The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1875-05-21
SEASONsBLE RECIPES.


Cream Pes quart of new mix z
.elNbeaten eggs, 4 batterspooniuls of
nour, !! cups scgar, flavor with einon ar
Vsniiia. This quantity makes3pes.
Dressed Mlato',.-To have il Us Il should
W., The dish must be lined with mashed
potatoes, the mutton nicely minced and
properly seasoned. placed IN the dish.
little stock added, and then covered over
with mashed potatoes roughed with a
fork. and placed before the fire I'm the In.
Tie dish assumes the appearance of nice
lY-browned baked hedgehog. nhe hotter
served, the better rclished. provided " has
only been allowed 10 simmer and not 10
boil
Old Biseuit aad Dry BredL.--Af.sr fry-
ing your meat have 3 or spoontAs of
gravy In your skillet. Cut your bread In
small pieces, riace In the skillet. ,epper
TO taste, pour sufficient boil ~ water over
the bread 10 noisten il 4; lie. ii simmer I'm
dry, stirring al the time. This is a real
good breakfast dish, is easily served, and
saves what otherwise might hare been
wasted.
Keeping EAs~s aud Bdcops.-A, good way
to keep bacon clean and good, AFTER the
meat Is sailed and Smoked well, and be-
fore the ilies and other insects appear i'm
the spring, = to dip your baconin boiling
hot molasses; let il drip all IL will. and
then dust Il well with pepper. and hang it
IN dry paace. Sorghum mol2sses will
do, and the same that Is used once will do
Tor years. 4 IL Is only properly saved.
Corn Afai Pudding. 1eald } quart OF
SKINNED milk, for the cream MIST be re-
moved ifyou would have IL Jelly when
cold. sir ) tablespoontuls of meal mot
InIlCl.ns .rsf hnt
rising), into little cold.milk in your pud-
ding dish, add cup mslasses, and piece
OF butter the size of an.egg. Pour over IL
the sca.ding milk and 3lace in the oven.
When 9 has baked for half an hour. add
small teacups of cold milk. bnt do not stir
II. Fake y or 3 hours. IL Is very good
cold. eaten in milk.
Bolisl hedt-Scsaot tho best kind OF
wheat at your command. Look own
cure sally. wash and pat over the fire Ia.
boil Aith times is me Isurc of wat9r.
Use double boiler, il practicable. If not,
COOK gently until the grain opens out
fully and can be readily mashed betw zen
the thumb and finger. Thi, will Require
from TO 10 hours, depending on the age
and variety of the wheat for new W nite
wheat and 10 for oil red wheat. When
Zone, IL should beeven full of thick rich
nulu. III necessary, more water may be
added while cooking TO secure this result
but i'm any case, stir il as little as posi-
bic. Serve warn, in place of a vegetable
or as dessert, with fruit or milk or
sweet trimmings, or pour into u wetted
mold and turn out to serve cold. with the
same trimmings. The latter mode Is very
acceptable in hot weather.
Boiled CHstari.-Only the yslk of the
egg should he used in making custard
Many persons are not aware that ii is Just
as necessary 10 beat the yelks a. the whites.
yelks, well beaten, will make any thing
as rich as twice the number only stirred
together. Delicious custard may be macs
In the following manner: Heat p gallon
OF rich milk 10 near the boiling poiat
while the milk Is heating beat quickly the
yelks Of seggs, adding at the last pound
OF powdered sugar and lemon or vanilla
to taste, pour the hot milk on the eggs,
beating them hard all the while, then re-
turn TO the vessel in which the milk was
and set over a brisk fire. stir constantly
until the mixture hoils. Allow il to boil
or ) minutes When cold IL Is ready for