The Perrysburg journal. [volume] (Perrysburg, Ohio) 1853-1861, 1861-03-21

The T0blo.
Prom The Ohio Farmerl

lffom tno Onic tarIncrl
ArPLr PuDpINa Na.--Tske one quart Of stew
ed apples. ono-iourth pound Of butter, four
eggs, some grated bead, a nutmeg aud a
little rose water. SSeeten 1t to your taste
and bake 10 puff pans.
Cosr GRipDLg CAxEs. M AXE your batter
Of sour or butter milk, and little thicker
than when wheat noir Is used, A haodful
Of wheat -four should b. stirred in, or they
will break in pieces while being turned. Cakes
half Of white -four and half corn.mesl, are
more easily diges,ed than wheat alono.
RoAsr Go,sB. Should be dressed in the
Same manner. and roasted the Same length OF
time a. turkey" So says the last Farmer.
Perhaps II is correct, but my experience has
been otherwise. should never think OF
roasting goose without frst half cooking 1t
by boiling or steampg ; then should never
think OF making the salae kind of dressing
but use more aud stronger herbs. We no
cept the above amendment to the goose 70
cipe--Ep. o. r,
BucxwuEAr CAxES.--S ir buckwheat aour
into lukewarm water 1t will take nearly
quart OF -four TO pint OF water aud small
cupful of yeast set it to iise over night, IL
wished for breakfast ; leave plenty Of room in
the vessel containing it, or it will overrun II
It should be sour Ia the morning add coda
until il Is sweet. These cakes should not
stand after baking 80 as to sweat, as that de-
stroys the crispness, which should b. n part
Of their excellence they sh ,uld be served
when taken from the gridde use part Of the
last batter to riso the next, when you have
them daily.
Wars or A Coon HousEREEpER Mrs r +,
one Of the most notable house. wives and best
cooks in the State, has new way Of c, oking
apples, at least it was new TO me, and 1t will
be no doubt to many others. She paros the
apples, and quarters them, placing them in a
tin plate with the co'e side up ; if dried ap-
pies, q little water is added they are then
Get in the oven, which Is always hot at meal
time, and roasted when done, they are slid
on common plate. and tprinkled with sugar,
TO be eaten warm with bread and butter and
cakes. 1t would require canned fruit ofex ra
flavor to tempt me from the apple-dish when
thus prepared. Strawberries and halfripe
peaches are not to be talked Of in the same
day.-F. d. G.
WARNED OvER MEArs Boiled or roa tied
veal makes nice dish. chopped fine and
warmed up wi just sufficient water to moist-
en- it, and little butter, salt and pepper add.
ed. Fresh or corned beef is good minced
fine, with boiled potatoes, and warmed up with
salt, pepper and a little water add butter
just before YOU take it up. Some people use
the gravy that they have left the day before.
for the meat, but it is not as good when warm
ed over. and there is no need of being wasted
as it can be clarified and used for other pur-
poses Rolled onions, or turnips are good
mixed with mince meat instead OF potatoes
Veal. lamb and mutton arc good cut into
small strips, and warmed with boiled pota-
toes cut in slices, pepper, salt. little water
add butter just before you take it up
Roast beef and mutton. II not previously
, cooked too much, are nice cut in Slices and
just scorched on gridirou. Meat, when
warmed over, should be on the ire Just long
enough to get well heated thrcugh-if on the
fire long, most Of the juice Of the meat will be
extracted. and rsnder it very ndigestible.--
Cold fowls are nice jonted. and warmed with
little water, then taken up and fried in but
ter till brown. A little flour should be sprin.
kled on them before frying Thicken the
water that the fowls were warmed in--add a
little salt, pepper and butter, and turn it over
the fowls.