Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1878-09-06
FARM AND HOUSEHOLD.

Coffee Cake.-One cup sugar, two
thirds cup butter, one cup molasses,
one cup raisins, one egg, one teaspoon
full soda Qevel full) in one cup coffee
to be added the last thing; add citron
and currants and flour to make the right
stiffness.
One Way to Make Tomato Catsup.
Slice the tomatoes, and sprinkle them
with salt to extract the Juice. Stew il
down until quite thick, and after strain
ing through colander, add sugar, a
few cloves, and pepper, mace, and
vinegar to your taste. Bottle it, and
wax up tight.
--Hoe-Cakes. Take piece off your
light bread dough early in the morning,
and make it into thin batter with
cream or new milk. Let it stand to
rise till Just before your breakfast hour.
Pour tho batter then into spoonfuls on
hoe, and bake quickly. Have ready
a bowl of melted butter to dip the cakes
in, and serve quite hot
Ginger Snaps. cup of lard,
one cup of molasses, one cup of sugar,
one teaspoonful of ginger, one tea
spoonful of soda, dissolve in little
water. Boil the sugar, molasses and
lard five minutes; let it cool, then add
the other ingredients, and flour to make
stiff; bake in quick oven and keep in
a dry open place.
Egg Plant.-Peel and cut into thin
slices; soak in salt and water ten min
utes; drain and steam five minutes.
Make batter of one pint of sweetmilk,
two beaten eggs, one-third cup of
melted butter, one heaping teaspoonful
of baking-powder and flour, to make
batter as for pancakes; dip the slices
into this, and fry in butter until of a
light-brown.
-Cocoanut Pudding. Soak three
tablespoonfuls tapioca in cold water
over night; boil one quart of milk; add
tapioca and boil five minutes; then add
yelks of four eggs, three tablespoonfuls
dessicated cocoanut; boil ten minutes
turn into dish to cool, beat the whites
and two tablespoonfuls of sugar to a
foam; spread on the top and scatter
over with cocoanut; set in the oven to
brown little.
Lemon and Orange Tincture. -
Never throw away lemon or orange
peel; cut the yellow outside off care
fully, and put it into tightly corked
bottle, with enough alcohol to cover it,.
Leeit stand until the alcohol is Il bright
yellow, then pour it off, bottle it tight,
and use it for flavoring when you make
rice pudding. Add lemon and alcohol
as often as you have it, and you will
always have nice flavoring.
What Five Sheep viii Do.-Five
sheep will enrich one acre of old worn
out moving land in three years so that
it will produce one and one-half tons of
hay per year for several years by a
slight sprinkle of seed each year sown
in early spring. Five sheep will pro-
duce manure in winter to the value of
ten dollars by giving them suitable bed
ding. Five sheep will get their living
through the summer on one acre of
ground; the pasturing of the same
would be three dollars. Five sheep
will raise five lambs worth fifteen dol
lars. Five sheep will shear twenty-five
pounds of wool worth six dollars.
-Blackhead Pimples.-Take pin, a
needle is too sharp, insert carefully un-
til felt slightly; turn the pin around
several times until the blackhead is dis
lodged at the extreme point, where it
clings with the tenacity of thing of
life; remove the pin, squeeze firmly,
not at the surface of the skin, as they
are deep in the flesh, and the pressure
must force them out entire or they grow
again; apply camphor to remove any
soreness; while spots under the skin
should be removed with a needle, as
they are inclosed in a sack-like skin
very difficult to penetrate; many allow
them to remain, but they increase in
size, and do not generally pass away.
All such disagreeable blemishes should
be removed at once from the face.
Plum Jelly.-Pour boiling water
over the plums sufficient to cover them.
Pour off the water Immediately and
drain. Then put the plums in pre-
serving kettle with boiling water
enough to cover them again, and boil
until they begin to open and some of
the juice is extracted; pour off the
liquid and strain it; to each pint of
juice add one pound of white sugar; re-
turn to the kettle and boil from twenty
to thirty minutes, as it may require,
and you will have the most delicious
jelly you ever tasted. The plums may
be used for sauce or pies and are as
good as though they had not gone
through the above operation. Com
mon wild plums make as nice jelly as
any other kind.