The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-05-27
ElREsIpE FRAGMENTS.


Roast Salt Pork.--First boil the
pork, then remove to the roasting pan.
When you have scored the rind both
ways, place in the oven and bake rich
brow a.-Ladies' World.
Jelly Float-Beat the whites Of six
eggs, add six tablespoonfuls of sugar,
beat until very firm, add a cup of tart
jelly and set on ice. Serve in saucers
with swcetened whipped cream Home.
-Mildew.-SoalS the mildewed parts
for several hours in a solution com
posed of two parts of chloride of lime
to four parts water Rinse several
times in cold water.-Farm, Field and
Fireside.
Graham Bread.--An excellent gra-
ham bread can be made by following
the above recipe, only substituting half
graham flour, and thus using two quarts
of wheat flour and two of graham. The
graham bread is much more nutritious
than the white, and is very healthy
Ladies' World.
Rice Watfles.-Look over and wash
two cups of rice, cook in cold water in
double kettle until soft. When done
and partly cool add two eggs we'll
beaten, one spoonful of butter, half q
pint of milk and n pinch of salt, mix
we'll and beat several minutes, bake in
waffle irons.-N. Y. Observer.
| French Toast.-One egg, we'll
beaten, and added to one pint sweet
milk. Cut the crusts from thick slices
of bread, dip them into the milk and
then into fine bread or cracker crumbs.
Heat fresh lard or butter in a fraying-
pan, and fry the slices of bread nice
brown. Serve hot, with or without
powdered sugar
Potato Cakes. To thoroughly
mashed potatoes, add salt, butter, a
little pepper, and sufficient milk to
moisten slightly. Before perfectly
cold add beaten egg, mixing well.
Shape into fiat, round cakes and put
away to cool. When ready TO fry, roll
in flour and fry in hot butter. Turn
carefully with a broad blade and brown
the other side. Serve hot at once.
Rice Pudding. Take two and one
half tablespoonfuls of rice, a quart and
n cupful of milk, a cupful of sugar, {
teaspoonful of vanilla or other extract
Put the milk and the rice in sauce
pan, stand on the back of the stove
and let simmer about two hours-unti
creamy-but do not let boil. Add tn,
sugar and the havoring, put in dish
bake in the oven till brown.-Harper'!
Bazar.
Rye Muffins.-Mix one cup of rye
meal mot tlour) with one cup of white
flour, one-quarter cup of sugar and on,
teaspoonful of salt Beat one egg light
without separating, ado to it one cul
of milk, and slowly pour this on the
dry material, beating all the while
Add one teaspoonful of baking pow
der, put in creased muffin tins, ant
bake twenty minutes in quick oven
Boston Budget.
Cup Custards.-MiX one and one
half pints of new milk. one cupful o
white sugar, one teaspoonful of ex
tract; lemon, orange or vanilla. FIJI
the custard cups two-thirds full ant
place them in steamer over a kettl
of boiling water, or in baking pal
containing hot water, in the oven
When the custard is set it is done. l
one likes, the tops of the custards ma
be covered with the whites of two egg
beaten to a froth, sweetened and fla
vored. d.-Housekeeper.
Coventry Fruit Calse.-One-hal
| pound of butter and one pound c
, sugar creamcd together. Add on
pound of eggs, one pound of CAREFUL
prepared currants, one pound of stone
raisins. one quarter of a pound of eli
ron and lemon peel a little cinnamon
allspice and cloves, and few swee
and bitter almonds blanched an
pounded. Mix with one pound of flou
, and two teaspoonfuls of baking pow
der, and bake in moderate oven.-
Ladies' journal.