The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1872-03-01


water in room. and in a few hours it
will have absorbed all the respired
gases In the room, the air of which will
become purer, but the water utterly
filthy. The colder the water is, the
greater the capacity to contain these
gases. At ordinary temperature pail
of water will absorb pint of carbonic
acid gas and several p;nts of ammo
mia. The capacity is nearly doubled by
reducing the water to the temperature
of ice. Hence water kept in room 10
always unfit for use. For the same rea-
son the water from o pump should al
ways be pumped out in the morning be-
fore any of it is used. Impure water is
more injurious than impure air.
ISofiening Old Putty.-In removing old
broken panes from window, it is gen.
orally very difficult to get off the dry,
hard putty that sticks around the glass
and frame. To obviate this, dip small
brush in nitric or muriatic acid, and go
over the putty with it. Let it rest
awhile and it will soon become so soft
that you Cali remove it with ease.
To Cut Glass-Any hard steel tool
will cut glass with facility when kept
freely wet with camphor dissolved in
turpentine. The ragged edge of glass
may also be thus smoothed with a fiat
file.
Beef 7sa.-Take one pound of tender
lean meat, cut it in very small pieces,
and pour upcn it one wine. glassful of
cold water; allow it to stand for fifteen
minutes, then place the meat in wide
mouthed bottle, and cork or cover it
loosely-then place the bottle in pot
of water over the fire, and boil it until
the meat is juiceless then remove it,
and press the meat through gravy
strainer, adding boiling water to make
the strained juice measure one pint.
Season with salt, etc., to the taste.
Remnants.-A dish that has no more
than the appearance OF palatableness
has at least that much to recommend |
it. Nicely Of appearance is inexpensive |
and within the reach of the humblest. |
We have in mind special reference to |
the serving of the remnants Of food, !
which, above all dishes, require dainty
IL cold meat 10 to be |
served, it should be thin!y sliced and |
laid on a clean platter. Remnants Of |
food should never be put away in gravy,
IL intended to be eaten cold. Warmed.
up vegetables, stewed fruits, sauces,
pudding, ETC., should appear on the
table in clean dishes, and not in the
dish they were sent from the table in,
unless cleaned. Some housewives send
food to the table in the
same dish in which they were warmed,
which is always untidy. A dish which
s presentable at table should not be
subjected to the heat required in cook
Try, excepting, of course, pie and pud-
ling dishes.
The use Of side dishes SO sparingly
ndulged in by many, ID productive Of
ZEAL and valuable economy, which
ought to outweigh the objection of
having so many dishes to wash The
my plates that used to be placed at
Zach sitter, to save the table linen from
Nobody nowadays, except very old
people with old-time habits,
md Doors with very coarse habits, set
he tea or coffee cup anywhere but in
IS saucer. On those same little plates,
however, or others very like them, but
er is served for each ndividual-which
8 the only wholesome, proper and
way of serving that rather
article of diet. And as with
utter, SO with many other dishes when
eparately dished-more enjoyable in
he eating, and insuring nicely to what.
yer may be left untasted.
A Good Pudding. and core half
dozen easily cooked apples. chop them
nto small bits dry some bread in the
ven-stale is the best-until it is crisp,
hen roll into crumbs; butter deep
ish and place it in a layer of crumbs
hen put in the apples, with little
ngar, and such spices as you like cover
he apples with another layer of crumbs,
nd so on, adding a little beef suet,
hoped as finely as possible; pour in
alf pint of milk; bake till nicely
rowned, and serve with hard sauce.