Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1874-05-01
USEFUL AND SUGGESTIVE.


To MAKE SPRUCE BEER.-Take of oil
Of spruce, sassairas and wintergreen each
forty drops; pour one gallon of boiling
water on the oils, then ada four gallons
Of cold water, three pints of molasses
and one pint of yeast. Let it stand for
two hours, and bottle.
CUsTARD OMELET.-Two cups of milk,
one tablespoonful of butter, four eggs.
Put the butter and milk in pan and
whilst 1t is heating beat up the eggs.
When the milk is hot stir in the eggs
keep stirring till it thickens, and send it
to the table Immediately. Try it; it is
delicious.
BOILED IcINa. Beat the whites of
four eggs to a stiff froth boil to a thick
syrup one pound Of white sugar in one
teacup of water; when nearly cold beat
in the frothed eggs for about an hour.
Flavor to your taste. This will be
sufficient for two cakes, and will dry al
most as fast as put on.
To CLEANSE TAPESTRY CARPETS.
and sweep them thoroughly, remove all
grease spots with ox-gall mixed with
water, put on with scrubbing brush;
then wipe the whole carpet with mop
or cloth wrung from weak solution of
ox-gall in warm water. This removes the
CoCoANUT CAKE AND IcINe. - One
cup of butter, three of sugar, one of sour
milk, four of flour, one teaspoonful of
soda, two of cream tartar, five eggs, one
cocoanut grated; put half in the dough
and half for the icing. For icing use
half pound of pulverized sugar to
whites of two eggs; sprinkle the cocoa
nut over the top of the cake.
Calls rennet, wash it well, cut it in
pieces and put It into decanter with a
pint of grape wine. In day or two il
will be fit for use. To one pint If milk
add a teaspooniul of the wine Swceten
the milk and flavor it with vanilla, rose
water or lemon. Warm it little and add
the wine, stirring it slightly. Pour it i'm
mediately into cups or glasses, and in a
few minutes it will become custard It
makes tirmer curd to put in the wine,
emitting the sugar. 1t may be eaten
with sugar and cream.
| STEwED RHUBARB-Wash and peel
| the rhubarb stems and cut into pieces not
far from three.fourths of an inch square.
Place in porcelain-lined sauce
pan, and fiji the pan nearly
| full of cold water Let it boil up
once, and then drain off the water and
set it aside. Then put in water again
enough to nearly FIJI the pan and
| stew until the rhubarb is tender. Sweeten
| to the taste and serve warm or cold for
| breakfast, dinner or supper. Rhubarb
stewed in this manner requires less sugar
/ than If the first water were not turned off
and it will be quite tart enough to be
| agreeable.
GRAssING SLoPE.-A steep slope NAV
be grassed over without sodding by first
smoothing the surface and then mixing a
tough paste or mortar of clay, loan, and
horse manure with sufficient water. The
grass seed, which should be mixture of
Kentucky blue grass and white clover,
should be thickly but evenly scattered up
on the moist surface of this plaster as il is
spread upon the bank. The plaster should
be at least one or two inches thick, and a
thin layer should be laid over the seed. The
surface should be kept moist, and light
dressing of some active fertilizer would
help the growth. In a few weeks the
growing grass should be cut, and should
be kept short at all times until a thick
sod is formed.-ReystOne in ". y. Trtb.
URe.
How Is compressed yeast made? One
mode of preparation is as follows Pre-
viously matted barley and rye are ground
up and mixed; next put in water at a
temperature of 659 to 157; after few
hours the saccharine liquid is decanted
from the drugs, and tue clear LIQUID
brought into a state of fermentation by
the aid of some yeast. The fermentation
becomes very strong, and by the force OF
the carbonic acid which is evolved the
yeast globules are carried to the surface
of the liquid, and, forming a thick scum
are removed by a skinner, then placed
on cloth filters, drained, washed with a
little distilled water, and next pressed in
to any desired shape by means ofhydrauliC
pressure, and covered with a strong and
well woven canvas II keeps from eight
to fourteen days, according to the season
and is exceilent.-Scjentifc american.