The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-07-07

MacGr0ni aud Cheese pound
macaroni broken into inch pieces: wash.
put on the stsHe 70 soak till soft, then
dram crate pound old cheese: put
layers 81 macaroni and cheese, with bits
~ butter, pepper and salt, and 3 table
spoonfuls ~ milk: let the last LAYER be
cheese. Bake three-quarters Of an hour.
ScailOped Feal.-Chop cold cook
ed veal tine; put . layer in baking
dish, alternating with layer of pow
dered crackers, salt, pepper and butter,
until you ill the dish. Beat up 2 eggs !;
add pint OF milk; pour il over the veal
and crackers. Cover with plate and
let the top brown.
baltimore Corn Bread quart of
milk. 5 eggs, beaten separately, l cup
full Of boiled rice, of butter, tea
spoonful OF soda, dissolved in the milk
(sour milk is the best, but sweet will
do), 2 large cupfuls Of corn meal,
enough to make stiff batter. Melt the
butter in the rice; add the milk, yelks,
corn meal, whites, and lastly the soda
Griddle cakes are made ia the same
way, only the batter is thinner.
"Wigram. vi pound Of lady fingers
opened and spread on a dish; cover
them with currant jelly, and on the jel-
ly spread meringe; then another LAYER
Of lady fingers, jelly and meringue, and
SO on for several layers, making each
layer smaller, in order 10 have It pyra-
midal in form cover the whole with
meringue, and put it in the oven a few
minutes TO brown. The merilgue is
made Of whites Of eggs with sugar
beaten in, but do not make il too stiff;
z ounces Of sugarto each white is a very
liberal allowance. The whites must be
beaten cery light, then the sugar stirred
in gently without beating:
!Sarirs0 Cold Meats An excellent dish
can be made as follows: Take 2 eggs
work in enough flour to make a stiff
dough; roll this out as thin AS possible.
the thinner the better; let this get so
dry that ii will not stick, then cut into
s-inch squares. and boil in sailed water
for about 10 minutes strain through a
colander; chop the ham very fine (about
a pint would be the right proportion)
beat up with some sweet milk 3 eggs,
mix All together, and bake in a shallow
dish for hour, or until the egg is well
done. * the ham j. quite salt, do not
salt the water in which the dough is
boiled.
English -ApplepuddiHg.-Mak
crust OF one-third chopped suet, two
thirds -four; salt Well; mix with cold
water; roll out to about three-quarters
Of an inch thick; butter a pudding
bowl Zone with thick RIM spread
the dough over il, and knead into place
with the hands till it j. about evenly thin
al over: I'll full Of sliced apples, SUI
gar, and alittle nutmeg and cinnamon.
Trim the crust round the edge Of the
bowl, and roll All that is left, and lay
over the top, making il quite secure
round the edges. Now spread the pud-
ding-cloth over the top. aud tie il tight
~ down under the rim OF the bowl;
catch up the corners, fold over the top
Of the pudding, and secure with pin;
plunge il into boiling water and cook
steadily one and half hours.
fleming Bed Ticks --Put the bed on
q blanket. and shake the feathers TO
one end 81 the tick, into as small a
compass a possible, and tie strong
cord round the tick just above them;
wash the empty end In a warm suds,
and after rinsing thoroughly, dip il into
a pail OF good starch and wiring il out as
dry as you can now unite the cord and
shake the feathers into the end just
washed and tie up a before; pin the
blanket about the clean end and pro-
coed to wash the other half; when done
take Oh the cord and shake the feathers
even in the tick. Dry in the sun, turn
ing the bed frequently. that the tick
may not streak, and when thoroughly
dry the he'd will be as fresh and light
as when new.