Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1894-06-16
ElREsIpE FRAGMENTS.

| Graham Griddle Cal<es.-One quart
graham -four, one teaspoon baking
powder, three eggs and milk, or wa ter
enough to make thin 5atter.-Farm,
/ Field and Fireside.
Good Graham Cookies-Two cups
Of sugar, one cup butter, one cup sour
cream, one teaspoon soda, flavor with
nutmeg, sufficient graham flour to roll.
Bake in quick ovcn.-Country Gentle
| man.
Indian Pudding, Suet.-One pint of
corn meal, one pint of boiling milk,
one-half pint of cold milk, one-quarter
pound of suet, two teaspoonfuls each
of ginger and cinnamon, one-half cup
full of molasses, and one-half teaspoon
full of salt. Mix the meal with the
cold milk then add the boiling milk.
Mix well and add the other ingredi-
ents.-Good housekeeping.
Mock rapin.-Make cream
sauce of one tablespoonful each of but
| ter and flour, and one cup of cream or
good milk. Season with salt and pep
per. To this sauce add one pint of cold
chicken or veal cut into dice, the yollSs
of two hard-boiled eggs. chopped fine,
and the whites cut into larger dice
Boil two minutes s.-Christian Inquirer.
Tomato Omelet.-Beat well three
eggs, Il pinch of salt and a tablespoon
of flour or n teaspoon of corn starch.
Add two-thirds of a cup of strained
canned tomatoes. Stir well and pour
into well buttered spider. Cover with
tin cover and set a hot griddle on this.
Place where it will brown, but not burn.
When the mixture has thickened, slip q
pancake turner under it, fold over, slip
on hot platter and serve at once
Housekeeper.
Brown Bread.-Three pints of
Indian meal, three pints of rye meal
(both measured after sifting), one tea
spoonful of salt Mix them well to-
gether. Add one cupful of molasses,
half teaspoonful of soda and half
a cup of yeast. Then mix the whole
together with lukewarm water. Pour
it into an iron kettle, and let it |
until it begins to crack on the top. ut
it into moderate oven, and let it bake
five or six hours. Use unbolted Indian
meal. The secret of this brown bread
lies in having the meal coarse. Boston
Budget
-Cocoanut Pudding. - Make the
above cornstarch pudding. leaving out
the eggs; when it is done, stir in the
whites of the eggs beaten to a stiff
froth, and let it remain on the fire a
few minutes to cook the eggs, gently
stirring it the while. Then add half
of a grated cocoanut Put it into a
round mold to cool. Make boiled
custard of the yellows of the eggs, and
flavor with extract of rose; SET it away
to become perfectly cold. Put the pud-
ding into a pretty dish when you are
ready to serve it, and carefully pour the
custard all around it.-Woman's Work
Russian Cream of Strawberries
This is favorite dish late in the sea-
son when the fruit becomes very ripe:
''Soak two tablespoonfuls of gelatine
in one-quarter of cup of cold water.
Mash one quart Strawberries to pulp
with one and one-half cups sugar; let
this stand half an hour. Pour over the
gelatine three-quarters of a cup hot
water, stir until dissolved, and add to
the berries and press them through
sieve. Mix with one pint of cream
whipped to stiff froth. Turn into a
freezer and freeze until it begins to
thicken. Then remove the dasher and
, stir with spoon. Put the mass into
molds and set them in ice and salt for
two hours.-Detroit Free Press.