Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1879-06-20
FARM hND HOUSEHOLD.

Dover Cake.-One pound of flour,
one of sugar, one-half pound of butter,
six eggs, glass OF sweet milk, one tea
spoonful of soda, two teaspoonfuls OF
cream tartar, add little nutmeg.
Strawberry Ice.-To one quart of
double cream add two pounds of picked
strawberries, pressed through hair
sieve; one pound of pulverized sugar
and (if desired to heighten the color) q
few drops of prepared cochineal. Mix
these ingredients, freeze, and work the
composition until the ice is of sufficient
body; then mold to any desired form.
Dried Apple Cake.-Two teacup-
fuls dried apples, soaked over night
and chopped fine; steep them in two
cupfuls of molasses until well cooked
Then take two eggs, one cup butter,
one of sour cream, one of sugar, lit
| tie salt, two teaspoonfuls of soda; stir
some flour with the first before mixing
with the rest; spices to taste; the more
the better. This makes an excellent
cake.
Peas and Lettuce. quart
of peas for about five minutes and drain
them; blanch a head of lettuce for one
minute (blanching is only boiling or
sleeping in boiling water); put peas
and lettuce in saucepan with one
ounce of butter; stir gently on the fire
for about one minute, and then add a
little broth or water, two or three sprigs
of parsley, salt and pepper; boil slowly
until done, and serve warm. The pars
ley may be served or removed just be-
fore serving, according to taste. The
lettuce is served with the peas.
Canned Corn.-To every six quarts
of corn take one ounce of tartaric acid
dissolved in boiling water; cut the corr
from the cob, and put in sufficient
water to cook put the acid in while the
corn is cooking; when done seal in
glass cans; to prepare for the table
pour off the sour water and save it; pu
enough fresh water to the corn to cool
it; for every quart of corn add one
small teaspoonful of saleratus, and le
it stand few minutes before cooking
while cooking put in a teaspoonful o
sugar; if the corn turns yellow, too
much saleratus has been used; poul
back some of the sour water till it turns
white again; season with salt, cream
butter and pepper; same as fresh corn
My husband killed hog weighing
about $50 pounds last July, late in tht
afternoon, and, after hanging abou
half an hour, cut it in pieces small
enough to handle easily, and, having ;
kettle of boiling brine ready on tn,
fire, put the meat in until scalded so a
to look white, and long enough to cool
the blood. The pieces were then PLACED
on large table. and salt sprinkleC
thickly over it while hot. Next morn
ing he hung it up over a good smok
and in five days we had the sweetest o
bacon. This recipe is extensively use'
here IN warm weather.-COr. NGttOnd
Farmer.
To avoid sore shoulders on you
horse, bathe them with strong sal
water each night after removing tn
harness. If you commence two week
before spring blowing, all the better
An infallible preventive, an excellen
cure. BY cutting a slit lengthwise Q
: the collar, where the names fit, and re
moving the stulling, you may softe
the collar where it gals the shoulde
without iniuring the collar. In buyin
collar be careful to select one that
of the same solidity in all parts and o
both sides. The best collar-pad is mad
by stufiing an old coat sleeve with hay
having as little hay as possible unde
the names.
Sour Beet and String Beans
Take six pounds of beef, the brisket o
bolar, of pin bone is the best. Put thi
in close stewpan with half peck {
. string beans, cutting the beans in thre
pieces; add half a tumbler of water
, season with salt and pepper and dredg
well with flour; when the beef is ha
J cooked add one-third of tumbler {
vinegar and a tablespoonful of brow
: sugar; stir it well so that the ingredient
are well mixed; cook for three hours G
more very slowly, covering well tn
stewpan. The art in cooking this dist
as in all boiling or stewing, is not
: allow it to cook too fast. Should
boil too rapidly move it to a coole
portion of the range. 1t should simme
all the time.
Green Peas.-There is a vast di
ference in the peas in the same poo
Those nearest to the stem are the ole
est and toughest, being the most full
o matured. In Paris peas are sorted j
!, this way. Not more than once G
: twice in whole season are good gree
peas sent to table. Either the peas al
, old and flavorless, or they have bee
. badly prepared. This is a good n
. ceipt, as M. Blot taught it to me. TAX
4 a saucepan and put in half-teaspooI
q full of salt; at the very first boil dro
! in two quarts of peas; boil gently an
, drain; put in colander, shake then
turn them into a hot dish; put int
r that four ounces of butter, little sa
q and white pepper, and put the dis
. with peas III an oven for not over tw
,. minutes.