The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1878-11-29

sponge Cake.- Beat 2 eggs in cup,
MI up with sweet cream, I cup sugar,
"a cups Of sifted flour, 2 teaspoons bak-
ing-powder, little lemon flavoring.
Cocodnm Cdke.-l pound Of sugar, 1
pound Of flour, pound Of butter, whites
81 II eggs, cocoanut, teaspoonful
soda, 4 cup wine.
Canada Gingerbread. cup OF butter,
cups sugar, cup molasses. eggs,
nutmeg grated, tablespoonful ginger.
teacup milk, teaspoonful soda, cup
currants, . cups flour; bake slowly.
Lemon Pic.--2 teacups Of brown
sugar, the yelks Of eggs well beaten
together, the juice and grated rind Of a
lemon; mix heaping tablespoonful OF
hour or corn-starch with cold water and
stir in, then beat the whites of the eggs
70 froth, stir IN rapidly for pies.
Potato bread. Take good, mealy.
boiled potatoes, in the proportion Of !
Of the quantity OF -four you propose TO
use, pass them through u coarse sieve
into the flour, using 4 wooden spoon,
adding enough cold water to enable you
TO pass them through readily. Use the
proper quantity Of yeast, salt, and water,
and make up the bread in the usual
way.
Poienta. Boil pound of yellow In
dian meal, for ! hour, in quarts Of
pot-liquor or boiling water, sailed to
taste, with ounce of fat, stirring it oc-
casionally to prevent burning; then
bake it for hour in a creased baking
dish, and serve it either hot or, when
cold, slice ii, and fry it in smoking hot
fat. This favorite Italian dish Is close
ly allied to the hasty pudding Of New
England.
Macaroni NTH Broth.-Put pound OF
macaroni, boiled and washed in cold
water, over fire with any kind Of broth,
or pint Of cold gravy and water. sea-
son II to taste with pepper and salt, and
let 1t heat slowly for an hour, or less If
you are in hurry, then lay it on a fiat
dish, and strew over 1t a few bread
crumbs; then set it in the oven, or in
front Of the fire, to brown. II is deli
cious, and very hearty.
Rice Bread.-Simmer pound Of rice
in 3 quarts Of water, until the rice Is
soft, and the water evaporated or abb
sorbed. Let it cool until il Is only luke
warm; mix into il nearly pounds Of
flour, teaspoonfuls salt, and table,
spoonfuls yeast. Knead it until it is
smooth and shining, let it rise before
the fire, make it up into loaves with the
little flour reserved from the pounds,
and bake il thorOuvhlv.
Steamed Batter Pudding.--1 cup sug-
ar, 3 eggs, teacup of milk, / heaping
Of baking powder, little
salt, flour enough to make the batter
little thicker than FIR pancakes; steam
20 minutes. Sauce for the same: cup
sugar mixed with tablespoon Of flour,
butter, nutmeg. lemon-essence. and
tablespoon Of vinegar added. Pour on
boiling water, and cook well. One
third Of this recipe il enough for 3 or
persons.
A Simple Apfle Pudding Peel, quar-
ter, and core or q apples; hardly COW
Dr. them with water; stew until perfect
" soft, rub them through sieve. To
pint Of this add 2 ounces of butter, 4
ounces of sugar, a teaspoonful of mace,
Of nutmeg grated, the grated
rind Of a lemon, the beaten yelks of 2
eggs, and l gill Of milk. Beat the
whites Of the eggs to stiff froth, mix
hem lightly with the apple, etc. then
pour in paste-lined tins, aud bake.
Boiled Wash pound OF
rice, throw it into quart Of boiling wa
.er containing teaspoonfuls salt, and
boil II fast 10 minutes. Drain 1t in q
saving the water TO use with
broth next day; meantime Just grease
he pot with sweet drippings, put the
rice back in 1t, cover it, and set it on
prick on the top Of the stove or in cool
wen, and let it stand 10 minutes to
swell; be careful not to burn it. The
Of a very little butter, sugar.
nolasses, nutmeg, lemon juice, or salt
ind pepper, will give il different flavors.
Pea Soup.-Use pint orr ounces Of
Tried peas, for every quarts Of soup
Tou want. Put them in 3quarts Of cold
water after washing them well; bring
hem slowly to boil add bone or bit
II ham, II you have II TO spare, tur-
lip, and ! carrot peeled, | onion stuck
With cloves, and simmer 3 hours, stir
ing occasionally to prevent burning;
hen pass the soup through sieve with
he aid Of potato masher, and IL 1t
shows any signs Of settling, stir into it
tablespoonful each Of butter and flour
mixed together dry) f; this will prevent
'ettling; meantime fry some dice Of stale
'read, about slices cut half an inch |
quare, in hot fat, drain them on sieve,
md put them in the bottom Of the soup
ureen in which the pea-soup IS served;
n cut some bits Of very hard bread or
Try toast, TO use instead of the fried
'read. BY the time the soup is done, il
will have boiled down to quarts, and
viii be very thick and good.