The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-06-10
FiREsIpe FRAGMENTS.

"
pan two tablespoonfuls of rich milk.
Sprinkle in one tablespoonful Of salt,
and half n tablespoonful of pepper.
Stir until the crumbs have absorbed all
the milk; take from the fire, and Let
the mixture cool, and then beat it up
with six eggs, and fly like other ONE.
lets.-Old Cook Book.
Sugar Cookies. cupfuls OF
sugar, two eggs, one-half cupful of but
ter, one-half cupful of fried meat gravy
or drippings, one-half cupful Of sweet
cream, one-half teaspoonful Of soda.
Before baking, dip the top Of each
cooky In the white of egg, then in
granulated sugar. The white OF the
egg is not to be beaten.-Houseleep
Canned Rhubnrb.-Thc is moth.
ing which keeps SO easily in cans rs
rhubarb. Fill perfect cans with the
sliced stalks, crowding them down
firmly. Put the cans in cool place
and All with cool water, and leave over
night Examine the cans the next day
and see that they are full to the brim;
then screw on the tops and treat like
canned fruit. have used IL when two
years old which was as nice as the fresh
vegetable
--Stewed weetbreads-Parboil and
carefully remove the skin without
breaking the sweetbreads, put them
Into stewpan with two ounces OF but
ter, tablespoonful OF chopped pars-
ley, one Glove, one bay leaf, n teaspoon
full Of Worcestershire sauce, II half tea
| spoonful of salt and half pint of
70 c<r M 1,a u a.
crate fire and simmer for thirty min
utes. Dish the sweetbreads. Wash a
pint Of French peas in cold water, add
them to the sauce, let the whole come
to boil, skim all the fat from the sur
face, and pour the sauce and peas
around the sweetbreads.-N. Y. OBJ
server.
Beef Olives.-Cut one and one-halt
pounds of beef in strips three inches
wide and four long. Add to che chopped
trimmings and fat, salt, pepper, three
tablespoonful of cracker powder, one
teaspoonful each of sage and savory.
Spread on strips, roll up and tie with
twine- Roll them in -four. Fry quar-
ter pound till brown, remove It and put
olives of beef In the fat Fry brown
then put in a covered pan. To fat ado
one tablespoonful of -four arl rut
smooth. Add one and one-half pints OF
boiling water. Season to taste, poul
over olives and simmer two hours. Gu,
strings and pour gravy over dish o.
olives.-Good Housekeeping.
Graham Shortcake. One and one
half teacupfuls sweet cream, two tea
cupfuls graham flour, two large tea
spoonfuls baking powder and one-hal,
teaspoonful salt. Mix lightly togethe,
and roll out two round cakes, one-hal
an inch thick. Lay one on a butteret
tin, brush over the top with melted
butter and lay the other cake on it
Bake in quick oven. When done re
: move the upper layer, spread with but
ter and then with a layer of sweetened
rhubarb, Strawberries or any kind o
sweetmeats one has at hand, on botl
!. the layers. Eat warm, preferably will
cream and sugar, though it Is nice
without.-Orange Judd Farmer.
Orange Ice Cream.-To make al
, orange ice cream CRATE the peel O
three Valencia oranges into pint o.
boiling milk. Be careful to use only
the yellow peel, none of the bite
!, white peel that lies underneath. Ad,
the juice Of the oranges, mixed with
y cup of sugar and the yolks of six eggs
= Stir the boiling milk gradually int,
= the eggs. 1t must not curdle. Add
= pint of perfectly fresh cream, and i
. the mixture is not good yellow dro]
= or two of the yellow French colorin,
:, liquid used by confectioners and cater
y ers. These vegetable eolorings are per
fectly safe, and often add considerabl,
to the appearance of the dish. Freez,
@ the ice cream as usual, and dish it ou
= in little round forms, about the size O
4 small oranges.-Boston Budget