The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-03-18
FiREslpE FRAGMENTS

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onc quart of milk add one-half cup of
cornmeal, and stir we'll; add one half
cup of chopped beef suet, one-half cup
Of molasses, half a cup of raisins, one
half teaspoon of cinnamon and one egg.
Put in pudding-dish and bake in hot
oven until brown.-Ladies' Home Jour
nal.
"A piclkled tongue is very nice for
lunch or supper Wash and put in
kettle of cold water; cover and cook
slowly until tender; take out and put
in q pan of cold water until it cools
enough so you can peel it; lay it on
plate in a cool place; when entirely
cold and ready to serve, slice very thin,
cover the platter, and garnish with
parsley N. Y. Observer.
Ham and Tongues. Put ham on
to boil in cold water and let it come to
the boiling point, then set it back and
let it cook slowly, allowing fifteen min
utes for every pound of ham. When
done, uncover and set the kettle off
leaving the ham in the water until cold.
Cook tongue in the same way, allowing
twenty minutes for every pound
Farmers Voice.
Hoe Cakes Put one pint of corn
meal into bowl and half-a-t -teaspoonful
of SALT pour over it sufficient boiling
water to moisten the meal and let it
stand ten minutes; then add the water
until the batter will drop nicely from
spoon. Bake the same as griddle
cakes on a hot griddle. When done,
put piece of butter on the top of each
cake and serve Black and White.
Apple Pudding - Fill a pudding
dish two-thirds full of tart apples pared
and sliced as for pies, and a pinch of
salt and a sprinlling of sugar Cover
with crust, for which take teacup-
full of buttermilk, a tablespoonful of
cream and u level teaspoonful of soda;
stir stiff with flour, as stiff as can be
stirred with q spoon. Bake for three
quarters of an hour, or until done, in a
well-heated oven. Serve hot with sugar
and cream. Ohio Farmer.
Oyster Patties. Line small patty
pans with puff paste; roll cover some
what thicker than lining; put i'll each
of the pans piece of bread to support
the cover while baking. Make white
sauce of one tablespoon of butter, two
tablespoons flour and one pint of cream.
Cut the oysters into small bits and
! cook them in the sauce over boiling
water. Carefully remove the upper
/ crusts; take out the pieces of bread; fill
the hot oysters and serve at once -
Prairie Farmer.
-Spiced Salmon. Take any salmon
left from the dinner and pick it over
carefully to free it from skin and bones
and place in deep bowl. Prepare a
marinade as follows: One gill of vine
gar, two tablespoonfuls of lemon juice,
two cloves, bit of stick cinnamon, a
bay leaf, one teaspoonful Of salt and a
saltspoonful of pepper. This is sutfi'
ciont for one pint of fish. Put all in
covered saucepan, and set on the stove
till the mixture comes to a boil, when
it is ready to pour over the salmon.
Cover the dish and set it in a cool place.
-Demorests Magazine.
Apple and Rice. and quarter
three moderately large sour apples anc
place them loosely in deep, well-but
tered pudding dish. Sift over them q
large half-cupful of sugar, add a quar-
of rich, fresh milk, turn evenly over the
whole three tablespoonfuls OF rice, anc
bake slowly for four or five hours. B'
sure that all the rice is under the sur
face of the milk Butter or cream is al
excellent accompaniment for this sim
pie and dainty dessert, which is 81
wholesome that children may safely ca
their fill of it, provided they are no
allowed too much butter or cream
Sliced fresh or canned peaches, apricot
or pineapples or even a cupful o
raisins may be used instead of TIN
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