Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1890-10-25
ElREsIpE FRAGMENTS.

yelks of three eggs, one-half cup OF
sugar, flavor with vanilla. Cook as for
boiled custard. Put one dozen cocoanut
cakes in pretty dish and strain the
hot custard over them. When cold,
whip the whites and pile on top.-Bos.
ton Budget
Almond Pudding: Make sponge
cake, bake in long pan, have the cake
about two inches thick. Blanch pound
of almonds, and pound them in rose
water, mix with four grated crackers
six eggs, pound of butter, a pound OF
sugar, and q wine-glass of grape jelly,
Pour on the cake, set in the oven twenty
minutes, cover with meringue favored
with extract of almond. d.-Ladies' Home
Journal.
-Cocoanut Cake: Half pound OF
grated cocoanut, three quarters of a
pound of crushed lump sugar, six ounces
of butter, the beaten whites of five eggs,
two tablespoonsfuls OF rose-water or a
iavoring of vanilla, o little grated nut
meg (this may be omitted when the
flavor is not lilSed). Cream the butter
and sugar, beat until very light, add tho
rose-water, then the cocoanut, beating
it in as lightly as possible; finally, whip
in the whites of the eggs lightly. Bake
at once in buttered dish, or, IL pre-
ferred, in little shells. Sprinkle pow
dered sugar over tho cake when cold
Demorest's Monthly.
Sure death to the the carpet-bug at
tends the application of the following
preparations: One ounce of alum, one
of 10
of salt. Mix with two quarts of water
and let it stand over night in covered
vessel. Next day pour it carefully into
another vessel, so that all sediments
may be left behind. Dilute this with
two quarts of water, and apply by
sprinkling the edges of the carpet for
the distance of o foot from the wall.
This is all that is necessary. Moths
will leave boxes, beds, and any other
resort which has been sprinkled with
the solution on the shortest possible
notice, and nothing will be injured in
texture or color.
In washing woolens, the water
should be of warm temperature, with
out being absolutely hot, and plenty of
ammonia ought to be added to each tub.
Very little, if any, soap is ever needful
If the woolens are thoroughly squeezed
in water thus prepared; nor will the
woolen full, as IL does if soap is rubbed
on each article, and then the piece
rubbed on n board. If soap is used at
all in cleaning woolens, it is best dis
solved and put into the water with the
ammonia before the articles are put in.
Woolens should not be boiled, nor is it
essential that they should be scalded.
They are best cleansed by putting them
through repeated waters.
Boiled Corn: A common mistake of
otherwise good cooks is to boil corn too
long. When it is young and freshly
picked ten minutes is long enough, and
corn that will not cook in twenty min
utes is not fit for table use. Put it in to
boiling water sufficient to cover it. and
take note of exactly how many minutes
it boils. A popular writer on cookery
recommends cooking corn cut from the
cob one hour. This could not fail to
make it hard and indigestible, as corn
fresh from the garden when cut from
the cob needs no more than six minutes
Over-coolling brings it into disrepute as
a vegetable, while if fresh and cooked
properly it is delicate and healthful.-
n. Y. Observer.
-Sweetbread Croquettes: Pour boil
ing water on two pairs of sweetbreads
and cook gently fifteen minutes, adding
salt pepper and little mace to the
water. When done, drain from tho
water, cut them in small pieces, chop
half dozen mushrooms and table,
spoonful of capers and one very small
onion, put two tablespoonfuls of butter
into saucepan, and one cupful of milk
with q tablespoonful of -four mixed in
it, stir in the mushrooms, onion and
capers and allow 10 simmer slowly about
five minutes, then add the sweetbreads,
mix them in thoroughly, using care not
to jam them, remove the saucepan from
the heat and stir in the beaten yelks of
two eggs, allow them to become firm
over the fire, but the mixture must not
boil after the eggs are added, turn into
dish and set aside to cool, then form
into croquettes, roll in cracker crumbs
and beaten egg, salted and peppered,
fry in boiling lard, serve garnished with
parsley and lemon sliced.--Boston Her.
aid.
Ikcr@rC NhEnIoIkr