The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-02-11
USEFUL AND SUGGESTIVE

Apple Tapioca Pudding. Soak one
cup of pearl tapioca over night Pare
and core enough apples to fill round
baking dish; fill the holes in tho apples
with sugar and little cinnamon; pour
the tapioca over the apples aud add one
quart of water. Serve with cream
Boston Budget.
"A liquid for cleansing silver is made
as follows: Add gradually eight ounces
prepared chalk to mixture of two
ounces OF. spirits of turpentine, one
ounce of alcohol, half an ounce of
spirits of camphor and two drachms of
aqua ammonia. Apply with a small
sponge and allow it TO dry before polish
ing. Detroit Free Press.
Orange and Tapioca Jelly.-Soak
six tablespoonfuls of tapioca 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 IL too thick. When like Gus.
tard, add the juice of one orange. Gov
er the bottom of the mold with sliced
oranges, and when the jelly is cool pour
it over the fruit. Good House Keeping.
Potato Puff Balls. s.-Nlash the pot
boiled potatoes and beat with fork till
light and creamy; season generously
with sweet butter and little cream;
salt to taste, cayenne and q handful of
chopped parsley. Add for each pint one
yollt 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.
Black Bean Soup. Take one quart
of black beans, boil well in four quarts
of water with little salt and pepper.
When we'll boiled, press through col
ander into the water they were boiled
in. Add not quite a teaspoonful of all
spice, mace and cloves, well pounded.
Boil again for half an hour Have
ready three hard boiled eggs, chopped
fine; put them with tablespoonful of
butter in a tureeu, and pour on the
soup. You may add wine if 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 a mixture of powdered sage
leaves, pepper and salt Have ready a
force meat or stufiing of minced onions
and sage, mixed with a 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 stutfing. Put it in dripping
pan with little butter rubbed over it
and about half q cupful of water in the
hDt Df ,t,-a
three hours to roast Having skinned
the gravy well, thicken it with little
flour, and serve it up in gravy boat
Have ready some apple sauce to eat
with the pork. Also mashed turnips
and mashed potatoes. s.-Ohio Farmer
Scrap Cakes. Take two pounds of
leaf lard, one and II half pounds of
flour, quarter of a pound of white sug-
ar, half pound of cugrants, one ounce
of lemon peel (candied), ground allspice
to taste. Cut the leaf Tor fiead, as it is
sometimes called) into small pieces; put
it into 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 Il
basin with the flour, and rub them well
together. Add the currants, sugar, cam
died peel, cut into thin slices and the
ground allspice. When all these ingre-
dients are we'll mixed moisten with suf-
fcient cold water to make into a nice
paste. Roll out thin and cut into
shapes, and bake the cakes in quick
oven about twenty minutes Detroit
Free Press.