The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-08-18
SRAs0NABLH RECIPES.

Minced eai.-Pick up cold veal fine,
or cut into small bits. Add A pint of
milk, y eggs, a spoonful If butter. 2
spoonfuls Of -four. Sirew ihickly with
bread-crumhs, and bake la deep dish
Season with pepper, salt and nutmeg
To Reliere burns or Scalds Take
dram Of timely powdered alum and mix
thoroughly with the whites Of : eggs
and ! ieacup Of fresh lard spread ON
a cloth and apply 10 the parts burned.
IL gives almost instant relief from pain,
and, by excluding the air, prevents in
fammatory action. The application
should be- changed al least once day
Sponge Cdke-To make good sponge
cake in round layers take ! cofieecup
Of white sugar, teacup of -four, and )
eggs; beat the whites and Nelks sep
arately when the whites are beaten
still, mix in the sugar, then the yelks,
and lastly the flour, which should be
sifted: do not stir the mixture much
after the flour i added. think plum
or crabapple jelly makes the best cake
Preserving Tomdtoes.-ln order to
preserve tomatoes through the year il i
not necessary 10 resort 10 the expense
Of canning them. II stewed in the or
binary manner but without butter or
crackers, only a little salt and sugar,
they can be put into jugs-iwo quart or
gallon, according To the size Of the
family-and il corked up tightly they
will keep for a year. To make assurance
doubly sure, some melted wax may be
poured around the cork. Tomatoes
may also be dried easily. Skinned and
prepared with little sugar they make
good substitute for figs, and are sold
under the name of tomato figs.
Apple Pufs.-These are nice for
party suppers, and, in fact, are good
any time, but rather too tedious 10 make
for frequent use. The quickest way Of
making them Is 70 roll two large sheets
Of dough on separate boards, and put
Is many tiny spots Of mashed or sifted
sauce upon one Of them as You judge
there will be room to make puffs; then
cover il all with the other sheet, which
should he a triile larger, and cut out
with the hiscuit-cutter wherever there
is bunch Of sauce. IL too much sauce
is put in, IL viii stew out badly and dis
figure them; print around them with q
three-tined fork-if You have nothing
better-to press the edges together and
keep in the juice.
Boiled Corn Bcef.-It should be put
into cold water and skinned till no
more scum arises. IL should boil slow
ly. and a piece weighing 3 pounds re-
quires 81 hours TO boil. Nothing is
poorer than under-done corned beef.
Now let me tell your readers how to
make the incest corned beef. The fol-
lowing will be found 4 very superior
way Of preparing il: Meat to corn or
pickle should always be Of the best quail
lily. Ii is poor economy 10 pickle poor
beef. To l gallon OF water take y
pounds Of salt, pound of sugar, Z
ounce of saltpeter, and ounce Of pot
ash. In this ratio the pickle to be in
creased to any desired quantity. Let
these be boiled together till all impuri-
ties rise from the sugar and are
skinned off; then pour into 4 tub to
cool. When cold, pour il over the beef,
To remain the usual time-three or four
weeks. The meat should be well COW
cred with the pickle; should not be put
down for AZ least two days after killing.
during which time il should be well
rubbed with saltpeter.