The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1875-07-16
sEASONABLE RECIPES.

Geosssorrs Jam.-i pound sugar "a I
Mound goosebcrries . boil the berries I
hour. then add the sugar and boil another
hoar. The brrries should be- fully ripe.
Mock Mace Pei cup chopped cracker.
cup chopped raisins. : cups of water. ]
up sugar. ! cup moias-cs. l cup vinegar.
tablepOonfuls butter, spice same a.
mince pies. This will make four pies.
Hos0 10 Start Ieasf.-Fiil cofiee-cup
,fall Of corn meal, stir with warm water
until AL is wet. place IL where II will re-
main warm until IL rises. srald -four with
hop water, mix salt snd sugar with flour.
wien milk warm add tile meal place IL
where IL will remain warm until Il rises.
Asparagns aud Beans.-Cut the tender
Darts OF asparagus IN 1-inch lengths. boil
n al equal quantity OF water. adding
bout an equal amount well cooked Lima
bans. Cook until the asparagus j. ten
der. and serve warm. Instead OF the beans.
the asparagus may be rhickened with
aOur on with cracker crumbs.
Beef Jeiiy Meaf-An excellent and
cheap dish. Take or , shanks of beef.
well broken up by the butcher. Put 10
boil Ia water enough TO cover them. skim
of the foam that rises. Boil till the meat
drops from the boacs and the muscles are
Dissolved. and until there l. barely enough
wafer 10 keep the meat from burning.
Then take "A large dish or pam. aud put into
Il AL the meat that can be- skinned out OF
the broth. breaking IL up iAto small
nieces. Sprinkle salt and pepper over II
10 taste. ALLOW tile broth that l. left in
the pot to stand on the fire till the grease
rises 10 the surface then skim il of. and
pour che broth over the meat In the pan.
When coli il will be- in a solid Jelly. Then
lice thin. and serve with any relish de-
sired. II is a good plan 10 make this meat
on ironing day. a IL requires nearly oil
day 10 boil IL, and the same fire serves the
purpose. Ii i a very wholesome, very de-
licious and very cheap meat.
Cooking Rku5qrb.-Rhubarb Is best cut
In lengths. boiled in water and sugar, and
served with boiled rice round the dish or
il NAV be treated like ''GOoscberry fool
Alit,le good cream gives ia delicate taste.
which II never has in a pudding or tart.
The 70 Low ne are excellent recipes for
making rhubarb jam and MARINA
lsde. Cat the rhubarb a. If for tarts. and
70 every quart give ] pound Of good moist
sugar; put the sugar over the rhubarb,
and leave Ii 4hours 10 draw out the Juice.
By this method the pieces OF rhubarb re-
main separate from each other when the
preserve y done. Ii keeps good n year IL
keptin JARS well dried and in A dry place. 4
For the marmalade procure 9 oranges,
peel them. and take away the white rind
snd pips, then slice the pulp into a stew
pan along with the peel. cut verv small
All thereto ! quart Of rhubarb. cut finely.
and from ] pound 10 IL pounds OF sugar.
Boil the whole down in the usual WAY. n
for other preserves. Made in this name
i + nearly equal 10 Scotch marmalade.
which J. regarded on all hands 70 be the
finest anywhere made.
Watermelon Clke.-Take ~ cupfuls Of
white sugar. the whites Of 4 fresh eggs,
icupfnl OF sour milk. acupful Of butter.
-cupiuls offour. Cream the butter and
sugar well together then add the milk.
altl not quite teaspooniul of soda ; inn
~neiiately afterward stir ia a little -four, !
then a little egg. and 80 on until all the
Ingredients are added. The eggs must,
AcourSe. be beaten until very light. This
oompleteS one-half Of rhe process. Now
AXE IA cupslls II pink sugar ANY goo1
O~nfecrioneT car supply IN. a cnpfll Of
utter, a cupful ~ sou milk. and not
quite a teaspooniul Of soda. , cupfuls Of
Jour. Flavor the pink part with any
hing You prefer rO-e-water j. much used.
Sed pJanG of good raisins after YOU
have then prepared. rub them well into a
little -four. when your cake will o be 80
1pt 70 fall. After your dough OF both
Sinds j. ready. spread well the bottom and
aies II your pan with the white dough;
nl up with tho pink, leaving enough Of
he white 10 cover over entirely. BE very
PARTICULAR la baking, and be sure il Is well
done before removing IL from the pan.
This j. a very popular cake. with young
people especially, and is both delicious
and 4 good imitation of watermelon