Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1877-03-09
FARM AND HOUSEHOLD.

The. strong flavor of onions may be
removed by boiling, till about'haf done,
in water In which has been thrown a
small lump Of charcoal. Then drain Of
and finish boiling in milk and water. n1l ,
3 The French style Of cooking celery:
Cut the fair, white stalks in pieces About
tive inches longs boil till tender in water,
a little sslted, then drain, cover with a
rich drawn butter and serve.
Steamed Indian Meal Bread One
quart of Indian meal (yellow) one pint
Of flour, two.thirds teacupful molasS
ses, one tablespoonful soda, salt and
sour milk to make thick batter not too
stiff; put il in a pan 40 for bread and
steam for three hours and bake one-half
hour.
-Macaroni.-Break your macaroni to
the size you wish and soak it one hour in
cold water; put in a pot with water to
cover; boil slowly until tender enough
to pass a broom splint through them;
then strain through colander and put
on hot and well-buttered dish, season
with pepper, pour melted butter over, and
cover thickiy with grated English cheese.
--Mattapoisett Rolls. Two quarts of
flour, one-third cupful of sugar, one-half
cupful yeast, one tablespoonful lard, one
pint milk boiled and cooled; mix at night,
in the morning knead thoroughly, at
noon roll and cut out with biscuitcut-
ter; wet the edges; then turn them over
to make them thick; place them on bak-
iDg-tins, and let them stand until tea
time, then bake.
East India Curry.-Two large onions
fried lightly in butter, then four dessert
spoons of curry powder and a small cup
full Of water; shake the pan to mix them
WE'LL then add meat or poultry, cut in
small pieces. Fry this half an hour,
then add another cupful of water, al.
lowing it to simmer gently; salt to the
taste. Serve with a wall Of wellboiled
rice around the dish,
-Friars Omelet.-Prepare twelve ap.
Piles as for sauce, and add sugar. Stir in
while hot one-quarter pound of butter;
flavor with lemon rind grated, and nut
meg Let all cool; then add four eggs,
the yelks and whites beaten separately.
Butter deep dish, and strew the bot
tom and sides thickly with bread.crumbs.
Pour in the mixture. Bake slowly one
hour. Turn out on a platter, sprinkle
with sugar and eat nearly cold.
Says the american AgricuEturist.
The increase OF crop in planting corn
in rows instead of in squares is 25 per
cent. With the best farmers in the East
this method is general. Our own fields,
| planted in this manner, have beer, freer
from weeds than many of our neigh
bors' who planted in check rows. The
rows are generally three feet apart and
the seed may be so dropped as to give
one or two stalks to every eighteen
inches in the row." r.aa ..f.
To Cook Salt Goldfish. After it is
freshened let 1t boil ten minutes then
mince it fine, mix it into mashed potato
and mashed parsnip, seasoning with
mustard and cayenne pepper. To be
eaten with egg sauce. Minced Goldfish
/ boiled in milk and thickened with beaten
egg, seasoned with chopped parsley and
a pinch of cayenne, poured over but
tered toast cut in small pieces, is very
nice. You can broil a thick piece of
Goldfish, but it must be very fresh indeed,
and pour over it melted butter, with
lemon Juice squeezed in it. Pour over
it hot, and send to table at once.
To Fry Apples and Pork. Chops
Season them with salt and pepper and a
little powdered, sage or sweet majoram;
dip them into beaten egg and then into
beaten bread-crumbs. Fry about twenty
minutes, or until they are done. Put
them on hot dish. Pour off part Of the
gravy into another pan, to make gravy
to serve with them, if you choose. Then
fry apples which you have sliced about
two-thirdsy of an inch thick, cutting
them around the apple so that the core
is in the center of each piece. When
they are Drowned on one side and partly
cooked, turn them carefully with pan
cake turner, and let them finish cooking.
Dish around the chops or on separate
| dish.