The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1878-09-06

NNNNtd SUNNY DthNA --~olIlnE kHcin
break IN pieces; cook in boiling water
10 minutes and can ike tomatoes.
Canned Qninces Pare them, put
them IN water, boil them till you can
pierce them with d straw; skin into a
can, hll II with hot airup and seal
Spiced grapes 10 pounds grapes,
pounds sugar, | pint vinegar, 2 table.
spQontuls each q cloves, cinnamon and
allspice. Boil slowly until done
Graps CntSup - Take 5 pounds grapes
boiled and colandered. "a pounds sugar,
pint vinegar, ] tablespoonful each Of
cinnamon, cloves, allspicc and pepper,
and 4 tablespoon salt. Boil until a lit
tie thick.
cannea Street Applcs. --Take 10
pounds Of apples CATER they are pared
and quartcred) 20 3 pounds of sugar, ]
pint vinegar, spices to suit the taste !;
steam the apples till they are soft; put
them m the sugar and vinegar; cook a
few minutes and then can.
Risen Flannel Cnkes Into quart Of
Hour put tablespooniuls Of salt. Beat
whole eggs, and pour in quart of
milk, first boiled and cooled to prevent
is souring. Beat the batter quite light;
then add , tablespoonfuls Of yeast; beat
again, and set 10 rise until morning.
Bake on Il griddle.
Pfckled PcncheS. Rub the down all
of with a coarse towel steam in a
steamer until they can be pricked with
straw Have ready a jar aud some
whole cloves; stick 3 Or 4 IN each one
and drop ia the jar. TO every quart Of
cidcr-vinegar put ! pint Of white sugar,
] ounce Of stick cinnamon; boil ali to-
gethcr hour, then pour on the hot
peaches. II the vinegar is good these
will keep nicely all winter. Those
which are to be saved for use during he
next spring and summer put ia fruit
cans and seal.
BAKED apple PudRing - moderate
sized apples, 2 tablespoonfnls Of finely
chopped suet, , eggs, tablespoonfuls
81 Hour, pint of mills, a little grated
nutmeg Mix the flour 70 a smooth bat
ter with the milk, add the eggs, which
should be well whisked, and put the lat
ter into well buttered pie-dish. Wipe
the apples clean, but do not pare them;
cut them In halves, and take out the
cores; lay them in the batter, rind up
permost; shake the suet on the top,
over which also CRATE little nutmeg
bake in moderate oven for an hour.
and cover, when served, with sifted loaf
sugar. This pudding is also very good
with the apples pared, sliced and mixed
with the butter.
Plain BIZ ST. pound Of flour, 6
ounces Of good butter. pound Of sug-
ar, egg, nearly | pint Of milk, ?
small teaspoonfnls Of baking powder, a
few drops Of essence Of lemon. Warm
the butter, without boiling ii; beat il
with wooden spoon; stir the flour in
gradually with the sugar, and mix these
ingredients well together. Make the
milk lukewarm, beat up with il the yelk
Of the egg and the essence OF lemon,
and stir these 10 the Hour, etc. Add the
baking-p0wder, beat the dough well for
about 10 minutes. divide ii into "a pieces.
pu. them into buttered tins or cups. and
bake in a brisk oven from 20 to 80 min
utcs.
Chog- rhow Take 30 small pickles, 2
quarts Of silver onions, quarts " green
string beans, dozen green tomatoes,
heads Of cauliilowcr; let the onions
stand IN brine IL hours, then peel. II
the beans are large break them. Slice
the green tomatoes, cut up the cauli-
flowers; let al stand in brine "a hours.
To gallon Of vinegar use one pound u
mustard common i the besD, mix il
with little vinegar, and add il 10 the
rest or 2 tablespoonfuls Of oil Of
mustard, ] tablespoonful Of cayenne
more spices If preferred.
Tie the spices in a white cloth, and
boil ia the vinegar, before adding the
mustard. 1t can be put in preserve
jars in alternate layers; I'll 1 full; when
filing the jars add here and there lit
Tie red and green pepper; fill up with
the mustard; make air tight.