Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1900-11-09
BITS FOR HoUsEKEEPERS.
A Batch of suggest,ons Regarding
the Preparation of Various
Dishes.

To spice grapes for a meat sauce,
six quarts of grapes and simmer
slowly unit. the seeds are loosened,
and strain through colander, re-
tanning all but the seeds. Make a
spiced vinegar of six pounds OF sugar,
one quart of vinegar four tablespoon
fuls of cinnamon, two teaspoonfuls of
cloves, one teaspoonful of salt and
two saltspoonfuls of pepper. Add to
it the grape skins and cook until it
is quite thick. Seal it in bowls or
jars.
Green tomator soy is pleasant ac-
compartment for nearly every sort OF
fish and meat. To make it, slice with
out peeling eight quarts of green to-
matoes and IL large onions. Add
to them four cupfuls of sugar, two
quarts of vinegar, two tablespoonful
of salt, two tablespoonfuls of ground
black pepper, two tablespoonfuls OF
mustard and a tablespoonful each OF
cloves until the tomatoes are tender
Turn into pint jars, says the Boston
Budget.
In selecting a young turkey see
that it has smooth leg, mostly black
in color, with short spur. The eyes
should be bright and full, the breast
broad and fat. Old turkeys have
reddish, rough legs and long spurs.
Try the beak of a duck; if it is hard
to break its age is certainly consid-
erably beyond tenderness. A young
duck has much down. on the lower
part of its legs. the web is soft and
the under bill is easily broken. An
old goose, which is poor ana flavor
less, will have red bill and feet; the
young goose is fresh and fat, with
yellow bill and feet.
A pleasant variation of the regula-
tion apple sauce is the addition of
ground nuts. almonds or any other
favorite kind. The rich butternuts,
which are little known in the city,
but which are an essential element
in every farmhouse attic, are partic-
ularly delicious.
In most celery there are some out
side pieces which are little tough
to eat in the usual way. These !
treat in the following manner: Wash
and cut in inch lengths. simmer near
/ ly an hour in water with little salt.
, Pour over this a cream dressing or
drawn butter sauce prepared with a
piece of butter size of an egg. about
same quantity of flour, rub together
until smooth. Add a little hot milk
to this mixture and then more milk
until about the consistency of cream
when scalded together. This is de-
| licious.
Cold beans or beets can be used to
combine with the potato instead OF
peas or sliced cucumber. Some add
merely n minced onion to the po-
tato. In this last case mix in either
chopped parsley or chopped lettuce
mot very fine), to give a little more
color as we'll as flavor to the salad
The addition of beets to the potato
makes very pretty salad, especially il
arranged in stripes, the pink and the
white.
The lids of fruit jars taken from
the top shelf of the kitchen closet
where they may have lain long in
retirement. should be sterilized before
using. Put them into cold water and
bring the water to the boiling point
Take them out one by one with a
clean skinner and slip each upon
its jar. They should not be handled
with the fingers except to screw
/ quickly into place, nor should they
be left on the table nor wiped with
i towels that have been hanging in the
kitchen. Any of these acts make the
sterilizing process useless, as germs
may be picked up in this way after
it has been accomplished.
Cheese sticks to serve with a salad
or with meat jelly may be made
quickly from bread. Trim off the
crust and cut into finger lengths
pieces an inch and half thick. Toast
over the fire and sprinkle with Par.
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