The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1878-10-04

Hiekory-nuf Cake.-1A cups Of sugar
cup Of butter, cups of -four, III,
whites Of eggs, 1 cup Of sweet milk. :
teaspoonfuls Of yeast-powder, cup q
hickory-nut kernels.
VASE Cake.--14 cupfuls Of sugar,
cupful OF butter, cupful Of sweet milk
the whites Of 4 eggs; "a cupfuls Of -four
teaspoonfuls Of baking-powder. Thil
never fails II baked in deep dish-likt
2-quart basin.
Stains Caused by Mildew. --M ildew /.
removed in several ways from linen
Some dip the article in sour buttermilk,
lay It in the sun to whiten, and then
wash In clean water. Others apply soap
and chalk, or soap and starch, adding
half as much salt as there is starch. and
the juice Of a lemon.
Pumpkin.-Make good sirup OF
brown sugar and water, strain il. peel
and cut in thin slices some pumpkin.
put II in the strip and add grated lemon
peel and jnice, cook until nearly can
died. Some persons use mace or spices
instead Of lemon; some do not season at
all. At dinner, eat this hot with the
meats; at supper it will be found equal
ly nice cold.
Sweetpotato Pone.-To grated sweet
potato add 2 large tablespoonfuls Of but
ter, well creamed, with 8 of brown
sugar, and teaspoonful Of grated nut
meg or ground allspice. Beat light the
yelks of 4 eggs, and add to the above
then beat the whites and put them in
beat all well together, and bake IN 4
well buttered pan. Excellent, hot or
cold; keeps for days.
Lemon Meriague Beat the yelks OF
8 eggs with a patent beater until they
are thick. add the juice Of 2 lemons and
their rind, grated, and cup of sugar.
Cook in farina kettle. When the mix
ture begins to thicken, add the whites
of the eggs, beaten till they stand alone.
Stir constantly till quite stiff. Line a
deep dish with sponge cage; pour in the
mixture, and cover all with the beaten
whites OF 2 eggs, and spoonfuls of
sugar. Brown in a quick oven. This
Is nice substitute for jelly cake.
Stains Caused by Scorchinq.
scorched linen, it is often
sufficient TO wet il with soapsuds and
lay It in the hot sun. Another method
IS, where milk is plentiful, to put
pound Of white soap into a gallon of
milk, and boil the scorched article in Il.
Another plan is, to squeeze out the Juice
n 2 middle-sizcd onions, which is boil
q IN pint Of vinegar, with one ounce
II white soap and 2 ounces Of fuller's
'arth; the mixture Is applied cool to the
corched part, and when dry washed off
With clean water.
Transparent Pud.'ing-Warm
'ound of fresh butter, but do not allow
10 melt. Mix with it pound OF pow
ered loaf-sugar, and stir them togeth- \
r I'll they are perfectly light. Add a
mall nutmeg grated or half large
me. Beat 5 eggs as light as possible, \
nd stir them gradually into the butter
nd sugar. Finish with sufficient ex-
ract Of roses TO give it fine flavor.
tir the whole very hard; butter deep
lsh, put In the mixture, and bake IL
alt an hour. Serve it up cold. You
lay make this pudding in puff-paste.
Lemon Creams, or Custayds. 5 ounces
af-sugar, 2 pints of boiling water.
re rind OF lemon and the Juice Of 8.
le yelks Of . eggs. Make quart Of
monade In the following manner: Dis
live the sugar in the boiling water,
aving previously, with part Of the sug-
:, rubbed of the lemon-rind, and add
e strained juice. Strain the lemon
70 into saucepan, and add the yelks
the eggs, which should be we'll beat
!; stir this one way over the fire until
e mixture thickens, but do not allow
to boil, and serve in custard glasses,
on glass dish. After the boiling :
alter Is poured on the sugar and lemon
should stand covered for about half
hour before the eggs are added to it, !
Ut the flavor Of the riId may be ex-
acted.