Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1891-10-31
ElRESlpE FRAGMENTS.


Clean waxcd floors by washing off
with turpentine or benzine and rewsx
when necessary.
cup each of butter and white sugar, four
eggs, one quart of -four and two table
spoons of baking powder Bake quick.
ly.-Detroit Free Press.
Roast Beef: Put the beef in drip
per (without water) into very hot oven
for the first half hour, that the outside
may scar over and keep the Juice inside;
when half done the oven heat NAV be
lessened, the meat salted, peppered and
sufficient water put on for gravy.-De-
troit Free Press. 'Hn,e
Kidneys la Brochette: Cut four
Sleeps kidneys almost in halves, and
put them on gridiron (well buttered)
to grill. When they are quite done,
have ready piece of butter, mixed with
tablespoonful of chopped parsley, one
onion chopped fine and little lemon
juice, pepper and salt. Put this inside
the kidneys when served.-Boston Her.
aid. -a.,.tt.rl at7I ~
Some Toothsome Ginger Candy,
Take one cup of water to one and a
half cups Of sugar and boil until, on an.
plying you finger to the sirup, taking
little on the tip and quickly dipping il
into water, it will roll up into a small
ball. Flavor with essence of ginger o,
powdered ginger. Rub some of the
sugar against the sides of the pan with
q wooden spoon until it turns white.
then pour into buttered tips and put
away in cool place. Lemon, pepper.
mint or almond candy is made in the
same way.-Ladies' Home Journal.
French Toast: If you have loaf OF
stale bread, cut it in slices, not as thin
as you would for the table, beat two
eggs and add a teacupful of mill,
to them. Have the pancake grid
die hot and grease with suet or butter:
dip with fork enough slices of bread
INTO egg batter to cover the griddle:
have the griddle the same temperature
you do for griddle cakes; toast a nice
brown and then turn; when done re-
move to warm plate in oven; dip more
slices and toast. Serve immediately
Housekcepcr 'NN
The secret of keeping clean all pots
ana pans used in cooking, with the least
labor, Is never to allow ANYTHING
grease more especially--to get cold in
them. What is required is that every.
thing cooked in these pans should be
emptied out while hot and the pan Mt
once filed with hot water and bit of
soda and stood at the side of the stove
until there is an opportunity to let ii
DOH up, when the pan can be quickly
washed and riused out, and will be
bright and perfectly sweet. Copper and
iron cooking utensils can thus be kept
well without any laborious periodical
scourings.-N. y. World.
Dutch Ramallins: A quarter of a
pound of good Cheshire cheese, yollis OF
two eggs, boiled hard, one ounce and a
nall OF butter, slices of toasted bread,
outtered; scrape quarter of pound of
good Cheshire or Glouscester cheese.
mix with it about an ounce and a half
OF butter and the yolks of two hard
boiled eggs; put it in a mortar and
pound it into a smooth paste; toast
some slices of bread, butter them, and
cut them into square pieces; spread the
mixture thickly over them; brown them
with a salamander or Dutch oven. and
serve as hot as possible. Boston Her
aid.
Among dainty rechaxlffes, cups OF
chicken must be reckoned. Chop the
white or dark meat of boiled chicken
Into fine threads; measure it and add to
every pint of chicken four tablespoon
fuls of minced ham, four mushrooms,
and, If you wish. six oysters all chopped
fine. = Make a cup Of cream sauce and
add the mixture to it and let IL cool, for
ten minutes. Beat the yollss of two
eggs and add them, stirring them in
thoroughly. Fill little custard cups
with the mixture and strew fried bread
crumbs over them. Or the chicken NAV
be served in mound sprinkled with
crumbs fried brown in butter.