The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-03-10
SEAS0NABLE RECIPES.

'OTh tdht.-l quart OF sour MIX,
eggs, teacup of flour, yellow corn
meal enough 10 make batter as thick
a. for pancakes. Bake quickly ia pans
well buttercd
Dclicate Sponge cake Use the whites
of 10 eggs, "A tumblers of -four, tea
spoonful Of cream-tartar, tcaspoonfgi
OF salt; lemon 10 suit the taste Bake
about 30 minutes or more.
Washington PEI cup Of sugar,
tablespoonful of butter, tablespoon
fuls sweet milk, teaSpoonful of soda, 4
tcaspOonful cream-tariar. ! cup Hour.
Bake in : layers, with Jelly, fruit or
cream between.
Ltmon Pie.--The juice and rind of
lemon grated into l cupof water, cup
full OF loaf sugar, the yelks of eggs, 8
tablespooniuls flour Frosting-beat the
whites Of eggs, add tablespoonful
white sugar, spread on the pie and bake
lightly in the oven.
Apph. Jciiy. Cut the apples in quar-
ters. DO not pare or core them; dip
each quarter into clear water, and put
them IN a jar, and place them in the
oven To cook until quite tender. Strain
off the juice as usual, and boil with a
pound Of sugar to pint Of juice. The
most delicious Jelly will be the result,
with the full, pure flavor Of the apple.
corn D0dgcrs-l quart of corn meal,
tablespoonful Of lard, eggs, a table
spoonful of salt, scald the meal with
the lard in il with boiling water, cool
with little milk, add the eggs (beaten
light bca; very hard for 10 minutes
make them thin enough with cold milk
To drop off the spoon and retain their
shape in boiling lard; serve hot; have
the lard boiling hot when you drop them
in.
Honey Recipe.-White or brown SUI
gar, 20 pounds; soft water, & pounds;
pure bees honey, pounds; cream
tartar, so grains essence Of roses, "a
drops. Mix the above i'm a brass kettle,
boil over a charcoal fire minutes. take
it OFF; add the whites of , eggs we'll
beaten; when almost cold add 2 pounds
mere bees honey. a pint OF the decoc-
ton of slippery elm, of the consistency
of cream, will improve the honey, if it
be added while cooling.
Ham or Tongue To1st-Cut a slice Of
bread rather thick, toast it and butter
IL well on both sides Take small
quantity of the remains of either ham
or tongue and CRATE it; have ready,
chopped fine, hard-boiled eggs, put
both meat and eggs into stew-pan
with little butter, salt and cayenne,
and make it quite hot, THEN spread
quickly on the toasted bread, and serve
Immediately
Hulled Corn.-Soak over night in
warm'water. in the morning put it on
IL an iron kettle, with warm water
enough to cover it. To each quart of
corn put rounding tablespoonful Of
soda boil until the hulls come of read
ily, then wash in several clear waters,
and after il is thoroughly washed, put
it on to boil again in clear water. Boil
until tender, and then salt il and let il
boil little longer. Turn into a sieve
and drain thoroughly. Eat hot or cold,
in milk.
as for dinner Strain through a colan-
der or coarse sieve. Then add equal
parts good wheat meal and fine corn
meal sufficient To make soft Dough.
Knead well for - minutes, adding
mixed meal enough to make a moder-
ately still dough, then roll out and use
rs any other pie-crust. As II
cooks very quickly, it is not best to put
in for a filling any fruit that requires
long cooking.
HoD 10 Bake Sliced Potat0eS.-Pare
and slice, very thin, potatoes to almost
fill two-quart dish Sprinkle on a
large spoonful of salt and little pep
per, then turn on sweet milk until the
dish is little more than half full, that
will wash the pepper and salt among
the potatoes. Cut slices Of pork, kay
them around on the top Of the potatoes.
Set il in the oven and bake hour.
The pork will get cooked before the po
tatoes are done. Take il ont and cover
il up TO keep hot until wanted for din
ner.