Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1877-08-17
FARM AND HOUSEHOLD.

The too common fault Is that we till
too much land If we titled less, and
did it better, we should gain more in the
long run.-COr. Weekly Liberal.
Vegetable Oyster Cakes.-Cook the
vegetable until soft enough to mash; add
two eggs, one pint Of milk, flour to make
batter, and salt; fry till brown in hot
lard and butter.
Plain White Sauce Melt piece of
butter in q saucepan; add teaspoonful
of flour, pepper and salt to taste; mix
we'll, then add milk, and stir until the
proper consistency is obtained.
Top dressing moving fields as soon
as possible after the hay is removed is
attended with excellent results. The
stubble and roots are protected from ex-
cessive drying by the hot sun, and the
grass is stimulated to vigorous growth.
Picked Onions.-Take some small
onions, peel and throw them into stow
pan of boiling water, set them over the
fire, and let them remain until quite
clear; then take them out quickly, and
lay them between two cloths to dry.
Boil some vinegar with ginger and q
whole pepper, and when cold pour it
over the onions in glass jars, and tie
them closely over.
"A cheap and wholesome article of
vinegar may be made of water, mOlasses
and yeast, say twenty-five gallons of
water, four of molasses, and one of
yeast. This, when it ferments, will yield
very good vinegar A fair imitation of
white wine vinegar may be made Of
mashed raisins and water kept in warm
place for a month.
Apple Batter Pudding.-Pare and
core eight apples (tar0 and range closely
in deep dish. Make a batter of one
pint of milk, two cups of -four, four eggs,
one teaspoonful salt, and pint of yeast
powder; beat all very light and pour
over the apples. Fill the center of the
apples with sugar before pouring over
the batter. Eat hot, with both hard and
soft sauce.
Tomato Catsup.-Boil one bushel of
tomatoes until soft squeeze them through
sieve; add half gallon of vinegar, one
pint of salt, two ounces of cloves, quar-
ter ounce of allspice, two ounces of
cayenne pepper; mix these together, and
boil not less than three hours; pour in a
! jar or keg till cool, then bottle; it will
keep we'll; the cloves and allspice put in
whole; when boiled strain through a
colander.
White Mountain Cake.-Two cups
of sugar, one of butter, two of flour, one
of corn starch, one of sweet milk, whites
of seven eggs, Tablespoonful of soda
For the frosting, which is to be put on
between each layer: one pound pulver-
lied sugar, and an ordinary sized teacup
of water; set on the stove and boil down
to thick sirup; while this is cooking,
beat the whites of four eggs stiff, and
then pour sirup on them, stirring slowly
all the time; flavor with tartaric acid.
Berry Pudding.-One pint of sifted
flonr; put little of this on one pint of
fresh berries. With the remainder of the
flour make smooth batter of half CUP
of Porto Rico molasses; one egg, little
salt, and two-thirds of an even spoonful
of soda dissolved in one third of cup
of sweet milk; lastly, add the berries
dredged lightly with flour; mix as gently
as possible so as not to break them
Turn all into buttered mold with @
tight. fitting cover and steam for two
hours. Do not let the water stop boil
ing for an instant. If you have no tight
pudding mold use pan with floured
cloth tied over the top; cover the steamer
close and do not lift the lid for at least
one hour; or, put the pudding in little
tin pail with tight cover, set this in 6
kettle of boiling water r-not high enough
to reach the top-and boil FOR an hour
and q half.