Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1880-05-21
HOME AND FARM.

1T is always best TO under-soason
rather than TO oYer-season food.
To retain the color of any vegetable,
plunge II into cold water after boiling.
WHEN any thing is accidentally made
too salt it can be cOunteracted by adding
Tablespoonful Of vinegar and a table,
spoonful of sugar.
PoTATo PUDDING Two pounds po-
latoes boiled and mashed, one-half
pound sugar, one-half pound butter, six
eggs, wineglassful of brandy, and
one nutmeg. Line dish with paste,
and bake.
TO TAKE MARKS OFF VARNIsHED
FURNITURE.-We a sponge in common
alcohol camphor and apply it freely to
tho furniture. 1t has nearly, it not
quite, the same effect that varnish has,
and Is much cheaper.
FILLING FOR PIES OR TURNovERs.-
One-fourth pound of raisins stoned and
chopped, one cracker, rolled fine, one
egg, juice and grated rind of one lemon
and nearly a cup of sugar. If used for
pie use top crust.
BURNs.-Wet saleratus and,spread on
cloth, bind this around the burnt part
and in few hours it will be nearly well
unless the burn is very deep, in which
case the saleratus should be removed,
and after being removed the burn should
be covered with piece of old linen on
which has been rubbed q little mutton
tallow or sweet oil.
LEMON PIE.-Ono egg mixed with
one grated lemon. In another dish stir
c,,,pCfb tu,fh 1itf1n oolI x,rotnr Onn
large tablespoon of corn-s starch; add
one good cupful of boiling water, one
cup of white sugar, a piece of butter
the size of an egg; when cool add the
egg and lemon. Bake with one crust.
Use the white of the egg for frosting.
One large lemon will make two pies by
doubling the rest. '-..
VEAL HAsh.-Take u teacup of boil
ing water in n saucepan, stir in an oven
teaspoon of flour wet in tablespoon of
cold water, and let it boil five minutes /;
add one.half teaspoon of black pepper,
as much salt, and two tablespoons but
ter, and let it keep hot, but not boil.
Chop the veal fine, and mix with it half
as much stale bread-crumbs. Put it in
"A pan and pour the gravy on it, then let
buttered toast.
SOUTHERN GUMBO.-Fry one chicken
brown, and two slices of bacon. Pour
on them three quarts boiling water; add
one onion and some sweet herbs tied in
q rag. Simmer this gently three hours
and II half. Strain off the liquor, take
off the fat, then put the ham and chicken,
cutiT small pieces, into the liquor. Add
one-hali t3acup ochra cutu also one-half
tcacup rice. Boil one-half an hour, and
just before serving add glass of wine
and dozen of oysters with their juice.
MALAGA CAKE.-Two cups of sugar
and half cup of butter; beat to a
cream; add half cup of sweet milk ;
mix three cups of flour with three tea
spoonfuls of bakingpowder; beat the
whites of seven eggs to froth; stir all
together and flavor with lemon; bake in
sheets. Filling-Wh of three eggs
beaten with sugar as for frosting; save
out enough for the top of the cake; add
one coffee cup of seeded and chopped
raisins, two tesspoonfuls of lemon ex-
tract; spread between the cake.
How TO LIME EGGs.-Eggs are lined
by packing them in liquid made as
follows, viz: One peck of fresh lime is
Stacked in sufficient water, to make a
thin paste; when thoroughly Stacked,
which will require twenty hours,
water is added to thin it so that it can
be strained through fine sieve into a
clean barrel, which is then filed with
water; the eggs, perfectly fresh, are laid
carefully into kegs or barrels, and the
stirred lime liquor is poured over them,
a board being floated on the top to keep
the eggs under the surface. In this way
the eggs may be kept six months. /.
CHARLOTTE RUssE.-One pint milk,
three-quarters pound sugar, one-half
box gelatine. Put these together, and
set over kettle of boiling water; after
the gelatine is dissolved, beat four eggs
and stiryin. Leave over the fire until it
looks clear, then let it cool. Beat to a
stiff froth one pint cream, then add
vanilla to taste. Stir all we'll together,
and set in cool place with ice or snow
around it. When you add the eggs stI
thoroughly all the time, and when it is
cool give it hard beat. Put cake in .
mold stuck together with white of egg,
and put the liquid inside, or serve the
cake and liquid separately.