Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-11-21
FARM AND HOUSEHOLD.

Cleaning Wash Wringers. Try a
few drops OF ammonia on damp cloth,
and see how nicely it cleans the rubber
rollers of your wash wringer.
Dried Apple Custard. d.-One pint of
dried apples, mashed and strained; two
eggs beaten with the apples; sweeten
and spice TO taste, add q half tumbler of
cream or rich milk. Bake in paste,
and when done cover with meringue.
This is the time of the year when
harness wants looking after. The rains
that usually prevail in fall and spring
are hard on harness, because when it
comes in wet and dirty it is too fire.
quently hung away in that condition.
few minutes spent in wiping and dry
ing q set of harness that has been out
in the rain will save much wear and
tear.
Wheat Cakes.-Three cups flour,
two cups Indian meal, white; dissolve
one small cake compressed yeast in a
cup of water, pour into jar, add flour
and meal, mix with lukewarm water to
a stiff batter, set in warm place to rise
over night; next morning add table,
spoonful sirup, one teaspoonful salt,
one teaspoonful soda; bake on hot
griddle. Always save a cup of batter
to start The next day with, using fresh
yeast once week.
Says a Massachusetts, farmer: al
have planted large and small seed
side by side and carefully observed
the result. l invariably get a better
yield and of larger and more uniform
size from the large seed with nothing
like the amount of small ones that | do
where small seed has been used. Land
that is in condition to produce 32O
bushels of potatoes to the acre should
not have more than thirty or forty
bushels of small ones at the most"
Mutton Soup.-Take q shoulder of
good, heavy, mutton, weighing about
four pounds; remove the skin and fat,
then put it in about four quarts of cold
water and let it simmer for two hours;
boil one yellow turnip, one medium
sized carrot, four potatoes, two bulbs of
soup celery; the turnip and carrot will
require one hour to cook, the potatoes
and celery half an hour; when cooked
put them in cold water and peel and
chop fine; remove the meat; then add
the vegetables and one cup of boiled
rice or barley; then let the soup simmer
ten minutes more; then add one table,
spoonful of chopped onion and one of
parsley; then let it cook ten minutes
more, as cooking onion or parsley too
much takes from it the desired flavor;
cooking the vegetables separately will
add much to the flavor of the soup.
Pork and Beans.-One quart of
white beans; wash and pick them.
Some good housekeepers soak their
beans over night, but it is less trouble
to boil them at once, putting them in
three quarts of cold water, and letting
them come slowly to the boil. Cook
fully three hours, and do not boil too
rapidly, or they will be cooked uneven
ly. Season with a tablespoonful of
salt, half tablespoonful of white
ground pepper, and as much red pepper
as the end of a pen-knife blade will
take up. Put them in deep baking
pan. If the beans have not absorbed
all the water, keep some of the water
they were boiled in, as they will re-
quire it when baking, if too dry. Take
one and half pounds of bacon; it is
nicer than salt pork. Skin and score it.
After the beans have been baking in a
slow oven for four hours, put on top of
the beans the bacon, and let it all bake
two hours longer. fit gets two dry,
add the water, which should be boiling.