The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1878-05-31


Indias Neal Pn6s.-In I quart Of
boiling milk stir 3 tablespoonfuls Of
meal, 4 spoonfuls Of sugar; boil min
utes, stirring all the time; when cool add
2 beaten eggs; pour In buttered cups;
bake 4 hour.
ByoUn bread pint corn-m meal, pour
over IL pint boiling water, 4 teacupful
molasses, shorts or graham flour enough
70 make stiff batter, eggs, tea
spoonful Of soda dissolved in q little
boiling water; steam 3 hours by putting
In q pan In steamer over a pot of hot
water; keep the water boiling all the
time.
Lemon Msringue Pie.-Beat the yelks
Of eggs, 10 tabIespoonfuls Of sugar, 5
OF melted butter, and the juice Of IA
lemons; add tablespoonfuls Of milk or
water; bale in an undercrust, then beat
the whites, pour over the top, and put
back In the oven TO brown.
Proper Way 10 Cook Eggs. Butter
tin plate and break in your eggs; set in
q steamer; place over kettle Of boil
ing water, and steam until the whites
are cooked. They are more ornament
al when broken into patty-tins, rs they
keep their form better. The whites Of
the eggs, when cooked in this manner,
are tender and light, and not tough and
leathery, as II cooked by any other pro-
cess; they can be eaten by invalids, and
they certainly are very much richer than
by any other method II cooked in the
shell they taste Of the lime contained in
them, and II broken into boiling water
il destroys their flavor.
A Good Preparation Of Teal.-This
being the "veal season." the following
is an excellent mode of preparing it to
be eaten cold, and for keeping it on
hand for several days, ready for imme-
diate use: Take, say, 81 pounds-the
thick part Of the leg is preferable, with
the tough tendonous parts removed
chop it fine without cooking; mix with
4 crackers rolled fine, well beaten
eggs, ! tablespoonful Of salt, nutmeg,
2 tablespoonfuls of cream, or = small
piece Of butter. Make it into loaf, and
bake in dripping-pan without water,
with quick heat at first, to close the out
side and retain the juices, and continue
the baking about II to II hours. Serve
cut in thin slices. An excellent lunch in
travelling.
O7neiets.-Many persons think they
have made and eaten omelet when they
have not. ANY thing that is made of eggs
and milk, and solidified over the fire, is
called an omelet. Some people put
flour in, which takes Is TO 20 minutes to
cook, while an omelet is cooked in one
minute The true omelet is light,
puffy, quivering mass on your plate
porous, flaky and delicious, and an or
nament to any table. In the first place
be sure your eggs are fresh, or you will
fail; break them into an earthen dish,
and beat just enough TO mix the whites
and yclks together nicely; then add q
tablespoonful Of sweet milk or cream
for every egg, and then beat them thor
oughly as you would for sponge cake.
Have your pan perfectly dry and hot
enough TO melt, but not brown, your
butter; turn in your omelet and place
over the fire at once, but be careful it
does not burn. Take q -bladed
knife and run carefully under the bot
tom, to let what is not cooked get be-
low. DO not cook the whole solid, or
you will have it too hard and dry, as its
own heat will cook il some after it is
taken up. Commence at one side and
carefully roll over and over rntil
the whole is in aroll; let it brown nice
brown, turn out on hot plate and
serve. Donot put salt in il while cook
ing. or it will be tough and as fiat rs
griddle-cake. The butter, If well sailed,
will make it salt enough. 1t requires
some experience and good deal Of care
to meet with perfect success, but II
properly made il is very nice. If you
wish to have it very ornamental, spread
over the top the whites Of two eggs,
beaten 10 roth, and set for a moment
in a hot oven.