The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1870-03-24
The HOusc-kecper.


The following receipts are the tried
methods Of 4 famous cook IA house
keeper:
VERY NICE BISCUIT
One quart OF milk raised when light
add one cup OF bsttcr, one egg, Ia
blcspoonful Of white sugar. half teas
spoonful OF soda raise again roll thin
aud bake quickly.
INDIAN MUrFINs.
One tablespoonful of yeast. one pint
oc walter, Hour enough 10 make u thick
batter, and lei them raise through the
might. la the morning add one pint OF
Indian meal, Al coffce-cup and a half OF
milk, a ,~easpoontul of soda, some salt
and two eggs. Beat the mixture well
before putting it into the rings To bake.
CORN cAbE.
Take two cups of corn meal. one cup
of " heat iiour, one t%easpooniul OF salt.
1--WE ~tcaspoonfuls cream OF tartar. one
feaspooniul OF s6da. three eggs, three
tablespoon.uls sugar, one and one-half
pint oi milk, and one tablespoonful of
butter. Rub meal. -four. salt. soda and
cream OF tartar through a seivc, which
will mix them thoroughly. Then beat
the eggs and sugar together. adding to
them the butter. melted. Next add the
milk. and last of al. stir in the previously
mixed meal. -four. salt, soda and cream
Of tartar. Bake Immediately and rapid
~. to secure the escaping gas. Twenty
minutes will finish it in a british oven.
DRoP BISCUIT.
Cup ofmilk. ono egg,c cup of -four, one
spoonful of melted butter and Il little
salt. Bake in a hot oven, and eat as soon
as possible.
X MUFFINS.
One cup and a half of sour milk, half
n cup of butter, two eggs. one teaspoon
full of soda, (you can use sweet milk and
cream of tartar Stir to u stiff batter.
and bake in muffin rings. They are best
made with one cup OF sour milk.
CRUMPETs.
Mix Il gill Of Yeast with two quarts Of
water. just lnkewarm. 10 hich add suf-
iicient -four TO make a finnish batter,
and let il stand six hours in IL warm
place; when raised, stir il well with a
wooden spoon, and let i: remain four
hours longer, when bake in muffin rings.
RYE DROP CAKE.
One pint of milk and three eggs, n Ia
blespoontul of sugar and a salt spoonful
of salt. Stir in rye flour until about the
consistency of pancakes. Bake in butt
tered cups Or saucers half an hour.
SALLY LUNn.
Seven cups of sifted flour. half a tea
cup of butter warmed in a pint of milk,
one salt spoonful OF salt and three we'll
beaten eggs, two tablespoonfuls bre wers'
yeast; If the yeast is homemade use
twice as much. Pour this into square
pans to rise, and then bake it before i'll
sours.
MARLBOROUGH PUDDING.
Six tart apples, six ounces Of sifted
six ounces of butter, or a 4 pint of
thick cream, six eggs, the grated peel of
lemon and half the juice; crate the
after pairing and coring them !; stir
together the butter and sugar as for cake.
Then add the other Ingredients in a rich
paste.
EWES PUDDING.
Half a pound of beef suet and Il half a
teaspoonful of salt half a pound Of par
ed and chopped apples. half a pound Of.
sugar, half a pound of -four. halfa pound
of stoned ~raisins. dredged with flour;
five eggs. n grated nutmeg, u glass of
brandy chop and mix the suet and APP
pies beat the suet into the yolks of tie
eggs; mix all, putting in the whites beat
TO q stiff froth just before going into the
oven. Bake two hours.
FLOUR PUDDING.
Five eggs, five heaping tablespoonfuls
Of -four, one pint Of milk, a little salt !;
after the pudding has been in the oven
ten minutes take a spoon and stir it
around well. TO be eaten with any kind
of auce.
COTTAGE PUDDING.
One pint bowl of flour, one teacup Of
milk, one egg, half a tcacup of sugar. one
teaspoonful Of soda dissolved in the milk.
two teaspoonfuls Of cream of tartar rub
bed in the -four. Bake twenty minutes
or half an hour. Sauce.
AGNES MOBILES PREMUM SPONGE CAKE
One pound Of sugar, half q pound OF
-four, ten eggs beat the sugar and yolks
together, whisk the whites to a stiff froth,
add them to the sugar. then stir the flour
i'll gently, add the juice and rind of one
lemon, ii large.
ELY CAKE.
To three we'll beaten eggs add one cup
Of powdered sugar. one OF -four; stir
well and add Que teaspoontul Of cream
of tartar. half a teaspoonful of saleratus
r-.-1 -. sl.-. El- a. 49,.