Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1881-11-11
HOME. Farm AND GARDEN.

1T has been pretty clearly ostab-
llshed that IL paws thirty por icent.
more on the Investment TO have steers
ready for market at two years old than
IL does ut three years.
Simple Dessert. Put eight crack
ors into a deep dish and pour on
enough boiling water to cover. Let
them stand till soaked, and then CRATE
over them nutmeg, rnd white sugar,
with sweet cream enough 10 make q
nice sauce. '''i'" tl7'' "a'" 9"i
Oyster Pie. Line n deep dish with
puff paste, dredge the crust with flour.
pour in the oysters, season we'll with
bits of butter, salt and pepper, and
sprinkle flour, over; pour on some OF
the oyster liquor and cover with a crust
having an opening in the center TO al
low the steim TO escape. One pint OF
oysters will make this pic. ni7.. ,...t
Apple butteris made by boiling sliced
apples, first pared and cored, in sweet
cider. The cideris boiled down TO about
one half its bulk before the apples are
stewed in it, The butter is packed in
kegs, jars, or bottles, and will keep n
long time. A large quantity is made
for use on sea-going vessels. Any kind
of flavoring spice may be used, but no
sugar is required. i ah %
Snow Cake. -Four cupfuls Of fine
white sugar, and a heaping cupful of
butter, beaten together till fine and
smooth. While betting, add gradually
two-thirds of cupful OF milk, and then
add the whites of twelve eggs beaten to
o good foam. Sift three cupfuls OF
n ,rI. fill .Nf.
starch, and two teaspoonluls of baking
powder together, aud stir in gradually.
Mustard Pickle.-One ounce each
of cloves, allspce, black pepper and
tumeric, one pound mustard, one gall
Ion vinegar, of which reserve one quart
to mix with the mustasd. Put the spice
in thin cloth and boil in the vinegar,
then take out the spice and stir the
ttirmeric and mustard smoothly into the
boiling vinegar. Pour this on the
pickles. Bottle and cork tightly.
An instructive experiment is that
reported of q farmer who .plowed in "a
quantity of cornstalks on an acre of
land, and burned an equal quantity on
another acre. Both acres being plant
ed with corn, the burned one gave the
best start, but the acre of the plowed-
in stalks eventually caught up, ran
past, and completed the best crop. Re-
suits would vary with light or heavy
soils, but would doubtless show most
profit on the same side in all. l..r
Pop Overs. Make q batter with
two cups of sifted flour, two eggs, two
cups of milk and little salt. Beat the
eggs to a foam and the batter like sixty;
don use any baking powder or any.
thing else to make it light; the beating
is to do that. Have the muffin tins
well buttered and piping hot, put
in the batter as quickly as possible
and bake in very hot oven. They
will puff up most astonishingly and be
as light rs feather if they are well
made and baked. a..la..
Fried Steak and Onions-Melt o
lump of butter in a frying pan; cover the
bottom of the pan with onions sliced
very thin; then lay the steak over them;
when the onions are fried until they
are tender, put the beef on the bottom
OF the pan and cover it with the onions;
add butter or lard as you need it. Liver
cooked in this way is nice also. When
it is done lay it on a platter and heap
gravy made in the pan in which you
have cooked the meat and onions is an
addition. but make only little and turn
over the meat, seasoning it well with
salt and pepper. aI HttaT-s4
Potato Soup. Take a slice of hall
fat picked pock four inches square.
and without freshening fry it crisp in
the kettle in which the soup is to be
made. Ii one dislikes pork, three
tablespoonfuls of slightly Drowned but
ter will answer the same purpose.
Then add three pints of boiling water
and one and a halfpints of sliced potato
and half dozen sliced onions. Boil
thirty minutes; season with salt and
pepper to suit the taste, and add some
pieces of toast or some bread and crack
er crumbs. If one desires the soup
clear it can be strained and the veg
etables removed, although think it no
Improvement. asil
-,Soiled under garments or the wash
clothes should not be put into a closet,
should be placed in large bag made
for the purpose, or roomy basket, and
then put into well-aired room at some
distance from the family. Having thus
excluded one of the fertile sources OF
bad odors in closets, the next point is
to see that the closets are properly
ventilated. 1t matters net how clean
the clothing in the closet may be; il
there is no ventilation that clothing
will not be what it should be. Any gar.
ments after being worn for awhile will
absorb more or less of the exhalations
which arise from the body, and thus
contain an amount of foreign--it may be
hurtful matter, which free circulation
of pure air can soon remove. wai