The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1878-10-18

nANAS hVn III nVuSLuVLUs
+. A Good Paste. Make pint OF starch
and add 10 1t tablespoonfuls OF pow
dered alum and drop of pure carbolic
acid, or 10 drops OF oil Of cloves. Gum
tragacanth may be prepared in the same
way.
Custavd Cake.-Take cupful Of sug-
ar, egg, teaspoonful Of butter, 4 cup
full Of milk, 2 cupfuls Of sifted -four, and
2 teaspoonfuls Of baking powder. For
the cream, use cupful Of milk. the yelk
Of egg, cupful Of sugar, and 2 table
spoonfuls Of corn-starch.
Cream Cdke.-Mix 3 cupfuls of sugar,
eggs, cupful Of milk, l teaspoonfu.
Of soda. 1 cupful Of butter, and cup
fuls Of flour. For the cream, use / pint
Of milk, 3 eggs, large spoonfuls Of
flour or corn-starch; sweeten TO taste,
and flavor. Let the milk come TO boil,
then add the other ingredients, well
beaten.
Vienna Bread.-Make sponge over
night with the finest and whitest Hour
and milk, and of the German compress
ed yeast if you can get it, and il not, use
your own. In the morning, add 10 the
sponge tablespoonful Of lard and two
tablespoonfuls Of white sugar; mold
up rather soft, cover warmly and set
where it will rise quickly. When it is
quite light, turn it out on an old table,
cloth folded up on the table and mold
again anu form 1t into long, narrow
loaves and put into Vienna bread-pans.
Let it get light quickly again and bake
according to the size of your pans.
Repeiiing Bed-bugs. bedsteads are
thoroughly washed on the implanted or
polished parts, with the strongest Of hot
alum-water. 1t will entirely destroy the
bugs and their eggs, and it is perfect
ly safe application; but Paris green,
which has been often used for this pur-
pose, is, in reality, dangerous, for If il
Is inhaled its effects are very poisonous.
After bugs are once removed, they can
be kept away by scattering powdered
borax into all the creyices of the bed
steads, and rubbing it into the bindings
Of the mattresses and feather beds.
Corn Pudding. Take Il ears Of green
corn, just fit for cooking; CRATE off the
corn; take quart Of new milk, eggs,
4 ounces of butter, and 4 ounces of sug-
ar; beat sugar, butter and yelks of eggs
to cream, but not so much as for cake.
Then add the milk and the whites of the
eggs, beaten light, and stir till mixed.
The pudding requires 4 hours to bake
in a moderate oven, and must be dark
brown, with good crust. Use butter
and sugar hard sauce, but any sauce or
cream is equally good.
Preserving Eggs for Winter.--Put the
eggs into large pail and pour boiling
hot water over them, then put cover
over them and count 60, very slowly.
Take them out, wipe dry with thin
towel, and pack with little end down in
buckwheat-hulls, oats or bran. Put in
a place where neither frost nor damp
ness can touch them, and they will
keep for months. The boiling water
shuts up The pores Of the egg-shells and
keeps them fresh, while it does not cook
them. Another way is to rub each egg
over with linsced oil, put on with
cloth. Lay them on table to dry, and
then pack away tightly. Lime-water
and salt will also keep eggs, but they
are not so well kept as by these other
as they absorb the salt, and |
The white loses its freshne and will not |
beat to a froth or give lightness to a
cake.
TO Keep Cider.-There are many
plans used for keeping cider from sour
ng, but all Of them spoil the flavor.
cider may be kept in good condition by
using care to keep every utensil clean,
md 70 prevent access of the air to it.
( should be filtered through sand in a
;onical flannel bag, and put into clean
ind fresh whisky or alcohol cask and
hen bunged up closely. A vent hole
nay be made for the escape of any gas
which may gather in the cask for 4 few
lays, when that may be permanently
'losed. II germs Of decomposition are
'arried into the cider by using decayed
n damaged apples, nothing will keep
he cider good for any length Of time.
The apples must be good and sound or
he cider will be unsound.