Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1878-07-12
FARM AND HOUSEHOLD.


Indian Pudding. one quart
of milk, pour on to cupful of Indian
meal and flour mixed, one cupful of
molasses, one egg beaten, little salt;
bake in u good oven three-quarters Of
an hour.
Raspberry Jam.-Weigh equal
quantities of fruit and sugar; put the
fruit into preserving kettle; boil and
mash it; let il boil very. quickly, and
stir constantly; add the sugar, and boil
half an hour. Jam made this way is of
a finer coler than when the sugar is put
in first.
-Doughnuts Fried in Suet. Those
who feel that they cannot use lard will
like these; in fact some families prefer
them always fried in suet. Get three
or four pounds of suet, fry it out the
same as leaf lard; this quantity of suet
will be sufficient for two or three; one
quart of flour; two teaspoonfuls ofcream
tartar, one teaspoonful of soda, two
small tablespoonfuls of butter, two eggs,
one cup of sugar, little salt and lit
tie nutmeg.
-Caterpillars are very destructive
some seasons among fruit and other
trees, and we believe no effectual reme-
dy has thus far been devised except by
destroying the eggs, which we find de-
posted in crotches of the trees and
branches, and covered with white
web If neglected at this stage the
next best remedy is to follow the trees
and destory the nests in the first stages
of development, which may be done with
pole with some sort of a swab on the
end saturated with coal tar.
Coffee Cake.-Two and q half
pounds flour; nine ounces brown sugar,
| fourteen ounces of butter, one pint of
molasses, one pint of strong liquid
coffee, two and half pounds of
chopped, stoned raisins; one pound
sliced citron, two teaspoonfuls each of
cinnamon, mace and nutmeg; one each
of cloves and allspice, two teaspoonfuls
of soda dissolved in little of the coffee;
rub together the sugar and butter, add
molasses coffee and flour alternately,
leaving pint of flour in which to rub
the fruit, then the soda, lastly the fruit.
Charcoal for Fowls. There is one
thing which nature does not supply,
and which civilization renders quite
necessary to fowls. 1t is charcoal.
Charcoal made of wood does not an
swer the purpose. 1t has no taste of
food, is not attractive to the fowl, and
is seldom eaten. But if anyone will
put an ear of ripe corn into the fire un-
| til the grains are well charred, and
| then shell off the corn and throw it to
| the flock, he will see an eagerness de-
veloped and healthy constitution
brought about, which will make de-
cided Improvement. All pale combs
will become a bright red, that busy
song which precedes laying will be
heard, and the average yield of eggs
will be greatly increased .-GernantOlDn
Telegraph,
French Tapioca Custard. Five
dessert spoonfuls tapioca, one quart of
milk, one pint cold water, three eggs,
one teaspOonful of vanilla or other ex-
tract, one heaping cup of sugar, pinch
of salt. Soak the tapioca in the water
! five hours; let the milk come to boil {;
add the tapioca and water and a good
pinch of salt; stir until boiling hot, and
add gradually to the beaten egg yelks
and sugar Boil again, always in a
vessel set within another OF hot water,
stirring constantly. Let it cook until
thick, but not too long, as the custard
will break. Five minutes after it
reaches the boil will suffice. Pour into
a bowl and stir gently into the mixture
the whites of the eggs beaten to a stiff
froth. Flavor and set aside in glass
dish until very cold.