Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1890-09-20
EtREslpE FRAGMENTS.

Queen Cake: Two cups of sugar,
one cup of butter, one cup of sweet
milk, four cups Of flour, six eggs.-Yan-
kee Blade.
--Escalloped Tomatoes: Peel toma-
toes and cut in slices one-h slf inch
thick, then place them in a bakiag dish
in alternate layers with breadcrumbs,
butter, pepper, salt, and little sugar.
Bake from one-half to three-quarters of
an hour.-Housekeeper.
Grape Catsup: Four pounds OF
grapes, stew until soft; put through a
colander, add three pounds of sugar
drown preferred), two tablespoons of
cinnamon, two tablespoons of cloves,
one coffee cup Of vinegar; let it simmer
ffteon minutes, and seal up.--Detroit
Free Press.
Lunch Cake: One egg, one cupful
of sugar one cupful Of milk, one table,
spoonful OF butter, one pint Of -four
two teaspoonsfuls of baking powder;
separate the yelk from the white of the
egg, and add the beaten white last, bake
in good oven until straw can be in
serted and withdrawn clean.-Boston
Herald.
Dropped Fish Cakes: One cup OF
salt cod picked very fine, half cup of
milk, one tablespoonful of butter, two
teaspoonfuls Of flour, one egg, pepper
to taste. Make white sauce OF the
-four, butter and milk, stir the fish into
this. add the egg beaten light, season
and drop by the spoonful into boiling
lard, rs is done with fritters. Indian,
apolis Sentinel.
-Creamed Apples: Select thin
skinned apples, such as the "Fameuse,
or Snow, core without pairing; fill with
sugar and bake. While cooling, whip one
and one-half cups cold sweet cream till
smooth and firm; add two tablespoon
fuls powdered sugar, a little vanilla o,
lemon. Place apples in sauce dishes
cover with cream, and serve at once
Ladies' Home Journal.
| -Succotash: Two cups of corn cut
from the cob to one cup of shellet
beans. Parboil the beans, and stew
them half an hour before adding th'
corn, then let all cook half an hou
longer, in just enough water to keel
from burning. Add little cream, salt
pepper and butter to taste. Household
Bread Omelet: Ono cup Of hare
bread, partly softened in hot water ant
milk, or in cold water lin which cas-
press in cloth and crumble), add one
half of chopped onion; one Tablespoon
chopped parsley, one egg, salt and pep
per. Heat in the frying -pan or square
baking pa l, some suet or beef fat, an
pour in the omelet. Cover and bake fv
minutes, then uncover and brown. Or
1t may be cooked slowly on top of tn
stove. Cut in pieces and serve aroun
the meat or with gravy.-N. Y. Oh
server.
French Meringues: Beat the white
of five eggs to very stiff froth, and sti
in one-half pound of powdered sugar
Drop the mixture with a spoon on paper
Heap up each meringue so it is the siz
and shape of half an egg. Dredge tn
meringues with powdered sugar, shak
off that which is not needed, and put tn
papers they are on on boards, and set i
cool oven until they become pal
yellow and firm at the top. Turn eac
one, being careful not 20 spoil its shape
scrape out some of the inside, and sc
the meringues back into very slac
oven, or merely into the heating close
of the stove to dry. These meringue
may be filled with whipped cream
favored with coffee or preserved straw
berry juice, or any thing the make
fancies. Boston Globe.