The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1875-05-14
sEAsONABLE RECIPES.

Raised Connecticut Dotghnufs.
pint of milk just lukewarni, and stir in,o
"A small cup OF melted lard and sifted 1onr
till IL is a thick batter, add "A small Gun Of
domestic yeast, and keep II warm tin the
batter IL light, then work into il beaten
eggs, , cups sugar rolled free from lumos
teaspoonful OF salt, and 2 OF cinnamon
When the whole Is well mixed, knead in
wheat flour until as stiff rs biscuit dough
Set where IL will keep warm. till of spon-
gy lightness. then roll the dough out !
inch thick. and cut into cakes. Let them
remain till light. then fry them in hot
lard.
Coventry ht6s.-Roll out your paste in
a sheet about inch thick, and cut IN
square pieces, according to the size You
intend your puffs to be; roll il out rather
thin put some raspberry jam in the cen.
ter; fold up the sides SO Us TO form a
three-story cornered puff; turn il over.
notch the edges with a knife. and Ice
them, by first washing them over with
white of egg that has been whsked TO
froth; then dust them well with finely
powdered loaf sugar. and with brush
sprinkle them with clean water, Just sui.
ficient to moisten the sugar. If YOU
sprinkle them too much, they will appear
as II they were not iced at all, as il wash
es the sugar off again.
Potted Or Tongue. tender an IN
smoked tongue OF good flavor, and the
following day cut from ii the quantity de-
sired for potting, or take for this purpose
the remains of one which has been al
ready served ut table. Trim OFF the skin
and rind, weigh the meat. mince il very
small. then pound IL as fine as possible
with ounces of butter To each pound OF
tongue, "A small teaspoonful of mace, hall
as much of nutmeg and cloves, and a toll
erably high seasoning OF cayenne. After
the spices are well beaten with the meat,
taste il, and add more IL required A few
ounces of any well roasted meat mixed
with the tongue will give ii firmness. The
breast of turkeys, fowls, partridges, or
pheasants may be- used for the purpose
with good effect.
Red C1Tant yeiiy.-To make red cur.
rant jelly, the fruit must be gathered dry:
pick il from the stalks. and put Ii into
jar. and the jar into saucepan of boiling
water; let IL simmer unit. all the juice is
drawn from the currants; then strain il
through "A jelly-bag, or cloth; measure
the Juice, and TO each pint allow pound
sugar; put these into preserving pan;
put IL over the fire, and keep stirring the
Jelly, removing the scum as IL rises, using
wood, china or silver spoon, as COM
mon metal spoils the bright color. Boil
half an hour, at least; sometimes it re-
quires more boiling IL the season is wet
and the fruit h not ripened thoroughly.
livery sweet jelly is preferred use pound
of sugar to pint OF juice.
Tests of Weii-plade Bread. Good bread
will feel light In the hand when lifted byit
which will not be the case with that which
has been imperfectly kneaded. Good
bread. when cut, will resemble fine
sponge of uniform texture. and be equally
free from the spaces caused by large air
bubbles. and from the dark streaks which
show either that II has been made with
adulterated flour. or that it has been mat
tentively prepared, or too heavily kneaded
when 1t was made up for the oven. The
loaves, also, of well-made and well-baked
bread. will retain their shape and not
spread about like unsiehtly forms, as they
will when the dough has been rendered
too moist. They will also be equally
Drowned, but not dark-cOlored an hard.
Loaves which have been carelessly baked
are sometimes burnt in one part, while the
dough Is scarcely set in another.