Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1893-12-16
FIREslpE FRAGMENTS.

Cookies. -Two-thirds of n cupful of
butter, one cupful of sugar, oue-half
cupful of milk, one egg, one teaspoon
full of soda and four cupfuls of flour -
Housekceper.
To Broil Ham.-Cut the slices very
thin, pare off the rind; lay them on
gridiron over hot GOALS Do not leave
them moment, as they must be turned
almost Immediately, and will need care
to prevent the edges from burning.
Two minutes will broil them. Boston
Budget.
Southern Gumbo Soup.-Fry
young chicHen, jointed as for stewing,
and when cold remove the bones; in
another saucepan fry pint of tender
sliced okra and two sliced white onions;
put all together Except the bones) in
n soup kettle and add three pints of
water; simmer until tender and season
with salt and pepper, leaving the meat
in.-Country Gentleman.
-Savory Eggs--Boil a number of
eggs hard, drop into cold water, and
when cold cut in half, halves the long
way, take out the yolks and pound to
paste with anchovy for each egg and
seasoning of catsup and cayenne, moist
ening with melted butter; fill up the
whites and serve with n cream sauce.
Ham may be used instead of anchovies,
and tomato sauce instead of cream
gravy. Agriculturist.
Sweet Potato Croquettes. Two
cups of cold, boiled, mashed sweet po-
tatoes, three tablespoonfuls of melted
butter, one teaspoonful of lemon juice,
quarter of cup of cream or rich
milk, and salt and pepper to taste
Beat all together until light and
smooth. Shape into balls, dip in beaten
egg and roll in bread crumbs. Fry in
enough boiling fat to cover. Drain
when light brown. Serve hot.-N.
Y. Ledger.
-Pocketbooks.-Wa one quart of
new milk, add one cup of yeast, two
well-beaten eggs, four tablespoons of
melted butter, three teaspoons of
sugar, and flour enough for moder-
ately stiff batter. Let it rise over night
and in the morning stir in all the flour
you will need as for bread and let it
rise again. Then roll in a sheet one
half inch thick and cut in squares, but
ter one side and fold over like pocket
book. They will rise in short time,
then balle.-Detroit Free Press.
Cream Cake.-Mix two cups of flour
and two level teaspoons cream tartar
and one of soda, make well i'll center.
into which put one cup sugar, one of
sweet cream one egg and small tea
spoon salt; mix all quickly together,
flavor with teaspoon lemon, put in pan
to bake. Adding a cup of raisins or
currants makes nice cake pudding to
eat hot with sauce. Sour cream can be
used instead of sweet by emitting the
cream tartar and using two eggs in
stead of one.-Christian at Work.
Sand Tarts.-One pound of butter,
two pounds of sugar, two pounds of
flour, six eggs, one teaspoonful of va
nilla extract, one-half pound of al
monds, blanched and halved. Rub the
butter and sugar together, add the
yoll<s of the eggs, then the -four and
whites OF eggs, beaten stiff, and add
the vanilla. If the dough is not stiff
enough to handle, add more flour. Roll
out very thin, cut with round cutter
and place on the baking tins; brush
each cake with brush or feather
dipped in white of eggs, lay two or
three halves of almonds on each cake,
sift over this granulated sugar and a
little ground cinnamon, and bake in a
quick oven until light brown. These
are very toothsome.