Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1878-10-25
FARM AND HOUSEHOLD.


Egg Bread. One pint corn meal,
one egg, buttermilk to make a thick
batter. Be sure to get the right guam
tity of soda and you will have deli
cious loaf.
Chill Sauce.-Eighteen tomatoes,
four peppers, two onions, four spoon
fuls sugar, two spoonfuls cinnamon,
two spoonfuls ginger, one spoonful
cloves, one spoonful salt, three cups
vinegar; chop tomatoes and onions fine;
cook one hour; strain through seive;
bottle when cold.
Milking cows can not be kept in
full flow without ample rations of fresh
fodder. As the pastures become bare,
newly cured cornstalks, cut and mixed
with chopped roots and sprinkled with
middlings, and ground corn and oats,
may be given. Liberal feed always
pays with the right kind of COWS.
Southern Beef Soup. Boil soup
bone thoroughly done, the longer the
better; one hour before serving put
into one gallon of soup one teacup two
thirds full of rice, one full of strained
tomatoes, one of corn, cutvery fine (be
sure to get tender ears), three or four
| pods of okra; cut fine crosswise (the
pods). Some like few slices of onions,
but that depends on their taste. ...
Tartar Sauce for Meats. Put the
yelks of four eggs into basin, with
| salt and mustard to taste, and stir olive
oil into them one tablespoonful at a
time; after each tablespoonful of oil put
in one teaspoonful of taragon vinegar
Keep on doing this until the sauce is of
the desired consistency; then add pep
per, the least bit of cayenne, and few
picked onions chopped very finely.
How to Keep Eggs.-Take an old
box or barrel and sift into it through a
coarse sieve n layer of ashes two
inches thick. Grease the eggs with
any kind of sweet grease and stand
them on the small end in the ashes.
Sift another layer of ashes and put in
eggs as before, taking care not to allow
them to touch each other. Ihave kept
them fresh for nearly year in this
way.
Salad Sauce.-Put the yelks of two
hard~boiled eggs on a plate, and with a
wooden spoon mash them smooth,
mixing with them tablespoonful of
water and two tablespoonfuls of salad
oil; then add, by degrees, saltspoon-
full of salt, a teaspoonful of mustard,
and a teaspoonful of powdered loaf
sugar; when these are all smoothly
united add gradually three tablespoon
fuls of vinegar.
English Pickle for Tongue For
two tongues, make brine of two
ounces of saltpeter, half pound of
brown sugar, one pint of barrel salt,
one teacup of mOlasses, water enough
to cover them. Let them stand in a
crock, well kept under the brine, for
ten days. When ready to use boil
two or three hours; skin and eat cold.
This brine can be used as long as it
keeps sweet, and is good to keep hams
or dried beef in.
Chocolate Cream.-Mix the yelks
of six eggs (strained) with two ounces
| powdered sugar and two ounces grated
chocolate; add one pint of milk; set the
mixture on the fire in a double sauce
pan, the inner one filled with hot water,
and keep stirring till the cream thick
ems; dissolve in little milk four sheets
of best gelatine, add this to the cream,
and strain it all into bowl; put this
| ONCI lCcs surfing I'LL In6 nlAIuIG DeR lus
to set, then add one pint of well-whip-
ped cream; put a mold in the ice, pour
in the cream, cover it with ice, and
when set, serve.
The man who cannot commence
plowing in season because his land is
full of water, who has not manure
enough to cover his land, and must
plant part of it in poor condition, trust
ing to an extra good season to help
him out in his crops, who begins plow-
ing so late that he has not time enough
to thoroughly prepare his seed bed be-
fore he must sow or be too late, whose
implements are poor and giving out
inst when most needed for the urgent
labors of the farm, whose stock is weak
from neglect and unable to do good
service; in fact the farmer who is al,
ways unfortunate, whose crops arc
winter-killed, or suffering from floods
or drouths, or are destroyed by insects
is, nine times ont of ten, the poor
shiftless farmer.