Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1874-10-16
USEFUL AND SUGGESTIVE.

GERMAN PUFFs.-One pint of sweet
milk, a little salt, four eggs beaten sep
arately, nine tablespoonfuls of flour;
bake in cups, and serve with sirup or
sauce.
MoLAssEs SPONGE CAKE.-One quart of
flour, one pint of molasses, one-half pint
milk, one egg, two tablespoons butter,
dessertspoon saleratus dissolved in
tablespoon of vinegar. Bake immedi-
ately.
STEAM PUDDING.-Pare and slice ten
or twelve apples, put them in kettle
with little water, say a gill, make o
crust the same as for soda biscuit, and
cover them. Close the kettle carefully,
allowing no steam to escape. Cook
about half an hour, and eat with sweet
sauce.
CUsTARDs TO TURN OUT.-Mix with
the well-beaten yollxs of four eggs q
pint of new milk, half an ounce of dis
solved isinglass; sweeten with white
sugar, and stir it over slow fire until it
thickens; pour it into basin and stir it
till cooled; then pour it in cups to turn
out when quite cold. Add spice, as you
like, to the beaten eggs.
CASTLE PUDDING.-Two eggs, one
quarter pound of sugar, one-quarter
pound of butter, one-quarter pound of
flour; beat butter to cream, add sugar
finely pounded, then add eggs and flour.
Bake three-quarters of an hour in o
moderate oven, and in small cups when
done turn on fiat dish, and cover with
thick white sauce favored with essence.
PoIsoNs.-When it is known that q
person has swallowed poison, stir u
g.f unlN ,.f
ground mustard together into a glass of
water, and make the patient swallow it
Immediately. 1t is the quickest emetic
known, and should operate in one min.
ute. After that give the whites of two
eggs in a cup of the strongest coffee, or
swallow the egg in cream or sweet
milk.-Amerfcdn Homes.
TOMATO CHowDER-Soak peck of
| green tomatoes for twenty.four hours in
salt water. Chop them quite fine in the
chopping. bowl, adding three or -four
onions. Mix with them teacupful OF
white mustard seed. Scald sufficient
good vinegar to cover them, splicing il
with pepper-corns, cloves and allspice
tied loosely in a thin muslin bag. Pour
the vinegar over the tomatoes and tie VI
the mouths of the jars in which it is put
away. One of the best pickles evei
made.-Ctncinhdti Times
STEwED SHOULDER OF MUTTON The
shoulder must not be too fat. Bone it
tie it up in cloth and boil it for two
hours and a half. Take it up, put
little cold butter over it and strew il
thickly with bread crumbs, parsley anC
thyme, pepper and salt, all properly
mixed. Let it be in the oven half al
hour, so that it may be perfect,
Drowned. Serve it with Jumps of cur
rant jelly on the top and gravy or spi
mach round the dish. h.-Gei1RdRt0Un 1ele
graph.
OUNCES PRESERVED WHoLE.-Par,
and put them into saucepan with thu
parings at the top. Then fill with har,
water, cover close and set over a gentl,
fire till they turn reddish. Let then
stand till cold. Put them into clear
thick sirup. Boil them for few min
utes. Set them on .one side till quit,
cold. Boil them again in the same man
ner. The next day boil them until quit
clear If the sirup is not thick enough
boil it more. When cold, put branded
paper over the fruit. The ounces ma
be halved or quartered.-W Western Rural
PRESERVED PEARs.-Take small, ricl
i"ii NV &c SOoh 40 tHO plpS arc bldOh
set it over the fire in kettle, with waite
to cover them; let them simmer unit
they yield to the pressure of the finger
then with skinner remove them t,
cold water, pare them neatly, leaving oil
a little of the stem and the blossom end
Pierce them at the blossom end to III
core, then make syrup of a pount
of sugar for each pound of fruit. Whel
1t is boiling hot pour il over the near
and let it stand until the next day. The
drain it of, making 1t boiling hot, an,
again pour it over. After day or tw
put the fruit in the syrup over the fire
and boil gently until it is clear; put it il
the jars or spread it on dishes, boil tn
syrup thick, then put it and the fruit il
arS