The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1877-07-20

Economical Sponge Cakc.---3 eggs, |
cupful each ~ -four and sugar, 3 tea
spoonfuls baking powder. l pint milk
salted and favored 10 taste, made thin
i Is nice for jelly cake or strawberry
cake.
Kerry Pudding - pint u milk, 2
Ieggs, well beaten, very little salt, 4
tcaspoonful soda. 4 tcaspoonful cream
tartar; slowly add Hour enough TO make
thick batter; ~ the last add pint 81
any kind Of berries, well sprinkled with
-four; boil hour In we'll -buttercd
mold, or. II you have no mold, Toured
cloth will DO; after the pudding has
boiled hard for hour, remove IL from
the pot and dip it quickly into cold wa
ter, and as quickly turn It out; this will
prevent smoking; serve at once. for it
soon becomes heavy.
Oat-meai Crackers--l teacupful oat-
meal and enough tepid water to wet and
make into dough; mix well and quick !;
the harder the dough the better; II it
will bear To be rolled out with the roll
ing-pn, begin Ia roll il, stopping to
press the ragged edges with your fingers !;
keep at il in the same way till il Is ! or
1 Of an inch thick be quick about il or
II will get too dry under your hands !;
make only dough enough at | time for
! cracker; do not brown il any in bak-
ing II will be good for months if you
put il in your oatmeal barrel and cover
1t with meal.
Hop Bread. Dissolve 4 teacup Of the
yeast in 2 cupfuls Of warm water; make
up your flour with this, using no lard
let this dough rise; then put il in your
tray, with flour enough for an ordinary
family add salt and small bit Of lard:
make up with warm water, having the
dough rather stiff, and it will rise in
few hours; make out your rolls, put
them in pan well creased. Then grease
them over the top 70 keep them from
cracking; put in the oven and cook
slowly, always leaving piece Of the
dough TO work in your next parcel, and
SO on as long as it continues to rise well !;
which will be for about week: then
start from the yeast as before stated.
Canned Corn.--To every quarts Of
corn take | ounce Of tartaric acid dis
solved in boiling water; cut the corn
from the cob, and put in sufficient water
TO cook put the acid in while the corn
is cooking; when done, seal air-tight in
tin cans or glass jars. To prepare for
the table pour of the sour water and
save il; put in enough fresh water to
cook II; for every quart Of corn add one
small teaspoonful II soda and let il
stand few minutes before cooking:
while cooking put in a tcaspoonful of
sugar; il the corn turns yellow there Is
too much soda; pour back some OF the
sour water until it turns white again;
when nearly done season with salt,
cream, aud butter, same as fresh corn.
Tin quart-cans are preferable 10 glass
jars.
Suggestions about Selecting Meats. 49,
In selecting beet 10 roast. II it he for
small family, the rib il by far the best
and most tender cut; have some Of the
bone removed. then make your butcher
skewer the beef The best beefsteak for
broilng is porter-house The best beef
for q n mode il the round; have the
bone removed and trim OF all the girls
tie. For corncd beef the round Is also
the best. For mutton roast choose the
shoulder. the saddle or the loin and
haunch. The lcw should be boiled
Small rib chops are best for broiing:
those cut from the leg are generally
tough Mutton outlets 10 bake are TAX
en- from the neck For roast veal the
loin, breast. or shoulder l. good Veal
chops are best for frying; outlets are
apt to be tough.