The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-08-05
FlResIDe FRAGMENTS.


molasses, one-half cupful Of boiling
water, one teaspoonful Of soda dis
solved in the water, one large table,
spoonful of melted butter, one tea
spoonful of salt, one and three-quarter
cupfuls of entire wheat flour, one tea
spoonful of ginger or cinnamon.-Bos-
ton Budget
--Macaroon Ice Cream.-Pulverize
four ounces of macaroons; heat one
pint each of milk and cream to the
boiling point; then remove from the
FIRE, and stir in one-half pound of
granulated sugar until dissolved.
When cold, freeze, and when quite
stiff stir in the pulverized macaroons.
Let stand two hours before serving
Housekeeper.
-Horseradish vinegar.-This is an
agreeable relish for cold beef, mutton,
etc. Crate the horseradish and to each
quarter of q pound add an ounce of
minced shalot, kind of onion, called
also barren onion, a little cayenne and
quart of vinegar. Place the ingredf-
enus in an open-neclSed bottle, shake
we'll every day for fortnight. Steep
well at the end of that time, then strain
and bottle. 1t will be ready at once
Orange Judd Farmer.
GYPSY Ham.-Cut eight or ten slices
of raw ham thin, remove the fat and
shape them of equal size. Fry them in
butter over q brisk fire on both sides
and arrange them in hot dish. Mix
with butter a large handful of bread.
crambs and tablespoon of vinegar;
heat it quite hot, adding the juice of =
slice of onion and pour on each side Of
ham.-Boston Globe.
-East-India Mode of Cooking Rice.
Soak in cold water fifteen minutes |;
drain, cover three inches deep with
boiling water. Cover and boil brislSly
for six minutes. Add one-half cupful Of
milk for each pound of rice; boil five
minutes more; drain, return to the
kettle and add one-half ounce of sweet
butter, and one tablespoonful of the
liquor in which it was boiled. Let stand
six minutes over a slow fire, and serve.
-Housekeeper.
Puff Pudding.-To make nice
pudding, scald two teacupfuls sweet
milk with one teacupful flour. Mix the
flour first very smooth with little cold
|
ing milk. Stir it while the flour is be.
ing cooked, then remove from the fire
and cool. When cool add four we'll
beaten eggs and little salt. Bake in
a outtered dish and serve as soon as
done. 10 be eaten with hot sauce
Prairie Farmer.
Date or Fig Pudding.-One cup figs
or dates cut into small pieces; one cur
bread crumbs; two tablespoonfulsp pow
dered suet; two eggs; one cup milk
half-cup sugar; saltspoonful each O.
salt and cinnamon. Soak the crumb.
in the milk for ten minutes, and add t.
them the beaten eggs, the spice, thu
salt and the sugar Dredge the frui
in a heaping tablespoonful of -four
stir it into the pudding; beat all vigor
ously before turning into well-greaset
mold, and steam for three hours. Ea
with hard sauce.-Outlook.
-Spiced Beef Tongue.-Wash ant
trim a large beef tongue; rub it with
mixture of half pint of sugar, half ;
teaspoonful of saltpetre, a tablespoon
full each of ground cloves and allspice
with teaspoonful of black pepper
place in a strong brine, let stand tw
! weeks, take out, wash in cold waite
' and wipe dry. Roll the tongue in
thin paste made of -four and water, pu
in dripping pan, and set in a mode1
: etc oven to bake; baste with lard an,
water. When done remove the paste
skin, and stand aside until cold. Whel
ready to serve slice very thin.-Har
per's Bazaar.