Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1893-09-09
ElREslpE FRAGMENTS.


Fried Veal Outlets The veal should
be cut thin, pounded and fried brown
in sweet lard or beef dippings, then
dipped in n batter of half n pint of
milk, beaten egg, salt and flour, and
fried again until brown. Spoonfuls of
the batter may be fried and served
on slices of mcat.-Farm, Field and
FireSide
Tea Mullins, Two scant measuring
cupfuls of flour, three teaspoonfuls of
baking powder, salt and one table,
spoonful of sugar. Stir these together
and add one full cup of milk, stirring
round and round. Lastly add two table,
spoonfuls of melted lard and butter.
About one rounding tablespoonful will
make two when melted Put into an
oven not too hot at first, and increase
the heat as they bake. Bake about
twenty-five minutes. Stood Houselseep-
ing.
Snow Custard. Soak half a pack
age of gelatine in a cup of cold water
for half an hour add one pint of boiling
water and two cups of sugar stir until
the gelatine and sugar dissolve, squeeze
in the Juice of a lemon. beat the whites
of three eggs, add To the mixture when
cold. Set on ice to thicken, put in
small cups to mold. When firm, turn
out into a large glass dish and pour a
quart of rich custard around the sides.
Serve very cold.-ITome Queen.
-Poached Eggs with Velvet Sauce
For six eggs take half pint of good
chicken or veal broth we'll seasoned,
thiclSen it slightly and meantime poach
the eggs; lift them with skinner
each upon square of buttered toast
and pour the sauce around. White
sauce may be substituted when the
dish becomes poached eggs with cream
gravy or You may use brown gravy of
any sort. Tomato sauce poured over
poached eggs laid on toast makes
most delightful and savory breakfast.
Country Gentleman.
Yeast for Hot Weather. corre-
spondent says: You will find this will
keep well in hot weather. In four
quarts of water boil two ounces of hops
half an hour, strain and let stand until
lukewarm, then add two tablespoon
fuls of salt, one-half pint of sugar
and pint of flour. Mix all smoothly
together: on the third day add three
pounds of potatoes boiled and mashed
Let it stand over night; strain, bottle
and keep in a cool cellar Stir fire.
quently and keep near the fire while
making. One-half a cupful will make
six goodsized loaves. Prairie Farmer
Irish Potato Soup.-Peel quart Of
nice white potatoes, and boil them in a
gallon of water. When they are we'll
done, take them out and mash fine.
Season with pepper, salt, and butter to
taste. and add two onions chopped fine,
or bunch of celery chopped fine, if
preferred. Return the mixture to the
boiling water, and let it boil fifteen
minutes. Beat very light two eggs,
into which stir cupful of sweet cream.
and add it 20 the soup. Many persons
also like to have two or three slices of
toast put in with the cream. Let the
whole boil up once, and serve. This is
both TO the eye and the
Bazar.
To Preserve Citrons Pare the cit
irons and cut them into slices about
an inch and a half thick, then into
strips the same thickness, leaving them
the full length of the fruit: take out |
all the seeds with a small knife. then |
weigh, and to each pound of citron put |
a pound of white sugar; make sirup; !
to ten pounds put pint of water and |
simmer gently for twenty minutes; |
then put in the citron and boil one F!
hour, or until tender. Before taking
off put in two lemons, sliced thin-seeds |
taken out-and two ounces Of root
ginger. Do not let them boil long /,
after lemon and ginger are added; do !
not stir while boiling. The above is !
very fine if carefully made.-Detroit |
Free Press.