Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1892-12-17
eIREsIpE FRAGMENTS.

TO keepsilver bright, each evening
pour scalding hot water over each piece,
and dry with soft linen towel. Once
D week polish them with soft chamois,
then place in cotton flannel bags--De-
troit Free Press
Cranberry Pudding. Cook one pint
Of cranberries and rub through sieve.
Add to the pulp half n pound or q little
more Of sugar, one-fourth pound Of
melted butter, six eggs and handful
of bread crumbs. Bake thirty minutes
-Housekeeper.
Old stocks of spices should be used
in the fall piclsling, and new supply
laid in. 1t requires some care to select
the fresh supply, as most dealers. are
anxious to get rid of their last years
stock before they sell the new. The
difference can easily be told in the SUI
periority of the flavor.
ALL the Year Round Pudding. Limo
pie-dish with paste, spread on three
ounces of raspberry jam; then beat well
in n bowl the following: Three ounces
of bread crumbs, same of sugar and
butter, the rind and juice of half n
large lemon. Add this to the pastry
and jam and bake half an hour. De-
troit Free Press.
Pumpkin Pic. Stow ripe pump
kin, while hot add tablespoonful Of
butter to every pint with pinch Of
salt, mix, and let stand until cold.
When cold, mix one pint of milk with
one pint of pumpkin; flavor with half
teaspoonful of ground mace and cinna-
mon each, with a teaspoonful of ground
ginger, mix we'll and swceten. Beat
! five eggs and add. Line deep pie pans
J with crust, fill with the mixture, and
bake in quick oven.-Home.
Lettuce and Celery Compound. d.-Ar-
range the inner leaves from two heads
of luttuce in the salad bowl, sprinkling
over each layer celery cut into half
inch bits. Pour over, just ut the mo-
ment of ser-ing, n French dressing made
of three tablespoonfuls of oil, two of
vinegar, salt and pepper. Those who
are economically inclined will be glad
to learn that the cotton seed oil, which
sells for less than third of the price of
the Lucca oil, is equally good. 1t has
a sweet, nutty flavor and is most whole
some and excellent Country Gentle
man.
Chicken Pie.-Take a fat young
chicken, cut in pieces, put in sauce
pan. cover with boiling water and let
simmer one hour. Line tin pan with
plain paste, put layer Of sliced pota-
toes in the bottom, then layer of
chicken, and n sprinkle of chopped lean
ham; cover with small thin squares of
paste, then more potatoes, chicken and
ham; to the last layer add bits Of butter.
q tablespoonful of chopped parsley, salt
and pepper. Roll out thin top crust,
make hole in the center, put over,
press the edges together and trim
Bake for half an hour; serve with sauce
made of the chicken broth -Harper's
Bazaar.
Chicken and Oyster Pie. Cold boiled
chicken and fifty good sized oysters.
with small slice of ham. are required
for this Make one quart of good white
sauce, using the strained oyster juice as
part of the liquid; line deep dish with
pastry, building up the edges with two
layers; cut the chicken in even pieces,
and lay in the dish alternately with the
oysters and ham, which has been cut in
dice; pour the sauce over all and make
q cover half an inch thick of the pastry,
making hole in the middle for steam
to escape, and pinching the edges well
together; bake a leaf or any fancy shape
to cover the hole with when done. bake
the pie half an hour and serve hot
Boston Herald.
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