Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1878-11-15
FARM AND HOUSEHOLD.

Beef Loaf.-One and one-half
pounds of beefsteak chopped very fine
and free from grizzle; two cups of rolled
crackers (fne) one cup of cold water;
one-half cup of butter; salt and pepper
to suit the taste; bake till done.
1t is always an amusing study of
human nature to observe the cries of
men in the fields to their farm animals.
After listening to a man talk to his
horses and oxen one feels quite we'll ac-
quainted with him. The ears of most
animals are so sensitive one wonders
that some of them are not deafened en-
tirely by the unmeaning din poured into
them.
Coffee Tablets.-A Frenchman
roasts coffee, grinds it to flour, moist
ems it slightly, mixes it in twice its
weight of powdered white sugar and
then presses it into tablets. One of
these tablets can be dissolved at any
time in hot or cold water, making at
once the very perfection of coffee; and
it is claimed that it will go much fur
ther this way.
Ok Tail Soup. Two OK tails, two
whole onions, two carrots, one small
turnip, two tablespoonfuls of flour, a
little white pepper; and one gallon of
water; boil all two hours; then take out
the tails and cut the meat in small
pieces; return the bones to the pot for
short time; boil another hour; strain
the soup; add two spoonfuls of arrow
root to the meat; and boil all quarter
of an hour.
--Juniata Omelet.-Beat six eggs
separately; mix with the yelks one and
q half cups of sweet milk, u little salt,
and one tablespoonful of flour well
mixed with little milk; lastly add the
whites beaten to stiff froth, then pour
all into heated buttered or larded pan
and let it boih stirring constantly until
it thiekens, then pour into an omelet
or baking dish, and bake in quick
oven.
A Farmers Wife Talks Back. If
some of those ladies that are pitying
the poor farmers wives would visit
some of us they would find the isolated
class they are plying so much are as
well prepared to entertain in point of
intelligence as any of the city people,
and have far bigger hearts. l know
that many of them like to go to the
country and eat of the good things
raised there, and then dub us country
bred.
Cream Puffs. For the cake: Take
of sifted flour two cups, butter one and
one-fourth cups, sugar teaspoonful;
rub together well and put into pint of
boiling water; boil and stir briskly until
it thickens; remove from the fire and
add gradually eight eggs well beaten;
stir rapidly and when well mixed let
stand until cold; have buttered tins
ready and drop the mixture in table,
spoonfuls, about six inches apart.
Brush over with the white of an egg and
bake in a quick oven light brown
color; when done these will be hollow
shells, which are to be cut apart and
filled with cream. Cream is made as
follows: Beat two eggs to a froth; add
one-third teacupful of powdered sugar,
one-half teacupful of flour; stir all into
a pint of boiling milk and cook until it
thickens; when cool flavor with lemon
or vanilla and fill the shells with it.
To Keep Pork Sweet a Year.-Pre-
pare brine as strong as boiling water
and pure salt will make it and keep it
at or near the boiling point. AS soon
as the pork is dressed cut it for packing.
The fanks and thin parts may be left in
pieces somewhat broad if desired, but
the thick parts should be in slices not
more than two inches between the cuts.
Have your barrels or packing tubs pre-
pared beforehand. Put as much pork
into the boiling brine as it will con-
veniently hold and let it lie in the hot
brine from three to five minutes, ac-
cording to the thickness and size of the
pieces. Take it out of the brine and
pack it into the tub or barrel; repeat till
all the pork is in. Then pour in the
brine hot and put on weights to keep
the pork from floating. Pork may be
slaughtered in the hottest of dog-days,
and if Immediately treated in this way
will keep perfectly sweet for any desired
length of time.