The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-03-03
~sEASONABLE RECIPES.

Rice Omelet.- - teacup boiled milk,
of sweet milk, 3 eggs well beaten, l la
%blespoonful butter; bake to ightbrown.
Too much cooking spoils it.
Chrmpagnc Cader.-Let the cider fer
mcnt until palatable, then put an ounce
of sulphite of lime to every 4 gallons Of
cider. Mix il well, and let it stand uatil
clear, then 10 is III to use.
Ginger Snaps pint Of molasses, |
cup Of butter or lard, ! tablespoonful Of
ginger and cloves each, | tablespoonful
of cayenne pepper; Hour enough To roll
out very thin. Bake ON Hat tins.
Orapge CorRiql. Fill an alright jar
with orange peel, then pour on It some
good whisky. After keeping il for sew
cral weeks make a strip, and add the
whisky 20 suit the taste. II makes a de-
licious cordial.
Egy Kisscs.--Beat the whites Of (
eggs, then put in gradually a pound of
puivcriled sugar, season with aspoOnful
of extract Of lemon. Drop small guam
titles in letter-paper, and bake in quick
oven.
Cohagc ne III the bottom of the pie
dish put "A good layer of nicely minced
mutton or beef, season TO taste, add an
onion chopped fine, cover with mashed
potatoes, and bake in Il sharp oven half
an hour, or until the potatoes are we'll
Drowned.
Mock Goosc.-Take ? tender steaks,
lay | in the bottom of the baking-pan
and cover il over with lard or butter;
sprinkle over this bread crumbs, well
seasoned III salt, pepper, sage and a
little onion. Lay ON the other steak
and prepare ii rs the first, then pour
ON a tunbler of water, and bake slowly,
keep it covered until nearly done.
Sauce far Pudding.- - cup of butter,
\ cup of sugar; beat these together
with | heapiag tablespoonful of flour.
Pour into il Ca little ut a time, stirring
all the whitley | pint of boiling water,
and let il simmer On the stove a few
minutes. Add | ~teaspocnful OF lemon
extract. and the Juice ii lemon or tea
spoonful Of lemon sugar.
Cooking Pofat0es .-Mmy persons in
preparing potatoes for cooking pare Off
"A thick Slice from the surface instead Of
digging cat the eyes. The skinning
process is all wrong. rs the strength Of
the vegetable lies near the suriace-the
starch growing less abundant as the
center is Appropriated. The best way
is TO scour them we'll, and either bake
or boil them with their skins on.
Lemon 1IrticS.-iiub a teacupful Of
sugar in Jumps over the rind Of "A fresh
lemon, So rs to absorb all the essential
oil; squeeze the juice Of the lemon over
the sugar; crush Il fine with a sponge;
add to il ? eggs, we'll beaten. and ? Ia
blcspooniuls OF sweet butter; beat all
together, and bake in little patty-pans,
lined with puff paste.
H0Hing CrogWncS.-To Il cupful Of
cold, boiled hor.iny add a teaspoonful
of melted butter, and stirit well, adding
by degrees a cupful Of milk, till all is
made into a soft light paste add a tea
spoonful white sugar and | well beaten
egg. Roll into oval balls with Toured
hands; dip in beaten egg, then roll
cracker crumbs, and fry in hot lard.
Shorts Pudaing.-Take 4 eggs well
beaten, "A pint of milk, and make a thin
batter with the shorts. When boiling
corned beef, dip in your pudding-bag
and fill with the above. Have plenty
of room in the kettle with the beef, and
be sure the water is boiling; put in the
pudding and let it boil 2 hours without
letting it stnp. Eat with sweetened
cream or any other pudding sauce