The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1875-02-12

Corn Mlsh Rolls.-work wheat or rye
meal into corn meal mush until stiff
enough 10 roll with the hands. Make In
10 long roll. as large as the wrist, cut of
slices M inch thick and bake 40 minutes.
Maissarsna MisL.-Mske a very thin
corn meal mush, using about half the
proper quantity Ofcorn meal, then add oat
meal sufficient 10 make il the desired con-
sistency. simmer al hour az least and serve
warm.
Breaktasf cak>.-l cup OF sour cream.
tablespoonful OF soda, egg, lump Of
butter the size Of hens egg. small TEA
cupfal OF sugar, ! cup.of rye flour. and
cup Of Indian meal make and bake as
stirred cake.
LenOH Cdkes.-Flour and sugar. OF each
l pound, eggs, dozen, grated peel and
juice OF 4 lemons: whisk the eggs 10 \
roth, and then gradually add the rest.
Bake in small oval tins, we'll buttered, and
place thickneSses Of paper beneath each
tin. Thinly ice them.
Cheap Sponge Cdke.-l cup of white SUI
gar, egg, butter the size Of walnut,
beat together: then take ! cup Of sweet
milk. add ! teaspoonful OF soda, cups OF
-four, teaspoonful OF cream of tartar !;
flavor with any thing YOU wish mix well,
and bake in pie pans ~ minutes.
Pumpkin .JahHny-eaks.-Stew sweet
pumpkin. dried or fresh Tor squash, until
quite tender. and while boiling hot. work
IN corn meal enough To make a thick
dough make into cakes with the hands.
or spread in a pan and bake. IL can be
made moist or dry as preferred.
Maize P.ddiAg.-Take cups Of cooked
grits. 3 cups OF chopped apple, / cup
OF raisins. and ! cup of Zante currants,
and mix thoroughly, put into a happy and
bake by a slow fire an hour or more, az
least until the apples are thoroughly cook
ed. Serve warm or cold. III IL i desired
10 have this more highly seasoned, add
cup OF sugar and the juice of , lemons
while mixing
Rsmpkin Pes. as commonly made, can
b. very muca improved. In the first
place. the eggs can be omitted, but the
pumpkin should Dc tender and rich. Ii
should BE- sweet. and cook quickly. All
this j. easily ascertaIned before making
the pies. and ii pumpkins cannot BE- had
answering the description. use winter
squashes stewed. OF course, in either case.
without loss of Juice. Next use the fruit
and the milk in equal parts and then the
crust. which IL the worst part, can certain
" be greatly improved BY making IL of
sealde-l car meal. IL tine edge Of the crust
looks too rough. cut il half way up the
side Of the pie dish. and let the pumpkin
filling come just above IL. BE sure that II
bakes on the bottom. Another crust il
made by sitting fine corn-meal upon the
bottom Of the oiled dish TO the depth offull
one eighth of an inch. Add little more
milk TO the prepared pumpkin, and pour
IL geRtly over the meal, and bake as usual.
The milk will wet the meal. and hot fire
will bake il sufficiently. so that the crust
will Be Of q nice consistency, and there
will b. very little trouble In dishing the
pie. Cut a. usual. then run a sharp knife
around the sides OF the dish and lift care
fully. No one will guess what the srust Is
made OF. and you will do well not 10 set
them 10 guessing. unless they fear that il
will hurt them. There j. nothing hurtful
about the pie but the baked milk. and that
We cannot recommend a. an article of diet.
III the pumpkin j. a. sweet as IL should be.
the pc will need no sweetening Julia
ColyHar. AZ Science Of Health.