Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1875-01-29
USEFUL AND SUGGESTIVE.


OLD paper collars cut in strips u quar-.
ter of an inch wide make an excellent
taper for lighting lamps.
IT Is said that the unpleasant squeak of
boots and shoes may be prevented by
simply driving row of pegs through
the sole from the toe toward the heel.
The noise Is caused by the friction Of the
layer in the center. This method stiffens
the sole somewhat, but Is preferable to
the intolerable sole agony.
VELVET CREAM.--A little more than
one pint of cream, one.half cup of wine,
one cup of sugar, one-third cup of gela-
tine, one-half cup of milk. Put the gel
atine in the milk. Set 1t by the fire to
dissolve the gelatine. Beat the eggs.
Whip the cream with the wine and sugar; /;
then add eggs, gelatine and milk. Strain
and pour into a mold which has been
rinsed in cold water. Set on ice. Polo
EDWARD SMITH, in his new work on
Foods" gives the following simple
formula for making vinegar; One gal
lon of water, one and quarter pounds
of raw sugar and a quarter of pint of
yeast. AT a temperature of eighty de-
grees it will be sufficiently acid in three
or four days to be drawn off, when an
ounce of cut raisins and the same weight
of cream of tartar should be added, and
after few weeks the sweet taste will
entirely disappear, when it may be bot
| tied
--Waffles (very nice) we'll the
yolks of three or four eggs; add two and
three-quartors pints of sweet milk, half a
teaspoon of salt. Mix through part of
the flour one heaping teaspoon of baking
powder, then add enough more sifted
| flour to the milk and yolks to make
rather stiff batter Beat the whites of
the eggs to stiff froth and stir in care
fully at the last. Bake in waffle irons
Eat while hot, with butter and sugar, or
powdered cinnamon.
RICE WITH SAUCE.-One and half
cups of rice, butter, sugar, strawberry
or raspberry preserve. Steam the rice
and salt 1T. When it is about half done
add some milk and cook until the rice il
very tender. Do not stir it with spoon
Shake the pan gently instead. Take il
from the fire and put it in mold. Sc
it On ice. Make cold sauce of sugal
and butter rubbed to cream. Add tC
it generous quantity of strawberry Of
raspberry preserve. Stir well. In sum
mer use fresh berries in place of tn,
preserve.
FROZEN EGGs.-It often happens egg
will get frozen so as 10 crack the shell
in severe cold weather and are of cours,
unfit to sell; but if they are kept frozel
until needed tor use and then brough
into a warm room and boiling waite
poured over them, then left till cool, tn
egg will be uninjured, and will beat q
nicely as if it had not been chilled an,
is just as good for any use. After beinl
once thawed it must be used immediate
ly; if allowed to stand a day or two |
will not be fresh or nice.-Fdr1aer'S Wit
Oysters Roasted.-Wash the shell
perfectly clean, wipe them dry, and la,
them on a gridiron, the largest side to tn
fire; set it over a bright bed of Goals
When the shells open wide and the oystc
looks white, they are done; fold napki
on large dish or tray, lay the oysters o
IN their shells, taking care not to lose tn
juice; serve hot. When oysters ar
served roasted at supper there must be
small tub between each two chairs to re
ceive the shells, and large, coarse nap
kins, called oyster napkins. Serve col
butter and rolls of crackers with roaste
: oysters.
A CORRESPONDENT of the London Fan
ciers' Gazette writes that "a dro
: of linseed oil put on the end
of perches in the cage of ca
naries, where the red mites sometime
breed by thousands, will Instantly XII
them, and, if applied occasionally, wi
, keep others away. They can be easll
kept out of the nests by dredging tn
! box or basket with quicklimc inside, an
then making a nice nest with clea
moss" Another correspondent, fri
, gilla," writing Upon the same subjec
, says; Il paint my cages with carboli
acid, pure or mixed with water; to di
the edge in solution is simpler. Don
" let the birds enter till the cage is DIR,
Six months have elapsed since | do
tored my cages, and | have not seen
mite since. My birds arc allowed
3 bathc frequently"
How TO KEEP WARM-One way II,
. to keep warm is to drink freely of hC
= drinks; to keep the pores of the ski
= closed; to eat more than can be digesteC
4 to sit over hot-air furnace; to lac
q tightly; wear tight gartcrs, tight shoe
= tight gloves, and bundle up wit
II heaps" of warm clothing; wear mu
. tiers around the neck, and avoid breat
~ of cool, fresh air; take wine or bite
~ before meals, and pills to aid digestiC
= after eating. Do this daily a month
N more, and you will be as tender as
n tropical house plant, and will tai
v dreadful colds" on the slightest c
Z posure. Hot drinks just before goiI
g out are especially favorable to indu,
= chills; and this is the way many are tr
s ing to cheat nature and prolong mist
n able eXistence.-ScieRceO of Health.