The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1875-02-26
SEASONABLE RECIPES.

For Inflammation OF the gums use half a
teaspoonlul OF tinctL.e Of myrrh I'm half =
tumbler of v'a.e-. Rinse the mouth three
times day.
SIX SO, kings, afler being carefully
washed in "A suds of milk-warm water and
fine soap. should be drawn into good
shape, and rolled into a towel until dry.
Paradise Ppdding.-3 eggs, | pound OF
bread crumbs. apples, wine, currants,
Juice of J a lemon. nutmeg. salt. Mince
The apples. Beat the eggs and stir them
into the bread crnmba aud other ingredi-
cnts. Rub the currants In small quantity
of Hour before they are put into the mix
ture. Boil for hours. To be eaten hot,
with sauce.
To Kenmore Grease, Tar or Pitch.-For
grease spots OF any Kind, benzne or gaso-
line are much used, applied with "A small
sponge, or linen rag. They do not iniure
any colors. but they have To be used with
agood deal of perseverance,, or they viii
spread the spot without entirely removing
il. Tailors use equal parts of alcohol and
ammonia TO clean coats and pants. and
nothing is better. For very nice articles,
chloroiorn is better than any thing else !;
il Will remove all kinds of grease, paint,
or varnish.
The Queen of Puddings.-Take | pint of
bread crumbs. add quart of milk, | cup
sugar, the yelks OF 4 eggs well beaten. the
rind of fresh lemon grated fine. a piece
of butter the size of an egg, then bake
until we'll done. Now beat the whites Of
the eggs 10 "A stiff froth, add teacupiul
of powdered sugar, i'm which has previous
~ been stirred the juice of the lemon.
Spread over the pudding a LAYER of jelly
(any kind TO the taste), then pour the
whites the eggs over, and place i'm the
oven till lightly Drowned. Serve with
cold cream. IL is the richest pudding
known 10 the science of cookery.
To Make Good Cofee.-The making of
good coffee Is a rare thing i'm this country.
Most hOusekeepcrs boil ii. thus making a
dccOction instead Of an infusion. This
efectuallv get rid of the delicate, aromatic
flavor, and leaves an almost tasteless bev-
emgc. A lady writing in the Germanfopa
7sitqraph gives the following particulars.
which are worthy of attention: Never
buy your coffee ground. but grind Il your
self, Immediately before using il: keep
your coilee-pot, whatever kind YOU NAV
use. wiped clean and dry inside; damp
tea or cOtlee-pOt acquires "A muSty flavor
that spois the best tea or coffee. The
cheapest and perhaps the best cOflee-pOts
are those made on the French plan, called
cafcteres. II YOU have not one of these
adopt the following plan: Put your fresh
" ground coffee into the cotice-pOi. pre-
viously made warm, and pour upon 1t
water actually boiling; set the pot by the
side Of the fire for n few seconds. but do
not let IL boil up, then pour cupful out
and return II back again to the pot i'm or
der TO clear il: having done this, let II
a. l.. ~ =.
less than five minutes transparent.
strong, aromatic cup Of coffee may be
poured out. The proportions OF coffee
(which should not be TOO finely grOund)
recommended. are an ounce to a pint or
pint and half of water. The milk used
with coffee should always BE- boiled and
ased as hot a. possible; the boiling of
milk impartS peculiar and exceedingly
pleasant flavor 10 the copee. White sugar
i recommended, as the molasses-like
flavor Of moist sugar quite oyerpowers the
lglicafa aroma