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


be cut thin, pounded and fried brown
in sweet lard or beef dippings, then
dipped in batter of half pint Of
milk, beaten egg. salt and flour, and
fried again until brown. Spoonfuls OF
the batter may be fried and served
OF, slices of meat.-Farm, Field and
Fireside.
Tea Mullins. Two scant measuring
cupfuls of -four, three teaspoonfuls Of
baking powder, salt, and one table,
spoonful of sugar. Stir these together
and add one full cup of milk, stirring
round and round. Lastly add two table,
spoonfuls of melted lard and butter.
About one rounding tablespoonful will
make two when melted. Put into an
oven not too hot ut first, and increase
the heat as they bake. Bake about
twenty-five minutes. IIousekcep-
ing.
Snow Custard.--Soalx half a pack
age of gelatine in a cup of cold water
for half an hour, add one pint of boiling
water and two cups of sugar, stir until
the gelatine and sugar dissolve, squeeze
in the juice of a lemon, beat the whites
of three eggs, add to the mixture when
cold. Set on ice to thicken, put in
small cups to mold. When firm, turn
out intoa large glass dish and pour a
quart of rich custard around the sides.
Serve very cold.-Home Queen.
--Poached Eggs with Velvet Sauce
For six eggs take half pint of good
chicken or veal broth well seasoned,
thiclSen it slightly and meantime poach
the eggs; lift them with skinner
each upon a square of buttered toast
| and pour the sauce around. White
sauce may be substituted when the
| dish becomes poached eggs with cream
gravy, or you may use brown gravy of
any sort. Tomato sauce poured over
poached eggs laid on toast makes a
most delightful and savory breakfast.
. Country Gentleman.
| Yeast for Hot Weather. A CORE
spondent says: You will find this will
keep well in hot weather. In four
quarts of water boil two ounces of hops
half an hour strain and let stand until
lukewarm, then add two tablespoon
fuls of salt, one-half pint of sugar
and pint of -four. Mix all smoothly
together: on the third day add three
pounds of potatoes boiled and mashed
Let it stand over night: strain, bottle
and keep in cool cellar. Stir fre
quently and keep near the fire while
making. One-half Il cupful will make
six good-sized loaves.-Prairie Farmer
Irish Potato Soup.-Peel a quart o.
nice white potatoes, and boil them in {
gallon of water. When they are wei
done, take them out and mash fine
Season with pepper, salt, and butter tt
taste, and add two onions chopped fine
or a bunch of celery chopped fine, i
| preferred. Return the mixture to the
boiling water, and let it boil fifteer
minutes. Beat very light two eggs
into which stir a cupful of sweet cream
and add it TO the soup. Many person
also like to have two or three slices o
toast put in with the cream. Let tn,
whole boil up once, and serve. This i
tempting both to the eye and th
palate. e.-Harpers Bazaar.
To Preserve Citrons.-Pare the cit
irons and cut them into slices abou
an inch and a half thick, then int
strips the same thickness, leaving then
the full length of the fruit; take ou
all the seeds with small knife. the
weigh, and to each pound of citron pu
a pound of white sugar: make a sirur
to ten pounds put a pint of water an
simmer gently for twenty minutes
then put in the citron and boil on
hour, or until tender. Before takin
off put in two lemons, sliced thin-seed
taken out-and two ounces of roo
ginger. Do not let them boil lon
after lemon and ginger are added: d
not stir while boiling. The above
very fine if carefully made.-Detroi
Free Press.