Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1893-09-30
FIREsIDE FRAGMENTS.

/
-Stewed Duck. adding dash
II lemon juice. Pin in cloth, cover
With water, and stew two and one-half
aours Serve with curry or acid sauce.
Good Housekeeping.
-Okra and Onions. Slice quart OF
olSra, and slice thin two onions. Slice
aquarter of pound of fat bacon, frv
u brown, take up, put the oltra and
onion in the fat, and fry brown. Ar
range the bacon on dish and lay the
okra and onions over it-Harper's
Bazaar.
French Apple Pudding. g.-Balle some
apples with sugar till they become a
marmalade; put them into pie dish
already lined with puff paste: make a
custard with half pint of milk and
two eggs, favored with butter and
sweet almonds; pour it on the apples,
and bake in slow oven. N. Y
Times.
Snow Rolls.-One pint of milk
scalded and allowed to cool. Add one
half cupful of butter, one-quarter of a
yeast cake dissolved in one-half cup of
IukeWarm water, scant one-half cup
OF sugar, one teaspoonful of salt and
flour enough to make soft batter.
Let it rise. Roll it out and cut as bis
cult, spread with melted butter, turn
two-thirds over to form the roll and
bake. Boston Budget.
Rice With Pears. Boil a dozen pears
in sirup as for preserves; when tender
lift them out carefully and reduce tho
sirup almost to jelly. Cook one cup of
rice in milk with dash of nutmer. a
tablespoonful of butter and an ounce
of sugar. When done, add two beaten
egg yolls, arrange in a border on n
dish, till the center with whipped
cream, and lay the pears about the
base, pouring the sirup over all. The
rice must be cold before putting in the
whipped cream.-American Agricul-
turist.
Potato Yeast.-One cup of fiour.
one tablespoon of sugar, one table,
spoon of salt and six or eight large po-
tatoes Cut up and boil potatoes in two
quarts of water, then pour off all the
water except one pint, which should
be strained upon the flour while warm.
Add to this yeast cake dissolved in a
little water, mix well and set to rise.
II made in the morning it will be ready
to use at night This quantity will
make eight or ten loaves of bread
Detroit Free Press
-Green Tomato Pickles. green
cut in slices, and put in salt
water over night Let them drain from
his, and to every eight pounds of to-
natoes take one quart of vinegar two
pounds of sugar, one tablespoonful of
IllSpice, two of cinnamon, one-half of
loves, half teaspoonful of pepper. Tie
he spices separately in n cloth and put
n the pickles. Pour the vinegar ON
hem boiling hot. Boil the sugar in
he vinegar. Pour vinegar off and heat
'ver for three mornings and pour on
he tomatoes, when they will be ready
or use.-Farm and Fireside.
-Buttercups.-Boi two cupfuls OF
1olasses, one cupful of sugar, three
uarters of a cupful of water, one heap
ng tablespoonful of butter, one-half
eaSpoonful of cream of tartar, without
tirring. When done pour on to a but
cred platter; when it can be handled
ull until light colored. Place on
lightly tioured board, and stretch ont
alto a long narrow shape; into the
enter fold some French 70 1dant, and
oil out and cut. Porto Rico molasses
medium grade is best for candy.
leasure the butter as rounding as the
boon hollows; measure out an even
of cream of tartar, and
wide lengthwise for the half spoonful.
he cream of tartar is not added to
al1e the candy white, as many people
link, but to keep it from granulating.
y. y. Observer.