Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1893-02-11
FlRESlDE FRAGMENTS.

--IIickorynut Drops. Take two cup
fuls of sugar, cne egg, two Tablespoons
fuls of -four cupful of hiclSorynut
kernels sliced fine; mix and drop on
buttered tins. Farmer
Bacon and Apples-After frying
some rashers of bacon in frying-pan,
| fry in the fat some slices of cored apples
| Serve the bacon in the center of n dish
with the apple slices around it-Dralse's
Magazine.
1t is good plan to keep crock of
| fullers' earth in the kitchen for remov-
ing spots of grease from carpets, boards
marble, etc. If applied Immediately
and we'll rubbed in it will absorb the
! grease, and may then be brushed Off
/ dry without injuring the color or fabric.
Splendid Boston Brown Bread -
Scald a pint of corn meal with pint
| of boiling water when sufficiently cool
add one pint and half of rye meal, q
| gill of yeast, Il gill of molasses n tea
! spoonful of salt. Mix well, and, when
perfectly risen. steam five hours. then
put into the oven for half an hour to
| dry and harden the crust Health and
Humanity.
French Chicken Pie. Cut tender
chicken in joints, cut half pound of
salt pork in pieces; in a little water
boil the two together until nearly ten.
der Line a deep dish with pic paste;
put in the meat, season with salt, pep
per and chopped parsley. Put in lit
tie water and cover over with the pie
paste which should be rich. Bake forty
minutes.-Detroit Free Press.
Apple Merirguc. c.-Remove the cores
and set the apples in PAN filling the
holes with sugar. Pour little water
in the pan and put in the oven to bake.
Remove the apples before they are
cracked open from being too we'll done.
and pour over them meringue which
has been slightly favored with lemon
extract. This is said to bring out the deli
cate taste of the apple. Farmers Voice.
Some variations of church fair
schemes We're seen in recent enter
tainmcnt of the sort. In lieu of the
time-honored grab bag, an old village
pump, moss-grown and dark with age,
apparently, flowed favors instead of
waters through its ancient spout. One
of the stalls represented the huge web.
with giant spider cnthroncd therein:
caught in its meshcs We're all sorts of
tempting fancy work and notions, while
from above tloated banner entcingly
inviting the passing flies to Come into
my parlor. N. Y. Times.
Baked Apples with Whipped Cream.
Pare and core the apples, or leave the
skin on, as preferred. Lay them in n
baking dish, fill each apple with sugar;
stick a Glove into it and sprinkle a
tablespoonful OF sugar over each. Cover
and bake half an hour, then remove the
cover and continue the baking until the
apples are tender, but not broken, and
nicely Drowned. Then take them up in
a glass dish and when cold serve with
whipped cream, or use ordinary cream
if the whipped cream is not readily
available.-Orange Judd Farmer
Brine for Butter.-Nlake brine
strong enough to bear an egg. To one
gallon of il put half a pound OF sugar
and two tablespoonfuls of saltpetrc.
Boil we'll and skim perfectly clear Then
strain some five or six times, and keep Il
small bag of salt in the hrkin of brine.
If butter made by some good dairvman
in September when it may be bought
cheap, is made up into one or two
pound rolls, tied up in cotton cloths.
and submerged in this brine, it will
keep fresh and sweet whole year. 1t
must Of course, be kept we'll under by
means of weights, or a board top that
just fits inside the cask and is held down
by large stone or other weight-Har-
per's Bazaar