Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-10-03
Farm AND HOUSEHOLD.

To those who have copper to keep
bright let them try muriatic acid diluted
with water. Apply with cloth and
afterward rub the article with whiting.
This will leave it bright as new with
very little labor.
Apple Fritters. Peel some apples
and cut them in slices; put little sugar
over them and some lemon Juice. Let
the pieces soak a couple of hours; then
dip each piece in flour, and have ready
a frying-pan with two inches deep of
fat. When hot, put the slices of apple
in one at time, turn over with q slice
as they are doing, and serve with pow
dered loaf sugar.
-Cocoanut Pudding. 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 a 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.
"A Nutritious Chicken Broth. Cut
the flesh off an old fowl and break up
the bones. Then put them into stew
pan, with two pounds of lean beef, cut
into quite small pieces. Season only
with teaspoonful of salt; cover with q
quart of cold water, keeping up the
quantity by adding a little as required.
Simmer for three hours and then strain
it for use. A teacupful of this broth is
found to contain great nourishment.
--Broiled Potatoes. Steam, peel and
slice the potatoes. Lay the slices on a
gridron, and place it over rather
| slow fire. Have melted butter, and
| spread some over the slices with clean
camel hair brush. As soon as the un-
| der part is broiled, turn each slice over
and spread butter over the other side.
| When done, dish, salt, and serve them
hot. A little butter may be added when
dished, according to the taste. This is
the celebrated Professor Blot's method
of broiling them.
To Keep Ham.-An exchange says:
1.-The best way to keep hams through
the summer is to put them in thick pa
! per sacks, such as millers use to keep
flour in, made of thick manila paper.
Wrap the ham in several thicknesses of
old paper of any kind to keep the moist
ure from striking through. Tie up
tightly, first twisting the top around
well and then hang up anywhere. The
fly will not find its way into the ham.
The paper is strong enough to bear the
weight of the ham,"
Beans for Pigs.-A Massachusetts
farmer buys the pork and beef scraps Of
butchers, chops them up and boils them
with waste beans for the pigs. The
whole is thickened with meal when at
a scalding temperature. He fed twenty
barrels of beans one winter, soaking
them over night before cooking. They
cost but a small sum per barrel, being
| the waste picked out of those marketed.
These culls looked bad enough before
soaking, but after that came out so gen.
orally white that most of their defects
were evidently but skin deep. Beans
alone the hogs would not eat, but when
treated as above they ate them, though
not usually very heartily.
To Clean Paint.-Use but little
water at once; keep it warm and clean
by changing it often. A flannel cloth
takes off all fly specks better than cot
ton. Soap will remove the paint, so
use but little of it. Cold tea is the best
liquid for cleaning vanished paint,
window panes and mirrors. A saucer
of sifted ashes should always be stand
ing near to clean unvarnished paint
that has become badly smoked; it is
better than soap; it can be thoroughly
rinsed off, which will never do to win
dow glass. Wash off the specks with
warm tea, and rub the panes dry; then
make a paste of whiting and water, and
put little in the center of each pane.
Take dry cloth and rub 1t all UVeI tie
glass, then rub it off with a chamois
skin or flannel, and your glass will
shine.