Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1874-03-27
USEFUL AND SUGGESTIVE.


NAPOLEON BLUE, green, brown and pur-
pie will be some of the fashionable colors
in spring goods. OF green there are
twenty different shades.
CRooUETs.-Take any cold meat, mince
II fine; put In an onion chopped fine.
Moisten with gravy, make into balls with
yolk of an egg and flour, and fry in hot
fat.
THE Agriculturist states that very fine
white vinegar may be made from the juice
of the white part of watermelons. At
certain stage the fluid is bitter, but when
perfected acquires a true vinegar flavor.
K. W. PLATT SAYS: "Take the common
herb peppermint, scatter it in their paths
and places of resort and no rat or young
rat will brook the insult, but leave in dis
gust. have tried it for eight years, at
least, with perfect success"
To ExTERMINATE RED REACHES. Take
flowers of sulphur, half a pound; potash,
four ounces. Melt in an earthen pan over
the fire; pulverize and make strong So
luton in water, and sprinkle the places
which they frequent.
CURE FOR DIPHTHERIA--A South Aus
tralian paper announces that Mr.. Great
head, of that colony, has discovered that
acid in three-uuarters of tumbler of wa
ter, for adults, and smaller dose for chill
dren, is an infallible cure for diphtheria.
CEMENT FOR SEALING CoRKs IN BoT-
TLEs.--Melt together quarter of a pound
of sealing wax, the same quantity of rosin
and two ounces of beeswax. When it
froths stir it with a tallow candle. AS
soon as 1t melts dip the mouth of the
corked bottles in It,
CURRANT CAKEs.-Take six ounces of
currants, the same quantity of pounded
loaf sugar, little grated nutmeg, half
pound of butter and three-quarters of a
pound of dried and sifted -four; rub the
butter with the -four till they are well
mixed, then add the other ingredients and
bind them with three beaten yolks of
eggs and two or three spoonfuls of rose or
orange-hower water. Roll it out and cut
1t into round cakes with the top of a
wineglass or tin.
MUTTON STEw.-Take such scraps OF
mutton or lamb as are not fit for chops or
outlets. Just cover with water. Add a
little onion and parsley if not disagree
able, and season with salt and red and
black pepper. Boil two eggs hard, or il
making good-sized stew use more. 1.-TWO
the yolks fine, and stir them into table.
spoonful of butter and the same amount
of Drowned -four. Stir this into the
stew just before dishing Let it boil up
once after adding this, and serve as soon
as it thickens.
FRIED PoTAToEs.-Peel the potatoes
carefully, dropping them in cold water as
coon as peeled, then cut them either in
slices, dice or fillets, or cut them in round
| or oval pieces with a vegetable spoon or
cutter, dropping the pieces in cold water
also. When all are cut, have hot
fat on the fire, take the potatoes
from the water, shake them in a coarse
and dry towel and turn them into the
pan of boiling fat; stir now and then with
skinner until done, then turn them
into colander; from the colander turn
them into a clean coarse and dry towel
and shake them in it gently. Dust fine
| salt all over, and serve warm. The ope.
ration of turning into a colander and
from thence into a towel, and the sailing
and dishing, must be done quickly to
prevent the potatoes from getting cold
Thus done and served, they are dry, warm
and crisp.
| MASHED PoTAToEs.-Take a quart OF
more of good potatoes, peel and cut them
In two or four pieces, which keep in cold
water until the whole are ready; then
wash them and put them in a pan, GOV
cred with cold water and little salt; sci
the pan on the fire and cook them. When
done, put the pan on the back range ol
stove, take potato masher and mash
them well, then add butter, and mash
we'll again to mix the butter thoroughly
among the whole. When this is done
add about half pint of milk, little by
little, MASKING at the same time; then ado
salt and pepper to taste, and a pinch o
sugar. The better and more they ar,
mashed the whittier and better the potatoe
are. Be prodigal of elbow grease TO
mashed potatoes. An improvement is t.
mash them through a colander befor,
adding the butter, thus preventing an,
lump that might escape the masher. Th
quantity of butter and milk should b.
according to taste, and, if liked, two o
more yolks of eggs beaten with a littl
milk may be added after the butter.