The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-03-04
FIREslpE FRAGMENTS.


Fruit Sauces for Grains Strain the
Juice from well kept canned fruit, di-
lutte If desired with one-third water,
heat to boiling, and thiclSen with corn
starch, scant tablespoonful to the pint
Of liquid. Good Health.
Roast Potatoes smoothly me.
lium-sized potatoes and place them
round roast of beef about one hour
before it will be done. Baste the pota-
toes as often MS the meat, and serve
them upon the same platter. Country
Gentleman.
Rolls Make rich pastry and roll
very thin, cut into strips three inches
wide and five inches long. Place in
each about six oysters, with a little
butter. Roll, pinch the edges together,
and bake in a hot oven until brought to
q delicate brown. Good Housekeeping
Breakfast Drop Cakes - Three.
fourths teacup of buttermillS, one-fourth
teacup of sour cream, two teacups OF
flour, and one-half teaspoonful each OF
soda nnd salt mixed with part of the
flour before adding; mix well and drop
in small tablespoonfuls an inch apart
in well buttered biscuit pan, or in
well buttered gem pans. Boston Bud.
get.
Graham Bread.-Talxe pint oi
good sour milk-buttermill1 is better
put in good teaspoonful of soda, hall
a teaspoonful of salt and about two
tablespoonsfuls of sugar-brown sugar
is the best Then stir in graham flour
with a spoon until you cannot stir il
any more. Put in tin and bake al
once. Ohio Farmer.
Stuffed Beefsteal<. "A large slice OF
round is best for this. If there is any
bone, with n small knife, loosen the
bone and take it out. Season the meat
with salt and pepper; have ready pre-
pared some dressing, made of stale
bread crumbs, moistened with cold
water, seasoned with one egg, a spoon.
full of butter, salt and little parsley
or sifted sage, mix well and spread
on the slice of steak, roll up closely
and wind with cord; have the oven
very hot, put it in tin in the oven,
bake half an hour, mix spoonful OF
butter and water together and put in
the tin while baking; when done, re.
move the cord and serve hot, cut in
slices from the end of the roll N Y.
Observer
Boiled Duck.-Dress duck and sea
son with salt and pepper, truss and
tie it in shape. Take one-half pound
flour, one-half pound butter, out OF
which make a paste in which to put the
| duck, tie cloth around it and boil two
| and one-half hours or until quite
tender. Be sure to keep it covered with
boiling water. When done place on a
hot dish and pour the gravy around it.
Make the gravy by stewing the chopped
| giblets until done, then put in lumr
of butter, finely chopped onion, lei
| cook a few minutes then stir in a table.
spoon of flour and cup of the water il
which the duck was boiled. Barber
ries are nice with boiled duck. Chicago
Ledger
-Venison Pastry. IAN English re
cipe used by Friar Tuck when feastina
Cpur de Lion in Sherwood Forest. j.
Cut the meat from the neck anc
| shoulders of venison into small squares
remove all the skin, gristle and bones
and put in a stew-llettle, with shall
lot, salt, pepper, and sweet herbs, with
water to cover, and set on the stove tc
stew for gravy. In another vessel cool
the squares of venison with littl,
water until three parts done; line a
round pan with paste, put in the square:
OF meat, season with salt, pepper, anc
rutter and cupful of the gravy
Make very light pastry, and cover tn,
top; leave a hole in the center. Gu
flowers and leaves out of the pastry
and ornament the top with them. Sc
i'll a moderate oven, and bake three
hours; when done, draw out of tn,
oven, pour the gravy through straine
in the hole on top, and cover with
pastry rose; glaze all over with tn,
yolk of an egg; set back in the oven fiv,
minutes, and serve very hot.-Harper'
Bazaar