Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1893-08-19
EIREsIpE FRAGMENTS.


slice half dozen lemons, put in a
large pitcher, and pour over gallon OF
Ice water; swectcn. Pour in glasses and
stir in little soda,-IIarpers Bazaar.
Lady Cabbage. Chop some cab
bage very fine, cook in boiling water
one-half hour. Drain, then season
highly with salt and pepper, half cup
of milk and one tablespoonful butter.
Cook few minutes and serve.-Peo-
ple's Home Journal
--Suet Pudding,-one cup raisins;
one cup suet, chopped fine; one cup
sweet milk; one cup bread crumbs,
soaked; two large apples, chopped fine;
one cup molasses; two eggs; two tea
spoonfuls cloves; two teaspoonfuls Gin
namon; one of allspice; two of soda;
four cups sifted flour Boil three hours.
Home Queen.
Vegetable Salad.-This is an excel
lent method of using the remnants OF
vegetables left from dinner of the day
before-the half dozen slices of boiled
beets, the two or three boiled potatoes
! and onions, the saucerful of beans or
green peas. Slice the potatoes and
onions and heap all the vegetables to-
gether upon leaves of lettuce. Pour
over them either mayonnaise or a
French dressing. Almost any cold vege-
table may find place in this salad.
-Hucllleberry Wine. Fill, bottle
OF jar with ripe huckleberries, then
add all the molasses possible. Cover
the jar with double muslin tied on
firmly, and let it stand in a cool place
till thoroughly fermented, then cork
tightly. 1t is good plan to turn the
bottles upside down in a box. This
wine is very nice for mince pies and
rich cakes, and the berries are often
used as currants.-Boston Herald.
-COrnstarch Cake.-Cream one ard
| one-half cupfuls of sugar with oue-ha,f
cupful of butter Add one-half cup
full of milk. Mix one and one-half cup
full of flour with one-half cupful of
cornstarch, and sift one and one-halt
teaspoonfuls of baking powder into it.
Then cut and fold into the cake the
stifhy beaten whites of seven eggs
Flavor to taste. Bake in n moderate
oven with steady at.-Iousekeeper
-PreserveS.-It was once thought
necessary to make thick preserve in
order to have it keep, but fruit canned
with sugar is now generally liked bet
ter. If a stiff preserve is wanted, how
ever, weigh the prepared fruit and take
an equal weight of sugar. Melt the
latter with a very little water, and
when dissolved, put in the fruit. Let
boil gently ten minutes, or until the
fruit is clear, then take out the fruit
and boil the juice to thick jelly; drain
the thin juice from the berries and
pour over the rich sirup. Seal in glass
cans or in large jelly glasses. Ohio
| Farmer.
Cherry Roly-Poly. - Make light
biscuit dough and roll half an inch
thick in oblong shape. Place on it a
thick layer of pitted cherries with some
sugar. Begin at one end and roll up,
pinching in the ends carefully to pre-
! vent the escape OF juice. Lay IN a
! Toured bag large enough to allow it to
! swell at least third in the boiling
Boil one-half to two hours according to
size. This is to be eaten hot and is
! best with a sweet hot sauce.-Prarie
| Farmer.
! Lemon Pie.-Mix one-quarter of a
cup of soft cracker crumbs with one
| tablespoonful of melted butter; add
one cup of finely chopped apples, the
! juice of two lemons and the rind of
/ one. Then mix with two cups of gran
ulated sugar, stirring until it is nearly
dissolved. Beat the yolls of two eggs
until light. Beat the whites to stiff
dry froth, then mix the whites and
/ yolks together. Stir the eggs into the
7 other ingredients, mix well, turn into
pie plate using only an under crust,
and bake for twenty-five minutes in a
modern oven. Boston Budget.