The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-02-04
SEAS0NABLE RECIPES.

Good Black Iak.-To quart of strong
detection Of logwood, wen strained, add
ounces OF blue gals in coarse powder,
~ drains sulphate Of iron, II drains
acetate OF copper, II drains Of well
ground sugar, ~ ounces Of gum arabic
Set II over the fire till il begins to boil,
then set Il away uncorked till il has
turned black enough; add few cloves
to keep out the mold.
Plum suet Pudding Without Soda
PINT 81 mjlk, 4 pound of suet, chopped
Of salt; add flour gradually until YOU
have made a thick batter. Tie in
cloth which has been dipped i'm boiling
water, and we'll sprinkled with flour;
let the water boil before putting in the
pudding, and boil two hours. To be
eaten with canned or preserved fruit.
Crdcked Whcn.-A farina kettle is in
dispensable for cooking in the best
manner cracked wheat, oatmeal mush,
samp, hominy, or any of that class of
foods. Ii is very difficult TO cook these
dishes in an ordinary kettle sufficiently
and thoroughly without burning them,
and burning them develops an empyreu-
matte oil which renders them positively
noXious instead Of nutritious One may
readily improvise farina kettle any
dish with tight cover set in a larger
dish containing boiling water, also
tightly covered, will answer the
purpose. Into the inner dish pour
boiling water, and for every quart of
water stir in teacup full of cracked
wheat. Set the kettle over the fire, fill
partially with boiling water, put in the
dish containing wheat, cover closely,
and boil three hours or till done. Wheat
can be cooked over night, left in the
dish and warmed through in the morn
ing. Unless prepared in this way few
families can enjoy the luxury at break
fast.
Puf Paste-Take 2 lbs of the finest
pastry flour, and the same weight Of
fresh butter. Work the butter in a nap
kin till il is well freed from water. Place
the flour on the pastry board in a heap,
make a hole in the middle of it, put in
it the yelks Of eggs Greed from the
speck), two pinches of salt, the juice of
half lemon and the fourth part of the
butter cut up in very small pieces; work
the paste as quickly as possible with the
fingers of one hand, adding as much wa
ter as will make it smooth, land of the
same consistency as the remaining
pound and half of butter. Beat the
latter out into a fiat, square piece, an
inch in thickness; roll out the paste to
four times the size of the piece Of but
ter: lay this in the center of the paste,
which YOU fold over on each side, and
roll ont again to three times its original
size, then fold over two sides of the
paste only, and roll il out again as be-
fore. Repeat this operation twice, COW
er the paste with "A wooden cloth, and
let il rest for half an hour. The opera
ton OF rolling out and folding up the
paste is called ''giving a turn" After
the paste mas rested, two or three more
turns are to be given TO il, and il will
be ready.
Dry BeanS-Look over, wash thor
oughly in warm water, then put to boil
with twice rs much water as beans.
Do net soak them nor turn of any wa
ter. Cook gently until they can be
mashed between the thumb and finger.
Do not boil them 10 pieces; add more
water If nccessary-the proportion re-
quired will vary with the quantity Of
beans cooked, the water not evaporat-
ing so rapidly from a large quantity as
from a small one Have them even full
Of water when done. II any water be
added late, let il be done 10 or 10
minutes before dishing, and in the
meantime let it boil up SO that the juice
may not be watery and tasteless. II
any salt is to be added, lei il be done
either just before dshing or upon the
plate. If all vegetables were sailed on
N upon the plate there would be less
salt eaten. and people would be able TO
suit themselves, while those who eat
salt would soon learn to prefer il in
that way. Good beans have fine
flavor which can never be fully appre-
ciated with salt Time for cooking will
vary from > TO 81 hours.