The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-12-01
sHASONABLE RECIPES.

rum FuddtHg.-l pOunu Oh Taisihs,
! pound of currants, pound Of suet, D
tablespoonfuls Of bread-crumbs, 3 Ia
blespOOnfuls of flour, eggs, l pound
Of citron, / wineglass Of brandy, Ia
blespoonful Of sugar, little salt, nut
meg 70 taste; boil fully hours, and
serve with hot melted sauce, well Ia
yored with wine.
Egg Piant.-Cut slices half an inch
thick, and pare, when first starting
breakfast. Rub salt lightly over the
top Of each slice and let stand in a pile
till the brine starts. Then shake off the
salt and dip each slice, both sides, into
flour well Stand in a pile till the -four
is moist, then fry in little lard in the
fry ing-pa like one would griddle-
cakes. When brown, take up and
spread a little butter on top of each
slice. This is a much better way than
with egg batter.
Cream CaIe.-1 cup of sugar, egg,
cup of sweet milk, Il cups of flour, 2
tablespOOufuls baking powder, heap
ing tablespoonfuls of butter. Bake in
2 cakes. Cream for the cake: pint
of sweet milk, egg, l tablespoonful Of
cOrn-starcu, tablespoonful of sugar
flavor as desired. Boil these ingredi-
ents To a thick custard and spread be-
tween the cakes. 1t will be better if
eaten the first or second day.
Serap-60ok PaSte-Dissolve a teas
spoonful of alum IN quart OF water (;
when cold stir in as much flour as will
give it the consistency of thick cream,
being particular to beat all the Jumps /;
stir in as much powdered resin as will
lie on = dime, and also add o cloves, 4
teacupful of boiling water on the fire,
pour the flour mixture into il, stirring
well all the time. 1t will be soon like
mush. Let il cool, and keep it cool; lay
a cover on il; for use, soften with warm
water. II will keep II months.
Pumpkin MarnGlade.-Take ripe,
yellow pumpkins, pare and cut them in
to large pieces and scrape out the seeds ;
weigh the pieces, and 10 every pound
allow l pound of white sugar and a
small orange or lemon. Crate the
pieces OF pumpkin on a coarse crater
and put il into the preserving kettle
with the sugar and the rind of the
orange grated and the juice strained.
Let all boil slowly, stirring it frequent
liz and skimming it well until il is a
smooth marmalade. Put it warm into
small glass jars, or tumblers; lay a
double round of tissue paper, with a
bladder or waXed paper.
old Fashi0ne MolassCs Candy-Into
.s..kette holding AT least times the
Of molas~es 10 be used, pour a
lent quantity Of good molasses
bver a slow fire, and boil I hour,
z all the time, to diminish as
As possible the increase Of bulk
by boiling, o., Il checking the
removing the krttle II there Is
anger OF the contents running
BE very careful not % let the
burn, especially near the close OF
ling. When little dropped in
Fater become, quickly hard and
apart ike pipe-stem, add a tea
ul Of carbonate Of soda, free from
20 every quarts. Stir quickly
and pour on creased plaiters 10
When the candy is sufficiently
- handle without burning the
il is pulled back and forth, the
being rubbed with little butter
vent the candy from sticking to
Flouris sometimes used for this
Sc, but gives an unpleasant taste
candy The more the candy Is
i the lighter il will be in color,
made from molasses only, it viii
bright yellowish brown shade,
yer so white as that sold 10y con.
ers for molasses candy. Ere.
some flavor is added, as vanilla
on, but the natural flavor of the
molasses is generally preferred