The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1875-12-31
SRASONABLE RECIPES.

fpnhd tdkc.-lO pound OF suteu
sugar add pound Of fresh butter, and
mix them with the hand 10 min
utcs put 10 them yelks and 5
whites If eggs we'll beaten; whisk all
well, and add pound Of sified -four. a
few caraway seeds, pound Of candied
orangc-peel or citron cut in slices, few
currants washed and picked, and mix
AL together as lightly as possible.
I Vine .Jelly-Soak "a ounces Of Cox's
gelatinc ia "A pint Of cold water an hour
before using; add the juice and pulp Of
two lemons, and / ibs. Of sugar then
pour on pints Of boiling water, and
stir il well. II YOU wish the Jelly stiff
enough Ia mold, use only , pints Of
boiling water Add pint Of sherry
wine, or half teacupful Of brandy,
poured into the pint measure and then
filled no with sherry wine. Put all
through a jelly strainer. Another
Soak an ounce and a half Of C0N'S gela-
tine in pint If cold water for an hour;
then add the rind and juice Of ? lemons,
Ms 81 sugar. 2pinis Of rolling water,
pint Of sherry wine, and strain.
Rcmedy for Chapped Hands.-M Many
persons suffer discomfort from their
hands becoming rough and chapped in
the winter season, and are accustomed
a. use various articles, such a. honey
and glycerine 10 prevent il. At the
same time one very simple matter l.
overlooked. To keep the hands smooth
they should always be rinsed in fair
water, after soap has been used. IL H.
well To use soap, and soft, warm water >
avoiding, however. the use Of yellow or
bar soap, and also the colored CASTLE /.
but to prevent roughness il is abSOlutely
necessary that the hands should be
rinsed in soft, fair water, and then made
thoroughly dry on the towel. And il l.
well 10 avoid going out into the cold
directly after washing.
Chicken Salad.-Take the meat from
pair Of boiled chickens. Chicken.
a. well as celery, should be cut a. large
as a cranberry. Have equal quantities
Of chopped chickens and celery If
any thing, more 81 the celery. Take "A
level teaspooniul Of dry mustard and rub
it very smooth with the yelks Of hard
boiled eggs, and the yelk> of Draw eggs
Then pour on very slowly, stirring al
ne time. one-third II a large bottle Of
salad oil; alternating with the juice of
one large lemon, or two smaller ones
then add large tablespoonful Of salt
and or 3 tablespo0nfuls Of rich cream
just before serving, mix the chicken
well through the dressing then add the
celery. You may garnish the top with
the tender leaves of the celery, very thin
slices Of lemon, a few capers here and
there, and half dozen stoned olives.
Some add half a teaspoonful Of cayenne
pepper to the dressing. while others
object to il.
ChickeE Crogl4ettes.- Take the meat
from two well boiled chickens, rejecting
all the gristle and skin; chop il very
fine. Take half a can Of Mushrooms.
using some liquor also; If YOU have
them. two or three good sized truilies
are an addition; little parsley and one
very small onion-all to be chopped
separately, very fine into farina boil
er put pound Of butter. with the chop
ped onions, to stew until soft. Care
must be taken not 10 let the butter get
brown Take il from the FIRE and add
tablespOonfuls Of flour. after il has
been rubbed perfectly smooth with some
milk Put il on the fire again. and add
pint OF cream, or rich milk, the mush-
rooms and parsley. Stew il until IL
makes a rich cream sauce then add a
large tablespoonful Of salt. teaspoon
full Of pepper. and the same Of grated
nutmeg. Stir in the chickens, and keep
II on the fire until II gets hot through
and well mixed. Take il from the fire.
and stir quickly into il the beaten yell
lows ~ eggs. Spread il on a big
meat plate. and set aside to get cold
and stiff. Sift some stale bread crumbs
through a fine colander: beat the whites
Of the eggs with : whole eggs on large
dinner plate take small tablespoon
ful Of the chicken, drop il into the
bread crumbs. and form il with bread
crumbs into any shape YOU fancy; roll
il in the egg, and again into the bread
crumbs. With your largest iron cook
ing spoon or strainer, lay il gently in
hot, boiling lard to fry: the lard must
be deep enough for il To swim: n soon
as il gets rich. goldcn-brown color,
take il out. Some people add sherry
wine in making crOquettes.