The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1875-01-01
SEASOyABLR RECIPES.

Remedy for Fresh Wounds or Oas.-Tak,
green tea aud pulverize il fine and bind on
the wound. and let remain till II Is healed
Ifit becomes dry and painful, wet the
wound with cold tea.
Cocoann Pei coffee-cup of grated
cocoanut. coilee-cIp of white sugar
white OF ! egg. lemon flavor; pastry
Beat the white of the egg TO froth. Add
the cocoanut and the white sugar. Flavor.
Pour into pie-plate which has crust In
il, aud bake in aquick oven.
Dripping Cdke.-Mix well together 2
pounds OF fiour, pint of warm milk. and
a tablespoonful Of yeast; let IL rise about
an hour; then add ! pound OF brown
sugar. onnd of curfants and pound OF
good fresh beef dripping; beat the whole
well for nearly quarter of an hour, and
bake In a moderately hot oven.
RackdbOuf.-l tumbler OF sago, ! tum-
bier of sugar. | tumbler Of currant jel y,
4 tumblers of water. Soak the sago over
night in ] tumblerful of water. In the
morning add three tumblerfuls Of water.
Boil for - minutes. Then add he sugar
and the Gu rant Jelly. Pour into moulds.
and set on ice. To be eaten with cream
and sugar.
Bran Bisenit-5 cups of -four, cup of
bran, pint of milk an water. little more
milk than water, the water not very cold !:
> cup of yeast. ! small teaspoonfnl of salt,
and teaspoonful of soda. Set this 10 rise
over night. In the morning heat ironclads
very hot. then butter them well. Pour in
the mixture, .nd bake in quick oven
When these biscuit are cold they are very
nice cut open and covered with boiling
milk. To be eaten with butter.
Queens Cake.-4 pound Of butter.
pound of sugar. pounds of flour. eggs,
! cup of milk. teaspoonful of soda. | tea
spoonful Of cream tartar, large glass of
wine. nutmeg. Beat the eggs thoroughly
Dissolve the soda in the milk. Mix the
cream tartar through the flour. Rub the
butter and sugar together. Add the eggs,
milk with soda, good deal of nutmeg. tn.
wine and she flour. Bake in buttered pa
per, in dripplng-pan, with moderate
oven.
Rice Meringue.-Rice. peach preserve.
whites oftwo eggs, ! large cup OF sugar
Steam the rice. Add milk aud salt But
ter the dish in which il is 10 be served
Put LAYER o. rice i'm il. then LAYER Of
preserve. Other layers of rice and pre-
serve until the dish is full. Smooth tine
top. Beat the whites of the eggs 10 a
froth; stir in the sugar. Put this on the
rice. Place the dish In the oven, 10 re-
main there until the frosting is a hand
some brown. To be served warm, not hot.
Chicken Croquets.-Cold chicken.
chopped parsley, a little cream, grated
cracker, lemon flavoring. salt, pepper,
mace. Cut the chicken very fine. Season
it with SAT-, pepper. and mace. Add a
good deal OF chopped parsley. Moisten
with cream sufficient 30 make a paste.
Moldin a wine-glass, with grated bread or
cracker on the outside Of each croquet.
Fry them quickly i'm hot lard. Brown
them handsomely. A little lemon well
mixed before molding is an improvement.
Chocolate ClstGrd.-l quart of milk,
tablet Of best French chocolate. : eggs.
teaspoonfuls of vanilla. teaspoonfuls OF
white sugar. Beat yelks and two whites
of the eggs. until they are light. Boil the
milk. When boiling, sir the chocolate
and sugar into il. Then put il into clear
pitcher; place this in pot of boiling
water. Stir one way gently all the time.
until il becomes thick cream. When il
is cold. strain ii, and add the vanilla.
Place IL i'm cups. beat the white of the eggs
10 stiff froth. and add the sugar 10 them
beat well. and place some of this frosting
on top of each cusfard