The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-08-18
sRASONABLR RECIPES.

Minced Gl.-Pick up cold veal fine.
or cut into mall bits. Add 4 pint of
milk, > eggs, a spoonful Of butter. ?
spoOnfuls Of flour. Strew thickly with
bread-crumhs, and bake in deep dish.
Season with pepper, salt and nutmeg.
TO Reliece burns or Scalds. Take !
dram of finely powdered alum and mix
thoroughly with the whites Of eggs
and teacup of fresh lard spread ON
a cloth and apply 10 the parts burned.
IL gives almost instant relief from pain,
and, by excluding the air, prevents in
flammatory action. The application
should be- changed al least once a day.
Sponge ake-To make good sponge
cake in round layers take cofieecup
Of white sugar, teacup of flour, and )
eggs; beat the whites and yelks sep
arately; when the whites are beaten
still, mix in the sugar, then the yelks,
and lastly the Hour, which should be
sifted, do not stir the mixture much
after the flour is added. think plum
OF crabapple jelly makes the best cake.
Preserving TOmdtOeS.-ln order 10
preserve tomatoes through the year il Is
not necessary 10 resort 10 the expense
of canning them. Ii stewed in the or
binary manner but without butter or
crackers. only little salt and sugar,
they can be put into jugs-two quart or
gallon, according to the size Of the
family-and il corked up tightly they
will keep for year. To make assurance
doubly sure, some melted wax may be
poured around the cork. Tomatoes
may also be dried easily. Skinned and
prepared with a little sugar they make
a good substitute for figs, and are sold
under the name Of tomato figs.
.ipplc Puff These are nice for
party suppers, and, in fact, are good
any time, but rather too tedious 10 make
for frequent use. The quickest way Of
making them IS 10 roll two large sheets
of dough on separate boards, and put
Is many tiny spots Of mashed or sifted
sauce upon one Of them az you judge
there will be room 10 make puffs then
cover il all with the other sheet, which
should be a trifle larger, and cut out
with the biscuit-cutter wherever there
is bunch Of sauce. IL too much sauce
is put in, Il viii stew out badly and dis
figure them: print around them with a
three-tined fOrk-if You have nothing
better-to press the edges together and
keep in the juice.
Boiled Corn Beef-It should be put
into cold water and skinned till no
more scum arises. II should boil slow
", and a piece weighing . pounds re-
quires "a hours 10 boil. Nothing Is
poorer than under-done corned beef
Now let me tell your readers how "a
make the incest cOrned beef. The fol
lowing will be found very superior
way Of preparing it: Meat to corn Of
pickle should always be Of the best quail
ily. II is poor economy 20 pickle poor
beef. To l gallon of wafer take !
pounds Of salt, pound of sugar,
ounce of saltpeier, and ounce IF pot
ash I'm this ratio the pickle To be in
creased 10 any desired quantity. lie
these be boiled together till all impuri
ties rise from the sugar and ar
skinned Off; then pour into a tub q
. cool. When cold, pour il over the beef
10 remain the usual time-three or fou
weeks. The meat should be well GOV
cred with the pickle; should not be pu
, down for n least two days after killing
= during which time il should be We
, rubbed with saltpeter,