The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1877-06-22

10 Boil Potatoes. Let the potatoes be
Of a size; do not put them In the pot I'M
Ill the water boils; when done, pour of
the water and remove the cover until all
the steam il gone; then scatter In half
teaspoonful Of salt and cover the pot
with Il towel. BY adopting this plan
watery potatoes will be mealy.
Sassafras Becr.-Pour 2 quarts 81
boiling water upon large spoonfuls Of
cream-tartar, and add 10 drops Of oil Of
sassafras, 10 drops Of oil Of spruce, 10
drops 81 oil Of wintergrecn; then add 3
quarts Of cold water and "a pint Of good
yeast, and sweeten 10 taste. Let IL
stand "a hours. and then bottle IL. This
makes delicious summer beverage.
Skeleton Leares. They should not be
picked when young and tender; June
and July are generally the best months
TO gather them for the purpose; the
edges Of the leaves should be perfect,
also the ribs and veins, which can be
ascertained by holding them up to the
light. Some Of the yellow autumnal
leaves, and dark tinted also, with the
seed vessels Of different plants, can be
used with good effect on the grouping.
Ginger Beer.-Take gallons Of
water, ~ pounds Of brown or white SUI
gar, i ounces Of bruised ginger root, 8
ounces Of lemon juice, pound Of honey,
and 3 pints Of yeast; boil the ginger !
hour in gallon Of the water, then add
the rest Of the water and the other in
gradients and set it aside; when cold,
strain II and add the white Of egg,
beaten, and ounce Of essence OF lem
on; let it stand days, then bottle, and
twill keep many months.
Canned Strawberries. Fiji glass Jars
with fresh whole strawberries, sprinkled
with sugar in the proportion of pound
Of sugar 70 pound Of berries; lay the
covers on lightly; stand them in a wash I
boiler filed with water 10 within an inch
Of the tops Of the cans (the water must
not be more than milk-warm when the
cans are placed in iD. When it has
boiled for ID minutes, draw 10 the back
Of the stove; let the steam pass off, roll
the hand in a towel, lift out the cans,
and place on table. II the berries are
well covered with their own juice, take
a tablespoon and fill up the first can to
the very top Of the rim from the second;
wipe the neck, rub dry, and screw the
top down firmly; observe carefully the
general directions for canning berries.
Fill another from the secoNi can, and
so on until all are finished.
Cream Cheese. every quart Of
new milk, add gill Of cream. make il
slightly warm, put in very little rennet,
just enough to turn il; when the curd
comes, lay cloth on mold, which 4
may be the bottom % the seive, but
should be the size desired for the cheese,
then take out the curd with skinner,
fill up the mold, turn the cloth over il,
and leave II 10 drain; a. the curd settles
keep filling in more. gently pressing
down, till all the whey is out; turn il
into dry cloth. and press II down with
a moderate weight, not exceeding two
pounds; at night turn il into clean
cloth: next morning sprinkle on little
fine salt, when dry enough lay il on a
bed of strawberry or ash leaves, cover
over with the same. turn II over twice a
day, change the leaves occasionally,
and in fortnight il will be ready for
eating.