Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1869-01-15
USEFUL RECIPES, ETC.

THE white of an egg in sweetened wa
ter, is French cure tor Group, said to be
sure. To be given in repeated doses so
long as necessary.
Hot SLAw.-Cut the cabbage in half,
and shave it very finely. Put it into
stew pan, with piece of butter, and salt
to the taste pour in just enough water to
preYent 1t from sticking to the pan. Cover
II closely, and let it stew, stir it frequently,
and when it is quite tender, add little
vinegar, and serve it hot.
FooD OF WORK HoRsEs.-A horse that
is in the harness every day needs an
abundance of food, and the right kind.
Oats make more muscle than corn, and
should always form part of the food of q
hard-working horse. Corn gives plump
ness and imparts warmth. The colder
/ the weather, the more corn the harder the
work, the more oats-ETchange.
RYE-The Germantown Telegraph says !:
"All sandy lands, and even those which
nearly approximate in their nature the
character of the sandy loans, part with
their humus much more readily than
clayey soils. This renders them capable OF
producing good crops of rye with less of
soluble humus than would be necessary to
mt them for the production of a crop of
wheat or corn"
CHICKENS BAKED IN RIcE.-Cut a
chicken into joints, as for fricassee, sea.
son it we'll with pepper and salt, lay it into
a pudding-dis lined with slices of ham
or pork, and pint of veal gravy, and an
onion finely minced fill up the dish with
boiled rice well pressed and piled as high
as the dish will hold, cover it with paste
of flour and water; bake IL one hour, and
serve before taking off the paste.
THE CIRddd Farmer says: The blanket
should not be used upon horse at all in
winter unless it is used faithfully. The
trouble arises in this way: When team
has been driven few miles to market, ol
the same distance for pleasure, blankets OF
robes are put on, but when drawing logs
to the saw mill, or doing other heavy work
they are made to haul large loads mile OF
two and return at q brisk trot and stanC
uncovered until another load is put on
{ In this way the horses are suddenly cooled
of, and the succeeding day finds them sicl
{ and unable to labor for some time, If no
| ruined entirely.
PUMPKIN BUTTER Take four gooC
J pumpkins, peel and prepare as for pie
: boil till dry, then strain through colrs,
sieve. Put one quart of molasses init
your kettle, let it boil ten or fifteen min
utes, then stir into the molasses the pump
kin, and let it cook slowly five or si1
hours, stirring frequently. Just befor
removing it from the fire, add one table
spoonful of ginger, cloves, cinnamon o
allspice each or all as suits the taste tel
, or twelve drops of lemon oil may pleas
some persons taste. The above quantit,
of pumpkin will make two gallons of but
, ter.-Ercldnge.
y STRAIN THE BUTTERMIIK.-A CORES
. pondent of the Germantown telegraph,
lady of course, gives the following bit o
information about strainiHg buttermill
, and its economical uses: "Place a com
,, mon wire sieve over pail, draw or turl
!, the huttermilk into it, gently stirring tn
bottom with spoon; what is saved il
the sieve can be put into jar, and whel
! quantity aCcumulates il can be stewe
out by placing it in an iron kettle an
simmering slowly until the oil or butte
rises on top and the sediment settles t
> the bottom. 1t makes good shortening
; for pie-crust, and where there is larg
; dairy it may be used to fry in. Before
) is tried it makes excellent cream biscuit.
FRUIT PUDDING.--Take small piec
of dough and roll it out about half an incl
, thick, a little longer than wide. Spreau
f any kind of fruit thinly over it, and the
roll it up and tuck in the ends so they vii
not open in boiling Put it into a bal
with room enough for it to swell, and pil
the ends of the cloth together. Place
little plate or pan in the bottom of tn
pot and lay three or four in, and pOu
boiling wafer over them. Have boiling
water in the tea-kettle ready to pour owe
them as the water boils away. The,
must boil an hour without stopping. Sill
them out Of the bags, one at a time, a
they are needed on the table; they ge
heavy if all taken up at one time. Ea
with sweetened cream. If canned frui
, is used, drain all the juice off befor
spreading on.-Erchange.