The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1877-05-18

Rich Soft Gingerbread. III cupful sour
cream, cupful molasses, ! egg, tea
spoonful ginger, teaspoonful soda;
stir rather thin.
Fried Cdkcs.--l cupful sugar, cup
full sour cream, cupful buttcrmilk,
tcaspoonful soda, spice 70 taste mix
thick enough To roll easily
Bird's-nest Putting. Soak a teacup-
ful Of tapioca in 3 cupfuls Of lnkewarm
water for o or hours, stirring OCCASION
ally. Peel q apples, cutting them IN
quarters and arranging them In the bot
tom Of the dish, or the apples may be
chopped fine; empty in the dissolved
tapioca with a teaspoon Of salt bake
hour, and eat warm with cream. II the
apples are not sweet, serve with sugar
or with hard sauce.
New Enqiand Bakcd Beans - quart
Of beans; soak in cold water all night;
pour of water in the morning and add
fresh supply Of water enough 70 cover
them. Boil slowly for ID minutes;
drain of water through colander; put
beans into deep iron dish with water
enough 10 cover them; add small piece
Of pork and tablespoonful Of molasses;
bake slowly for hours
A Use for Stale Bread. Beat 2 eggs
and add cupfnl Of sweet milk. mix
we'll, cut the bread in slices and soak in
the milk and egg. fry 70 a light brown,
in ? parts lard and part butter; when
done put on dish and sprinkle with
sugar; or put in a deep dish, put cup
ful Of raisins and currants, l-2 cupful
sugar and enough wine 70 soak through
all the first way makes a good lunch
dish and the other way good dessert.
SELF Steamed Potatoes. Have an iron
kettle closely covered; fill il about two
thirds full Of potatoes, washed and cut
Set il over moderate fire. and let them
cook entirely without water, "A few min
utes longer than for boiling or steaming
with water. Test them in the same
way, and serve in the same way when
done. This is not at AL difficult TO do !;
the moisture Of the tuber. as il j. forced
out by the heat, falling down and Great
ing steam enough 70 cook them thor
oughly. II is one Of the most delicious
and satisfactory methods Of cooking the
potato.
Beef and Vegetable Soup pounds
beef. d good sized bone, salt and pepper,
turnip, carrot, onion. leek,
sprigs parsley, sprig celery. ? toma-
toes; put the beef Gree from bone) in
your soup-pot with about ? quarts water
put the bones and marrow in a separate
vessel with ? quarts water, and when
boiled strain and add to the beef; cut
the vegetables in small squares, and
about half an hour before you want 70
use the soup put them in with the beef
toast bread and cut il in small squares
put in the soup just before dishing
10 Cook Bcctstcak. Silt the outside Of
fat part, say every inches
cutting through to the lean,
which prevents contraction and
increases its tenderness. Have bright
fire and gridiron hot before putting il
on; turn over to prevent burning. A
steak 1-2 inches thick win be cooked
in from 7 to 10 minutes To fry, pre-
pare in the same way; put a little butter
on pan or griddle, and lei il get brown
before putting on the meat; cook quick
ly, and, whether broiled, fried, roasted
or baked in the oven, II you want juicy
tender beef, never salt il before il i
cooked. Beefsteak should be served thu
moment il Is cooked; otherwise II Loses
its flavor.
=