Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1877-07-20
FARM AND HOUSEHOLD.

Grapes should have the punches
thinned out in time, so as not TO over
bear. Many vines and vineyards have
been ruined by overbearing, and the
grapes at the same time have been re-
duced in size and flavor.
Cream Sponge Cake.-Put two we'll
beaten eggs in a teacup, fill it with thick,
sweet cream, put in dish, and add one
teacup best sugar, one teacup flour, one
half teaspoonful soda, one of cream of
tartar, one teaspoon essence of lemoni
bake half an hour.
M. Chatot recommends common salt
as an antidote for mildew on vines. By
sprinkling handful of salt around the
base of each vine the effect, he says, was
marvellous; and vines hitherto covered
with this fungus grew luxuriantly, and
had an abundance of grapes entirely free
from odium. Ports Paper.
Cottage Pudding. Quarter cup of
butter, one cup sugar, yelks OF three
eggs, one.half cup sweet milk, three tea
spoons baking powder, the whites of the
eggs then beaten stiff and added to
essence of lemon. TO be eaten warm
with a sauce of sugar, butter, flour, hot
water and nutmeg.
Raspberry Vinegar. one quart
of good vinegar over two quarts of ber-
ries; let them stand over night; strain,
and pour the juice over two more quarts
of berries; stand over night; then strain
again; to every pint of juice allow one
pound of white sugar; let it come gently
to boil; then bottle for use in small
necked bottles. One tablespoonful in a
glass of ice water on hot summer day
is refreshing.
-" Blackberry mush" is the ugly
name of very good dessert. To make
it take a pound of ripe blackberries, and
first bruise them and add very little
salt; put in porcelain or earthenware
pan and add two teacupfuls boiling
water; stir in bowl two heaping table
spoonfuls of sifted flour, with just
enough cold water to make perfectly
smooth; add to the berries and stir
quickly until thickened; take off imme-
dately, else it will burn. Eat cold with
sugar and cream.
Mint Sauce.-Slightly melt one large
tablespoonful of butter, free from salt,
and cream into it the same quantity of
-four; add this to one small teacupful of
boiling water, stirring constantly, that it
may not become lumpy; put in two table
spoonfuls of vinegar and three of sugar
If lemon juice is substituted for the vim
! egar, and it is much nicer, take half the
quantity, and add tablespoonful of
water or it will be too thick. Boil it
well for minute or two; let it cool
slightly, and stir in half small teacupful
of chopped mint. If the mint is added
while boiling hot it becomes wilted, and
the freshness is lost.
Potato mplings--( According to a
German recipe). Boil five or six good
potatoes; let them get cold, then peel and
CRATE into large dish; do not crush or
mash them together, but keep them light
and faky; then peel about the same
qantity of raw potatoes, CRATE, and put
into cloth, press out all the water, and
put the potatoes in dish; cut up an
onion very fine, put in two or three eggs,
and small handful of salt; cut some
stale bread into small squares and fry in
hot lard or butter until they are brown
and crisp; thoroughly mix the raw pota-
toes, onions, eggs and salt; put in the
bread, and lastly the boiled potatoes,
handling as little as possible; roll the
mixture into balls, and put them in pot
of boiling water, into which you have
thrown a handful of salt; after they have
been in about twenty minutes take out
one and try it.