The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-10-27
SEASONABLE RECIPES.

WI" HF'"Ws-A put VI SOUR mlih, ~
pints OF Indian meal, 2 eggs, 4 tea
spoonful Of salt, tablespoonful of but
ter or lard, 2 tablespoonful OF moas-
SEES, teaspoonful of saleratus; bake
hour.
Squash FTineTs.-Take 3 medium
sized squashes; pare, cut up and boil
tender; mash and drain thoroughly;
season with pepper and salt; add !
cupful Of milk (cream is better) the
yolks OF 2 eggs, and sufficient sifted
flour 10 make u very stiff batter, or they
will be hard TO turn; lastly, stir in the
beaten whites of the eggs. Have your
fat hot, and fry brown. Prepared in
this way, you have dish that could
not fail TO satisfy the palate of any one.
Stuffed Egg-pians.-Cut 2 egg plants
in two lengthwise; slash the inner sur
faces with the point of knife, making
shallow incision; fry till they are soft,
and drain on cloth. Prepare in
saucepan ounces Of butter, ounces
of salt, fat pork chopped fine, and or
8 chopped shalots; cook few minutes,
and add pint of mushrooms, a little
parsley, and 3 anchovies, all chopped
fine; mix the fleshy part of the egg
plant with this, season TO the taste, and
put the stuiling thus made back into the
plants, with bread and cheese crumbs
and little pieces of butter strewed on the
top, and bake 20 minutes.
Superb Cake.-Use the whites of u
eggs, the yolks only OF 6, pound of
sugar, pound of butter, 4 pound of
flour, and ! pound Of meal. For sea-
soning, use the Juice of large lemons
and wine-glassful of French brandy.
Cream the sugar and butter together,
and then mix with the yolks, well
beaten. Then add alternately portion
of the whites, whipped stiff, and the
sifted flour, until il is all in. The meal,
of course, goes in with the flour. let
it be baked carefully in well regulated
oven. This can also be baked on thin
tin plates, and piled up, when done,
with jelly or preserves between each
layer.
The Queen OF the Second Course
Take one dozen large sweet potatoes,
have ITEM roasted, peeled carefully,
then well mashed until perfectly smooth.
The most important ingredient in this
dish is pound OF cold chicken, pre-
pared as il for chicken salad. A tea
cupful of chopped celery is a very good
addition, and cupful of sweet cream is
needed. The whole mass must be well
worked together, and seasoned to taste
with salt and pepper. A large table
spoonful of butter must not be forgot
ten. Form this into an oblong roll,
and put it in tin vessel 10 brown in "A
quick oven. Half a wine-glassful of
Worcester sauce improves the dish very
much. OF course only the least bit Of
salt is needed.
Sdurekrdm.-TheG Germantown Tele-
graph gives the following: To30 elgi-
bic heads of cabbage bag of dairy salt
costing cent and ounces of juniper
berries are allowed, also or medium
sized yellow Strassburg or Danvers
onions finely chopped. The layers of
kraut are simply interspersed with said
salt, berries and onions. The two lat
ter serve the purpose of gratefully
ilavoring the cabbage, and rendering
kraut more digestible, precluding the |
flatulence likely 10 occur with dyspeptic /
and aged or delicate people. On fitting
saurekraut still further for the table, !
more onions may be incorporated to
SEINE light white wine mot
sweet imparts pleasant aroma, or
lemon juice. The yellow part of the
rind of prime lemons or tart oranges
carefully scraped with thin, sharp
knife, dried on warm Out not hot) !
stoneware or china plates, and deity
put away in cool, dry pantry, like
wise adds agreeably to the ways of serv-
ing saurekraut, which ought to be
steamed, not boiled, at least not as
usually; but the vessel containing the !
kraut should be placed in a larger one
with hot water.