rub smooth, add half cupfu
of vinegar, a pinch of salt, and tn
beaten yolks of two eggs. Set the bow
in boiling water and stir constant
until the mixture thickens. Then adj
butter the size of an egg, and continu
the stirring until it is dissolved
Prairie Farmer.