The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-07-28
SEASONABLE RECEIPTS.

Rcimedv for Earache The Journal
Of Health gives the following: There Is
scarcely any ache, Ia which children are
subject. So hard To bear and difficult 10
cure, as the carache. But there 4 a
remedy, never known 10 fail. Take a
bit Of cotton batting, put upon il a
pinch OF black pepper. gather IL up and
tie IL, dip IN sweet oil. and insert into
the ear. Put flannel bandage over
the head To keep il warm IL will give
immediate relief.
French Rolls.-l pint Of milk, sma
cup OF homemade yeast (you can try
the bakers), flour enough TO make a
stiff batter, raise over night; in the
morning add ! egg, / tablespoonful Of
butter, and flour enough 10 make il
stiff to roll. Mix il we'll and let il rise.
then knead ii again Ito make il fine
and white), roll ont, cut with a round
tin, and fold over, put them in "A pan
and cover very close. Set them i'm a
warm place until they are very light,
bake quickly, and YOU will have deli
ciOuS rolls.
Fy1cdSsce Of Chicken up large
chicken into neat joints. Throw them
into boiling sailed water for or 3
minutes. Take them cut, and on do
ing SO rnb each piece with lemon cut
in half. Melt an ounce Of butter in
uce-pan, add a tablespoonful OF flour,
white pepper, salt, powdered nutmeg
10 taste, and pint OF white stock, with
an onion, bunch Of parsley, and some
button mushrooms; stir the sauce tin il
boils. then put in the pieces of fowl.
and let them stew gently. When done
remove the onion and parsley, lay the
pieces Of fowl neatly on dish, stir into
the sauce, of the fire, a couple Of yelks
of eggs, strained and beaten up with
the Juice of lemon, pour Il over the
pieces of fowl. arranging the mush-
rooms round them.
The IrrcprOachable Way 10 BroH
S'cak First see that the fire Is cleay
and not too much Of il; open wide all
the drafts, to carry OIL the smoke that
) made during the process Of broiiing;
then see that the gTiiironis smooth and
quite clean rub Il well with whiting or
chalk; lay on your steak. DO not
pound II, nor afterit is On the fire, stick
fork into it, rs the juice will escape.
Neither salt nor pepper il; do that on
the dish. Place the gridiron close TO
the fire for the first few minutes. 10 Or
boniza the surface, then turn II over
quickly % carhOni,e the other side.
Now il should be exposed 70 slower
fire, % do when. place two bricks on
their edges, and rest the gridirOn on
them. The steak should be turned re-
,...s.f..1fra .raA -
Ieels "a her irm 20 the touch il Is rare.
and, If 80 liked, il should be taken of,
laid on hot dish, on which l q ounces
Of butter has been melted, les than
teaspconful OF salt, a pinch of white
pepper and | teaspoonful OF chopped
parsley, well mixed; lay the steak on
one side and then on the other. Serve
Immediately.
Green Corn Soup large fowl, or
pounds of veal-the kngckle and neck
Will do A. well; put over in gallon Of
cold water, without salt; cover tightly
and simmer slowly TIL the meat slips
from the bone: do not let il boil 10
rags, as il will make a nice dish for
breakfast or lunch, or. in fact, for the
dinner. Set aside with the meat a cup
ihh pi tht NluHI- StA.aA thc sup 10
remove all bones and rags OF meat;
graie i dozen ears Of green corn, scrape
the cob to remove the heart Of the kerr
mel add the corn To the soup, with salt,
pepper, and a little parsley; simmer
sloNly hour; just before serving. add
a tablespoonful Of flour beaten very
thoroughly with iat 'espoonful OF but
ter. Serve hot To serve the chicken
or veal, put the cup Of broth ia a clear
saucepan beat egg, tablespoonful Z
of butter and ! teaspoonful of Hour all
together very thoroughly, and add To
the broth with salt. pepper, and chop \
ped parsley; boil altogether for a min 4
ute; arrange the meat on a dish, pour
over the dressing while boiling hot, n d .
serve at once.