The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1894-02-10
HOME HINTS AND HELPS.

Potato Crouuettes: Take eight cold
mashed potatoes. Season with pepper,
salt, nutmeg; add two eggs, with a lit
melted butter. Form in balls and roll
in beaten eggs and bread crumbs or
cracker dust and fry in hot lard. Y.
World.
Steamed batter puffs may be made
from raised dough, shaping as for bis
cults, rolling berries into the dough.
Set, after rising, into steamer and keep
the water boiling hard until the puffs
are done. allowing twenty minutes for
this. Eat with sauce. .--Good House,
keeping
Hard Sauce: Stir to a cream one
cup of butter and three cups of pow
dered sugar. When light beat in three
fourths OF teacupful of wine, the
juice of one lemon and two teaspoon
fuls of nutmeg. Beat long and hard
and set on ice until the pudding is
served. Field and Fireside.
Cheese Cakes: One cup of grated
cocoanut, one cup of milk curds, one
cup of cream, yolks of five eggs, one
cup of sugar, one tablespoonful of al
mond extract; boil until thick; pour
into tart tins lined with puff paste;
bake ten minutes. Orange or lemon
can be used instead of cocounut.-Farm,
Field and Fireside.
White Wine Jelly: Pour one pint
of cold water on six sheets of isinglass
and let stand until dissolved. Then
add, first, n pint of boiling water; next,
the juice and grated rind of one lemon,
one pint of sugar and one wine-glass of
white wine. Let stand until it hardens.
This jelly is excellent in sickness, and
makes a very nice dessert to be eaten
with ke.-Womanlind.
Rich Date Cakes: Make any nice
layer cake and bake six layers. Re.
move the stones and chop pound OF
dates. Beat the whites of two eggs
stiff, add two cupfuls of fine sugar and
a spoonful of almond flavoring. Mix
part with the chopped dates and spread
between the cakes Use remainder
on the top, and ornament with whole
dates with the stones re moved.-House-
keeper.
-Jelly-fsh: Fill deep glass dish
half full of jelly. Have as many small
fish-molds as will lie in it. Fill the
molds with blancmange. When this is
cold, and the jelly also, lay the fish in
it as If going in different directions
put in little more liquid jelly; let il
get hard, to keep the fish in place
then fill the dish. The jelly should be
very light-colored, and perfectly trans
parent.-Harper's Bazar.
Gin namon Bun: Two ounces of but
ter, one teaspoonful of SALT three eggs
one pint of milk, one-half cup of yeas
or half of a compressed cake. Put the
milk in farina boiler to scald. Bea'
the eggs until light. pour over then
the milk. add the butter and let stant
until lukewarm; then add the yeas
and salt and sufficient flour to make {
thin batter. Beat thoroughly and con
tinuously for five minutes; cover ant
stand in a warm place over night. Ii
the morning add one cupful of flour
beat thoroughly and then add sutfi
cient flour, little at time. working
all the while with the hand, to make ;
soft dough. Take out on the baking
board and knead lightly for ten min
utes it must not be as stiff as bread)
Put back into the bowl, cover and le
stand in warm place until very light
Then take about one-half of this dougl
out on the baking-board, roll it on
into thin sheet, spread lightly will
butter. cover thiclSly with sugar
sprinkle with dried currants and Gin
namon and roll tightly in a long roll
Cut through this roll about every tw
inches, place the buns fiat, closely to
gether, in Il CREASED pan. Roll out tn
remaining dough in the same manner
cover and stand again in warm plac
until very light. Bake in moderated.
quick oven for about half an hour
Turn them out of the pan while hot
n. Y. World.
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