Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-10-31
Farm AND HOUSEHOLD,
Castor oil will soften leather.
paint sbo,,Id I,o ,,a,ol.lod kooo,

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Paint should be vanished, because
It is then more ensily cleaned.
Thoroughly wetting the hair once
or twice week with weak solution
of salt and water will prevent it falling
out.
Kentucky Potatoes. Raw potatoes,
peeled, sliced very thin; put in pud-
ding dish and cover with milk; add
pepper and salt and teaspoonful of
Hour, wet; bake till nicely Drowned; do
not put them in water after they are
sliced.
Sure Cure for Colds.-Boil two
ounces of faxseed in one quart of water;
strain, and add two ounces rock candy,
one-half pint sirup or honey, juice of
three lemons; mix, and let all boil well
let cool and bottle. Dose, one cupful
before bed, one-half cupful before
meals. The hotter you drink the bet
ter.
To Roast Calls Liver.-Wash
thoroughly and wipe dry; cut a long,
deep hole in the side; stuff with crumbs,
bacon, and onions chopped; salt and
pepper to taste; bit of butter and one
egg; sew or tie together the liver; lard
it over and bake in the oven, basting
frequently; serve with gravy and cur
rant jelly.
Three or four bushels of corn meal
with quart of salt, in a hogshead of
water, stirred occasionally for three or
four days until it ferments, is much
better and far cheaper than feeding
either meal or corn to growing pigs.
You can add bran or middlings or
slops to it; and, when half used, till up
with water, and 50 repeat, adding meal
when needed, and little salt. This
will bear good deal of thinning, and
it is the cheapest method known of
making pork.
New Suet Pudding.-Four eggs,
half pound suet, one pint bread crumbs,
one quart milk, half teaspoonful each
of cinnamon and nutmeg, two table
spoonfuls of flour; chop the suet very
fine, and beat the eggs thoroughly;
heat the milk scalding hot, and pour ii
over the crumbs; mix the suet, CHINA
mon, nutmeg and flour (the latter wet
little to prevent lumps), and beat all
together; add eggs; sweeten to taste;
add salt and brown in oven half an
hour.
Home Pudding quart milk,
four eggs, beaten separately; eight ta-
blespoonfuls flour, wet with milk, little
salt, four teaspoonfuls baking-powder,
e-half cupful sugar. Bake in CREASED
pan thirty-fve minutes. Sauce for
home pudding-One-half pint milk,
three tablespoonfuls sugar, one table,
spoonful butter, one small tablespoon
full flour; heat milk boiling hot, and
mix sugar, butter and flour, previously
well beaten together, into it. Flavor
with vanilla.
Scrap Pudding.-Put scraps of
bread crust and crumbs into bowl
with milk to cover we'll; cover the bowl
with plate and put into an oven for
half an hour to soak; after it is thor
oughly softened mash till fine with a
fork; add handful of raisins and cur
rants, one cupful brown sugar, half
cupful milk, one egg; flavor to taste
with grated lemon-peal or vanilla; stir
all well together; add small piece but
ter; grease pudding dish, bake in mod
crate oven one and u half hours; before
putting in oven CRATE nutmeg on top.
-Fricassee of Rabbit. Boil a good
sized rabbit in quart of stock or water
with quarter of pound of streaked
bacon. two onions, sprig of thyme or
marjoram, a pinch of salt and pepper.
When tender take out rabbit and bacon
cut up the former into neat joints, re-
serve all the best for the fricassee; put
back the head, neck, and all unsightly
pieces into the liquor; let it boil until
reduced to pint; then drain it off,
and take off every particle of fat. When
this is done, again allow the gravy to
reduce to half pint; then put in the
joints of rabbit, with a sprig of parsley,
thyme, and marjoram, and let it sim
mer for half an hour; take or strain out
the herbs, add pinch of nutmeg and
lemon peel, and thicken the gravy
either with cupful of cream or milk,
with dessert.spoon of corn flour; if
milk is used stir in an ounce of fresh
butter. Cut up the bacon boiled with
the rabbit into very thin slices, let it
get hot on the fricassee without boiling;
arrange neatly on the dish, and serve
with the rabbit.