The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1894-03-10
,ps,osws snwfs Amo 1etpa

spssosWe snwfs ANc netpa >
Potato croqucttss: Take eight cold
sssshod potatoes. season with pepper,
salt, nutmeg; add two eggs, with a lit
*lc chopped parsley; one tablespoonful
melted butter Form Ia balls and roll
IN beaten eggs and bread crumbs or
Cracker dust and fry In hot otlard.--N. 7.
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
<he water boiling hard until the pufts
arc 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 IL
.served.--Farm, Field and Fireside.
Cheese Cakes: One cup of grated
1cocoanut, one cup of milk curds, one
cup of cream, yolks Of five eggs, ono
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
Field and Fireside.
White Wine Jelly: Pour one pint
OF cold water on six sheets ct isinglass
and let stand until dissolved. Then
add, hrst, pint Of boiling Svater; next,
the juice aud grated rind of one lemon,
one pint of sugar and one wine-glnss Of
white wine. Let stand until it hardens.
This jelly is excellent in sickness, and
makes a very nice dessert to be eaten
with e.-Womankind.
Rich Date Cakes: Make any nico
layer cake and bake six layers. Re-
move the stones und chop pound of
dates. Beat the whites Of two eggs
stiff, add two cupfuls Of fine sugar and
a spoonful of almond aavoring. Mix
part with the chopped dates and spread
between the cakes. Use the remainder
on the top, and ornament with whole
dates with the stones re moved. House.
keeper.
-Jelly-fsh: Fill a deep glass dish
half full of jelly. Have as many small
fish-molds as will liz in it. Fill the
tnolds with blancmange. When this is
cold, and the jelly also, lay the fish in
1t as IL going in different directions;
put in a little more liquid jelly; let it
then fill the dish. The jelly should be
very light-color ed, 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 yeast
or half Of a compressed cake. Put the
milk in farina boiler to scald. Beat
the eggs until light, pour over them
the milk. add the butter and let stand
until lukewarm; then add the yeast
and salt and sufficient -four to make Q
thin batter. Beat thoroughly and con.
tinuously for five minutes; cover and
the morning add one cupful of flour,
beat thoroughly and then add suffi.
cicnt 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 lit must not be as stiff as bread).
Put back into the bowl, cover and let
stand in a warm place until very light.
Then take about one half of this dough
out on the baking-board, roll 1t out
into a thin sheet, spread lightly with
butter. cover thickly with sugar.
sprinkle with dried currants and cin-
pamon and roll tightly in long roll
Cut through this roll about every two
inches, place the buns fat, closely to-
gether, in a creased pan. Roll out the
remaining dough in the same manner.
cover and stand again In warm place
until very light. Bake in a moderately
quick oven for about half an hour.
Turn them out Of the pan while hot
N. Y. World.