The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1877-12-14


For Inralids. Crust coffee i an cx.
ccllcnt substitute for tea and coffee
brown the crusts in the oven, pour hoi
water on, and let II stand for an hour on
the back Of the range; use milk same as
for othcr coffee.
Celery Celery can be kept for a
week or longer by first rolling II up In
brown paper, then pin II up in a towel
and keep il in dark place, and keep as
cool as possible. Before preparing II
for the table place il in a pan Of cold
water, and let II remain for an hour. Ii
will make II crisp and cold.
Boston Tea Cakes. ~ well beaten egg !;
2 tahlespoonfuls Of sugar. cupful sweet
milk, ! tablespoonful soda, dissolved in
the milk, 2 tablespoonfuls cream-tartar
sifted into the dry flour, 2 heaping
cupfuls Of siftcd flour, tablespoonful
Of butter, melted; bake in small tins.
Lady Cake.-Thc whites of well
beaten cgga, ? cupfuls Of white sugar, "a
cupfuls siftcd fiour,S cupful Of butter, 4
teaspoonful Of soda dissolved in a little
water, l teaspoonful cream-tartar sifted
in the flour; flavor with bitter almond.
Boston Brorn Brcad-.3a cupfuls In
dian corn-meal, "a cupfuls rye
meal, cupful molasses, l quart OF
either sweet or sour milk, ? teaspoon
fuls soda, dissolved in the milk; steam
in tin pudding-boiler for hours, then
take off the cover and set it in the oven
to remain till morning.
Corr meal Aiu1ins.-5 eggs well beat
en-, whites and yclks separately; ? heap
ing cupfuls Of Indian-meal and one Of
flour; sift into the flour teaspoonful
of soda and , Of cream-tartar; then
tablespoonful of lard, melted, cupfuls
Of milk, | teaspoonful salt; beat well
and thoroughly; bake in rings or small
patty-pans; bake quickly and serve
hot.
Corning Bcef.--For 100 pounds Of
beeftake pounds salt, pounds sugar,
? ounces saltpeter, ounces pepper, 2
ounces soda: dissolve in "a gallons wa
ter; boil, skim, and let cool when
scum rises after few weeks, scald the
brine over. and BY so doing and keep
ing meat entirely covered with brine, it
will keep year and more.
Jeiiy-cdke Rolls eggs (beat whites
and yelks separately, teacupful white
sugar, teacupful siftcd flour, tea
spoonful cream-tartar, teaspoonful
soda dissolved IN a very little hotwater;
flavor with the juice of lemon; beat all
well together; spread quarter Of an inch
thick in a square tin; bake quickly;
then turn bottom side up, spread with
jelly, and roll up while hot; this receipt
makes 3 rolls.
Dried Rusk II pint Of warm milk,
eggs, teacupful of butter, ! cupful OF
yeast, | teaspoonful of salt. Set sponge
with these ingredients, leaving out the
eggs, and stirring in flour until you have
a thick batter; early next morning add
The well beaten eggs and flour enough
70 enable you to roll out the dough; let
his rise in the breakdown hours; roll
into sheet nearly an inch thick, cut
INTO round cakes, and arrange in your
baking deep, laying one upon the !
,trer carefully; let these stand for an
other half hour, and bake; divide the
wins, thus leaving one side Of each cake \
'oft, and, piling them loosely in pan,
yet them in the oven when the fire j. de- .
.lining for the night and leave them in
Until morning, put them in clean mus
in bag and hang them up in the kitch-
~; they will be fit TO eat on the third
lay.