Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1876-10-20
FARM AND HOUSEHOLD.


do not take it out until the water Is cold
s--Stove polish when mixed with tur-
pentine instead of water and applied in
the usual manner is blacker, more
glossy and enduring than when mixed
with any other liquid. lsIU ya..s.
al.-Corp- Cake,-Two cups sour milk,
two tablespoopfuls of molasses or brown
sugar, one egg, one teaspoonful OF
saleratus, salt, half teaspoonful of gin
ger, one and one-half cups of corn-meal
and cup and half of sifted -four.
Bake in quick oven.
Gold Cake. Take the yelks of eight
eggs, beat them we'll, then add one cup
of powdered sugar, three-fourths of a
cup of butter; stir butter and sugar to a
cream, add two cups of -four, one tea
spoonful of baking! powder; flavor to suit
the taste. l.HlI .fl.
According to the Massachusetts
statistics of labor report for 1876, those
families having gardens derive. from
them on the average $25 13 In excess of
all money expenditure on account of
the same"
German or French Mustard. Equal
quantities of English and Italian mustard
mace, cayenne-pepper, salt and vinegar;
mix and grind in mill until it is as fine.
as flour; three grindings are necessary;
use whole spices.
Oatmeal or Scotch Puffs - One
quart of sweet milk, three well.beaten
eggs, two and half cups of oatmeal,
one and a.half cups of Graham flour,
and a little salt. Use medium sized
cup. Heat and oil the gem irons, and
bake in quick oven.
TO prevent lamp-chimneys from
cracking, place them in a kettle of cold
water, and gradually heat it until it
boils, then let it cool. They will not he
broken by the ordinary fluctuaLion of
the flame. Cutting them on the convex
side with diamond, to allow room for
expansion by heat, will, il is said, pre-
vent them from cracking.
Cleaning Statuary.- your statue is
marble try the following, but be careful
of it, for it may be poisonous: Take ver-
digris and pumice stone, well pow
dered, with lime newly slaked; mix with
soap lees to the consistency of putty; put
it in a woolen rag, and rub the stains
well one way; wash off with soap and
water; repeat if not removed. -....
Hens kept on clean grass, and fed
clear, sound grain, produce eggs of bet
ter flavor than those that live on pick
ings from manure heaps and other filthy
food. Confectioners prefer eggs laid
by hens that have been kept ON buck
wheat, as they have less color; the richer
the food the higher the color. Wheat
and corn give eggs the best color
Veal Loaf.-Bone breast of veal.
Chop the meat very fine. Chop an equal
quantity of cold boiled ham, and boil
six eggs and chop fine. Butter deep
pan. Put in layer of veal, sprinkle
with salt, pepper, thyme, and anchovy
or Worcestershire sauce, and then layer
of ham sprinkled with the egg. Fill the
dish with alternate layers. Use both fat
and lean of the ham. Cover and bake
slowly four hours. When done lay on it
heavy weight -IServe in thin slices.
Brown Bread.-Two coffee cups of
Graham flour, one cofiee-cup of corn
meal, one teaspoonful of bicarbonate of
soda (the latter is much nicer to use than
common saleratus), one teaspoonful of
salt, two tablespoonfuls of molasses.
Sift soda and salt so they won't be
lumpy, and stir all through the flour and
meal. Mix soft with sour milk, and
bake an hour or steam four hours. Keep
moderate fire for baking.
"A Western farmer, writing about
poultry raising, says that potatoes make
tirst-rate chicken-feed; poultry -raisers
use them largely in fattening hens for
the fall market; the potatoes are cooked
and mixed with corn meal when fed for
this purpose, but when given to chickens
designed for breeders or layers wheat
bran, shorts or oatmeal is substituted for
a portion of the meal. A little salt and
pepper added is not only relished by the
fowls, but is beneficial.
-Vol-au-vent.-This is simply pud-
ding dish, lined with rich puff f-paste, filled
with pieces of stale bread, then covered
with the paste, and delicately baked.
Then remove the top crust and the bread,
fill with rich meat, minced and highly
seasoned; replace the cover of the paste,
and serve as side dish for dinner, or
egg over the top crust, sprinkle with
sugar and pounded sweet almonds before
putting into the oven; then remove the
cover of paste and the bread, and fill
with jam, or preserve of any kind, and
serve as dessert.
-Cocoanut Cake.--One- half cup but
ter; two cups sugar, three and half
cups flour, one cup milk, eight eggs
(whites only, three teaspoons baking
powder; bake in jelly-cake pans. Fill
ing-One grated cOcoanut, the whites of
three eggs, quarters of a pound of
sugar; beat the whites to stiff froth,
then beat in the sugar; put between the
layers and sprinkle the cocoanut thickly
over; cover the top and sides also with
the icing and cocOanut; place it whole
on the table, and if not all eaten wrap
the remainder in thick damp cloth and
keep in cool place.
do not attribute your want of sue
cess to "luck.n Neither should you be
ashamed TO own your mistakes and en-
deavor to correct them. Do not stupid
ly follow in the same old channel which
has so often wrecked you, but seek out
new ways and profit by your own mis-
takes. Get some good agricultural pa
per and read it thoroughly. 1t will do
you good. Use political journals for
wrapping paper, and use them before
reading them. Get good tools I'm
prove your stock Keep your fences and
buildings in repair. Utterly destroy all
noxious weeds. Study your farm and its
capabilities. Improve it every day ofthe
year. Don't let anything run to waste.
Keep a stiff upper lip, pull down your
vest, wipe off your chin and pitch in
with determination to succeed, and in
ninety-nine times in every hundred you
will Son Of The Soil 20. -....