The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1875-08-13
SEASONABLE RECIPES.

I0p-overs.-l cup sweet milk, cur
Hour, egg and salt will make a dozen
beat the egg very light, bake In pop over
pans.
Tea Roiis.--3 cups sv q milk. cup Of
yeast, flour 10 make .hicx batter; raise
add | cup sugar, ! cup butter. a nutmeg
salt, Hour 90 roll; knead well, raise anC
bake.
Brine for Bed-bugs.-Wash bedstead In
strong brine, and bed-bugs will depart. Il
Is necessary 10 repeat the operation once
or twice during the summer, as the saline
property eyaporates.
Iowa Ginger Saaps.-Take cOflee-cup
put In 3 tables pooniuls OF boiling water,
teaspooniul OF ginger, J teaspoonful OF
soda. 3 tablespOonfuls OF butter or lard
and I'LL the cup with molasses. Mix and
and roll out thin. These are flvorites OF
all who eat them.
PGets.-2 eggs beat separate and very
light 2 tablespoonfuls sugar, pint sweet
milk. quart of flour, butter size of an
egg, tsaspOonful Of salt, ] of soda dis
solved In milk (put il in lat. Just before
baking) and two tablespooniuls cream
tartar; bake in mufiin-rings.
Cucumber Piekiss.-Pick and wash the
cucumbers, and put them while fresh in
good vinegar and let them stand or 4
weeks pour off the vinegar then and
throw il away. Then cover the cucum-
bers with fresh vinegar, and cover them
over the top with several layers of horse
radish leaves. These pickles Will keep
haI and nice all winter, and are always
ready Tor use. Cider vinegar is the best
to use.
Pockst-books. pint of sponge to pints
of flour; 2 eggs. spoonful OF lard when
light, roll out and wet Ii all over with |
teaspoonful of soda dissolved in a little
warm water; sprinkle thick with sugar
work well roll out thin and butter the
surface; cut with large biscnit-cutter
turn the buttered edges together and
stamp with a key or fork. and let il raise
again.
Hates Pudding.-Y elks of eggs tea
cup OF sugar; quart OF sweet milk; |
pint of bread crumbs; butter the size of
an egg; } cup of raisins lin the summer
season cherries, strawberries, etc. are Just
rs good bake hour. Take the whites
of the eggs and beat to stiff froth add
! cup of sugar, and the juice of lemon
Tor lemon essence) return 10 the oven
and bake slightly. To be eaten cold.
Cooking Asparsgus.-Cut with a sharp.
pointed knife just at the surface of the
ground and lay the stalks in cold water
Before cooking. cut them in pieces nearly
an inch in length, rejecting any that will
not cut easily, Tor it will not cook tender
Cook in just enough boiling water to pre-
vent burning il when done, which will be
in about 20 minutes. if kept constantly
boiling. Season as you would vegetable
oysters, with butter, cream, milk, salt and
pepper. Let il boil minute and it IL
ready for the table. Eat either crackers
or bread in the broth, as you would with
oysters.
Russian Cream.-l quart of milk, 3 eggs,
cup of sugar, ! package Cox's gelatin,
vanilla or lemon flavoring. Dissolve the
gelatin in pint Of tepid water. bring il TO
warm temperature, but not scalding.
Beat the yelks of the eggs and sugar to-
gether. Bring the milk TO boil, then
add the dissolved gelatin, , eggs and SUI
gar, and let il just come 10 boiling point.
but no more, rs il is too stiff. Beat the
whites and remove the mixture from the
stove, aud add the whites 10 IL also flavor
ing. and pour into molds. This requires
10 stand longer than wine jelly. If want
ed for dinner make the day before. Eat
with cream If YOU like.