Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1877-01-26
Farm AND HousEHoLn.

stock In warm quarters and one third less
will serve them.
For chapped hands, instead of wash
ing the hands with soap, employ oat-
meal, and, after each washing, take a
little dry oatmeal and rub over the
hands, so as to absorb any moisture.
Increase the products while lessen
ing the expense. This is now the great
desideratum in farming, and just as that
line is reached Is any success worthy of
the name attained.
Raised Corn Bread.-Scald one quart
of meal with boiling water, let 1t stand
till cool, stir in half cup of yeast and
heaping spoonful Of shortening, salt TO
taste, let it rise once, bes; IL back and
when it rises again bake one hour. Make
it up pretty thick.
Baked Apples.-Cut out the core,
being careful not to cut entirely through,
and fill the cavity with butter and sugar;
put in pan and add water enough to
keep from scorching, and bake thor
oughly, being careful not to burn; add
spices to suit the taste; lemon peel
grated over them is excellent.
Cold Rice Pudding g.-Two quarts
milk, one teacup rice, four tablespoons
sugar, teaspoon salt, piece of butter
as large as a walnut, nutmeg, and few
raisins, for which last any small dried
fruit, or even apples or peaches soaked
and chopped fine, can be substituted.
Bake slowly two hours. II not too dry,
no sauce needed.
Breakfast Rolls. Mix half an ounce
of sifted white sugar in two pounds of
the finest flour; make a hole in the
center, and put in about two tablespoon
fuls of fresh yeast, mixed with a little
water; let it stand all night; in the
morning add the yelks of two eggs, a
piece of butter the size of q walnut, and
sufficient warm milk to make it of a
right consistency; divide into rolls
(about twelve or fourteen); bake half an
hour in brisk oven.
Cream Mufins.-One quart of rich
milk, or, if you can get it, half cream
and half milk; one quart of flour-heap-
ing; six eggs; one tablespoon of butter,
and one of lard, softened together Beat
whites and yelks separately, very light.
Then add flour and shortening, and a
scant tcaspoonful of salt, and stir in the
flour the last thing, lightly as possible,
and have the butter free from Jumps.
Heat your muffin rings, butter we'll and
half ill them, and bake Immediately in
hot oven. Send them to the table the
moment they are done.
And now, dear farmers, such of you
as are tired of the old tools, let us give
you bit of advice. If you don't take
it any better than advice we have given
you on former occasions, all right--it
will be no great loss to US; so here it is:
Do not rub linseed oil on your fork and
shovel and rake handles; do not paint
your plows and mowers; do not use
any rust preventive on the iron and steel
parts, and, above all, leave everything out
of doors. You have really no idea how
quickly you will possess a new set of
tools, provided you have a balance at
the bank.-JournGE Of Progress.
--Beefsteak Plea paste made of
one pound of flour and one-half pound
of beef suet minced very fine is very nice
for this pie; line the sides of your dish;
place in it your steak, trimmed free Of
bone, and part of the fat, season with
salt and pepper, and add Jumps of butter
rolled in flour; bake in moderate oven,
or you can cut up your steak in inch
pieces, or have it minced very fine by
your butcher, adding one-quarter of a
pound Of fat salt pork to every two of
beef, and you can also add beef kid
ney parboied and cut in pieces; besides,
this pie made IN a mold and boiled is
very rich and nice.
I ;noolr ralya Nraarn QUO wound of
sugar and three-fourths pound butter to-
gether, add the yelks of six well-beaten
! eggs, two cupfuls sour cream, with one
| teaspoonful soda dissolved In a little
boiling water and stirred into it just
before adding to the cake; one teaspoon.
full each of nutmeg and cinnamon and
one pound sifted -four, one tablespoon
full rose water, half pound citron cut
and dredged with -four, and lastly the
whites of the eggs, which must be beaten
very stiff before being added; then beat
all thoroughly and bake in square, shall
low pans.
| Scotch Currant-Bun.-Take one pint
soft yeast; one quart lukewarm water
one teacupful of shortening, lard and
butter; two teacupfpls of brown sugar
OuO pOuuu ulN OuC
raisins-cut in two; one-quarter pound
of citron. Take six eggs; beat them ant
put in allspice, cloves and nutmeg, &C
cording to TASTE. Mix sugar and butter
first; then add eggs and fruit; ther
yeast, water and -four, and mold ou
into three long loaves, as you would dc
in baking ordinary loaves of bread, tax
ing about the same quantity OF flour
then set to rise, which will take abou
four hours; then bake in an ordinary
heated oven about one hour
Scarcely mail, says the journal o.
agriculture, but brings us some inquiry
about sick hogs. Some tell US how the
hogs are affected, while others wish vi
to publish a cure for hog cholera. Wer,
we feeding or raising hogs, we wOulC
feed, water and salt regularly. Wer
any to get sick, would remove them a
once. We are inclined to the opinion
that worms OF parasites arc the primar.
Cause for the so-called hog cholera, snC
our medicine would be such as would b,
prescribed by veterinary surgeon o
physician. Copperas, charcoal, Woo
ashes and turpentine are to some exten
worm -destroyers, and can be proftabl.
given to either growing or fattening hogs