The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1874-10-16
SEASONABLE RECIPES.


DrigpIso Caks.-Mx well together .
mounds Of Hour. pint OF warm milk and
| tablespoonful Of yeast let IL rise about
hall an hour. then add . pound of brown
sugar, 4 pound of cnrrnnts and | pound OF
good fresh beef dripping beat the whole
well for nearly quarter of an hour and
bakein moderately hot oven.
I.ish Moss Jeiiy.-Iake Of Irish moss Tor
carrageen) ! ounce fresh milk. IA pints.
Boil them down 10 | pint: remove any
sediment BY filtcring or otherwise and
then add the requisite amount Of sugar.
with lemon juice or peach water. to give
IL am agreeable flavor. Use il freely for
the sick. Before using the moss. wash
il well in cold water 10 remove is saline
taste.
Ste,ced Shoulder Civilizations shout
der must not be 100 Fat. Bone il, tie il up
IN cloth, aud boil il for two hours and n
half. Take IL up, put little cold butter
over il and strew IL thickly with bread
crumbs. parsley and thyme pepper and
salt. all properly mixed Let il be in the
oven half an hour. so that il may be per
fectly Drowned. Serve ii with humps of cur
rant jelly on the top and gravy on spinach
round the dish.
Fotted Or Tongue. Cut about II pounds
from an unsmoked boiled tongue and re-
move the skin. Pound il in mortar as
fine as possible, with q ounces of butter, a
little cayenne, small spoonful of pounded
mace. nutmeg and cloves, beaten fine.
When perfectly pounded and the spice
well blended with the meat, press il into
small potting pans and pour clarified
butter over the top. n little roast veal
added TO the potted tongue is an improve
ment.
Ounces Preserved Wote.-Pare and put
them into a saucepan. with the parings at
the top. Then fill with hard water. cover
close and set over a gentle fire till they
turn reddish. Let them stand till cold.
Put them into clear, thick strip. Boil
them for few minutes. Set them on one
side till quite cold. Boil them again i'm
the same water. The next day boil them
until quite clear. III the sirup is not thick
enough. boil it more. When cold, put
branded paper over the fruit. The quin-
ces may be halved or quartered.
Bottled Hrkey.-Hen turkeys are pref
cradle for boiling ON account OF their
Wilderness and tenderness. and one of mod
crate size should bee selected, as large
one is nof suitable for boiling. After hav-
Ing dressed. turned and stuffed the bird,
put i into sufficient boiling water to cover
il. Let il come to boil. then carefully re-
move all the scum. Let ii simmer very
gently from one and half TO two hours.
according 10 size. Serve with melted but
ter, a with oysters In the latter case the !
turkey should De stuffed with oysters and |
the sauce be made according 10 recipe for
boiled chicken with oysters.
Renoring Grease Spofs.-In taking out /
grease from clothing with benzolc or tur- /
pentine, people generally make the mis- /
take of wetting the cloth with the turpen-
tine and then rubbing il with a sponge or
piece of cloth. I'm this way the fat is dis
solved, but il is spread over greater space
and j. not removed. The bcnZole or tur-
pentine eyaporatcs and the fat covers a
greater surface than before. The only way
TO remove grease spot, Is to place soft
beneath and on top
of the spot which is to be first
thoroughly saturated with the benzolc and
then well pressed. The fat is then dis
solved and absorbed BY the paper aud en-
tirely removed from the clothing.
Care IN Cunning Fi7tit.-In canning
fruit | find that these two things are not
sufficiently attended to-thc complete fill
inc Of the can and the putting i'm the ma
terial boiling hot. II is often supposed
little lack in either or in both, i of no con-
sequence. This is "A mistake. and it needs
only single test 10 convince any one.
Fill the can 20 that il will overflow with
the boiling mat rial close instantly tight {,
and secure. and set in dark. cool place.
Treat another can IN the usual way, being
in no particular hurry. and having nocon-
Germ whether the can j. snugly filled or
not set the two cans side by side. and
when the time comes for opening test them
together. The one put up in the usual
way. although it may be relished and seem
all right. will be found upon comparison
to lack the freshness and flavor of the other.
IT i by comparing the two that the differ {
encc l. best seen. The one Is as fresh a.
i was when first put up: the other will
show more or less mold. with the fresh
iruitiness gone. leaving partially fer
mentcd mass. Such fruit. mody and fer
mentcd. if but TO a slight degree, is un-
healthy. and were better not eaten. The
other. on the contrary, Is both healthful
and grateful. Now il takes no more time 4
or labor. but frequently less, TO do the c
work well. than in the usual way in which |
{ l. donc.-C0r. Country GentieDlaH. ;
Best Organs on Most Favorable Terms. !,