Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1877-04-13
PARM And HOUSEHOLD.
Apples, peaches and cherries do
well on sandy or loamY lands.

-Apples, peaches and cherries do
we'll on sandy or loamy lands.
All kinds Of fruit trees require
great deal of potash end lime and some
iron-pears, peaches and grapes require
the most; pears love the richest soil.
Work iron filings" "chips," and
charcoal into the soil OF your flower. beds,
and you will add greatly to the rich,
bright coloring Of flowers.
For shrub and roses the soil should
be made rich with the wellrotted com.
post with one-siIth part of sand, and
they should be we'll mulched and cut
back.
Ropes having an iron socket at each
end are used instead of leather traces by
the horses that draw street-cars in some
cities. They are strong. not liable to
stretch, and there seems to be no wear
out to them" Why not use them on
plow horsesS
Rice Cake.-One-quarter pound of
ground rice, one-quarter pound of flour,
Onc-half pound white sugar, FIVE eggs.
Beat all together till IL froths, pour into
tin lined with buttcred paper, bake
quickly thrce.q quarters of an hour. Flavor
with lemon.
Potato Pie. Boil or wash common
or sweet potatoes and strain through
fine sieve. To each pint add one and
half pints of milk, a little melted butter,
two eggs, sugar, salt, lemon or nutmeg
to taste. Bake in one crust, like a Gus.
tsrd pie.
Shrewsbury Cake.-One pound of
flour, one pound of sugar, half pound
butter, three eggs, two spoonfuls ground
cinnamon. Mix butter and -four, then
add sugar and cinnamon Mix into a
paste with the eggs; roll out thin, and
cut in small cakes.
Light Pudding Mix four spoonfuls
of -four gradually with one quart of milk,
add the well-beaten yelKs of four eggs,
reserving the whites till one moment be-
fore putting into the oven. Butter the
dish, pour in the pudding, baking fifteen
or twenty minutes in quick oven. Serve
with sauce.
-Trihes for Dessert. Cut a strip of
puff paste, roll thin and spread with
sweetmcats of any kind, roll up, glaze
with egg and bake. Or, roll out rich
puff paste about quarter of an inch
thick, brush thickly over with icing, as
made for cake. Then cut in strips four
inches long and one wide, and bake.
Fried Potatoes. Slice the potatoes
or cut them lengthwise into halves, then
quarters and then eighths; lay in cold
water for an hour or two. dry between
two towels, and fry to a golden brown in
boiling drippings or lard. Drain, and
serve on folded napkin, but do not
cover the dish, as the steam takes away
the crispness.
Beet and Onion Salad. Peel and
cut crosswise in thin slices two middle
sized white onions, put in kitchen ves-
sci with little salt and vinegar to
macerate for an hour; boil, cool and peel
some beets, cut in slices and put in a
salsd-bOwl, drain the onions, add to the
beets, with oil, vinegar, salt and pepper
to taste and mingle we'll.
Hot Cross Buns-To one quart of
flour add one teaspoonful salt, two table
spoonfuls powdered sugar, one table
spoonful baking powder, and sift all to-
gether; rub through the -four two table
spoonfuls butter; mpisten with milk into
very soft dough. Roll out in a sheet a
little less than an inch thick; cut in small
square buns; in the center of each cut a
deep cross. Bake in a quick oven, and
while hot wash over the top with milk,
using paste brush.