Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1878-11-22
FARM AND HOUSEHOLD.
Agriculture is an art that must b,
studied, practiced and picked up.

studied, practiced and picked up.
Marble Cake. White cake-Half
cup butter, one and half cups white
sugar, two and half cups flour, quar-
ter cup sweet milk, quarter teaspoonful
soda, whites of four eggs. Flavor with
lemon.
Mock Lady Cake.--Three cups flour,
two cups sugar, half cup butter, one
cup sweet milk, whites of four eggs.
one teaspoonful cream of tartar, half
teaspoonful soda. Flavor with lemon
or vanilla. Always sift flour for bak-
ing.
-Hickory-Nut Cake. Whites Of four
eggs, one and half cups of sugar, one
half cup of butter, three-fourths cup of
sweet milk, two and one-half cups of
flour, two heaping teaspoonfuls of bak-
ing powder, one cup of hickory-nut
meats.
To Make and Keep Sausage. ge.-Pro-
portion the meat Qean and fat) to your
taste, then grind and mix, and season
to taste, with salt and pepper, and sum-
mer savory, and sage, all ground fine.
Now stuff the skins or make into small
balls; hang the string of sausage on
poles overhead in the coOk-room. Balls
will not keep unless they freeze hard.
-Egg-Balls for Soup. Rub the yelks
of three or four hard-boiled eggs to a
smooth paste, with a little melted but
ter, pepper and salt; to these add two
raw eggs, beat in light; add enough
flour to hold the paste together, made
into balls, with houred hands, and set
in cool place until just before the
soup comes off, then put in carefully
and boil one minute.
-Warwickshire Hams.-Rub large
ham with two ounces of powdered salt
petre, and let it remain in the sailing
pan for twenty-four hours. Make a
pickle of three pounds and a half of
salt, one pound of sugar, four onions
sliced fine, a peck of pale dried malt
and gallon of water; boil altogether
for ten minutes; pour it over the ham,
straining out the malt and onions.
Keep the ham covered with pickle for
three or four weeks. Take it out, wipe
it dry, and smoke it slowly for two or
three weeks.
Potato Soup.--Boil shank of beef
two days before you want your soup,
| strain into a crock and let it stand till
you need it. The fat will rise to the
top. This you must take off before you
begin to make your soup. Now take
your soup pot, and in about two table,
spoons of the fat taken off fry four large
sliced onions, put in half your stock,
have some nicely mashed potatoes, stir
them into the soup until the consistency
of thick cream. Season with pepper
and salt The remaining stock for
gravies, ETC., or Scotch broth, instead
of mutton.
Hop Yeast.-Boil two ounces of
hops in two quarts of water. Pare
and boil one dozen large potatoes; rub
them through a colander and add the
water strained from the hops; stir in
sufficient scalded corn meal to form a
thick batter. After this has become
nearly cold add a half pint of good
yeast and set to rise in warm place.
This yeast will keep for several weeks;
but if desirable may be thickened with
unscalded meal, rolled out and cut into
cakes, which, if dried quickly, will
keep much longer.
To Set Colors.-An ox's gall will
set any colored silk, cotton or wooden.
1 have seen the colors of calico, which
faded at one washing, fixed by it.
When one lives near slaughter house
it is worth while to buy cheap, fading
goods and set them in this way. The
gall can be bought for few cents. Get
out all the liquid and cork it up in a
large vial. One large spoonful of this
in gallon of warm water is sufficient.
After being washed in this goods look
about the same as new. 1t must be
thoroughly stirred into the water, and
not put upon the cloth. 1t is used with
out soap. After being washed in this,
cloth which you want to clean should
be washed in warm suds without using
soap.
"A correspondent of the Toledo
Commercial says: 81 want to tell the
ladies Of the household how to make
good salt rising bread, for surely there
must be some one who prefers it. Sci
the emptyings as usual; make mine
over night, and keep them warm till
90 20 bed, then set them in the oven; il
there is not much fire, after breakfast
they are all light, ready to sponge.
then have boiling water in the tea-ket.
tie and my pan of flour ready with q
hole in one side of the flour, then pour
in the boiling water and stir till you
have about a pint or more of the scald-
ed dough, then pour in cold water and
stir it all in with the dough you have
scalded till it is warm enough to hole
your finger in, then put in some luke
warm water, stir it all together unit
you think with your emptyings it woulC
be enough for your usual baking; SCI
where it will keep warm every time
When you mix it don't knead all the
flour in it you can get, but knead il
slightly and not any more than is really
necessary to get it into shape for loaf.
| then set mine in the oven to rise anC
lay cloth over it so it will not bake
over the top, and shut up the oven SC
as not to have much heat, for my stove
has no damper. 1t rises very quickly
Then l take it out and build up a gooC
fire, and in few minutes put it in anC
bake it half an hour, or until you thinE
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