The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1874-12-11
SEASONABLE RECIPES.

Bird's-nest Pudding. Pare and core G
rich tart apples. Set them Ia pudding
dish, filling the cavity OF each with blanch-
ed raisins, ? blanched almonds, and tea
spoonful OF sugar. Then pour over il
tapioca, prepared by soaking, tor hours.
] cup in two cups OF boiling water, and
q cups stewed apple, swcetened. Bake un-
Ill the apples are tender, and serve cold.
BOILED Chestnuts.-Peel OFF the shells OF
the chestnuts with a sharp knife, cover
them with water and boil until the thin
skin can be peeled of readily. Peel this
of, return them 10 the water in which
they were previously cooked unless II be
very dark, covcr close and stew gently
until they are very tender, drying the wa
ter nearly or quite out. They are much
whittier and sweeter ii the hard " shucks''
are taken of before boiling, and they are
nicer to handle. Serve warm for break
fast. H.. however, this requires too much
time, boil them In the shucks until tender,
then rinse them thoroughly with boiling
water and dry them with a soft cloth. In
this case each plate should be provided
with sharp knife.
Chocolate Pudding. Nth Saucs.-I cake
common chocolate grated. vanilla 20 fla
vor, pint of soda cracker crumbs, butter
the size Of an egg, pint of boiled milk, the
whites Of six eggs, J cup of sugar. salt.
boil for an hour. Sduce.-The yelks of g
eggs. tumbler of sherry wine, ] "A large
cup of sugar. Beat the yelks very light.
put the sugar in the wine. and heat, and
when very hot add the yclks. Stir quickly
one way until IL thickens TO a very rich
cream. To be eaten cold.
To Keep Air from WIne or Gde1. Dur
ing FerD'entation.-A very simple and ef-
Take a tin tube. made In the form of a
siPhon; drive one end of il into the vent
of the barrel Of wine or cider, and insert
the other end of IL In a vial or vessel of
water. This will prevent the air entering
the barrel and yet permit the gas 10 escape
from the barrel through the water. The
barrel should be otherwise tight. When
the cider or wine is done working" or
fermenting. the water in the vial will
cease bubbling.
Preserving Citron.-CitrOn is grown only
for preserving, and has none of the quail
ties Of the citron melon. To preserve IL
cut il in slices an inch broad pare il, take
out the seeds, weigh il. put il in a proper
kettle, with cold water enough To- cover
il. placing al the bottom of tie kettle a
layer of green grape leaves. etc, and as
the leaves shriyel up add more. and let il
Dpi unti pfslcctil ltntfF. w hiie THIS i
going OF take ! pound Of raw ginger and
the rinds OF lemons. and with quart of
water put in a separate kettle and let IL
boil from a half TO threc-quarters of an
hour: strain it and pour over the sugar
while warm. then put on slow fire 10
dissolve. This done. take the citron from
the other kettle. drain il rs dry as possible
through a colander and add 10 the syrup.
using also the inside OF lemons IN slices,
and let the whole simmer until the citrOn
becomes transpar, Mt. The grape leaves.
which are To give color 70 the ctron. are
of course thrown away after having per
formed their office. When the preserve is
done put IL in tHmbleis, and after remain
ing uncovered for two DAYS 10 allow Of
evaporation. cover with white paper
dipped in the white of an egg. This is
intended for 8 pounds Of citron and q OF
sugar.