Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1875-03-26
USEFUL AND SUGGESTIVE.

F'RECKLE LOTION.-MiX two ounces of
rectified spirits of wine, add two tea.
spoonfuls of muriatic acid, with one
pound and half of distilled water
RurdL Press.
WASH TO WHITEN THE NATs.-Dilute
sulphuric acid, two drachms tincture of
| myrrh, one drachm; spring water, four
ounces; mix. First cleanse with white
soap, then dip the fingers into the wash
| -I'dctfc Rural Press.
WHOLE WHEAT.-One pint of whole
wheat, one teaspoonful of soda salt
| Pick and wash the wheat. Put it in a
steamer, with cold water sufficient to
cover it well. Add soda. Boil until
soft, then drain, and put it in cold water,
T lbbing it well with the hands, Wash it
| again in cold water. Then place it on the
stove where it will get hot slowly Salt
to taste. Let it boil until it is very ten
der. To be eaten hot or cold, with
cream.
SPANISH BUNs.-One pound of flour,
one-half pound of sugar, one-fourth of
apound of butter, three eggs, one cup of
fresh yeast, little mace, milk sufficient
to make this the consistency of pound
cake. Beat the eggs until they are very
light. Rub the butter and sugar to.
| u. l.,
milk, and, lastly, stir in the flour. Mold,
and put the buns into the pan in which
they are to be baked. Set the pan in a
warm place. When the buns are light,
bake like Loaf. bread.
CUsTARD Corn CAKE.-This cake is
very nice for a Sunday morning break
fast with balls. One-half cup of
sour milk, one and one-half cups of
sweet milk, one-half teaspoonful soda,
one tablespoonful melted butter, same
of sugar, and about four small handfuls
OF Indian meal. This will seem very
thin, but when baked in a hot oven
twenty minutes it is very moist and
much like thick custard. Eat hot with
! butter
| SEED CAKEs.-One cup of butter,
| three cups of sugar, three eggs salt, a
handful Ur Uar"uay scCus, fUut -
half cups of -four (perhaps little more).
Beat the eggs thoroughly; rub the butter
and sugar together; add the eggs and
salt; roll the caraway seeds in little of
the flour before they are added, then put
them in and add the remainder of the
flour. Roll and cut into small, thin cakes.
(lf this mixture does not roll out we'll a
little more flour is needed.)
CHEESE TOAsT.-Grate teacupful OF
cheese of mild flavor Take half q
pint of milk and boil it on the stove
beat to froth four eggs, season the milk
with salt and turn the grated cheese
into it. Let it come to boil, then add
the beaten eggs and a small bit of but
ter. Have some thin slices of bread
toasted hot, and spread each slice with 9
thick layer of melted cheese and egg
Serve like cream toast. This makes q
fine relish for either supper or breakfast
HoRsE-RADIsH SAUCE.-Four table
spoonfuls of grated horse-radish, one tea
spoonful of sugar, one teaspoonful OF
salt, one-half teaspoonful of pepper, two
teaspoonfuls of made mustard-vinegar
three or four tablespoonfuls of cream, {
little vinegar. Mix the horse-radish wei
with the sugar, salt, pepper and mustard
Then moisten with sufficient vinegar tC
give 1t the consistency of cream. Mix
thoroughly. Add the cream. Serve this
cold with cold meat and heat mot boil) il
for hot roast beef.
A FEW days since young lady who
suffered from almost constant and severe
headache, though perfectly healthful
otherwise, consulted physician with re-
spect to her malady. The first question
asked by the physician was: "What dc
you wear on your feet?" For reply the
patient put out her foot, incased in thin
cotton stocking and morocco slipper
Further inquiry elected the fact that she
wore no more clothing on her feet or the
rest of her body in winter than she did
in the hottest part Of summer. "Do you
suffer from cold feet?" asked the physi-
clan. 80 yes" was the reply; "my feet
haven't been warm for a year; they're
always cold" 1t ought 10 be needless to
say that the prescription of this physician
was woolen stockings, thick shoes and a
covering of flannel over the entire per-
son.