The Jasper weekly courier., 1878-04-26


Mountain Cake.--l0 whites OF eggs,
cups white sugar, cup butter, cup
sweet milk, cups flour, teaspoonf,il
soda, 2 teaspoonfuls cream-tartar; put
eggs in last; flavor to taste.
Brown Bread.--2 cups Indian-meal, |
cup rye-meal and 4 cup wheat-meal, I
cup molasses, IA teaspoonfuls baking
powder; mix either with milk or water !;
do not mix too stiff; steam 81 hours.
English Pea Soup. Put quart of
peas In about quarts Of water with a
ham-bone, 4 or small onions and a
nice head of celery; boil until the peas
are quite soft Il put them in thin bag),
then strain through sieve; return it
INTO the pot with pepper and salt to
taste, and boil about hour.
Tea Cdke.-Rub fine 4 ounces butter
into 3 ounces flour; mix eight ounces
currants and ounces fine sugar. 2
yelks and | white of eggs and spoon
full Of brandy. Roll the paste the thick
ness of biscuit and cut with wine-glass.
You may beat the other white and either
dust-sugar or not, as preferred.
Broiied Fish. Fresh or Sailed. Wash
and drain the fish; sprinkle with pep
per and lay with the inside down upon
the gridiron and broil over bright Goals;
when light brown turn for moment
on the other side; take up and spread
with butter. Serve ut once. Ii the fish
Is salt 1t is best to soak it about an hour
in water.
Baked Fresh Fish Soak over night
in salt and water; wash well the next
day and salt and pepper; lay on shall
low pan, put in the pan sweet milk
enough to nearly cover the fish. 3
pounds will bake in about 4 OF an hour.
the milk gradually boiling away, leav-
ing the fish beautiful brown and deli
cious tasting.
Saratoga Potatoes. s.-Pare, wash and
slice thin upon a potato-cutter raw po-
latoes; lay in icc-cold water an hour or
two, dry in napkin; have kettle of
hot lard, deep, and put in few at a
line and fry light brown, spinkle with
salt and turn with fork, take out with
! wire spoon and put in dish and set
n the oven until all are cooked; to be
'aten either hot or cold.
Fourchette. Bits of nice salt pork
lbout one-third Of an inch thick, 2or 3
nches square, bits Of calf's liver the same
ize; alternate these on long skewers,
and ending with pork, Law in
ne oven across dripping and roast
s you would a bird, basting occasional
VI when done slide the pieces from the
kewcr upon platter and serve.
Veal Loaf.-2 pounds of meat taken
tho chntrl1nr -
neat is free from fat; take out all the
brous particles and chop very fine, al
lost to paste; mix in rolled cracker.
ut several pieces of butter on the out
de, put in a pan with quart Of water
round i, place in the oven and baste
onstantly, as that prevents it from be-
oming dry. Cook 2 hours; when
ken out poor the gravy over il. 1t
lould be very compact so as to cut in
ices when cold.
Beefsfeak Pie.--2 pounds rounds
eak, veal kidney, level teaspoonful
lch Of celery salt, royal thyme and
arjoram, l small onion; salt and
hte pepper to taste, 4 sprigs parsley. \
Inc well buttered dish with paste.
axe layer of beef cut in neat seal
ps, sprinkle with onion and parsley
need very fine and mixed on a plate
in the celery salt, thyme, marjoram,
II and pepper; then another layer of
ef and seasoning, and so on until all
used. When the pie is covered In
ish over with milk, crimp the edges,
nament the top with leaves (paste),
q bake in moderate oven IA hours. Y
iis quantity Is sufficient fer six in =