The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-04-08
EIREslpE FRAGMENTS.

Hare Soup. The remains OF n roast
hare will make good soup Chop IL
small and simmer with the stuffing in
three quarts of water for two hours, by
which time it will be reduced to half
the quantity. Rub through n sieve,
boil up, season to taste and serve
American Agriculturist
Sweet Breads -Scald them in water
slightly salted. Then dry them in
towel, dip in egg and crumbs, peppered
to season, and fry to light brown.
Serve hot. Or, II preferred, another
way: Pour over them a cup of boiling
cream thickened with little flour and
seasoned with salt and pepper. De-
troit Free Press.
Chocolate Pudding. One pint OF
dry cake crumbs Drowned in the oven;
roll after they are dry; one pint Of
milk or half milk and half water, one
egg we'll beaten, small cup half filled
with grated chocolate, stirred into the
mixture, one spoon of sugar if you use
all cake crumbs, IL part bread crumbs
two spoons of sugar; add a dust of salt
and bake half an hour Boston Budget
--Currant Buns s-Into six cups OF
light graham bread dough knead one
quarter cup butter, one-half cup sugar,
and one-half cup of nice, clean, dried
currants; roll out into sheet one-half
inch thick; cut out with coolsie-cut-
ter, place on buttered tins, and when
they have risen to twice their thickness,
bake in quick oven.-Ohio Farmer.
--Cocoanut Balls Without Cooking
Beat the white of an egg to light,
stiff froth as for frosting, then stir in
enough confectioners' XXX sugar to
make it stiff to stir; add desiccated
cocoanut (unsweetened is best), till the
mass is stiff enough to lnead with the
hands After thoroughly incorporat-
ing the cocoanut and sugar, break off
small pieces and roll into balls; put a
little cocoanut in dish, and while the
surface of the balls is soft roll them in
it so that shreds will cover the outside.
A few drops of the fruit coloring will
make lovely pink that looks very
tempting through the white cocoanut
adhering to the outside. Good House.
keeping.
-SONlllol DdllSA - L " llOW llldlly hOuSt-
keepers does making fish balls seem
very laborious? Suppose the next time
you wish to make Goldfish balls you try
this plan: Pick up one coffee cupful o.
Goldfish quite fine. To this add two
cupfuls of raw potato sliced-the fish
even measure and the potato heaped
Cover with cold water and boil till the
potato is cooked. Take from the fire
and drain off all the water. Add pep
! per and butter to suit the taste. Masf
! thoroughly with a potato masher
When cool enough to handle, flour thu
| hands and make into balls. Thi
amount is sufficient for four persons
Suet or nice beef drippings are better
for frying them than either lard o
pork fat-Rural New Yorker.
Apple Bread Pudding Crate O
chop fine cupful of bread-crumbs, sti
them into pint of hot milk, and add
scanty cupful of sugar, a tablespoonful
of softened butter, pinch of salt, an,
a tablespoonful of nutmeg or gratec
lemon rind, teaspoonful of cinnamon
or any preferred flavor. When the mix
ture is cold or nearly so, add thre
weS beaten eggs and two cupfuls o
chopped sour apples. The same quan
tity of pineapple, soaked and wipe,
raisins or currants, finely cut came,
peaches or apricots. or fresh whortlc
berries may be used instead of tn
apples and will make most satisfaC
tory dessert. If sour apples are not t
be had, sweet ones may be used an
half lemon mixed with them Swee
apples need to be cooked longer thai
sour ones. and must be chopped NOR
finely, When the pudding is mixed
place it in a close pudding-mold, an
steam for two hours Serve with foam
sauce or any other dressing preferred
I-Delineator.