The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1876-01-07
SEASoNABLE RECIPES.


milk, pint Of meal, scald the meal
with the milk, | cup Of molasses, 2, 3,
ora eggs. BOIL in a cloth or a pud-
ding boiler two or three hours. Serve
with sauce.
Rae and Indian Drop Cake pint
Of Indian meal ! pint Of rye meal, ?
spoonfuls OF molasscs, little salt; work
il with cold milk so as To drop from a
spoon into hot fat; be sure TO have a
smooth batter.
Indian Brcad Beat , eggs very light,
mix alternately with them pint of sour
milk or buttcrmilk and pint Of fine
Indian meal; melt teaspoonful Of
butter and add 10 the mixture; dissolve
| tablespoonful of soda or Saleratus,
etc, in a small portion Of milk and add
to the mixture the last thing. beat very
hard and bake in a pan in quick
oven.
Chocolate Carameis.-4 pint Of rich
milk, 1 squares, or ounces Of Bakers
unsweetened chocolate, softened on the
fire. Let the milk boil, then stir the
chocolate i'm very hard, add ! pint %
best white sugar, and tablespoonfuls
OF molasses, boil until very thick, taking
care not to burn il; pour on buttered
tins, and when nearly cold cut in
squares.
FLANNEL Cakc-Mix 3 tablespoonfuls
Of -four with ! pint ~ cream; add >
eggs, and beat the whole well tall quite
smooth; then add slowly pint of new
milk, into which has been put a tea
spoonful Of baking-pcwder Beat all
well together, and fry with lard, "A little
OF which should be made hot for each
cake Eat with powdered sugar, mixed
with cinnamon or grated nutmeg.
IT, Roast Turley ~ II should be
killed Al least two days ia advance.
Make force-meat Of grated bread
crumbs, pepper, salt. sweet marjoram.
minced snet. and the beaten yelk Of an
egg. Chop the liver. gizzard and heart
for the gravy. stun the GRAVY and the
body. and sew up the openings. Dredgc
with flour, and put the bird into the
bake-pan, with the bottom well covered
with butter.
Pumpkin a. P3nhice. a corre-
spondent OF the New York Farmers
Club gives an instance IN which 4 wo-
mans arm was swelled 10 AN enormous
rtlf anu lltAAlAhilN i4ltAlAANn- u tfbAtllAf
was made Of stewcd pumpkins, which
was renewed every fifteen minutes, and
in a short time produced a perfect cure.
The fever drawn out By the poultices
made them extremely offensive, as they
were taken OFF.
Pickled Onions With pickles, as with
every other object in life. it is desirable
TO make up your mind what You wish
for. some ike picked onions soft, some
hard and nutty. some think they are
prettier when they are white and boiled
in colorless vinegar. They often taste
of nothing bat that and spices but in
colored vinegar and lest fiery condi-
ments. You can taste A. well a. see that
you are eating picked onions. Gather
the onions dry, expose them 10 the sun
ahd air for fortnight or 80; peel them
without too much waste: for soft picked
onions, throw them into boiling salt and
water. and boil until You can put a steel
fork into them skim out on plattcrs To
drain OF then put into jars or bottle and
pour hot vinegar, spiced 20 taste, over
them, and cork up tightly. For hard.
white picked onions. peel, and scatter
salt over them aud let them stand three
days: drain through colander. pack
in bottles and pour over them white vim
egar Chemists vinegar). inwhich plen-
~ ~ cap.icum has been STEPPED.