Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1892-07-23
FIREsIDE FRAGMENTS.

--Pickled Cabbage. .-Chopf fine, ,sNald in
spiccd and sweetened vinegar. Pack in a
Jar, pour over it enough of the hot vine
gar to cover well-Drake's Magazine.
Cheese Fondu.-Two scant cupfuls
of milk one cupful of cracker crumbs,
two well-beaten eggs, one tablespoonful
of melted butter, salt and pepper to
taste; two cupfuls of grated cheese.
Bake until brown, and serve in the bak-
ing dish Immediately, as it falls quickly.
Good Housekeeping.
Little red ants cannot travel over
wool or rag carpet. Cover the shelf in n
closet or pantry with flannel, set what
ever you wish to keep from the ants on
it, and they will ut once disappear. They
may be caught also in sponges into
which sugar has been sprinlkled; then the
sponge should be dropped in to hot water.
Asparagus off as much of the
stalk as will leave the asparagus five or
six inches long; scrape the remaining
white part very clean; tie them in small,
even bundles; put them into boiling
water, and let them boil till tender, but
not soft; take them out with a skinner
and place neatly upon thin toast laid
butter sauce or cream sauce, ce,-Boston
Budget.
Fruit Salad. = Peel good-sized
pineapple, dig the eyes out and chop it
fine Peel and slice thin half-dozen
each of oranges and ripe bananas. Put
alternate layers of the pineapple. or
ange and bananas in n deep glass dish,
sprinkling powdered sugar plentifully
between each two layers. Over the top
squeeze the juice of two lemons Let
this stand on ice over night or at least
several hours. Before serving CRATE n
fresh cocoanut and pile it high over the
salad N. Y. Observer
Pressed Vcal.-CoolS piece of veal
until very tender, remove the bones
and gristle: before it gets very cold put
into a chopping- bowl and chop very
fine; season with salt, strain the liquor
and pour over the meat SO as to make
it quite moist. Then press firmly into
coffee cups and set away until entirely
cold. When ready to serve run knife
around the edge and turn out on a
board, slice thin with 4 sharp knife
and arrange on platter, which should
be garnished with parsley or other
green leaves. Slices of lemon laid on
the platter of veal improve tn Y.
World.
How to Make Marshmallows.-Di
solve one-half pound of white gum
arabic in one pint of water; strain and
add one-half pound of triple Y confec-
TONERS sugar. Place all over the fire,
stirring constantly until the sirup is
dissolved, and all is of the consistency
of honey. Add, gradually, the whites
of four eggs, well beaten. Stir the mix.
ture until it becomes somewhat thin
and does not adhere to the fingers.
Flavor to taste, and pour into a tin
slightly busted with corn starch, and
when cool divide into small squares
Detroit Free Press.
To Make Pea Soup.-If two quarts
of soup are wanted when done, take
half pint of peas, wash and put on to
cook in three quarts of water, with
beef or mutton bone, bit of ham, OF
any meat most convenient. Bring to a
boil slowly and add n carrot or two,
turnip, an onion and three cloves. Sim
mer three hours, then take out the
meat and strain the liquor with the
vegetables through a colander or soup
sieve. Return soup to the kettle and
stir in IA tablespoonful each of -four and
butter previously rubbed together, add
ing salt and pepper to taste. Fry a
slice of bread to delicate brown, cut
into very small squares, place them in
the tureen, pour the soup over and
serve hot.-Orange Judd Farmer.