Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1876-12-22
FARM AND HOUSEHOLD.


Fried Oysters. each oyster in
beaten egg; then In rolled cracker OF
corn.meal, and fry quickly In hot butter.
To Fill Cracks in Stoves and Stove
pipes.-Use stove polish wet with tur-
pentine; 1t should beused when the stove
Is cold. ....
--Jumbles.--0n cup of butter, one
cup of cream, three cups of sugar, one
teaspoonful of soda, three eggs, five
cups of flour; drop on tins to bake.
Chocolate Cake.--Two cups sugar;
two-thirds cup butter; one cup sweet
milk; three cups flour; three eggs; two
teaspoons baking powder; lemon extract.
Bake as jelly.cake.
Hair Wash.-Try half an ounce of
borax to quart of water for hair
wash; apply very gently with sponge on
alternate days; apply little glycerine
dissolved in salt water.
Scotch Cake.-Two pounds -four,
one pound butter, half pound powdered
sugar; chop -four and butter together,
having made butter quite soft by setting
near fire. Knead in the sugar. Roll in
to sheet not quite half an inch thick;
cut in two-inch squares. When you
want them to look nice put few sugar
comforts in center. Bake light brown
Put in stone crock for few days.
-Scrappel.--Boil hogs head one day,
and let it stand five or six hours, or all
night. Slip out the bones and chop fine;
then return the meat to the liquor.
Skim when first cold warm and season
freely with pepper, salt, sage and sweet
herbs two cupfuls of buckwheat-m
and one cupful of corn.meal. Put into
molds, and when cold cut into slices
and fry for breakfast
Poor Mans Pudding. ng.--Take acoffee-
cupful of rice already boiled, stir into
it piece of butter the size of a walnut,
teaspoonful extract lemon, one-third
teaspoonful ground cinnamon, salt to
taste; three or four tablespoonfuls sugar,
and last of all one quart of milk; bake
in moderate oven, when we'll stirred,
till it is like rich cream. This does
not require sauce.
Rolled Jelly Cake.-One cup of su.
gar, one tablespoonful Of butter, one
and half cups of -four, two thirds of a
cup of milk, one egg, two teaspoonfuls
of baking powder sifted with the flour;
bake in a large sheet and when done
spread on the jelly, and cut the sheets
in strips three or four inches wide and
roll up. If, instead of jelly, sauce is
made and spread between the layers of
the cake, 1t may be eaten as cream pie,
and furnish very nice and easily-pre-
pared dessert.
Bleaching Compound.-Stir five
pounds chloride of lime into two pals
water, dissolve ten pounds glauber salt
(sulphate soda) in one pail water, also
four pounds sal-soda in one pail water.
The contents of the four pals can be
poured together and kept in any suita-
BILE tight vessel. Such quantity as the
above ought to last long time, as dip
perful of it would bleach large quanti-
ty of linen or other goods. The ma.
terials are cheap, and the mixture is
easily made.
An English paper, the Builder, has
the following; our housekeeping readers
can easily try the experiment: A cor
respondent states that he has made the
simple discovery that hard waters are
rendered very soft and pure, rivaling
distilled water, by merely boiling two
ounce phial, say III kettleful of water.
The carbonate of lime and any impuri-
ties will be found adhering to the pbial.
The water boils very much quicker at
the same time. The knowledge of this
fact will prove boon to housewives and
laundresses.
--Sausages.-Take three pounds OF
lean pork to one of leaf-fat. See that
all is free from gristle, sinews and bits
of bones. Chop all very fine. Add
three ounces of salt, half an ounce OF
pepper, two large spoonfuls powdered
sage. 1t will become more salt as il
dries. 1t is incest put into white muslin
or cotton cloth bags, twelve inches long
anu ten in circumference. When wanted
for cooking, tear down the bag, slice of
the meat about one inch thick, and fry
slowly in its own fat.-DetrOit Free
Press.
An old Montana farmer and minei
told me yarn to-day which will give
you for what it is worth. He says thai
in that country they dip gunny-sacks in
the water in very cool weather (twenty
degrees below zero) until covered with
ice-air-tight-and then fill them will
potatoes and carefully close the mouths
of the sacks, and put them in oper
wagons in rows and carry them to mar
ket, leaving them out all night in the
wagons if they do not make the journey
in one day. He says they never freeze
that way, being as thoughin glass houses
Rural World.