The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1877-11-09


Canned crabapyis-To 3 pounds
apples take 3 pounds sugar; make a
strip. and when boiling put IN apples
and boil until soft; seal immediately In
heated cans; no pairing.
Liquid S~hosDofssh. - Dissolve "a
ounces u shellac IN 4 pint Of alcohol.
Rub smooth 20 grains N lampblack with
6 drains Of cod-liyer oil. and mix. A
few drops are 70 be applied to the leath-
er with a sponge.
EgQ-planf Fried.-Cut in 1-inch slices,
salt, and place one over the other, with
an inverted plate and heavy iron on top.
The salt and weight draw out the strong
water. 1t should be prepared At night
IL wanted for breakfast, or in the morn
ing il for dinner. Dredge witt flour
and fry thoroughly in becf-drippings,
lard, or butter.
AppIe Fruit C~aks.--Soak 3 cups dried
apples over night in cold water in the
morning chop and stew till soft in 3 cups
II molasses, when cold mix with 3 cups
-four, / cup butter, 3 eggs. ! teaspoon
ful soda. spices, 2 cups raisins, Of cur
rants. ! lemon, choppedfine this makes
2 pans VI cake.
Lemon PuFs.-1 pound powdered
sugar beaten with the yelks Of 4 eggs,
add / extra spoonful for every spoonful
Of flavoring; beat the yelks and sugar
a. stiff a possible: then add the whites
beaten 10 a stiff froth; beat well, favor
with lemon juice and extract Of lemon !
drop on buttered papers in small cakes,
and bake quickly without browning /;
leave the pulls On the paper until entire
" cold.
Old-fashioned Punspksu Pp.-Select
a medium-sizei pumpkin, thick-meafed
and fine-grained wash il thoroughly +;
cut il open in the middle. and scrape out
the seeds and insides; cut II ofin slices
about three-quarters Of an inch thick,
and cut I'D the slices in pieces about An
inch long. Put il All into a large Kettle
with about 4 teacup.ul Of cold water, TO
keep it from burning; stir i frequently
while stewing. and let il stew quite slow
". When the whole mass is soft. take
il of aad let il stand on top Of the stove
two or three hours. for the moisture -
dry out and ~eyaporlte, stirring it occa-
~si0nally. Ny mother always stewed her
pumpkin the day before she made pies
She then sifted Il through a tin coland-
er. and oil she did not need for pies al
that time, she spread upon buttered
plates. and dried for winter use- She
then took just as many ~teacupfuls Of the
sifted pumpkin a. she wished to make
up AZ that time, allowing 3 cupfuls Z
2pies. She put into il ! spoonful O
molasSes to ? cups Of pumpkin, and !
teaspoonful Of ginger or cinnamon 70
8 pies. She then added milk to make j
thin enough to spread nicely not using
over a quart ot milk To = cups Of pump
kin. She made her crust Of cream, in
stead II lsrd. and used q little saleratus
and rolled II on; quite thin, bringing i
up AZ the edge Of the pan 70 make a nic'
rim around the pie; only one crust
"a course, was used. She spread til
prepared pumpkin evenly overthc crust
about t~hree-quarters 81 an inch thick
and baked them in a slow oven. The
would come out A. yellow a. gold, an
perfectly delicious. The trouble MOI
i. people stew the pumpkin too quick
mix il too thin, and put IN eggs an
spices 70 give il substance. and thus Dc
stroy the original flavor that gives Il i
! peculiar excellence Cor CDunfry Gen
: Nf3nru.