Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1890-08-02
FlREsIpE FRAGMENTS.


The best liquid for cleaning OLD
brass is a solution OF oxalic acid.
yellow piano keys may be whitened
with sandpaper and aftorward polished
with chamois
Mosquitoes, flies and gnats may be
kept away by sponging the face and
hands with elder flower.
-Spiced Plums: One gallon of plums,
one pint of vinegar, one quart of sugar,
cinnamon and cloves whole. Boil sew
eral hours and seal.-Old Homestead.
"A weak galvanic current, which will
sometimes cure a toothache, may be
generated by placing a silver coin on
one side of the gum and piece of zinc
on the other. Rinsing the mouth with
acidulated water will increase the eff
feet.
"A woman in Americus, Ca, is using
a lamp chimney that she has used daily
for the past eight years, and she expects
to use 1T for many years yet. She says
that she boiled it in salt and water
when it was bought, in 1882, and no
matter how large flame runs through
1t, it won't break.
--Mayonaise Sauce: One teaspoonful
va hiuoNtiNi, ouc-Ildll JtuSpOOnlulO vi SulU,
one-fourth saltspoonful of cayenne pep
per, two eggs, yelks one pint olive oil,
two tablespoonfuls lemon juice, two
tablespoonfuls vinegar. Mix the mus
tard, salt and cayenne pepper together;
add yelks of eggs (raw) and stir; add al
ternately, drop by drop, the oil and
lemon juice, lastly the vinegar. Do
troit Free Press.
To cook rice or grits take clean
can or other suitable vessel, put the rice
in this with water sufficient to moisten
it and allow for swelling, place the can
in a kettle of boiling water, cover the
latter closely and let boil without STIR
ring until the rice is tender. There is
no danger of scorching. Grits are nice
cooked in the same manner. Salt to
taste when putting on to ok.-Boston
Budget.
To Keep Eggs: To one pint of salt
and one pint of fresh lime, add four gal
Ions of boiling water. When cold, put
in stone jars. Then with dish let
down your fresh eggs into it, tipping
the dish after it fills with liquid, so they
will roll out without cracking the she'll.
Put the eggs in whenever you have
them fresh, keep them covered in a cool
place and they will keep fresh for a
year.
"A Good sago Pudding: Wash a
half-cup of sago, and set on the fire with
three pints of cold water; simmer two
hours; then stir in one cup of white
sugar, one teaspoonful of salt, and one
of the extract of lemon. Have ready a
deep pudding-dish in which, after it has
been well buttered, put as many pared
and cored apples, as will stand in the
dish; turn over them the sago, and bake
one hour in moderate oven. Serve
with sugar and cream.-Ladies' Homo
Journal.
Beef Salad: Cut flno, cold boiled
beef, and to each pint add tablespoon
full of Clipped onion, teaspoonful Of
celery seed Tor two sticks of celery, cut
fine), one hard-boiled egg cut up, a
handful of light bread, broken small,
with skimmings from the pot in whick
the beef was boiled, and enough of tho
liquor to make it sofia Cupful of beef
gravy will do as woll, or Il tablespoonful
of butter rolled in flour, with half
cupful Of hot water. Add two or three
cold potatoes, sliced fine, and, after
mixing all thoroughly, put in deep
pan and bake fifteen minutes; serve hot
with cold slaw.-Good housekeeping.