Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1875-04-16
USEFUL AND SUGGESTIVE.

i
| CoRNMBAL PUDDING. Two pints meal,
one pint grated bread, one of molasses,
one of brown sugar, one of sour milk,
two tablespoonfuls butter, half tea.
spoonful of ginger and two of cinnamon,
three eggs, half toaspoonful soda; slice
soft, juicy apples and add one teacupful,
II liked; bake half an hour. Sauce
cream and sugar.
BEEF's KIDNEY.-Cut one kidney into
neat slices, put them into warm water TO
soak for two hours, changing the water
two or three times, then dry them, lay in
a frying-pan with some melted butter
and Try them nice brown; season each
side with pepper and salt and put them
round the dish; put in the center tea
| spoonful of lemon juice and one. half tea
spoonful OF powdered sugar, pour upon
these small quantity of strong beef
gravy and serve very hot.
BOILED SwEETBREADs. Ds.-The best way
TO cook swectbreads Is to boil them thus ,
Paiboil them and then put them on n
clean gridiron for broiling; when delicate.
~ Drowned axe them off and roll in
melted butter in plate to prevent their
being dry and hard. Some cook them on
griddle, well buttered turning fire.
quently, and some put narrow strips of
TAT salt pork on them while cooking.
THE best way to tan woodchuck skins
with the hair on is TO sprinkle salt and
alum on the hides, roll tfem up and let
them lie until the salt is melted. To tan
| without the hair on the tanner wants to
| put his hide into bucket of ashes and
| water, let it lie until the hair comes off
lully, then take the hair off, then put it
(the skim into soft soap, let it lie there
until the lye eats the flesh off, then take
1t out and rub it dry over q smoke Then
he has a hide that can't be beat for tough
ness.-Cor. Rural Nel0 Yorker.
GEMS, OR 1RoN-CLADs.-Sti Graham
hour into soft, cold water, making u bat
ter a trifle thicker than for griddle cakes.
| Drop from spoon into the cups Of the
bread d-pans, which are already heated,
ana bake in a hot oven. Take them
from the pan as soon us they are done
and arrange them on plates, taking care
that no weight rests on them to make
them heavy. These after standing two
or three days are made as good as new
| by dipping in cold water and setting in a
hot oven few minutes, or steaming over
boiling water. All cakes of this kind are
made lighter and more delicate by beng
beaten ten or fifteen minutes while mix
ing the batter, but it is not necessary in
! order to make good bread
CUTTINGS of currant bushes, goose
berry bushes and of grapevines may be
started in the open ground if the soil is
not permitted to become too dry, but q
better way than to put them in the open
ground is to fill large raisin-box or any
other box with sand or rich loan and
keep the box near some stove where the
contents may be kept warm day and
night. 1t is desirable, if possible, to
Keep the sand at temperature of high
summer heat. Let it be kept moist con
| tinually by the application of rain water,
as warm as it can be without scalding
ones fingers when plunged into the
liquid, Now, prepare the cuttings and
stick them into the sand, butt end down
Let each cutting be taken from the
growth of the previous year, about four,
five or six inches long. Remove all the
buds but one near the top end. If such
| cuttings are started in the foregoing
manner early in April they will be
rooted by the middle of June, and may
be transplanted in the open ground. If
placed in rich soil they will make sever
al inches growth before cold weather.
Some will grow foot or two. In order
to remove them from the sand without
mutilating the roots, turn the box on one
side and wash them out by applying
water with watering pot.-N. Y. Her