Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1892-03-19
FIRESiDE FRAGMENTS.

White Cream CnlSe.-Cream n cup.
ful of butter and three cupfuls of sugar
together; add four cupfuls of sifted
-four, two teaspoonfuls of baking pow
der one cup of cream and the stifiiy
beaten whites of ten eggs. Flavor with
extract of almond. Bake in creased
pan. Ice when cold. d.-Womans Work.
-Frostng for Cake. One cup of
sugar and three tablespoonfuls hot
water boiled until it will hair; beat the
white of one egg to stiff froth and stir
into the sugar as soon as removed from
the stove; beat until nearly cold, add
one teaspoonful of lemon. Bake the
cake in square tin, and frost when
cold. Home.
Apple Cornstarch PuddiIs. Tart
apples, stewed with very little water
until pulpy, sweetened, and thickened
with cornstarch, make n nice pudding
to be eaten with cream. Rhubarb is
used in the same way. The cornstarch
must be dissolved in a little cold water
before adding to the boiling fruit =
Orange Judd Farmer.
Lemon Snow with Cornstarch). -
To pint of boiling water, add two
heaping tablespoonfuls of cornstarch
(wet with cold water), the juice of
three lemons, one and one-quartcr cup
fuls of sugar. Remove from the fire,
and when little cool beatin the whites
of three eggs. Turn out in dish, and
pour custard around it-Good House
keeping.
Plum Pudding. One quart OF milk,
six eggs, a quarter of n pound Of seeded
raisins, n quarter of pound of cur
rants, sugar to taste. Beat the eggs
and add them to the milk with the fruit.
Pour it in pudding dish, cover the top
with slices of bread well buttered. First
dip the bread in the milk, so it may
brown when it is baked. This is gener.
ally eaten cold 1t may be favored
with lemon or vanilla. Boston Budget.
BARLEY Soup - Wash two table
spoonfuls of pearl barley in two or three
waters, then cover with salted boiling
water; let it boil for five minutes and
drain; cover it again with boiling water,
and boil gently for two hours; drain
again and add a quart of stock or broth;
let it simmer for ten minutes, add more
salt if needed, pepper to taste, press
through the puree sieve into the hot
soup tureen and serve. If puree sieve
is not at hand, piece of cheese cloth
placed over the colander will answer as
we'll The idea is to press out the husks
or Shiny bits.-N. Y. World.
Corn Bread.-One pint of butter
milk or good sour milk; add the we'll
beaten yolks of three eggs and one tea
cupful of cornmeal stirred well in; add
two tablespoonfuls of melted butter,
half teaspoonful of salt, and then
enough more cornmeal to make bat
ter as thick as mush; then add the
whites of the eggs beaten to a stiff
froth; lastly add half teaspoonful of
soda dissolved in little warm water.
Turn the mixture into n well-greased
pan, and bake in moderate oven. This
may be eaten warm as u pudding.
Albany Pudding ng-Grease u bowl
thick with butter, put seeded raisins
around it, then line with bread. Make
a nice custard of four eggs, one quart
of milk, a little salt and one-half cup
of sugar, flavor with nutmeg and pour
it into the bowl; bake. Serve with
sauce made in the following manner:
Boil 'three-fourths of pint of sweet
milk; beat the yolk of one egg with
level teaspoonful of -four and sugar
enough to make very sweet. When the
milk boils stir this into it, and let it
cool; then flavor with putmeg and a few
drops of vanilla Detroit Free Press