Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1877-03-02
FARM AND HOUSEHOLD.

FARM AND HOUSEHOLD.
Cup. .Cake,-One and quarter cups
sugar; half cup butter; half cup milk;
teaspoon and half Of baking powder;
three eggs; two cups of flour; nutmeg.
An occasional change of soil Is high
ly beneficial to flowers in pots. There is
nothing better than surface soil from an
old pasture, taken off about two inches
deep, and thrown into heap with about
one.sixth part old hot-bed dung to partial
ly decay.
French Toast.-Take slices of stale
bread, and, having heated piece of
lard the size of an egg in your frying
pan, dip them in the following batter
and cook in the lard as quickly as posi-
BILE. Batter: One cup of sweet milk,
one egg, and flour enough to make bat
ter as for pancakes. Add salt. Eat for
breakfast, with meat gravy or with sirup.
For dessert use cream and sugar.
Ladies who have difficulty in making
their hair remain crimped will find the
following remedy of use: Five cents
worth of gum arabic dissolved in very
little hot water and left to stand over
night in enough alcohol to make it thin;
then bottle. The hair should be wet with
the mixture before being crimped.
--Hominy Fritters-Two teacupfuls
of cold boiled hominy; stir in one tea
cupful of sweet milk and little salt,
four tablespoonfuls of sifted flour and
one egg. Beat the white separately and
add last Have over the fire pan of
not lard drop the batter in by spoonfuls
and fry a nice brown. This is especially
designed for breakfast side dish, and
rice is good used instead of the hominy.
Preserved Apples Pare and core
twelve large apples; cut each into eighths;
make a sirup of one pound Of sugar and
half pint of water, and boil; put in as
much apple as can be cooked without
breaking; remove them carefully when
tender; after all are done, add to the
liquid one cup of sugar and boil ten
minutes slowly; flavor with lemon, and
pour over the apples, or CRATE nutmeg
upon them instead.
Pot Roast.-Meat of any kind, beef,
chickens, prairie fowl or pigeons, may
be cooked in this way: Slice an onion
and few slices of pork, and put in the
bottom of a kettle. Place on top what
ever meat is to be cooked, and just
water enough to stew it, no more. Keep
turning the meat, and let il stew or
roast slowly to brown and tender; and
then take 1t out, strain and thicken the
gravy, pour over the meat and serve hot.
Every days work that can be done
now will tell upon the coming springs
labors, and advantage must be taken of
every day to forward the work. If land
is to be prepared for orchard planting,
or sod land is to be added to the garden,
the work can be done better now than in
the spring, when other things are press
ing. During stormy days tools can be
mendcd and put in order. Crude petro-
leum will preserve the wood work, and
if put on iron and steelwork will pre-
vent rust.-American Agrieulturist.
Ice. Cream Cake.-Two cups white
sugar; one cup butter; one cup sweet
milk; whites of eight eggs; two teaspoon
fuls cream-tartar; one teaspoonful soda;
three and half cups winter wheat flour
if spring flour is used, four cups.
Bake in jelly-pans. Making an icing as
follows: Three cups sugar; one of water;
boil to thick sirup, and pour boiling
hot over the beaten whites of three eggs;
stir the mixture while pouring in; add
one teaspoonful citric acid; flavor with
lemon or vanilla, and spread each layer
and top.
Pudding Under Meat When roast
ing piece of beef, three quarters of an
hour before it is done take it out of the
oven and pour the drippings out of the
pan for gravy; have ready six or seven
nice apples, pared, cored and halved,
and lay them in the bottom of the pan;
then make batter of two cupfuls of
flour, with teaspoonful of baking-pow
der sifted in dry, one pint of milk, three
eggs, and one tablespoonful sugar; pour
this over the apples; then lay the meat
on sticks in the baking pan, so that the
juice from it will drop in the pan slow.
Send on the table in a sidedish with the
meat.
Orange Marmalade.- your or
anges until tender enough to pass broom
splint through them; carefully take out
the pulp, free from seeds and skins, and
chop the peels very fine; to every pound
of pulp and peel, mixed, allow a pound
and half of powdered sugar; boil the
seeds and inner skins in small quantity
Of water for some time; strain to the
sugar and boil up once; then add the
pulp and peels, and let all boil together
twenty minutes, or longer, until they be-
come clear and thick marmalade. Stir
them frequently while cooking, to pre-
vent burning. The oranges must first
be boiled in clear water, and it is best to
change it once or twice while boiling,
as it becomes very bitter, and there should
be sufficient water in the preserving
kettle to cover them well. The bitter
Seville makes the finest marmalade, with
the addition of few sweet oranges and
one or two lemons to the dozen oranges.
When the marmalade is done, put in
small jelly glasses, wet with cold water.
One dozen oranges made into marina
lade will fill from six to eight glasses.