Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1880-07-23
HOME AND FARM.

1
Pass sponge saturated with muriatic
acid over the tins, then use gum
tragacanth paste.
RESTORING DAMAGED VELVET. To
restore its original softness IL must be
thoroughly dainped on the wrong side
and then held over very hot fire, care
being taken not TO let 1t touch the latter.
ECONOMICAL JELLY CAKE.-One egg,
one cup Of sugar, one tablespoonful
melted butter, one-fOurth cup of sweet
milk, one teaspoonful cream tartar, one
teaspoonful of saleratus, ono and one
half cups of flour.
IRON or steel immersed in solution
of carbonate of potash or soda for few
minutes will not rust for years, not even
when exposed TO a damp atmosphere
A thin coat of varnish applied TO straw
mating will make it much more dura-
BILE and keep the mating looking fresh
and new. White varnish should be used
On white mating. Use skim-milk for
washing oil-cloths, instead of soap and
water.
RICE CHICKEN PIE.-Cover the bot
tom of pudding dish with slices of
broiled ham; cut up broiled chicken
and nearly fill the dish; pour in gravy
or melted butter TO fill the dish; add
chopped onions, If you like, or little
curry powder, which is better; then add
boiled rice to fill all interstices and to
cover the top thick. Bake it for one
half or three-quarters of an hour.
FISH PUDDING.-Three pounds of
boiled fish; large lump of butter;
tablespoonful of flour; two cups of fresh
milk. When boiled it must cool little.
Add to it the yelks of seven eggs, the
whites beaten, and stir it around then
add salt, pepper, and nutmeg. Put it
in a buttered dish, and cook for one
hour in a pretty warm oven, and then
serve. Sauce-Flour and butter and a
little broth and capers. This will be
found an excellent and toothsome dish.
For a nice simple dessert, place half
pint of rice in little cold water, and
boil until nearly soft. Pour into it a
pint of rich milk, and boil again, stir
ring it all the time, till it is of the consist
ency of stiff mush. Sweeten with half a
pound of sugar, and flavor with rose water
or whatever you like. Place in molds dip
ped in cold water, and turn out when
hard on fiat dish. Eat with cream
and sugar, or preserves and cream.
ANALYSES made at the Connecticut
Experimental Station show that fodder
corn is very little inferior to the best
and equal to inferior hay. They also
show the beneficial effect of drill sowing
and exposure to abundant light and
heat. But corn grown in drills will
always have more or less of imperfect
ears upon it, which add much to its
feeding value, and will cause it to sur
pass even clover hay in nutritive effect
COLD MEAT TURNovERs.-Mak the
dough as for soda biscuit, roll thin, and
cut round as large as you like. In this
put any kind of cold fresh meat or game,
chopped fine, and well seasoned with |
catsup and sweet herbs, moistened well |
with melted butter and cream. Lay the |
meat on one side, turn over the other,
and pinch down the edges. They can
be baked in the oven or fried in hot |
lard, like doughnuts, and are very good |
hot or cold. Salt and pepper to the
taste. These are very nice for picnics,
and should be baked, as they keep !
fresher than those fried in lard.
ICED PUDDING. - Ingredients
pound of sweet almonds, two ounces of
bitter almonds, three-fourths of pound |
Of sugar, eight eggs, one and half |
pints of milk. Mode-Blanch and dry
the almonds thoroughly in cloth, then
pound them in a mortar until reduced |
to smooth paste; add to the we'll
beaten eggs the sugar and milk; stir |
these ingredients over the fire until they |
thicken, but do not allow them to boil;
then strain and put the mixture into the
4 1. -
freeze it. When quite frozen, fill an
iced pudding mold, put on the lid and
keep the pudding in ice until required
for the table; then turn it out on the |
dish and garnish it with compete of
any fruit that may be preferred, pour
ing little over the top of the pudding.
PREPARING FRUITS FOR PREsERv-
ING.-Boil cherries, moderately, five |
minutes; boil raspberries, moderately, |
six minutes; boil blackberries, moder- |
ately, six minutes; boil plums, moder-
ately, ten minutes; boil strawberries,
moderately, eight minutes boil whor-
tleberries five minutes; boil pie plant, |
sliced, ten minutes; boil small sour
pears, whole, thirty minutes; boil Bart
lett pears, in halves, twenty minutes;
boil peaches, in halves, eight minutes;
boil peaches, whole, fifteen minutes;
boil pineapples, sliced half an inch thick,
fifteen minutes; boil Siberian or crab
apples, whole, twenty-five minutes; boil
sour apples, quartered, ten minutes; boil |
ripe currants six minutes; boil wild |
grapes ten minutes; boil tomatoes
twenty minutes. The amount of sugar
to a quart jar should be: For cherries,
six ounces; for raspberries, four ounces;
for Lawton blackberries, six ounces; for !
wild blackberries, six ounces; for straw
berries, eight ounces; for whortleber-
ries, four ounces; for ounces, ten ounces;
for small sour pears, whole, eight
ounces; for wild grapes, eight ounces;
for peaches, four ounces; for Bartlett
pears, six ounces; for pineapples, six
ounces; for Siberian or crab apples,
eight ounces; for plums, eight ounces;
for pie plant, ten ounces; for sour ap,
Piles, quartered, six ounces; for ripe
currants, eight ounces.