The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-08-05
USEFUL AND SUGGESTIVE.

Apple I0plOCd fuuulnRs-SOUk ONO
cup Of pearl tapioca over night Pare
and core enough apples to all round
baking dish; fill the holes In the apples
with sugar and a little cinnamon; pour
the tnpioca over the apples and add one
quart of water. Serve with cream. -
Boston Budget.
"A liquid for cleansing silver is made
rs follows: Add gradually eight ounces
prepared chalk to mixture of two
ounces of spirits of turpentinc, one
uunce of alcohol, half an ounce OF
spirits of camphor and two drachms OF
aqua ammonia. Apply with a small
sponge and allow 1t to dry before polish
ing. Detroit Free Press.
Orange and Tapioca Jelly.-Soak
six tablespoonfuls of tapiocn for three
hours IN two cupfuls of salted water,
set in hot water and boil, adding four
teaspoonfuls of sugar and little boil
Ing water If too thick. When like GUS
tard. add the juice of one orange. Cow
er the bottom of the mold with sliced
oranges, and when the jelly is cool pour
1t over the fruit-Good ouse-Keeping.
-Potnto Puff Balls.-Mash the pot
boiled potatoes and beat with fork till
light ind creamy; season generously
with sweet butter and a little cream;
salt 10 tnstc, cayenne and handful of
chopped parsley. Add for each pint one
yolk Of egg, well beaten. Mold into
round balls, dip in beaten egg, then In
bread.crumbs Or cracker-dust, and fry
In deep fat to golden brown.-Coun-
try Gentleman.
-Blaclr Bean Soup.-Take one quart
of black beans, boil we'll in four quarts
of water with little salt and pepper.
When well boiled, press through col
andcr into the water they were boiled
in. Add not quite tcaspoonful OF all
spice, mace and cloves, we'll pounded.
Boil again for half an hour. Have
ready three hard boiled eggs, chopped
fine; put them with a tablespoonful Of
butter in q tureeu, and pour on the
soup. You may add wine II you choose
We generally serve with slices of lemon
floating in it-N. Y. Tribune.
TO Roast Loin of Pork. Score
the skin in narrow strips and rub it all
over with q mixture of powdered sage
leaves, pepper and salt. Have ready q
force meat or stuffing Of minced onions
and sage, mixed with little grated
bread and beaten yolk of egg, and sea-
soned with pepper and salt Make deep
incisions between the ribs and fill them
with this stuffing Put it in dripping
pan with little butter rubbed over It
and about half cupful of water in the
bottom of the pan. 1t will require
three hours to roast Having SKINNED
the gravy we'll, thicken it with little
-four, and serve it up in gravy boat
Have ready some apple sauce to eat
with the pork. Also mashed turnips
and mashed potatoes.-Ohio Farmer.
Scrap Cakes-Take two pounds of
leaf lard, one and half pounds of
flour, quarter of pound of white sug-
ar, half a pound of currants, one ounce
of lemon peel (candicd), ground allspice
to taste. Cut the leaf Tor fead, us 1t is
sometimes called) into small pieces; put
it into q large dish, which place in a
quick oven. BE careful that it does not
burn, and in short time it will be re-
duced to oil, with the small pieces of
leaf floating on the surface, and it Is of
these that the cakes are made. Gather
all the scraps together, put them into a
basin with the flour, and rub them we'll
together. Add the currants. sugar. can.
died peel, cut into thin slices and the
ground allspice. When all these ingre-
dients are well mixed moisten with suf.
ficient cold water to make into nice
paste. Roll out thin and cut into
shapes, and bake the cakes in quick
oven about twenty minutes Detroit
Free Press.