Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1876-09-15
FARM AND HOUSEHOLD.


The best way to clean the inside of
tea-pots, coffeepots, or old iron pots and
pans is to I'LL them with water in which !
q few ounces of washing soda are dis
solved, and set them on the fire. Let the
water boil until the inside of the vessel
looks clean. .t~ ~I
Stains in Mating. To remove iron
stains from straw mating, make
mixture of oxalic acid, two drams; alum,
two drains; iodide of iron, one dram;
water, four ounces. Dissolve. Dampen
piece of Canton flannel and apply to the
part you wish to erase, and afterward
wash well with water
Feather Cake. Two cups Of sugar,
half a cup of butter, one cup of milk,
three eggs, three cups of flour, one tea
spoonful of soda, two of cream tartar.
Flavor with lemon. This makes one
good dsized loaf Should be baked in
square pan. Contrasts well, in the same
dish, to serve with the fruit cake.
--Farina Pudding. = Heat one quart of
milk to the boiling point. Stir in dry
five tablespoonfuls of farina, and con-
tinue to stir it until quite thick Add
one cupful of sugar and half teaspoon
full of salt Flavor with lemon or vanilla
and cat with sweetened milk or cream,
with little nutmeg or other flavoring
added.
Rich Sponge Cake.-Ten eggs, three
quarters of pound of sugar, half
pound of flour, grated rind and juice of
one lemon. Beat the yelks and whites
separately, then mix and stir in the flour
! lightly, then the lemon. Sift sugar over
the top before putting into the oven.
This makes two large sheets. Bake
twenty minutes in quick oven, watch
ing closely.
! Wash for Fruit Trees.-The Prdc-
ticaL Farmer, speaking of a wash for the
| bodies of trees, recommends the follow
ing: One ounce of copperas to eight or
| ten gallons of water forms good wash,
| and is advised for trial as a preventive
against blight. One pound of bleacher's
| soda and one gallon of water forms a
wash that cleans off all insects, and
| leaves the trees with fresh, young-look
ing, healthy bark.
Plum Butter.-LOok over the plums
carefully, discarding any specked ones;
put into sufficient hot water to cover
them, adding one teaspoonful of soda to
every half-bushel of plums; boil until the
skins crack; drain and rub through a
colander; take pint for pint of the pulp
and granulated sugar, heat in a porcelain
kettle slowly twenty minutes, stirring to
keep from burning; store in a crock in
any cool place.
Tomato Wine-Take any quantity
of fully ripe tomatoes, wash and press
the juice from them, strain, and to every
gallon add four pounds of white loaf
sugar; let stand until it is done ferment-
ing keeping the cask filled with fresh
juice and sugar; when done fermenting
draw off without agitation and bottle.
viii be prime in six to twelve months.
The yellow tomato makes white wine
with yellow tinge; the red darker.
Call Soap, Excellent for Carpets. -
Cut finely one and half pounds of com
mon brown soap; put it in an earthen
pan with two beef gals, and place it over
slow fire, stirring frequently with a
stick until dissolved; then remove from
the fire, and put away to cool and harden
Take it out of the pan, cut it, and allow
it to dry on a board. The vessel mus
not be used for any other purpose. Thi:
soap will be found most excellent for re
moving stains and grease from carpets
| Fried Chicken.-Cut cold CHECKER
into small joints and put them in deep
dish, with chopped parsley, onion, salt
pepper and little salad oil, and squeeze
over all the juice of a lemon; let th'
chicken remain in this three or fou
hours, turning the pieces every now anC
: then; take them out, dredge each piec,
with flour and fry them. Pile high on
e dish and pour good gravy sauc
b around it.
: --Sweet-pickle Cucumbers (excellent)
I, When the fruit is first gathered, lay il
4 brine for two or three weeks, according
i to the size. Then take them from tn
brine and put them into cold water fey
hours, until most of the salt is out. The
i are now to be greened by filling bras
kettle with layers of grape-leaves an
u cucumbers, alternating until all are in
and over each layer of leaves sprinkle
small quantity of powdered alum. Cove
$ with cider vinegar, and boil until the
T. are quite tender. When cold, the larg
. fruit should be sliced in pieces abOu
q three inches long and half an inc
n wide.mouthed glass jars, OCCASIONAL
IS putting in a tablespoonful of white an
&c black mustard-seed mixed, small piec
L of race-ginger, garlic if liked, hors'
Ie radish migrated whole cloves, and
'e very little allspice. Slice two or thre
- green peppers, and add in very sma
D. quantities. Every third layer shoul
q have heaping tablespoonful of brow
S, sugar. Cover with cold vinegar, and
> three weeks they will be fit for use.
ID -Flavoring Extracts. ts.-Lemon-Tt
9 peel of six lemons, one quart of viii
rs whisky or brandy; cut the rind into thi
~ shreds, half fill three or four wild
nt mouthed bottles with it, and pour Il
,o spirits upon it; cork tightly, and shall
70 now and then for the first month. Th
or will keep for years and be better for ag
Orange may be prepared in the san
manner. Vanilla-TwO vanilla bean
half pint white whisky; split the bea
and clip with your scissors into bit
scraping out the seeds, which posse
lie the finest havoring qualities; put Il
seeds and husks into the bottom of
of small bottle, and fill up with the spiri
ne and cork tightly. Shake it often for
tie few weeks, after which it will be fit +
ne use and never spoil. Bitter Almond
of Half pound bitter almonds, one pi
RS white whisky; blanch the almonds al
n shred them, using for this purpose
IT'S sharp knife that will not bruise I
ial kernels; put them into wide-mouth
IT, bottle; pour in the spirits and cork tigl
cir ly; shake every other day for a fortnigl
of it will then be fit for use; strain as y
nd have occasion to use it through bit
,se cloth held over the mouth Of the bott