The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1894-04-14
EiRESIpE ERAGlAENTS.

BOILED Macaroni.--Pcu one pint 81
boiling water over five ounces of mao.
aroni. Let il stand half an hour. drain
off, put in a kettle, cover with boiling
milk. season and CRATE cheese over 1t.
United Prcsby yterian.
Potato Puff. Stir into one quart Of
cold, mashed potatoes two tablespoon.
fuls of butter, two we'll beaten eggs
and tcacupful of cream. Salt, beat
till very light, pour into deep dish
and brown nicely in quick oven.-
Farm, Field and Fireside.
Oyster Omelet.-Six eggs beaten
very light, half . cup of cream, pepper
and salt to taste. Put tablespoonful
of butter into n hot saucepan, and'when
| melted pour in the omelet and before
it hardens drop in dozen good-sized
oysters cut in halves. Fry until deli.
cate brown, and turn If necessary, but
it is better not to do so, but cook on
one side only. This may be accom-.
plished if the fire is not too hot.-Bos.
ton Budget.
Chocolate Jumbles.-One cupful OF
butter beaten to a cream, beat in two
cupfuls of sugar, add four well beaten
| eggs, then three scant cupfuls of flour
in which are two heaping teaspoonfuls
of baking powder and one-half tea
| spoonful of salt, if the butter is fresh.
Add one or one-half cupful of grated
chocolate to half the dough. In the
other half add the juice and grated rind
of an orange. Roll thin. Cut in fancy
shapes and bake in quick oven. These
are also excellent plain jumbles. food
housekeeping.
| -Curled Wafers.-Beat to cream
six ounces of butter and mix it with
the same amount of dried, sifted flour,
three well-beaten eggs, two ounces of
| white sugar, half a teaspoonful lemon
extract, pinch of salt and three or
four tablespoonfuls cream. Beat the
mixture well, then drop tablespoonful
at time on buttered pan, leaving
space between each for the cakes to
swell. AS soon as done remove care
fully and while hot twist each to form
a cornucopia. Return them to the
oven for n. minute or two to harden,
then when cold drop into each small
amount of some nice kind of sweet
meat, as strawberry or raspberry jam
and fill up the remaining space with
whipped cream. Arrange them care.
fully and tastefully in u glass dish and
serve at once.-Orange Judd Farmer.
Cream Candies. candies ore
easily made, some without cooking at
all; these are the soft balls intended
for nuts or to be covered with melted
chocolate. The nuts for these must be
carefully cracked, as each half should
be perfect An excellent proportion
for the cream is to boil together two
pounds sugar and teacupful of water
until it threads, flavor with vanilla
take the saucepan from the fire ant
stir until the sirup becomes creamy
Then roll it into balls and press half q
walnut kernel into each side, roll in
granulated sugar and set aside to cool
These little balls are also dipped int
melted chocolate. and become the
chocolate creams" the special deligh
of school girls.-Boston Globe.
Cheese Omelets.-For cheese ONE
let's the proportions are three eggs, two
tablespoonfuls of milk and four O.
cream beaten into the yolls. first mix
ing the cream with half cup of grated
cheese until quite smooth; season tt
taste; add the beaten whites and cool
on the general omelet principle
Stewed mushrooms can be used O
chopped potatoes, first boiled, thel
fried in little butter, or breat
crumbs, and so ON and on, making tn,
omelet medium for series of pleas
ant and savory surprises. There ar,
other forms of egg cookery almost a
toothsome as the omelet. Poachet
eggs are very delicate; it is necessar,
to remember that the water should no
boil violently after the eggs are broker
into it, as the ebullition toughens ant
breaks them. The water should sim
mer gently.-Detroit Free Press.