The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1894-03-17
fIREs,pE FRAGMENTS.

--Omelet with Mushrooms. Put into
. frying pan some mushrooms that have
been shredded, with an ounce of but
ter. some salt, pepper, little chopped
parsley and u few drops of lemon juice.
Fry quickly and put in center of ONE
let Serve with brown sauce. - Farm
and Home.
Fish Croquettes. Separate any
kind of cooked fish from the bones,
mince fine, season with pepper and salt
to taste, beat one egg with teaspoon
full of flour and n little milk. Mix this
with the fish and make into balls.
Brush the outside with eggs, dredge
with flour. Fry nicely in hot lard,
being careful to get a nice even brown
on them.--N. Y. World.
-Mocls Mince Pie. teacupful
each of rolled crackers and raisins, two
teacupfuls water, one teacupful each
sugar and molasses, one-third teacup.
full butter, one-half teacupful each of
vinegar and boiled cider or coffee, one
teaspoonful each of cloves, cinnamon
| and allspice. Cook these ingredients
together half an hour, and it is ready
for filing into the crusts of four pies
of ordinary size. Orange Judd Farmer.
Veal Kidney Saute. Melt n lump
of butter in the chatting dish, have a
! quarter of an onion chopped fine, and
brown it in the butter. Have the kid
ney ready cut in thin slices and put
with the onion. Season with salt and
red pepper. Cover the dish tightly
and let the kidneys cook until tender.
| Serve with bits of lemon Boston Globe.
Baked Beans.-Soak one pint Of
white beans in water over night.
| Drain off the water in the morning,
put in cold water and parboil twenty
minutes. Drain in colander and pu,
in an earthen bean pot with half a
pound of fat salt pork and one table.
spoonful of molasses. Cover with cold
water and bake several hours, putting
in more water as it boils away.-Ohio
Farmer.
-Mince Meat.-One pound of meat
one pound raisins and same quantity
of apples; half a cup of sugar and
same of molasses, half q cup of vine
! gar, one teaspoonful of cinnamon, one.
fourth teaspoonful each of cloves, nut
meg and allspice. If the mince is toe
thick, add water. If evaporated apples
are used, grind them through a sau
sage mill and soak over night.
Farmer.
To make clam-fritters chop fine
twenty-five CLAIMS. Make the batter
from the juice of the CLANS instead Of
cold water, making it trifle sitter, sc
that when the CLANS are added they
will just drop from the spoon. Al
oyster-fritter is best made of whole
oysters dipped in the same batter
seasoned with a pinch of cayenne pep
per and the lemon juice.-N. Y. Trib
une..
| Pineapple Souffle.-Peel and chol
into bits one large or two small pine
apples, fully ripe. Lay the pulp in /;
deep dish, and sprinkle each layer will
sugar: then set aside for several hours
Mash and strain the fruit pulp till yol
have one pint of pure juice. Put i
and one pint of water in doubl,
boiler, and add six eggs, well beaten
with one pound of sugar. Cook all to
gether to a soft custard; then strain
and beat brislsly till cold. Freeze yer,
rapidly, and serve, either plain or will
sweet cream, favored with little O
the juice of the fruit. In either case
you will find the ice most deliciou
one, and will be amply repaid for am,
trouble it entails. 1t is richer thar
sherbet and lighter than ice-cream
and, withal, deserves to be far NOR,
widely known than it is.-Harper
RaZar