Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1893-03-04
FiREsloE FRAGMENTS.

-Erult sauces IOr tralnS. --soJraln Jno
Juice from we'll kept canned fruit, di-
Lutte II desired with one-third water.
heat to boiling, and thiclsen with corn
starch, n scant tablespoonful to the pint
of liquid. Good Health.
Roast Potatoes. s.-Pare smoothly me-
dium-sized potatoes and place them
round n roast of beef about one hour
before it will be done. Basic the pota-
toes as often as the meat and serve
them upon the same platter. Country
Gentleman.
-Rolls.-Make rich pastry and roll
very thin, cut into strips three inches
wide and five inches long. Place in
each about six oysters, with n little
butter Roll, pinch the edges together,
and bake in II hot oven until brought to
a delicate brown. Good Housekeeping.
breakfast Drop Cakes - Three
fourths teacup of buttsrmille, one-fourth
teacup of sour cream, two teacups of
flour, and one-half tcaspoonful each of
soda and salt mixed with part of the
flour before adding; mix well and drop
in small tablespoonfuls an inch apart
in well battered biscuit pan, or in
we'll buttered gem pans.-Boston Bud
get
Graham Bread.-Take a pint OF
good, sour milk-buttermill> is better
put in good teaspoonful of soda, half
n teaspoonful of salt and about two
tablespoonsfuls of sugar-brown sugar
is the best Then stir in graham flour
with n spoon until you cannot stir it
any more. Put in a tin and bake at
once.--Ohio Farmer.
Stuffed Beefsteak. "A large slice Of
round is best for this If there is any
bone, with a small knife, loosen the
bone and take it out Season the meat
with salt and pepper; have ready pre-
pared some dressing, made of stale
bread crumbs, moistened with cold
water, seasoned with one egg. spoon
full of butter salt and little parsley
or sifted sage, mix well and spread
on the slice of steak, roll up closely
and wind with n cord; have the oven
very hot, put it in q tin in the oven,
bake half an hour, mix spoonful of
butter and water together and put in
the tin while baking; when done, re-
move the cord and serve hot, cut in
slices from the end of the roll N. Y.
Observer.
Boiled Duck.-Dress duck and sea-
son with salt and pepper, truss and
tie it in shape. Take one-half pound
flour, one-half pound butter, out of
which make paste in which to put the
duck, tie cloth around it and boil two
and oue-half hours or until quite
tender. Be sure to keep it covered with
| boiling water. When done place on n
hot dish and pour the gravy around it
Make the gravy by stewing the chopped
| giblets until done, then put in lump
of butter, a finely chopped onion, let
cook II few minutes, then stir in table
spoon of flour and cup of the water in
| which the duck was boiled. Barber
ries are nice with boiled ducls. Chicago
Ledger.
-Venison Pastry. Can English re-
cipe used by Frar Tuck when feasting
Ceur de Lion in Sherwood Forest.)-
Cut the meat from the neck and
| shoulders of venison into small squares,
remove all the skin, gristle, and bones,
and put in 4 stcw-kettlc, with n shall
lot, salt, pepper, and sweet herbs, with
water to cover, and set on the stove to
stew for gravy. In another vessel cook
the squares of venison with a little
| water until three parts done; ltEe
round pan with paste, put in the squares
of meat season with salt, pepper and
butter, and a cupful of the gravy
Make very light pastry, and cover the
top leave a hole in the center. Cut
flowers and leaves out of the pastry,
and ornament the top with them Set
in moderate oven, and bake three
hours; when done, draw out of the
oven, pour the gravy through strainer
in the hole on top, and cover with n
pastry rose; glaze all over with the
yolli of an egg; set back in the oven five
minutes and serve very hot.-Harper'
| RaZay