Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1892-12-31
F,REsIpE FRAGMENTS.


Egg sauce.-.Boil butter, -four.
water, salt and pepper together, re-
move from the stove and add n few hard
boiled, sliced eggs Practical Farmer.
Lemon Flapjacks. One pint OF
milk, four eggs, the juice of one lemon,
pinch of soda and flour enough to
make light batter. Fry in hot lard and
serve with sugar and nutmeg, Detroit
Free Press.
Yankee Doughnuts. Dry half a
pound of brown sugar in the oven,
mix it with two pounds of flour, add
two spoonfuls of yeast, and milk to
make bread let rise, knead in half a
pound of butter, make out in small cakes
the size of half dollar, and fry brown
in boiling lard,-Homc.
Peeled Baked Apples. Select medi-
um-sized tart app les, peel and take out
the core, but leave the apple whole, fill
new tin with the apples, then fill the
cavities with sugar, place in a quick
oven and bake, remove from the tin as
soon as done; serve in individual dishes
IN. Y. Observer.
Cold Tongue Soak a pickled beefs
tongue over night in cold water; boil
till tender in water to cover, adding
small red pepper. When peeled, place
in a saucepan with one cup of water,
half n cup of vinegar and four table,
spoonfuls of sugar; set in the oven and
cook till the liquor is evaporated; serve
cold. Ohio Farmer.
-Piquant Sauce.-Chop very fine one
medium sized pickled onion, two small
gherliins and teaspoonful of capers;
cover with two tablespoonfuls of vim
! egar and place over the fire in n little
| granite saucepan; when the vinegar has
nearly simmercd away, add a gill of
gravy or stock, and season with pepper
and salt; add also bayleaf and a sprig
of thyme, and simmer five minutes
longer. Gentleman.
Chicken Consomme. four
| pound chicken and small knuclSle of
veal. Cut up the meat and the bones
Put two tablespoons of butter in a soup
kettle and set over the fire to brown;
put in the meat and stir for five min
utes. Cover the kettle and let simmer
for half an hour. Pour in half a gallon
of cold water and let simmer slowly for
two hours. Add one sliced carrot, one
stalk OF celery, one sliced onion, sprig
of parsley and bay leaf: simmer one
hour longer Strain and set aside until
cold. Skim off the fat and reheat-
Harper's Bazar.
"A very convenient mucilage can be
made of onion juice by any one who
wishes to use it. A goodsized Spanish
onion, after being boiled short time,
will yield, on being pressed. quite a
large quantity of very adhesive fluid.
This is used quite extensively in various
trades for pasting paper onto tin or
zinc, or even glass, and the tenacity
with which it holds would surprise any
one on making the first attempt 1t is
the cheapest and best mucilage for such
purposes. and answers just as well as
many of the more costly and patent
ccmcnts.-Boston Budget
-Okra Gum DO. Fifty okras steamed
and cut in small bits; three white or two
red onions chopped fine; ten large solid
tomatoes peeled and cut up, half a
sweet pepper chopped, half cup of
mashed rice, a slice of good ham, one
tablespoonful of butter, one of salt, q
pinch of cayenne; fry the onions in the
butter, but only light brown; then
put all the ingre dients together with
one cup OF broth in hot water, the for
mer preferred, and cover close, stewing
very slowly for from four to six hours.
| BE careful! that it does not scorch, as il
will if not watch ed and stirred often.
, 1t is better the second day, as are all
, dishes conta ming good many ingredi-
I ents In reheating it is better to put il
. in granite or enamelled saucepan as
) less likely to stick.-Boston Herald.