The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1874-07-03
THINGS WORTH REMEMBERING.

Poverty Cake.-2 cups OF thin cream,
, cups Of stoned and chopped raisins,
cups of sugar, 4 cups of flour, | teaspoon
iul of soda, salt and spice.
Hop Beer-Healthy, easily made, and
really valuable; will keep six or eight
months three months after il i made il IL
almost equal 70 ale. This recipe is for
fifteen gallons: IL ounces hops, 4 quarts
molasscs, 10 eggs put the hops in a bag
and boil them fifteen minutes In three pals
OF water; put in the molasses while hot,
and pour Immediately into "A strong ale
cask which can be made perfectly alr-tight,
and put in the remainder of the water cold;
let the mixture stand until cool. and then
add the eggs. well beaten. This beer will
not ferment in cold weather unless pGt in
quite warm place.
The ART or MAKING IcEs.-A CORES
pendent of the Germantown Telegraph
says For the enlightenment of thousands
OF lovers of these cooling. refreshing, and
wholesome hxuries, | give you the two
modes of preparing them-the best first;
Neapolitan Ice-Cream.-Rub well to-
gether II eggs and II pounds of white sift-
ed sugar. add quarts of perfectly fresh
and pure cream, flavor as below named.
and cook in farina boiler Ia tin vessel set
into larger one containing hot water).
stirring constantly till il thickcns. but il
must not curde. Strain through a fine
sieve and put il on ice To cool. As there is
treason in the cooking OF eggs" so the
freezing of ice-cream demands care and
skill /; il may be as readily UNDERGONE or
oyerdone. as becfsteak or an oyster-stew.
will suppose YOU use Tingley's freezer,
which find superior TO any other. Pour
the cream into the freeZing-can, put In the
cashier. cover and fasten: then break up
your ice with wooden mallet. in any
heavy, coarse cloth. old coffee sack, or the
like. to the size of walnuts, and pack firmly
around the can. adding coarsely ground
salt until the tub is entirely full. A four
quart can requires ~ pounds of ice and
quart of salt. Cover and fasten the tub
and freezer according TO the directions ac
companying each freezer; observe that the
more slowly the work is done the firmer
and smoother will be the product. If
large bulk of light snowy cream is desired,
turn the dasher as rapidly as possible:
what is gained i'm volume, however, IL lost
in quality. Ifbeaten rapidly at first. or if
beaten at all before the cream il entirely
chilled. small grains of butter will appear
difiused through the mass. When the
freezing is completed open the can. remove
the dasher, pack the cream firmly down.
replace the cover. draw off the water, fill
the tub with salt and ice in the proper
tons above given, cover with a wooden
blanket and let stand several hours to har-
den and ripen.
Philadelphia Ice-Cream.-Dissolve 10.
of sifted white sugar in quarts OF fresh,
pure cream: flavor and proceed as above
directed in all respects. All attempts to
cheaper by the use of arrOw-root, corn
starch. and the like, impair the quality of
the cream. and every drop of milk you add
''spoils the punch besides causing the
cream to melt quite rapidly.
Flavor for two Quarts. VANILLA Ia
blcspoOnful ofextraet vanilla. Lemon
tablespoonful each of extract and Juice OF
lemon. Strawberry and other fruits
pint of finely strained juice and 4 ounces of
sugar. Chocolates ounces of Bakers
chocolate and ounces OF sugar melted in
1 ounces of water and finely strained.
Water Ices.-To quart of finely strain
ed Juice of oranges, or lemons. peaches,
cherries, strawberries, raspberries, or any
juicy fruits, add quarts of water and 3
pounds of sugar. and freeze like ice-cream.
For orange or strawberry-ce add the juice
of lemon.