The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-01-21

SRov Cream.---Beat the whites of 4
eggs TO froth, and stir in 2 spoonfuls
of white sugar; flavor with rose-water
or lemon; add a pint of thick sweet
cream, and beat the whole well together.
Serve with dessertof sweetmeats.
Jam CLps.-Well oil some cups, put
a large tablespoonful Of any sort of jam
or marmalade 1T the bottom, and fill
them three parts full with stiff batter
made as for batter pudding. Bake in
good oven, turn the puddings out, and
serve with wine sauce.
Pulled Bread.-Pui the soft portion
of a new loaf into rough pieces; let
them be Of equal size, say about or
inches each way. Dry the pieces in a
slow oven or before the fire till they be-
come nice light brown color, and
when they are quite crisp they will be
ready for use. They are very nice with
coffee.
Rugs.-Pieces of carfeting so small
as 10 be thought to be worthless may be
used for rugs in the following manner
Cut them into lengths of an inch and a
half, ravel out the yarn and sew in on
in tufts TO strong kitchen toweling the
size Of the rug required; let there be
about an inch between each row of
tufts; then line the rug and put fringe
around it.
Whooping Cough -,Just before the pa
tent retires for the night, after the third
week, put an ounce of liquid ammonia
in gallon of water in an open
pan; in this quench half a
brick made red hot, and let the patient
breathe the ammoniated steam. This,
it j. said, puts an end TO the malady in
three or -four days, and will tranquilize
the nervous system.-N. y. Tribune.
Chocolate Cake.--a cup of butter, 2
cups Of sugar, eggs, / cup of milk, 81
cups Of flour, ? teaspoonfuls baking
powder, l teaspoonful vanilla. Paste
cake Of Bakers chocolate, 2 cups of
white sugar, 2 teaspoonfuls cinnamon, |
teaspoonful Of cloves, pinch of gin
ger, teaspoonfuls Of vanilla. Keep
the chocolate in the oven 10 minutes.
then add the sugar, and boil il; the n
add the fiavoring.
Casserole Of Potatoes. -Peel and boil
some good mealy potatoes, mash them
with little salt, butter, cream, and the
yelk of egg to every pint of potatoes.
Beat them or minutes over the fire
to dry them thoroughly, then place
them on a shallow dish, and work them
with the hands into the shape of rails
ed pie. Leave a hollow in the middle,
ornament il with Outings, etc, brush il
over with beaten egg, and brown it in
quick oven. Fill the inside with beef
minced and well seasoned, and serve
hot
Applc-Sducc and AppIc-jelly---A
housekeepers letter says: when You
are making your apple-sauce, II you will
pour off a little Juice just before the APP
plies go To pieces, and then add white
sugar to il and boil little while, you
may have a glass Of most beautiful APP
ple-jelly, and your apple-sauce will be
Just as good. IL takes but little while
when you are stirring your apples, but
it j. very convenient way To keep your
Jelly cups filed as fast as they get empty.
When canning peaches you may save a
little Of the sirup and make up in the
same way. Use plenty of sugar and the
juice will jelly very soon II you have no
convenient preserving kettle, don't mind
| il. know most excellent housekeep-
er who does all her preserve making in
a bright tin pan or basin. ] have used
little brass kettle for a dozen years
or more, and like it better than any
porcelain lined kettle | have ever had.
Care must always be taken 10 wash it
out well with salt and vinegar before
commencing operations, then let il be
I tb.r,uorIlv rin-od in two or three clear
waters.r