The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1893-08-12
FlReslpe FRAGMENTS.

Gold Cake-YOlkS OF eight cgBs
one cupful Of sugar, three-quarters
cupful of butter, one-half cupful sweet
milk, one and one~half cupfuis OF flour,
two teaspoonfuis baking powder, flavor
with lemon or vanilla.-N. Y. Observer.
Graham Gems. tablespoonful
sugar, one tablespoonful butter
creamed together, one well-beaten egg
added to cream, one cup flour. one tea
spoonful soda in flour, one and one-hali
cups buttermilk. Graham flour to make
stiff batter r-Detroit Free Press.
-Boiled Custard. of four !
eggs, one pint Of sweet milk, one cup |
full Of sugar, three tablespoonfuls OF
-four. Mix eggs sugar and flour to. |
gether, then add the milk. Cook in a
double boiler, or tin pail setin'boiling
water, till it is of the thickness OF
cream; stir constantly while cooking,
and when done set in cold water, and
stir till partly cold to prevent curdling.
Flavor with lemon when cold.-N. Y.
Observer.
Boiled Beef.-Lard, cover with
water, simmer two and one-half hours.
Strain, cool and skim one quart of pot
liquor, adding two each of carrots,
turnips, small onions, parboiled beets,
two cupfuls of cut string beans. Boil
three-quarters of an hour, add two par
boiled potatoes. and serve in piles about
the meat, seasoning to taste, and adding
n little butter. Make strained sauce of
vegetable pot liquor, thiclSened with
braided flour.-Good Housekeeping.
Cherry Pie. Stone the cherries.
Line deep pie plate with good crust,
strew little -four over the bottom and
some butter in bits then thick layer
of the cherries with teacupful of SUI
gar. Add sprinkling of cracker dust,
cover with crust gashed for the es-
cape of steam and bake in moderately
hot oven. Too rapid baking makes the
juice boil out. When done beat the
whites of two eggs stiff add two ta-
blespoonfuls sugar and few drops of
Havoring, spread it on the crust. and
set in the oven to brown. Judd
Farmer.
Chocolate Cream.-SoalS half box
for two hours Put one quart of milk
in the double boiler and place on the
fire. Shave two ounces of chocolate,
and put it in small pan with four
tablespoonfuls of sugar and two of
boiling water. Stir over hot fire until
smooth and glossy, and then stir into
the hot milk. Beat the yolks Of five
eggs with half u cupful of sugar. Add
to the gelatine, and stir the mixture
into the hot milk. Cook three minutes
longer, stirring all the while. On talk
ing from the fire add two teaspoonfuls
of vanilla and half Il saltspoonful OF
salt. Strain and pour into molds that
have been rinsed in cold water; set
away to harden, and serve with sugar
and cream.-Boston Budget.
Rice Custard.-Soak cup of rice in
cold water one hour; pour off the water
and add two cups rich milk: then cook
one hour. When cooked add little
salt. Dip small custard cups into colo
water and fill them with the rice ant
set away until cold. When ready tc
serve turn the rice balls on a flat disf
and put little currant jelly on top OF
each. For the custard, put one pint O
milk into double boiler; mix one table
spoonful of cornstarch with half a cul
of cold milk; when the milk begins t,
boil stir in the cornstarch and COLI
milk and cook ten minutes. Mean
while, beat four eggs with half a cu]
of sugar. After pouring the boiling
mixture over the eggs and sugar cool
the custard five mi nutes, stirring it al
the time. Remove from the fire ant
add little salt and q teaspoonful lemon
extract; let the custard cool; pour owe
the rice balls and serve.-Ohio Farmer
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