The Weekly Perrysburg journal. [volume] (Perrysburg, O. [Ohio]) 1861-1???, 1862-12-17
Choice Recipes.

To PREPARE Corn STARCH.-COrn starch is
ss wholesome aud agreeable an article as
can De furnished the sick and wounded sol
diers, aud any quantity of can be prepared
at no cost except time A half dozen Ia
dies who are willing TO devote day to it,
can manufacture twenty or thirty pounds
of as nice corn starch ~ over was soen. and
any farmer almost will give them the green
corn, and his wife willingly let them have
fhc use of her pans and kettles. The way
so do it is as follows Pick the green coru
and husk it, and then CRATE il into tub
Wash this pulp two or three fines, each
time strainng and squeezing through cloth.
Take tho liquor which comes through, set in
pans and let it stand twenty.four hours.
Then pour off, and at the bottom will be tho
clear deposit of starch which will only nsod
to be ied-which il quickly doue-to be
Al nice as any you ever saw in the market
Freepou Jowndi.
Delicious ArPLE PupDISo. Very conven.
lent, As il may be made several hours before
ii is baked, or when nico addition is
wanted unexpectedly. Pare and chop fno
halfa dozen or more according to their size,
of the best cooking apples grease pud-
ding dish, cover the bottom and sides half
ALI inch thick with grated bread, and very
small Jumps of butter; then put layer of
apples with sugar and nutmeg, and repeat
the layer which must be of bread aud but
ter pour over the whole IA tea.cup of cold
water. Put into the oven as soon as the
dinuer is served, and bake il twenty five or
thirty minutes. 1t may be baked the day
before it is wanted when it must DO heated
thoroughly, turned into shallow dish, aud
sprinkled with powdered sugar. It re-
quires no sauce.
To PRESERVE EGds foR WINTER UsE.-
Having tried very many ways of preserv-
ing eggs, have found tho following to be
the easiest, cheapest, surest, and best
Take your crock, keg, or barrel, according
10 the quantity YOU have, cover tho bottom
with half oil inch of salt, and set your eggs
close together on the small end. he very
particular 10 put the small end down, for
If pat in any other position, they will not
keep as well and the yolk will adhere to, the
shell. Sprinkle them over with salt, 30 "
TO fill the Intestces, and then put in another
layer ofeggs, and cover with salt and 30 on,
till your vessel is filed Cover tight and
put il where it will not freeze, aud the eggs
will keep fresh and good any desirable
length OF time.
TURTLE BEAN Sour WITHOUT MEAr.-Tako
any quantity that you wish of black beans
boil them in water until thoroughly cooked
then dip the beans out of the pot AMI press
them through a colander return the -four
OF the beans thus pressed into the pot in
which they were boiled tie up in a cloth
some thyme; put il into the soup and let il
boil add little butter, aud season with
salt, pepper, parsley, and sweet mArjoram
make some force meat balls add them Il
the soup, together with Sliced lemon and
wine TO your taste short time before serv
ing. This will approach so near in favor
10 the real turtle soup that few would be
able 10 distinguish the difference. The
beans must be soaked over night
BIRDs NEST PUDDINd.-MAke the foun.
dation of the nest of blancmange, or calfs
foot Jelly, OF prepared corn rasp the skin
OF three lemons and preserve il then lay
II round and on the mango like the straw
take out the contents Of four eggs through !
small hole, and fill the shell with hot blanc
mango, or prepared corn when cold, break
oil the shells and lay mango in the nest \
beautiful dessert.
TURTLE BEAS Sour Wnu MgAr.-On
pint of beans soaked over night in cold wa
TER one gallon of water half pound q
pork; the same Of beef one or two onions
carrot grated fine, and all strained througl
eolander before serving. Add lemon an,
hard.boled egg. sliced, placed in the III
reen and the soup poured over them. If
boils too thick, add aiittlo more water.
CREaS CusrARD.-Mix a pint of crear
with one Of milk, five beaten eggs, a tabl,
spoonful Of -four, and three of sugar. Ad
nutmeg to the taste, and bake the custard i
cups or pie plates in a quick oven.