Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1878-03-01
FARM AND HOUSEHOLD.

-RaiSin PuffS.-IwO eggs, One-halt
cup butter, two tablespOonfuls sugar,
one cup of milk, two cups of flour, two
teaspoonfuls baking-powder, one of rails
ins chopped very fine; stir the baking
powder with the flour; steam one-half
hour in small cups.
Rice Pudding.-To three pints milk
add one teacupful rice, teaspoonful of
ground cinnamon, small lump butter,
pinch of salt, sweeten to taste and put
in hot oven. Keep it stirred until the
rice is soft, then eat hot or cold-hot
preferred.
Raised Cake.-One cup each bread
dough, sugar, sour milk and raisins
rolled in flour after being chopped fine;
three cups of flour; one-half cup of
butter; one teaSpOontuI OF saleratus;
one teaspoonful of cinnamon; one tea
spoonful of cloves; one nutmeg. 1t is
not to be raised; but bake Immediately
after mixing.
-Buttermilk Pop.-Bring the milk
to boil, have your flour wet with cold
milk, free of Jumps; stir briskly for a
few minutes; a heaping tablespoonful
of flour to a pint of milk will thicken
it; it is very good to use less flour and
part dry bread; to be eaten with butter
and sugar when partly cold. Corn-meal
is preferred by many in place of flour.
Biscuit. Five cups of flour, into
which put two teaspoonfuls of soda and
one of cream of tartar and little salt;
and if lard be used for shortening, rub
into the flour two teaspOonfuls of lard
and mix with two and one-half cups of
buttermilk. If cream is desirable take
one part of cream to one of buttermilk.
This is also nice for the crust of meat
pies.
Fruit or Currant Cake.-Currants
or citron for cake should not be "rolled
in -four" but dredged or well sprinkled
with sifted flour, having first made the
fruit as dry as possible; that is, after
washing and draining the currants, dry
them on the stove and while warm and
dry dredge them with sifted -four just
before adding them to the cake; and
the fruit should be the last thing added.
Apple Snow.-One pint of the pulp
of roasted apples strained, one-half
pint of pulverized sugar, whites of three
eggs; beat the eggs to a stiff froth, then
add the apple and sugar alternately, a
spoonful of each, and beat all together
until it stands perfectly stiff on the
spoon. Serve in saucers on a custard
made of the yelks of the egg, one pint
of milk, two tablespoonfuls of sugar
and favored with vanilla. - Ladies
Floral Cabinet.
DIR. Wolff, a German chemist, ex-
perimented in feeding raw and cooked
20, f.trN txn tha.. xxrif hax
and rape-seed cake. When fed on
cooked potatoes the animals did not
give as large quantity of milk as when
fed upon raw; but the milk made nearly
third more butter, forty-two pounds
of milk having been required to make a
pound of butter in one case and only
twenty-seven in the other.
Mr.. Burnell, of 'Deerfoot Farm"
says: "The milk of the best butter
cows has the largest butter globules,
and the larger they are the more rap
idly they rise to the surface. With the
Jerseys these globules are particularly
large and delicate. Many are broken
by milking; and in a few minutes after
milking, if pail is set aside, they will
free themselves and form cream on the
top of the milk. This first cream is
much richer and of better quality than
that which rises last"
How to Prepare Tripe.-A corre-
spondent says: l will describe the
method as practiced in England for
the market. Cut a slit in the tripe
of sufficient length so that the con-
tents may be emptied, and turn it in
side out. Then sew up the slit, using
large darning needle. Rinse 1T in
water, then put it in tub with sufti-
cient water to cover it. Stir in lump of
newly-slacked lime, about twice as large
as mans fist. Move it occasionally to
bring every part in contact with the
lime water. CThe lime dissolves the
interior coat) In about an hour 1t will
be ready to scrape, which will take but
few minutes. Rinse as often as neces-
sary, then cut in small pieces. Put it
into a pot with cold water, add table
spoonful of salt, and as the water evap-
crates add hot water and boil until
tender. Then set it on dish to cool.
To prepare tripe for the table: Fry in
butter till it is a nice brown color, and
pepper and salt to taste. Other fats
will answer, but do not give so rich a
color or so nice flavor.