The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1873-12-12
THINGS WORTH REMEMBERING.

"A wash, consisting OF one or two
drains of hydr0chlonc acid In about four
ounces of water, has been recommended
as sure cure in eases Of chapped hands.
Plain DOughnuls.-One pint Of rich
buttermilk. or hcaplng tclspo0niul of
soda, half that quantity of salt, three table
spoonfuls of melted lard, flour 10 kncad
we'll.
"A French veterinarian an0ints the i'm
side of "A horses ears with drop or two
ofhi,iic de cade IAN oil liquid obtained from
the wood OF juHiDe-ns orycedyus). in order
to save the animal from annoyance by flies.
The oil need not be applied more than
once "A week. and IL is pcricctly harmless
when thus employed.
Almond Pudding. Blanch and pound
onc-fOurth pound of almonds to a smooth
paste. mix with three ounces of butter,
four eggs. the rnd aud juice of lemon.
one pint of cream. two tablespooniuls of
sugar. one glass of sherry. Stir these in
gradients well together. and put then into
a pie dish lined with puff paste; bake for
half an hour. This is a very rich pudding.
The Bachelors Loaf. "A half pint
Of corn meal and add 10 il dessert
spoonful of butter and Il hcaping teaspoon
ful OF salt. Let one quart of new milk he
put on the fire. in "A stew-pan and allowed
juss 10 come to boil. Stir il gradually
into the meal over the fire. and then set
the mixture aside 10 cool. Beat up separate
~ meanwhile the whites and yolks of four
eggs; mix them together and then add 10
the scalded meal and bake In a shallow
dish and regularly heated oven. Corn
bread Is the easiest Of all breads to burn
In baking.
Jackson Cake.-0ne pound of pulver-
lied sugar. four cups OF Hour, one cup Of
butter. one cup OF cream. six eggs. one
tcaspoontul of soda dissolvedin the cream.
a. wen rs two teaSpoonfuls OF cream of
tartar-both 10 be mixed thoroughly i'm
till free from the smallest Jumps. Mix
well the butter. sugar, and yolks of eggs.
Beat the whites 10 stiff iroth and mix
them gradually with the flour, beating all
the time Flavor with lemon. and bake
in Il shallow pan, 50 that the cake will be
only two or three inches thick when risen.
Lemon Pie. -Put two Boston crack !
ers. finely rolled. 10 soak In two teacupfuls
of boiling water; separate the whites and |
yclhs of four eggs mix the yOlks. when !
well beaten. with one te 4cup Of sugar, the |
juice and rind of one lemon. and the
crackers when thoroughly soitcned: put
in pans lined with puii-pastc. and bake
quickly. While this Is baking beat the
whites of the eggs to a stiff froth and mix
with six table.poonfuls OF powdered sugar. |
After the pie is baked spread the icing over. |
and brown onthc oven CRATE Make three
pies.
Chicken Pie-Sclcct young. tender
chickens joint them. and season with salt |
and pepper. sprinkling small quantity |
over each piece. and arrange in deep
carthen pic-dish. leaving ont the breast
bone, the back, and the neck. Cut fine
piece OF butter the size Of walnut. and |
put over the pieces Of chickcncnOug cold |
water 10 nearly cover the meat. and about |
pint of oysters. without any Of the
iquor-allowing one pint of oysters TO
two medium-siZed chickens. 4 little
pounded mace j. great improvements
Make the crust not quite 80 rich rs for or
binary pies. and when placing over the
dish lay q fold ia the middle. that there
may be- room for the meat and liquor in
cooking. Bake in amodeaie oven about
two hours. Should the crust he toobrown
before the meat is done, Leave the oven
doors open.