Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1877-04-27
Farm AND HOUSEHOLD.

Olive oil is not a good oil for the
hair. Castor oil is far preferable One
ounce of castor oil in eight ounces of
cologne spirit Tor dcodorized alcohol'')
makes the best possible dressing. A few
drops of any essential oil rosemary, for
instance), or of good cologne water, may
be added to perfume it.
--Shirred Eges.-Butter a neat baking
dish, and into It break six eggs; place il
in moderate oven, and when the eggs
are we'll set sprinkle with salt and pepper
and serve Immediately. 1t is better to
have the smallest size of baking dishes,
and, placing two eggs in each, serve
them individually. ......
-Frioaseed Eggs a Ia Tripe.-Boil
hard, she'll and cut up a dozen eggs in
slices, and keep warm; cut crosswise, in
thin slices, two large white onions, put
into saucepan with three ounces OF
melted butter, stir and fry slowly till
slightly brown; besprinkle with an ounce
of sifted -four dilute with boiled cream,
season with salt, pepper and nutmeg,
stir and boil few minutes; add the
eggs, 'mingle carefully with wooden
spoon; heat little without boiling, pour
l1NO u uOllOM Nlou anu btlNCs
Oats will succeed upon soils where
barley would fail A rough sod and a
moist soil will grow good oats; it is the
best spring crop for reclaimed swamp
or newly. y.broken clayey meadow. Two
and half bushels of seed per acre is
light seeding; three bushels, if drilled,
or three and half, If broadcast, is some
times sown with good results. THE
thick seeding yields finer stalk, which
makes more desirable fodder than
stouter Standardization AgricuIturist
Philadelphia Pepper.pot.-Take a
shin of beef, put it on early in large
pot, with sufficient water to cover, and
boil till perfectly tender; then remove
from the fire and skim; then take three
pounds of tripe, the comb part is the
best, and wash it we'll and put to boil in
the strained soup. Take out when part
ly cooked and cut in small squares
throw back again, adding salt, red pep
pers, bunch of thyme and other poi
herbs; also make some light little dump
lings, like tea biscuits, and drop in the
soup about an hour before dishing.
Spanish Fritter, for Using Stale
Bread.-Cut the slices as thick as YOU
finger, divide, and cut off the crust
Prepare the following mixture; Bea
well three eggs, add one pint of milk, {
little salt and nutmeg or cinnamon. DiI
the bread in this, take out the slices
when little soft, and fry on buttereC
griddle. When nicely Drowned, lay al
fast as they are done in a covered dish
Pour over rich pudding sauce and serv,
as dessert for tea.
-Rhubarb Pie.-IntO three cups o
flour sift one teaspooDful of salt anC
one heaping teaspoonful of baking pow
der. With knife chop into this one
half cupful of lard and the same quaint
ty of butter; sprinkle over it one small
cupful of ice-water, and mix into dough
still using the knife; press together anC
set away in cold place ION ice if yol
have it, for an hour, then line your plates
first dusting them with -four, and put il
the pie-plant, skinned and sliced; wheI
half full, put in the sugar according Il
the size of the pie andy your own taste. Mi
thoroughly through each cup of sugal
that you use one teaspoonful of flour
add the rest of the fruit and fill the plat
very full, as it shrinks in cooking. Max
the top crust one-half inch larger al
around than the plate, cut the cente
as usual; with knife tuck the edge o
the upper crust between the plate AM
the lower crust, and press the edges to
gether with fork; this prevents the es
cape of the juice. Glaze the top wit
the white and little of the yelk of a
egg (beat we'll and apply with brush O
| sWab kept purposelv for this), and bak
until the lower crust is thoroughly done
Serve when partly cool. Fruit pies ar
not so good the second day.