The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-07-08
EIREsIpE FRAGMENTS.

-'gtrawberries for Breakfast. Stem
ripe Strawberries, cover with sugar and
Tho Juice of half dozen oranges Let
stand one hour, sprinkle with pounded
Ice and serve.--IIarpers Bazaar.
-Corned Beef and Sauce.-Wash in
four waters. Cover with cold water,
turn often. boil twenty minutes to the
pound. Serve with white sauce in gravy
boat. Good Housekeeping.
Hard Sauce.--The more thoroughly
hard sauce is beaten the better 1t Is.
Take equal weights Of butter and
sugar; beat these together until 1t is a
light foamy mass. think the extract
of almond is n very nice favoring for
this sauce, but many might prefer some
other. Some use only grated nutmeg.
Prairie Farmer.
To Cook Asparagus and cut
the tender stalks into pieces two inches
long and cover them with boiling salted
water When tender add cup of rich
milk, n tablespoonful of butter, tea
spoonful of sugar and pinch of white
pepper; let it boil up once. Have slices
of buttered toast in deep dish pour
the asparagus over and serve.-Farm,
Field and Fireside.
Mock Turtle Soup.-Put two ounces
of butter in a saucepan and set it on
the fire. When melted, add n table,
| spoonful of flour, stir, and when turn
ing brown add three pints of broth
| (either beef broth or broth made by
boiling calf's head.) Boil five min
utes, and then add about four ounces
| of calf's head cut in dice: mushrooms
and truffles cut in dice. Boil five min
utes. Cut two hard-boiled eggs and
half n lemon in dice, and put into the
tureen, and turn the soup over.-Bos-
ton Budget.
Strawberry Ice Cream.-This is so
easily made no one need to hesitate to
try it. Rub a quart of the hulled ber-
ries through sieve, add u pound OF
sugar and quart of cream and freeze.
If quart of cream is not obtainable,
use only pint of it and make Gus.
tard of n pint of milk thickened with a
teaspoonful of cornstareh sweetened tc
taste. When scalding stir in quickly
two well-beaten eggs and remove from
the fire before 1t thickens- When cool
add the cream and strawberries ant
freeze.-Orange Judd Farmer.
Roast Lamb with Mint Sauce
Pour a teacupful of boiling water owe,
the piece of lamb as it lies in the drip
ping-pan. Cook in steady oven, al
lowing from twelve to fifteen minute.
to the pound; If the roast is stuffed
fifteen minutes to the pound is not too
long. Baste frequently and plentifully
and turn another pan over it if i
threatens to brown too quickly or too
much. A shoulder of lamb is quite a.
nice as the leg, although it is less ex
pensive Have the bone removed ant
fill the place with dressing made o
bread crumbs.-Farm and Fireside.
Fried Chiclsen.-Dip the slices o
parboiled chicken, which should b.
quite cold, into beaten egg, then roll il
fine cracker crumbs which have beel
salted and peppered. After few mo
ments repeat process until chicken i
well coated. Fry until crisp four slice
Of sweet salt pork, dish, and fry chicken
in fat. Toast six slices of bread, soak
butter, and place on platter witt
pork as garnish. When brown plac
apiece of chicken on each slice of toast
To fat in pan add two tablespoons @
-four, and stir until Drowned. Add on
pint hot water or milk, let boil, an
pour over chicken. Prairie CHECKER
partridges and wild birds of I'LL kind
are very fine cooked in this way.--Hom,