Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1891-02-07
FiREslpE,FRAGMENTs


"A couple of fgs eaten before break
fast is nm excellent laxative, especially
for children.
Honey heated in can to e00o r.
and then closed air tight Twill not
granulate again while thus scaled up"
Cream cookies: One cup sour cream,
two cups sugar, one egg, one teaspoon
soda. Use flour enough TO mix quite q
stiff dough, and bake in hot oven.-
Housekeeper.
To clean greasy dishes after render-
ing lard or tallow, heat them, then rub
them with corn meal or shor =. You
will be surprised to see how easily they
will wash. The meal used will be good
for the chickens.
Valuable furniture may be disin-
fected by exposure to fresh nir for at
least month. Carpets, curtains and
furniture are best removed from the
sickroom at the outbreak of disease,
only such of them being retained as can
be easily disinfected.
An excellent and inexpensive
preparation for cleaning soiled gloves
and other delicate articles is the follow
ing mixture: One quart of deodorized
benzine, one dram of sulphuric ether, ono
dram of chloroform, two drains of Ill
cohol and enough cologne to mako 1t
pleasant.
Steamed Arrowroot Pudding: Mix
two tablespoonfuls of arrowroot smooth
in few spoonfuls of cold milk, and
then stir it into one pint of milk; add
four well beaten eggs: add flavoring and
sugar to suit taste pour this into buS-
tered pail, and steam one hour; serve
with cream.-Boston Herald.
-Old-fashioned Molasses Candy: Take
one pint of molasses, one cup of brown
sugar, one large tablespoonful of melted
butter. Mix and boil without stirring
until it hardens when dropped in cold
water. Stir in teaspoonful of soda,
pour in a buttered plate, let cool and
pull.
Chocolate Nougat: Cream one-quar-
ter cup butter, add slowly one and a
half cups powdered sugar. then add ono
egg. Mix two teaspoonsfuls cream of
tartar and one teaspoonful soda with
two cups flour; add this alternately with
two-thirds cup of milk to the first mix
ture: boil three ounces chocolate, three
tablespoonfuls sugar and one-third cup
water until it is thick; then add one
third cup milk and add to the first mix
ture; add also one cup almonds shelIed.
Bake in thin sheets and put two to-
gether with boiled frosting.-Boston
Globe.
-Soupe PURGE a La Crecy: Cut In
portions the red of four carrots, and put
them in 4 casserole with butter and a
lump of sugar, over n moderate fire.
Twenty minutes after add four largo
mealy potatoes and q little stock.
enough to cook them gently. When the
potatoes are done pass this through
sieve, and then put the puree into
saucepan with quart of boiling stock.
When it has reached the boiling point.
put it at the back of the stove. After
quarter of an an hour, season with salt
and pepper, and add cooked rice, or
fried dice of bread, and cooked in salted
water eight minutes.
Let those of our readers who wish
TO make a crctonne, crash or carpet
hassock, try the following plan of util-
izing tin fruit ems, selecting small or
medium size, as may be most conven-
lent. Take five cans of the same size
and cover them with your material,
then put them on piece of stout paste
board and place a can somewhat larg r
in the center. Mark around the outside
with lead pencil, cut out. the paste
board by the outline and cover it with
cotton batting made thicker in the cen
ter, but of the sam shape as the foun-
dation. Cover this with your cretonne
or crash. and, after fastening all tho
cans in place, sew it on top of tn IN,
thus making scalloped hassoc!s. For
round foot-rest, cover the cans with n
band of cloth, then finish the top aud
bottom.-N. Y. World
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