Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1894-01-13
FlREsIDE FRAGMENTS.

--Borax for Washing. - Flannels
washed in cold water with n little
borax will not only be well cleaned
but there will be no shrinking. Use
large handful to ten gallons of soft
water.
Walnut Maccaroons.-One cup OF
walnut meats chopped fine. one cup of
sugar, little salt, one egg, three
tablespoonfuls of flour. Cook on a
buttered tin sheet in slack oven.
These make delicious little cakes tor
an afternoon tea. a.-Boston Budget.
Chestnut Soup-Shell and blanch
pint of Italian chestnuts, and cook
in boiling milk until tender. Rub the
nuts through u colander, add salt and
sufficient milk and cream to make
soup of the proper consistency, reheat
and serve. Good Health.
-Mulligatawny Soup.--Cut three
small cnions carrot, n turnip and
head of celery into two quarts of cold
stock; bring to boiling, then let 1T
simmer half an hour. Beat smoothly
two tablespoonfuls of -four with little
cooled liquor, stir it into the soup and
boil three minutes. Strain through a
coarse sieve and serve with boiled rice
in separate dish.-Ohio Farmer.
Chocolate Glace Cake.-Beat to
cream generous half-cupful of but
ter and gradually work into this one
cupful of sugar. Add one ounce of
chocolate, melted; also two unbeaten
eggs. Beat vigorously for five minutes
, then stir in half a cupful of milk and
lastly one cup and a half of flour with
which have been mixed two teaspoon
! fuls of baking powder. Flavor with
vanilla. Pour into buttered, shallow
| cake pan and bake for half an hour in
moderate oven. When cool spread
with glace frosting.-N. Y. Ledger.
Chicken Pie.-Cut the chicken
small put it in a kettle with a few
pieces of salt pork, cover with cold
water, and boil until tender. Turn it
out into well CREASED pan, putting in
alternate layers of sliced raw potatoes
with the chicken, using plenty of but
ter salt and pepper Make soda bis
cult crust and cover the top with it,
cutting hole in the middle. Pour the
broth over, with enough boiling water
to cover it. Boil ten minutes, then put
in the oven and thicken the gravy with
-four. Ohio Farmer
Tea Cakes.-Put upon pie-board
one pound of flour which you have previ-
: ously sifted; make hole in the center,
in which plac one-haf pound of but
ter, six ounces of powdered sugar and
four eggs. Mix all well together and
| roll out your paste extremely thin; cut
1t out in rounds or squares; put in a
pan which has been buttered slightly;
brush your cakes with beaten egg,
sprinkle on top one-half pound of cur
rants; put in the oven, and when col
ored bright yellow remove them and
! serve as needed. - Farm, Field and
Fireside.
Drop Calles.-One cup sugar, one
! cup molasses, one cup shortening, one
! cup water, one teaspoon soda, CHINA
namon, ginger and nutmeg to flavor.
! Stir with flour very stiff and drop in
small balls on CREASED tins. English
currants improve it, and also shredded
orange or lemon. These may be pre-
pared at home. The skins of either
are required with the pulp removed
They are best cut in halves. Boil in
clear water until tender, and then
drain and place in rich sirup. Boil
until clear and transparent, remove
and place on plates to dry in slow
oven. If any sirup remains it will
make fine filling for cake. Add one
cup of water, lump of butter, and
when hot thicken with corn starch =
Country Gentleman.