The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1878-07-19

Omelef.-Take fresh eggs, table,
spoonful Of -four, and cupful Of milk
Mix the flour and milk together, add a
pinch of salt beat up the eggs only un-
I'll the whites and yelks are assimilated,
and stir them into the milk. A little
minced parsely added to this Is very
great addition.
Clear Starchinq. After YOU have
starched your collars in thick starch
and dried them thoroughly, dip them In
cold starch made by dissolving tea
spoonfuls Of raw starch in quart Of
water, mixed with teaspoonful Of gum
arabic water. Thisi is made by dissolv-
ing cents worth Of gum arabic in suf-
iicient water, and letting it stand until
1t is clear.
Queen Of Pstddings.-l pint of stale
bread-crumbs; quart Of milk; yclks
Of eggs cupful of sugar, table
spoonful Of butter. Bake, and when
cold, spread with jelly, jam or pre-
serves, and pile on the stiff whites Of
the eggs, with cupful Of sugar and a
few drops Of vanilla; return to quick
oven for moment to delicately brown
the frosting.
Simple Custard. Take 8 tablespoon.
fuls Of corn-starch, wet smooth in a lit
tie milk; 3 eggs, beaten with 3 table
spoonfuls of sugar, all stirred together
in quart of nearly boiling milk, and
stir till it thickens. Flavor with tea
spoonful of vanilla, when taken up.
Always boil the milk in a pail set in a
pot Of water. II want richer custards,
! use part cream and eggs, with no
corn-starch.
Corn Bread.--2 heaping cups corn
meal, cup Of flour, 3 eggs, "a cups Of
sweet milk, tablespoonful Of lard, 2
tablespoonfuls Of cream-tartar, tea
spoonful Of soda, l teaspoonful OF salt;
beat the eggs thoroughly, yelks and
whites separately; melt the lard; sift
soda and cream-tartar into the flour and
meal while dry, and stir in last; then
beat all very thoroughly; bake quickly
in butiered mold; less than hour
will usually suffice.
Whipped Cream.--Take pint of very
thick cream, sweeten it with very fine
sugar and orange flower water; boil it.
Beat the whites Of 10 eggs with little
cold cream, strain it, and, when the
cream is upon the boil, pour in the eggs,
stirring 1t well till it comes to a thick
curd; then take it up and strain it
again through hair sieve. Beat it
well with spoon till it is cold. Then
place 1t in dish in which you wish to
serve il.
Grape Winc.--Ripe, fresh-picked do
nestle grapes, 20 pounds; put in stone
jar; pour over them quarts of boiling
soft water; when cool enough for the
hands squeeze well, after which let it
stand three days on the pomace, with
cloth thrown over the jar; then squeeze
out the juice; add 10 pounds Of rice
crushed sugar; let it stand week long
or in the jar then take of the scum,
strain, and bottle, leaving vent until
done fcrmenting; then strain again;
bottle tight; lay the bottles on their
sides in cool place.
Pea Pdncakes.-Cook pint Of peas,
more than you would require for din
ner; while hot put them in wooden
bowl, lump Of butter and little pep
per with them, and mash to salve with
potato-pestle or masher;" in the
morning make batter Of either wheat
-four or corn meal, with eggs and soda,
as for fritters; stir in the pea jam until
il is thoroughly incorporated with the
batter, aud cook like any other griddle-
cake. They make beautiful and pal
afable breakfast dish.
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