The Jasper weekly courier., 1874-11-27
SEASONABLE RECIPES.

Mutton Chops wi4 Lemon.-Wash the
of "A gridiron and broil them over hot Goals;
when done lay them on "A dish, season
with salt and pepper, and baste with but
ter: peel and slice lemons and lay slice
on each chop.
To Dye Sea- Grsen.-- ounce blue vitriOl
ounce alum; dissolve each separately in
earthen vessels in hot water dip the
goods in the alum water. drain. and put
them in the vitriol water; dry and wash
in saleratus water. This will color a
pound of rags and makes very pretty
groundwork for rugs.
For Washing WooieR iHalois.-Scrapc
pound of soap, boil il down IN sufficient
water. When cooling beat ii with the
hand; II will be sort of jelly. Add 3
tblespoontuls ei spirits OF tnrpert,.:c. and
OF spirits of hartshorn. Wash the arti-
cIes thoroughly in il. Then rinse i'm cold
water until all the soap is taken off. then
in salt water. Fold between two sheets,
taking care not 10 allow two folds of the
article washed 10 lie together. Mangle
and iron with very cool iron. Shawls
done in this way look like new. Only use
the salt where there are delicate colors that
may strike.
Partridge Pie.-Linc deep baking-dish
with veal outlets; over these place thin
slices of ham and seasoning of pepper and
salt. Pluck. draw, wipe and quarter 4
partridges; rub each part with season.
ing of pepper, salt, minced parsley and
butter; place them in baking-dish and
pour over them pint of strong soup
stock line the edges OF the dish with
light pu1-paste; cover with the same
brush il over with the yelk of an egg and
bake for one hour. II the paste is in dan
ger of becoming too brown, cover with
thick paper.
Potato Fe.-Take any scraps OF cold
meat mot too fat and mince very fine.
Add little chopped onion, about des-
sert-spoonful of chopped parsley and
thyme mixed, salt and pepper to taste:
moisten with little nice gravy if you
have tiff not. with some water to which
little sauce has been put. and place il in
pie dish. Then I'LL the dish with mashed
potatoes, till it is rather piled up. Smooth
the potatoes with n spoon, and bake the
pudding until the potatoes are nice and
brown.
Prepared Lard As soon as ii is cut off
from the newly killed pork, put the fat in
TO a crock, or deep carthen pot. Cover
the crock with its own lid. and let it stand
all night in cool place. Next day cut it
into small bits carefully removing all the
feshy particles of lean), and then put the
fat into a very clean pot. without either
water or salt. The pot should not he more
than half full of pork fat. Lett boil slow
ly (stirring IL frequently from the bottom,
lest it burn), till II becomes quite clear ana
trans parent. Then ladle il into clean pans.
When almost cold. put il into stone-ware
jars. which must be closely covered and
kept in cool place. If it is togo to dis
tance. tic il up in new bladders. There are
two sorts Of pork-fat for lard. The leaf
fat, which is best; and the fat that adheres
to the entrails. These two fats should be
boiled separately. The large enirails,
whose skins are 10 be used for sausages,
must be cleaned out carefully. well
scraped, and thrown into strong salt and
water for two days (changng the brine the
second day) and aiterward INTO strong I've
for rtwenty-four hours. Lastly. wash them
in fresh water. We think il much better
to dispense with the skins altogether
Keeping your sausage me. { in jars. and
frying IL in cakes when wanted for use.
It, own fat. as it exudes. will cook il.
Never use bad butter when you can obtain
good lard. Tor frying. and other purposes.
-Miss Leslie's Cook Book