The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-07-22
FiREsIDE FRAGMENTS.

--Fillct OF Beef.--After meat n
trimmed and larded, lay in \ pan on
chopped pieces of pork aud suet.
Sprinkle with salt and pepper, pour
over half pint of hot stock. Baste
often. Cook half an hour in hot oven.
Serve with mushroom sauce.--7ood
housekeeping.
Icing for CaIes.-Take two whites
and whip to n high froth, take 1t of,
have half pouod of sugar double re-
fined and sifted through very fine
sieve, put it to the froth and beat it till
1t is very light and white, spread it
thin on the cake, put il in the oven TO
dry.-N. Y. Observer.
Fish Cakcs.-Tal<e cold, boiled cod,
either fresh or salt; add two-thirds as
much hot mashed potatoes as fish,
little butter, two or three well-beaten
eggs and enough milk to make smooth
paste; season with pepper. Make into
nice, round cakes and fry brown in
sweet beef drippings or very clear,
sweet lard.-Boston Budget.
Boiled Icing.-One and one-half
cups granulated sugar, one-halt cup
milk. one scant, level tablespoonful
butter, boil hard six minutes, flavor
and beat until it begins to get white
and hard. Spread quickly on cake
with knife dipped in hot water. Do
not put much butter if it is very
yellow, as it will discolor the icing
Detroit Free Press.
strawberry Tapioca Wash cup
of tapioca and put to soak in cold
water over night. In the morning
pour over Il pint of boiling water, and
set on the back of the stove to simmer
gently until the tapioca is perfectly
clear. Stem n quart of Strawberries
and stir into the boiling tapioca with a
pint of sugar Take from the fire, turn
into glass dish, and set on ice. Serve
very cold with sugar and cream-Har
per's Bazaar.
-Citron Calse.-Beat three cupfuls OF
sugar with one of butter until nice
cream is formed. Sift three teaspoon.
fuls of baking powder with four cup
fuls of flour, and add it alternately, a
little at time with one cupful OF
milk. Beat the yolks and whites OF
five eggs separately, and add them,
stirring the cake well; then add half a
pound of citron, sliced finely and
| Toured, and lastly stir in the stiffly.
beaten whites of the eggs. Use va.
nilla, lemon or orange extract for fla
voring.-Prairie Farmer.
Potato Soup.-Wash and peel sis
medium-sized potatoes and one onion.
Place in soup-lzettle after cutting ur
into very small bits, and pour over
them three pints of clear. cold water.
Boil until perfectly tender, and run
the whole through coarse sieve. II
will require probably forty minutes tc
bring them to the proper stage. Re.
turn the whole to the kettle, and
again place over the fire. Add pepper,
salt, a pinch of grated nutmeg, and a
lump of butter the size of an egg.
Bring again to a boil and quickly stir
il cup of mixed milk and cream.
Now pour the hot liquid over the crou.
tons and serve at once.-Home Queen.
| Peas and Beans.-Peas to be eaten
in perfection must be cooked the day
they are gathered. They lose their
freshness and sweetness by being kept
They should be put into boiling waite,
with little salt and teaspoonful o1
1 ouSdl, bhel OuNSll ltOA1A OiAC AlC ullC lllO
ment they are tender. Serve then
heaped in small hot dish with littls
piece of butter hidden in the depth O.
the mound. They can be used as Dor
der to garnish mutton chop when The
convalescent is permitted to eat meat
Very young, tender green beans may
be given to an invalid,-Ladies' Home
+, Journal.