Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1877-09-14
FARM AND HOUSEHOLD.

Ivy poison can be cured by making
a paste of the yelk Of one egg boiled
hard with a tablespoon of good, fresh
butter, not salted. Apply to the parts
affected.
"A few puffs from cigar or pipe, or
a smoking lamp, will scent all the milk
in the room. What then must be the ef-
feet Of keeping milk in room where the
air is constantly saturated with foul va
porsf
Picked Onions.-Use none but small
onions; peel; drop into cold water to pre-.
vent changing color, then drain and boil
them for five minutes in equal parts of
milk and water; drain and cover with
hot vinegar, seasoned with red pepper
and white ginger root only.
-Custard Cake.-Two cups Of pow
dered sugar, one-half cup of sweet milk,
six tablespoonfuls of melted butter, one
tesspoonful of baking-powder, two and
one-half cups of flour; bake as for jelly
cake, and when cool add the following;
Custard--One pint of milk, three eggs,
sugar and flavor to suit the taste, and pre-
pare as for boiled custard.
Nursery Apple Pudding. .--Grate some
stale bread into a buttered dish, strew
upon it layer Of sliced or chopped APP
Piles sprinkled with sugar, alternate
crumbs, apples and sugar until the dish
is FULL then cover with crumbs and small
pieces of butter, moisten with little
milk, put in the oven, and bake q light
brown.
Chill Sauce.-Hslf a peck of ripe
tomatoes, six large onions, and four red
peppers chopped together. Add two
cups of sugar, four of vinegar, q table
spoonful each of salt and ground mus
tard, and two teaspoonfuls each of Gin
namon, allspice, ginger, nutmeg and
cloves. Boil for an hour, strain through
coarse sieve and bottle for use.
Apple Bread.-A very light, pleasant
and healthy bread is made in France by a
mixture of apples and -four in the pro-
portion of one-third apple pulp to two.
thirds flour. The usual quantity of yeast
is beaten with -four and the warm pulp of
the apples, salt and little water. If
the apples are sour, a little sugar may be
added before putting in the flour. 1t re-
quires rather longer time to rise than Or
dinary bread, and should be eaten fresh.
Tomato Figs.-The small varieties
of tomatoes are the best for making figs
Make sirup as for preserving. Drop
in the tomatoes, few at time, and
boil few moments, skim out and lay on
plates to partially dry in your tin oven,
or in cool baking oven. Let the sirup
boil down little, or add more sugar to
it and then put in more tomatoes. A
few cloves, cinnamon root or lemon
sliced may be used as favoring in the
sirup if liked. When the figs are partly
dried, pack in tumblers or jars, sprink-
ling sugar plentifully between the layers.
Cover with paper smeared with white of
egg and keep in dry place.
"A correspondent of the Sacramento
(Cal.) Record Union says: Good selected
fruit of any kind, well taken care of,
will always find ready sale, and bring the
highest market rates. Care in boxing
and packing is essential to the carrying
of all fruit, and the brands of those who
take the best pains will always be in de-
mand and find customers. Fallen fruit
should be daily picked up, either fed to
the hogs, or select the best to be utilized
in some other way. A good plan is to
take straw and scatter around the body
of the tree, and thereby save large por-
ton being bruised.
1t is foolish plan to be seeking the
best method for putting down eggs"
This used to be deemed one of the first
tests of thrifty housekeeping-the num-
Der of eggs put down for winter use.
But much better way is to have your
eggs fresh the year round. If hens have
enough to eat and of the right material,
they will lay in winter as well as summer.
Farmers always expect to feed some
grain to the fowls. Then, if they would
save all of the waste meat th&t accumu-
lates in the fall, to feed the hens in win
ter, they would be repaid in fresh eggs.
This makes good work for the boys, in
saving such refuse In some outbuilding,
| to chop up and use when needed