The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-07-29
ElREslpE FRAGMENTS.

e
oysters in their own liquor to the boil
ing point; skim them and season with
butter, pepper and salt Pour the
oysters and liquor on slice of toasted
bread, and serve at once. c.--Houselseeper.
--Gooseberry Drink. Over one pint
of green gooseberrics peur two quarts
of water, and add onG-half ounce Of
ginger. Boil this until it is reduced to q
pulp; let 1t settle, then strain; sweeten
to taste. This Is economical and very
pleasant drinlk.--Prairie Farmer.
Spanish Cream.-Boil till dissolved
one ounce of gelatine in three pints of
fresh milk. Then add the yolks of six
eggs, beaten light and mixed with a
teacupful and half of sugar. Put
again on the fire, and stir until it
thickens. Then set it aside to cool,
and meantime beat the six whites very
stiff, and stir them into the custard
when almost cold. Pour into molds.
Flavor to your taste with bitter al
mond, lemon, or vanilla before adding
the whitcs.-Harper's Bazaar.
Tomato Marmalade.-Use fine ripe
tomatoes. To two pounds of tomatoes
allow two pounds of white sugar, and
, the juice and grated rind of one small
lemon. Scald the tomatoes, take off
the skins, cut them in pieces, mix the
| sugar with them; put all into a pre-
serving kettle and boil them slowly for
one hour, slsimming and stirring, SC
F, that they will not settle to the bottom.
Then add the juice and grated rind OF
the lemon and boil for another hour
or until it is thick, smooth mass. Put
into small jars and cover with thick
paper, or seal while hot, just as you
wish.-Farm, Field and Fireside.
Chicken Potpie.--Use fowl weigh
ing four or five pounds, remove all the
feathers singe off the hairs, and wipe
clean with wet towel; draw the birt
without breaking the intestines; cut i
in pieces about two inches square, put
it into a saucepan with half pound O
fat salt-porlk, chopped fine, a saltspoon
full of pepper, two teaspoonfuls of salt
and enough boiling water to cover it
Place the saucepan over the fire wher,
the chicken will cook gently until it i
tender; when the chicken begins t.
grow tender, put over it a crust
Cover the saucepan closely, and lie
its contents boil for twenty-five min
utes. Then serve the potpie hot. IN
Y. Ledger.
-Beefsteak Pie.-This may be mad
from the under part of the round steal
and hence it is quite inexpensive. Gu
the meat in pieces an inch or NOR
square and in quantity to suit one
needs. Cover with cold water and sim
mer slowly until tender. If onion
stews for most persons. When tende
season to taste with salt and peppe
and add a little butter mixed smoot
with q tablespoonful of flour for thicl
ening. Place the whole in puddin
dish and cover with either a nice sod
biscuit crust or mashed potato beate
light and bake half an hour or unit
the crust is nicely done.-Orange Jud
Farmer.
ones from the stem yourself, have n
water about them; take glass jars an
; size, cover the bottom with granulate
sugar, then grapes from one and a ha.
to two inches deep; cover them owe
with sugar, and so on, until the jar {
can is full. Screw the tops and Sc
away in your cellar, or a dark, COZ
: place. About Christmas or after, (,
you wish to use them, you will find
goblet of pure wine in each can po,
off, bottle, label and put away for som
: sick one that needs it. We'll foil
!. don't need wine, and not every or
that is sicll.) Now take your grape
; out and you will find enough sugar i
the can to eat with the grapes, creal
!. !. and cake, or take gelatine, and procee
from directions on the box. / gue
many of the older ones know all abo.
! it.-Detroit Free Presf.
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