Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1874-04-17
USEFUL AND SUGGESTIVE.


SUaARED PoP CoRN.--This delights all
children, and Is within the reach of every
one. One cup sugar (white); half cup
water; boil tiil il taffles, then sprinkle in
the pop corn, as much as the pan will
hold. Ifnicely popped, this will sugar
two quarts of corn. Stir we'll so that II
does not stick together; the grains ought
to separate.
FLOATING IsLAND.--One quart of milk
sweetened; whites of six eggs; wine to
the taste; half pound of pulverized sugar
for the island; little currant jelly. Beat
the eggs and add the sugar by degrees,
and as much currant jelly as will make
II q fine pink. Pour the milk in glass
bowl; with tablespoon place the island
on 1t in heaps tastefully arranged.
Eeas COOKED HYGIENIcALIY.-Hard
boiled eggs have always been considered
more difficult ofdigestion than soft boiled
ones. The reason Is this: The white of an
egg is almost pure albumen. Now albu.
men coagulates with heat, and is not so
readily acted on by the gastric juice; so
that much of 1t passes from the
stomach undigested. Persons with
vigorous digestion NAV manage hard
boiled egg so as to extract most of the
nourishment from it, If it be well masti-
Gated and mixed with other food. The
yolk of the eggs, however, is not rendered
worse by hard Boiling. Eggs boiled Just
four minutes have the white part in part
ly flacculent condition, more easily di-
gested, and not so soft as to be offensive
to any one. An egg may be cooked in
water at temperature of about 1856 de.
grees Fahrenheit for fifteen minutes and
leave the yolk we'll cooked, but the white
will not be rendered tough and hard to
digest Though more troublesome, it is a
good way to cook an egg to render it easy
OF digestion as well as palatable. Per
sons whose palates will not tolerate a soft
boiled egg should have them poached
and dropped on toast.-HaWs Journal of
Health.
AN CNRIvALED PLUM PUDDING. Stone
and cut, but do not chop, one and half
pounds Muscatel raisins, and cleanse
without cutting one pound of Sultana
raisins; wash and dry two pounds of Zante
currants; cut into small, thin slices six
ounces of mixed candied peel; crate the
rinds of two lemons and one ounce of
nutmeg; add one ounce of ground CHINA
mon, one-half ounce of pounded bitter
almonds, two pounds of finely.chopped
beef suet and two pounds of bread crumbs.
Mix these ingredients well together. Beat
the yolks OF sixteen eggs and two pounds
OF sugar to froth; beat separately the
whites of the eggs till they will cut
smoothly. When this is done stir one
fourth pint of brandy into the dry ingre-
dientsi add quickly the beaten yolks and
whites, little at time, alternately; beat
the whole rapidly together till we'll mixed.
Butter well and flour stout new pud-
ding cloth or a pudding mold; put in
the pudding, tie down very tightly and
close lly; boil eight hours. Serve with
brandy or lemon sauce. This quantity is
enough for fourteen persons. SAUCE. Add
the juice of three lemons or one-fourth
pint OF brandy to one.half pound of sugar,
a grated nutmeg, the rind of one lemon,
and one-fourth pound of butter. Pour on
one-half pint of boiling water; stir well
and serve.-Hedrh and Home.