The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1878-11-22

Lamp Wicks.-Lamp wicks soake
for quarter Of an hour in vinegar, an
then dried before being put into lamp
will not smoke.
Lemon Bntfer.--6 lemons, ~ eggs,
pounds of sugar, pound Of butter
CRATE the rinds, add the juice, beat tn
eggs; simmer over slow fire Is min
utes, stirring all the while.
Poor Mans Pmiding.-S cups Of -four
l cup Of molasses, cup of milk, cul
Of suet, one cup raisins, teaspoonfui
OF soda, spice to taste; boil two hours
eat with sauce.
Lemon Cake.-3 cups of rolled whit,
sugar, cup of butter, cup of swee
milk, 5 eggs; beat butter and sugar to
cream; dissolve 4 teaspoonful Of sods
in milk; sift cups OF flour and add BY
degrees; add juice and rind Of one lem
on.
Molasses Fruit cdkc.--1 large cup Z
sugar, Of molasses, small cup sour
milk, l teaspoonful soda dissolved in
the milk, 4 pound of butter, 8 eggs, IA
pounds of raisins and currants, pound
citron, I nutmeg, tablespoonful Of
cloves.
10 Fry Egg-plant. Slice very thin,
sprinkle salt on both sides, lay one slice
on another till enough is prepared; then
place heavy weight on top; this will
draw out any bitter taste. Let it remain
a few hours; make a rich batter or pre-
pare crumbs with egg, dip in the egg
plant, and fry in boiling lard. II too
rich, broil in fish-broiler.
Saratoga Potatoes. - Peel and wash the
potatoes, and cut them in thin slices
This may be done with the slaw-cutter
lay them in cold water until wanted.
then take them out and wipe them by
putting them in towel and slightly
them; have in frying-pan on
The fire sufficient lard to swim the pota-
toes; when boiling hot drop in few at
, time, and let them brown, then lift
hem out with fork so as to drain off
he fat; set them in the oven TO keep
hot; 1t properly done they win be crisp
Ind brown.
Chicken Soup.-Take a chicken weigh
ng about three pounds. Cut it in quar-
ers and place in porcelain pot. Add
quarts of water and let it boil hour.
Then have frying-pan ready with
Jump of butter, and remove the chicken
o It, and have some boiled rice ready.
cooked in another sauce pan about /
up OF boiled rice-as boiling the rice
With the chicken improves the flavor of
ne soup. Add about l tablespoonful
4 chopped parsely, onion, and small
arrot in very thin slices; boil the Glib
cts separately, and when the chicken is
rich brown remove it to make a gravy
y adding cup Of water, tablespoon
al Of Lvr~. and the giblets chopped
me- Serve tho gravy separately.
Nice Pies.-Boil fresh tongue; chop
very fine, after removing the skin and
cots; when cold, add | pound chopped
net, pounds stoned raisins, ? pounds
urrants, 2 pounds citron cut in fine
ieces, 6 cloves powdered, 2 teaspoon
us cinnamon, teaspoonful mace,
int brandy, ! pint wine or cider. 2
ounds sugar; put this all in a stone lar
nd cover well. In making pies chop
Dme apples very fine, and to / bowl of
ne prepared meat take 2 of apples: add
lore sugar, according to taste, and
weet cider enough to make the pies
iicy, but not thin; mix and warm the
igredients before putting into your pie
lates; always bake with an upper and
nder crust, made with cup Of lard. /
butter, of water, and Of flour.
Boiling Hdms.--Soak over night
warm water ham of about 10
IL pounds weight. In the morning
rape and clean perfectly. Then put
into q large ham-kettle filed with cold
alter and let it simmer, not boil at all.
n 4 hour. Then pour of the water
al put to it more cold water. When Il
ets hot add q pint Of cider vinegar. For
l0-pound ham, reckoning after IL be-
ms to boil, allow hours for cooking.
I'd 4 hour for every additional
)und; don't let itever boil very hard
any time. When done take II out. re-
owe the skin, and stick whole cloves in
It, cover with fine bread crumbs and
Ike 4 hour. Put "a cut paper-frill
ound the bone, and cover with currant
lily and parsley.
10 Bottle Cidcr.-Put your cider in a
OF cellar; add ! pound Of double-re-
led sugar to each gallon Of cider.
eep the bung out until the cider il
me working-say one month; then !
ose the bung until the cider has OBJ
med the flavor 10 suit; the sooner Won !
title It after it Is done working the /.
'eeter It will be. II must not be bot :
q before it's done working, or Il will :
eak the bottles. Use champagne bot J
8 only Git will burst any other kindl.
q straight velvet corks; soak the
rks IN warm water, compress them.
I've them in with wooden mallet:
the barrel up IS inches, 30 as to not J
'turb It when you draw Il in the bot :
., as you will ruin 1t IL disturbed after :
'rking; draw direct in the bottles: !
q 10 each bottle teaspoonful NJ sn0, \