Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1881-06-24
HOME. FARM AND GARDEN.


The man who plans n barn with
all the modern improvements should be
careful also that his wife has the mod
ern improvements in her kitchen.
According to the average of thir-
teen analyses made by Prof. Emile
Wolf, Of Germany, green grass con-
tains eighty-eight per cent. of nutrl-
tion. II cut when in bloom it will
contain but sixty-two per cent,
whereas II not cut until the seeds are
fully formed or ripe it will contain only
thirty-one per cent OF nutrition.
-Rhubarb Jam One and half
pounds of rhubarb stalks to one pound
OF preserving sugar; the peel OF one
large lemon. Boil all well together,
stirring constantly, and adding n tea.
spoonful of powdered ginger. Turn
into pots and cover down. This is an
excellent jam for children.
Drying Sweet Corn. Boil the corn
about twenty minutes. and then cut ii
from the cob. Cut off the top of the
grain and scrape out the rest; then
spread il on cloth (muslin) stretched
on wooden frame, and dry over the
stove or range Do not put too near
the fire, or it viii brown. 1t can be
done in the oven, but care must be used
not to let it be too hot.
Great care must be exercised in
putting away winter clothes; clean
paper sacks, or even old cotton or linen
pillow cases will do to hold them, pro-
viding there are no holes in them. Take
the garments that are to be laid away
outdoors on summer day, let them
1,,Nn E.x,. Ia
and beat the dust all out, then put into
the bags, tie them up, so that no moth
can get in, and lay them on clean, dry
shelves, or hang them up.
There is quite as much necessity
for barn cleaning on the farm as for
house-cleaning, and If farmers were as
punctilious about the renovation and
publication of the out-buildngs as
farmerines are about the dwellings,
there would speedily be an improve
ment in the appearance of things; and
of conveniences, too. Lost. or mis-
placed tools are brought to light, barn,
shed and shop furnishings put in order,
space gained and revival OF cheerful
ness everywhere. Find time for barn
cleaning. Western Rural.
For a plain boiled pudding take
one quart of milk, the yell of five eggs
well beaten, q little salt. and tiom
enough to make batter as thick as fol
| griddle cakes. Have pudding bag
made smaller at the bottom than ut the
top, dip it into hot water, sprinkle the
inside with flour, pour in the batter
tie tightly and boil three quarters of an
| hour. III you choose to put fruit in
YOU can; dried fruit is nice, as it will bC
thoroughly steamed and softened. Fol
sauce use sour sauce, adding to /,
butter, flour and sugar, either vinegar
or cider. a. t.t
Soups should always be made of fresh
meat, and fresh bones be but added
sparingly. Meat that has once under.
gone cooking can be warmed up in
various ways by slight heat process,
but even then it will be but little nour.
ishng. Stale cooked meat and bones
boiled for hours into stock or soup will
produce but a greasy, acid, indigestible
mass. 1t is no saving to work up stale
material, the saving is in never cooking
much more than is wanted at the time
and having "fresh food.n Whoever
has studied the changes of food, the
process of digestion, and the require
ments of the human system to maintain
its vitality, will know this.
Rice Croquettes. = One cupful raw
rice; one raw egg, well beaten; ont
teaspoonful of sugar, and the same o
melted butter; very little nutmeg
salt. Boil the rice and let it get per
fectly cold-not only cool, but stiff
Beat up with the egg the sugar, butter
salt and nutmeg. Work this mixture
into the rice, stirring and beating unit
all the ingredients are incorporated il
the paste, and the Jumps rubbed out
Make, with Toured hands, into obion!
rolls, about three inches in length AMI
half an inch in diameter. Coat thes
thickly with flour, and set them in
cold place until needed. Fry-a few a
q time-in hot lard or dripping, rollin!
them over as. they begin to brown t,
preserve their shape. As each is takel
from the fat. put into hot cullender t,
drain and dry. Eat as vegetable
But they make good after-meat course
eaten with powdered sugar or swee
sauce.