The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1878-12-06


Ginger Cookies.--l cupful Of sugar, 4
cupful OF molasses, cupful of butter,
! tablespoonful Of ginger, egg, II
teaspoonfuIs Of cream-tartar, and ta-
blespoonful Of soda.
Washing Fluid pound Of sal soda,
pound borax, dissolved in gallon OF
hot soft water; let ii settle; pour of in
bottles; gill of this mixture with n
pint Of soft soap, or half bar Of soap
dissolved In hot water, is enough for a
washing.
10 Make st6, glossy Starch. For
pan Of starch take piece of white
wax and sperm, the size of hickory
nut, l tablespoonful Of liquid gum
arabic, tablespoonful Of salt. Use a
rough polishing-iron, the kind made in
tiny checks.
New England Cookies.--1 teacup Of
butter, 2 Of sugar,k2 eggs, q teaspoonful
OF saleratus dissolved in a cup Of milk,
4 grated nutmeg, or 2 tablespo0nfuls
OF caraway seeds, and sufficient flour 20
roll them out easily. Mix and bake the
same as plain cookies.
Cheap Vegetable Soup pound of
potatoes, and pound Of onions, peeled
and boiled gently together for an hour
in quarts Of water, seasoned with pep
per and lt,and 2 ounces butter, stirred
into il just before il is served, will make
a very savory dish.
Sponge Cake.-4 eggs, cups of flour,
2 cups Of sugar, teaspoonful of soda,
2teaspbonfuls cream-tarter, cup Of boil
ing water. Beat the yelks and whites
OF eggs separately; add the sugar TO the
yelks, then add part Of the whites, and
part OF the water with the soda dissolv-
ed in it; then the flour with cream-tar-
tar rubbed through il; then the balance
Of the water Flavor to taste.
TO Ren0rdte Bicck Slk.-Rip your
dress apart and dust we'll then wash
the silk in hot soap-suds by dipping up
and down; rinse in tive warm waters,
then dip in water prepared as follows:
Boil ounces of logwood chips in 3
quarts Of water; add ounce Of cop
pcras; strain through an old bit of cali
co; dip your silk in this dyc hang on
the line by the corners until il is nearly
dry; iron between old silk.
TO Renoratc Black Mcrino.-Rip the
dress apart, then soak the goods in
warm soap-suds hours; dissolve /
ounce Of extract OF logwood in bowl
Of warm water, add sufficient warm wa
ter to cover the goods, which is 10 be
taken from the suds without wringing
let the dress stand in the logwood-water
all night; in the morning rinse in sever
al waters without wringing in the last
water; add one pint of sweet milk iron
while damp; 1t will look like new.
Stored Carrots -Scrape and wash 5
or q good-sized carrots, slice them rath-
er thick, lay them in saucepan, and
just cover with cold water; sprinkle in
little salt, and let it simmer until soft (;
drain of the water, then pour over
them 1 pint Of good cream, a little
piece Of mace, spoonful Of butter, and
little finely chopped parsley; let this
simmer ten minutes, and serve hot. The
dark colored, sweet carrot is the best
for stewing.
7apioca Blanc Mango. - pound tapi-
oca, soaked in cup Of cold water A
hours, pint rich new milk, 1 cup Of
sugar, teaspoonfuls Of bitter almond,
lemon or vanilla extract, and little
salt. Heat the milk, stir in the soaked
tapioca. When it has dissolved, add
the sugar. Boil slowly Is minutes, stir
ring all the time Take from the fire
and heat until nearly cold. Flavor and
pour into mold dipped in cold water.
When quite cold and ready to serve,
turn out, and pour cold, sweetened
cream around it.
An Every day Sonp.-A thoroughly
delicious, digestible soup can be made
in this way Use nothing but lean
meat and the bones, leaving out all
grease or butter. II fat meat Is used
prepare the stock long enough before
the soup Is needed TO allow ii to cool;
skim off the fat before adding the vegc-
tables. II will be found Of the greatest
value to depend alone upon the juices
Of the meat for the richness and flavor
Of the soup. Cut the meat in small
pieces; crush the bones; place in cold
water; let this come to heat slowly,
and simmer for several hours. Do not
season till done, as the salt hardens the
meat. Strain through sieve in order
TO remove all scraps Of meat and vege-
tables; these should never be allowed
to remain and disfigure what would
otherwise be tempting looking soup.
This soup should be of the consistency
Of rich, sweet cream; If not SO when
done 1t should be thickened with little
flour and water; have no Jumps in the
.Irxa a