The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-02-18
RECIPES.


Stored Shoulder Of Muton.-The
shoulder must not be too Tat. Bone II,
tie IL up I'm a cloth, and boil II for two
hours and a half then take itup, put a
little cold butter owe IL and strew IL
tbickly with bread crumbs, parsley,
thyme, peppera and salt, all properly mix
ed. Let IL remain in the owe half an
hour, So as 10 brown il perfectly. Serve
with Jumps of currsnt jelly on the top,
and gravy or spice round the dish.
To Keep HaDs.-Tberc is no better
way to keep hams through the summer,
free from faint or insects, than by hang
ing them up in the s~mokehouse, which
is of ourse TO be kept perfectly dark.
Where there is no smokehouse or dark
room, sew each ham up in a canvas bag
and thoroughly wash it. We have also
kept them perfectly by rubbing into
them wood ashes, packing them in bar
rels and covering them with ashes.
Hon 10 Fry Chickens.-The best way
to fry chickens is this: Scald, pick and
wash your chickens thoroughly in clean
water; then quarter and throw them
into boiling lard. In a few minutes
lutl Will bC hVAt UlON titn l'llDNt
them and serve them up hot and dry.
Do not put them in grease again. In
this way the fowl is very tender and is
a great delicacy. II you don't believe
it, try it, and if you do, Way, try il
again.
To CLAN old Pork Bar,cis.-Old pork
barrels, whether tainted or sweet, should
be thoroughly cleansed before being
used for pork. A very simple and
effectual method is to put in "A peck of
strong wood ashes and a couple of pals
Of water, and let it stand a day or two
then scour thoroughly with a stiff corr
broom. The I've will take hold Of all
the greasy particles with which itcomes
in contact, and the ashes, water and
broom will, if vigorously used, leave
them rs sweet as new barrels. Rinse i'm
cold water To remove all the ashes, then
pour boiling water all around the sides
and wash clean; now rinse again in cold
water and the work is done.
SnoW Pudding.-To 4 box of gelatine
add | pint of boiling water, ? cups
white sugar, and the Juice Of ? lemons.
When cool, beat the whites Of 3eggs
WI brhl anN ~lltbA ON'l Aut ADI.
This is an excellent pudding, especially
for the hot summer weather, and should
be made the day before using andplaced
on ice or in the ice-chest. When
brought 10 the table dish out in saucers.
and turn over il n sauce or custard made
in the following amer Boil a pint Of
milk in a tin pail set into kettle Of hot
water; as soon as il boils add the yelks
of 3 eggs well beaten. witk sugar to
taste; let it boil until it thickens, then
remove; when nearly cool add q little
salt, and flavor with vanilla.
Stored RGJJI.-Joint the rabbit a.
for a pie. Soak il well; fry Of a good
brown. Slice ? large onions, pour boil
ing water on them to remove the strong
flavor-fry them. Cut ! dozen slices Of
fat bacon; put the bacon, rabbit and
onions into a brown earthen jar; season
with pepper and salt. Cook ia a mod
crate oven for ? hours. When done,
pour away the gravy, skim ii well, add
a tablespoonful Of walnut catsup, and
thicken with a bit Of butter rolled in
flour. Place the rabbit joints neatly on
your dish. DO not serve the bacon with
il, but garnish with neat rolls of broiled
bacon and sipPets of bread. Pour over
the hot gravy and serve. This is an
excellent u Of cooking a rabbit.