Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1892-09-03
FIREsIpE FRAGMENTS.

Clusters of clover, II hung in room
and left to dry and shed their perfume
through the room, will drive away
flies.
--Soups.-A few sliced potatoes and
any other vegetable convenient, with a
little rice and an onion added to the
soup stock will make good soup with
very little time and trouble. Season
carefully to suit taste. e.-Bousekeeper.
--Picllcd Salmon.-Soak the salmon
twenty-four hours, changing the water,
put in boiling water with little vine-
gar. When done and cold, boil your
vinegar with spice and pour over the
fish.-Home Magazine.
To hasten the cure of burn or
scald, there is nothing more soothing
and effective than the white of an egg.
| 1t is contact with the air which makes
| burn so painful. The egg acts as q
| varnish and excludes the air complete
ly and also prevents inflammation.
To restore steel blued by heat, dip
it into pure muriatic acid Test by dip
ping piece of refuse polished steel
into it; if it destroys the polish reduce
thecacid with rain water until it will
not. Then dip the article to be re-
stored into the weakened acid.-Detroit
Free Press.
Cottage Cheese.-Set pan of clab-
bered sour milk over the fire, scald un-
til the whey separates, pour into Il
strainer and squeeze dry, put in dish,
season with salt, a tablespoonful of
butter and sweet cream enough to
moisten, mix well, make into balls and
set in a cool place.-N. Y. Observer
Cherry Charlotte.-Stone and stew
some Morella cherries; to each pound of
cherries add three-quarters of a pound
of sugar and ne teaspoonful of flour,
mixed smoothly with a little water.
When the fruit is done, butter some
bakers bread, lay it on dish, spread
some of the stewed fruit over it, then
put another layer of bread and fruit;
cover the top with the fruit. This is
very nice served with cream.-Boston
Budget.
Nickel Plated Tableware One sub
scriber asks me about nicke-plated
| tableware. Several years ago | bought
dozen nickel-plated tablespoons TO use
In my lectures, because they seemed so
much stronger than plated ware. 1
found that the nickel melted and peeled
off when exposed to high tcmpera-
ture, making the spoons rough and un-
slightly. A dealer told me IL few days
ago that this ware is not made now be-
cause of this fiaw.-Ladies' Home Jour
nal
Apricot Ice.-To quart of fresh,
ripe apricots allow quart of clarified
sugar or about pint and one-half of
simple sirup. Crate or press the april
cots through a sieve, mix them with the
sugar and freeze. Then add the whites
of two eggs that have been stiffiy beaten
and sweetened with two ounces of
sugar mix the meringue thoroughly
into the ice, and set the latter away,
carefully packed, for an hour before
using.-Good Housekeeping.
Rice Cream.-Bake an ounce of rice
In half pint of milk with little Gin
namon; when done, remove the skim
from the top. Dissolve one-fourth ounce
of gelatine, previously soaked in two
tablespoonfuls of cold milk, in half {,
pint of boiling milk, add the yolls of an
egg, four tablespoonfuls of gran ulated
sugar; stir over the fire for five minutes,
mix with the rice, pour it into mould
and let it remain until set More OF
less sugar may be used as desired; the
above quantity will make the cream
rather sweet-Good housekeeping.