Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1891-07-11
FIREslpE FRAGMENTS.

To steam potatoes peel them, and
when very clean put them in a colahder
over boiling water; cover tightly with
lid and leave them until done.
Rice Waffles: One cup of boiled rice,
one cup of milk, two eggs, butter the
size of walnut, half a teaspoonful of
soda, one teaspoonful of cream of tar
tar, one teaspoonful of salt, flour sufh-
cient to make a thin batter Bake in
waffle irons. Detroit Free Press.
Always wash baby's mouth and
gums every morning with water in
which you have put pinch of borax.
1t keeps the mouth fresh and sweet and
prevents that uncomfortable affliction,
sore mouth, with which so many poor
babies are troubled when their mouths
are not kept perfectly clean.
To cook green peas with cream boil
till tender and for each pint stir to.
gether two tablespoonfuls of butter
with one tablespoonful of flour. Add
the peas and stir for five minutes while
cooking, then add one cup of cream and
boil slowly.-N. Y. World.
Hot Mullins: One quart of flour,
three teaspoonfuls of baking powder,
two. thirds cupful of butter or lard put
on the stove to melt without getting
hot; beat two eggs in a bowl, add lit
tie less than pint of milk, stir into the
flour little salt, add the butter last,
have irons quite hot and fill even full;
bake in hot oven.-Housekeeper
-Omelet Souffle: Separate six eggs,
beat the whites to stiff froth, add three
of the yollSs and gently mix; then add
three tablespoonfuls of powdered sugar,
the juice and rind of half lemon, mix
carefully, pour the mixture into a
creased baking dish, sprinkle the top
with powdered sugar and bake in a
quick oven fifteen minutes.-Boston
Herald.
Ice Cream Cake: Beat one-fourth
pound butter to cream; add gradually
one and half cnps of sugar; then add
half pint of lukewarm water, two and
one-half cups of flour; beat thoroughly
and stir in carefully two even teaspoon
fuls baking powder and the we'll
beaten whites of four eggs; bake this in
three layers, Put it together with a
boiled icing.-Boston Budget.
To freshen black lace skirt, re-
move it from the foundation skirt, and
steam it over large pan of hot water
to which ammonia water has been gen.
erously added, and few drops of cam
phor liquid. Then dip the lace lightly
into a second water, in which has been
boiled two old black (dressed) kid
gloves; stretch out the fabric smoothly
to dry. When rehung over the founda-
tion, your lace will look like new.
-Molasses Cake: Three cupfuls OF
flour, one cupful of brown sugar, one
third of cupful of butter; cut the but,
ter up into the flour, then add the sugar
and mix well with the hands; then ado
one cupful of molasses, one cupful ot
boiling water, and teaspoonful of soda
dissolved in little vinegar. Stir until
perfectly smooth, and then bake in 6
square, shallow pan for three-quarters
of an hour in a moderate oven.-GooC
Housekeeping.
Frozen Almond Cream: Blanch anC
pound one-half pound Of almonds to {
paste. Scald one quart of cream in {
boiler; add the almonds, yoll1s of sever
eggs and one-half pound of sugar (beat
en- together to 4 cream previously, anC
stir all over the fire until they begin tc
thiclIen; take from the fire and beat fol
five minutes. Strain through a flint
sieve and freeze. When frozen, remov,
the dasher, and fill the center will
cherry, damson and apricot jam; cove
and stand for two hours. When read,
to serve, dip can in hot water and turl
on dish.-Ladies' Home Journal.