The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1877-06-01

Lemon PEE lemon, egg, crack.
or, cupful sugar, ~ cupiul water,
spoonful salt, the juice Of the lemor
squeezed out, the pulp and cracker
chopped together; CRATE the rind.
Mint Sauce. Take large bunch 81
young green mint-if old, the taste viii
be unpleasant; wash very clean pick al
the leaves from the stalk and mince very
fine; cover with cold vinegar and pow.
dered sugar, sufficient to make quite
sweet, and tiny pinch Of salt. Some
persons prefer dark brown sugar and
brown vinegar.
Sdidd Dressing.- - hard-boiled eggs,
2 tablespoonfuls olive oil, teaspoonful
salt, do. white sugar, teaspoonful
mustard, tcaspoonful white pepper,
four tablespoonfuls vinegar, or more, as
required; rub the yclks to a powder,
and add the mixture; thin with vinegar,
and put in cream Jug, and pour over
as you wish at the table.
10 Preserve Strawberries. Take
equal parts Of rich, ripe fruit and gran
ulatcd sugar; put in an earthen cooking
vessel layer Of sugar, then berries,
then sugar, etc, until all are used cover
and let stand over night. To every
pound Of fruit allow | 2 pint Of red cur
rant juice; place upon the fire where ii
will boil gently until the syrup is rich,
skimming well.
Lamb Pudding. Cut neck Of lamb
in thin outlets; season with white pep
per and salt, chopped parsley and onion !;
line pudding-dish or tin pail with
paste and place the meat in 1t, with new
potatoes sliced; cover with paste, and
tie a heavy cloth over, If in the pail. and
boil in pot Of boiling water; II in the
dish, II may be placed in pan and set
in the oven, with boiling water poured
around il, and plate turned over the
top Of IL.
asparagus. Boil in sailed water un-
ill tender; have very thin buttered toast
on a hot dish, and place layer of AS
paragus, with the heads all one way:
then more toast, and a layer Of the as
paragus with the heads directly opposite
from the other layer, and 50 proceed I'M
al you use up the asparagus; cut~ with
very sharp knife, the asparagus across
the middle, and pour your drawn or
melted butter over IL. II can be served
ont much nicer this way, and each per-
son will get the usual amount of heads
aud stalks.
Rhubvt Pudding. the red rhu-
barb in inch pieces, and place in an
earthen baking-dish, whose sides YOU
have lined with paste, and wine-glass-
full water, sufficient sugar, lemon
minced very fine, also small orange,
having first taken of the skins; cover
with paste, carefully wetting the edges
Of the side and top paste and pinching
together; bake in the oven, or place the
dish in a pan Of boiling water. and
plate over the top large enough 10 cover
IL, and place on the fire where 1t will
keep on boil; this last takes much
longer. but j. very nice.
Strawberry Short CAKE. Into quart
Of Hour put ] teaspoonful Of baking
powder and Of salt; sift all together.
or use prepared flour; add 2-3 Of a tea
cupfnl Of butter. and cut il through the
flour with knife; wet this with sufii-
cient cream that has been on ice, If YOU
have II, or else ice-cold milk; mold to-
geiher, handling a. little a. possible,
and roll out in cakes not quite half an
inch thcik; bake in jelly-pans. or cut
with biscuit-cutter; when done, split,
buttering and placing quite fresh and
ripe berries on them, well sugared; af-
ter placing on the top layer You may
pour cream over all. or il may be put Oh
the Strawberries. or not used M all.