The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-04-01
FlRsslDE FRAGMENTS.

sugar Cake-Two eggs, one cup
sugar, half cup butter, one teaspoon
soda. Beat altogether; add flour until
II will roll Ohio Farmer
English Sauce. e.-One tablespoonful
Of horse-radish, one of made mustard,
four of vinegar, one of powdered sugar,
rubbed together Good Housekeeping.
Cold Roast Lamb. Gold roast lamb
and venison may be hashed n little
mutton broth being added to the sauce
of the latter, which may also be fla
vored with red currant jelly. Boston
Budget
Pastry for Pies One cup cold
water, one cup lard, cut fine; four cups
sifted -four, one teaspoon salt Mix
lightly with knife and set aside till
wanted. If richer pastry is wanted, the
following may be used: One-half cup
cold water, one cup lard or butter,
three cups flour, one-half teaspoon salt
Detroit Free Press.
Potato Soup.-Pare six good-sized
potatoes boil until tender in two quarts
of water. Lift out the potatoes, put them
through colander (or mash them), re-
turn to the water in which they were
boiled, and add u quart of milk, cream
and all, piece of butter size of an egg,
salt and pepper to suit the taste, and
serve Farm Field and Fireside.
-Halibut Soup. Put two pounds of
fresh halibut in a soup-kettle, with
bunch of parsley and one sliced onion.
Cover with boiling water, and let sim
mer for twenty minutes. Take the fish
mp, pick it free Of bone and skin, and
mash the flesh fine. Put three pints of
milk on to boil; rub an ounce of butter
and two ounces of flour together, add
to the boiling milk, stir until thick, put
in the fish with salt and pepper, let
come to boil, and serve. Any fresh
fish may be used instead of halibut-
Harper's Magazine.
Apple Meringue. Pare and core
one or two more sour or sweet apples
than there are to be persons at table,
and bake them in an open pan, being
careful they do not lose their form. To
every two apples allow an egg, a cup
fal of milk and tablespoonful of sugar.
Heat the milk. remove it from the fire,
and stir in the yollSs of the eggs, the
sugar and little salt Pour this liquid
over the apples, and bake until the
castard becomes firm, which will re-
quire only few minutes. Then cover
the apples with the whites of the eggs
properly sweetened, and favored with
lemon; and brown the whites very
lightly. A little butter added to the
hot milk will greatly improve the
mcringue. If the apples lack flavor,
q little nutmeg, cinnamon or grated
lemon-rind dropped into each while il
is baking will help to remedy the defect
If they have not sufficient juice, they
may be steamed instead of baked. This
dessert may be eaten either hot or cold
-Delineator.
-Prune Pudding: Soak one pound
of prunes over night. In the morning
remove the stones, put the prunes in {
porcelain-lined kettle with sufficient
water to prevent burning, cover The
kettle and cook slowly on the bacl
part of the stove until the prunes arc
perfectly tender; this will take abou
an hour, then add cup of sugar anC
stand aside to cook; when cold pres!
through colander. Beat the whites O
three eggs to stiff froth add them t,
the prunes. Have quarter of u boz
of gelatine soaked for half an hour il
half cup of cold water, stand thi'
over the fire until the gelatine is dis
solved, stir into the prunes with tht
whites of the eggs, turn into a molc
and stand away to harden. WheI
ready to serve, turn onto pretty disl
and pour around it a custard made from
pint of milk, two tablespoonfuls o
sugar and the yolks of three eggs. Thi
custard may be very delicately favored
with bitter almond; be very careful
only to add a few drops or you will de
stroy the flavor of the prunes, s,-Tabl
Talk.