The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-04-25
HINTS FOR THE HOUSEHOLD.

Indian Cake - cupfuls Of cornmeal,
1 cupful of -four. "a cupfuls Of sour
milk, soda TO sweeten, egg.
Scotch Cake II pound Of brown SUI
gar, pound of -four, pound Of butter,
= eggs, teaspoonful cinnamon; roll
very thin and bake.
Pearl Cake.-s cup Of butter, 2 cups
sugar, cups -four, cup cornstarch,
cup sweet milk. whites OF 6 eggs,
spoonful Of soda and 4 spoonful OF
cream-tartar.
Jackson Buas.--1 cup Of butter, cup
sour cream, 3 cups sugar, ? eggs. 4
cups of flour, 4 teaspoon soda. This
batter will be quite soft; dip 1t out with
a spoon and place far apart In the pan.
Lemon Buh,r III cupfuls white sug-
ar. whites Of 3 eggs. yelk Of 4. grated
rind and juice Of lemon and n half, or
2smal ones; cook over slow fire %
minutes, stirring all the while. Very
nice for tarts, or 10 be eaten as pre-
serves.
Lemon Fie.-1 good,sized lemon. crate
the rind and squeeze the juice; II cups
Of cold water. 3 soda biscuits, yelks
Of 3 eggs, and cup Of sugar, mix all
together, pour on the crust, and bake:
when done add the white Of eggs with
little sugar, and brown.
Cocoanut Cookies. - One cup Of
milk, one cup Of sugar (heaped), one
cup Of grated cocoanut, and prepared
-four enough to roll out. Make very
thin and bake quickly. The desiccated
cocoanut my be used, but it is not quite
so nice. DR.. Foote's Monthly for april.
Yeast Cakes.--Boil han iful of hops;
pour on Indian meal sufficient TO make
stiff dough; when cool enough not 10
scald yeast put ia cupful; mix well
II the weather is warm make into cakes
Immediately; put meal on molding-
board, set in shade in airy place to dry;
turn every day ill cry.
Light Paste for Tnts.-B Beat the white
Of an egg TO q strong froth; then mix il
with as much water as will make ,
pounds Of fine -four into stiff paste:
roll il very thin, then lay the third part
81 half a pound Of butter upon it in lit
lie bits; dredge il with some -four left
out II first, and roll it up tight. Roll it
out sgain, and put the same proportion
Of butter; and 80 proceed till ali be
worked up.
TO Boil Oai0ns.- Pee. medium-sized
white onions and let them stand ia cold
water hour; then put them into boil
ing water, and boil Is minutes pour
out this water and put in more boiling
water, and cook till soft: then pour of
the water and put in little milk: sea-
son with butter and salt, and let them
COOK IN the milk about > minutes; thick
en- the gravy with little -four and wa
ter. This way Of cooking will take
away the strong taste OF the onions, and
make them tender outside as well as in
side
Tea cates.-Rub | pound Of butter
into quart Of dried flour, then beat
up ? eggs with 2 teaspoonfuls Of sifted
sugar, and ? teaspoonfuls Of yeast;
pour this mixture into the middle Of /
the flour, adding pint Of warm milk
A. You mix IL, beat il up with the hand
until Il comes of without sticking, and
set u 70 rise, before the fire, covered with
acloth; after make ii up into cakes
about an inch thick; set them on tin
plates TO rise. before the fire, for 10
minutes, and then bake in slow oven.
Lady Fingcrs.-Take eggs, sepa-
rate the whites from the ytlks; beat the
whites by themselves TO stiff froth,
hen add gradually the yelks and beat
hem together for long time; add by
degrees pound OF powdered sugar,
beating II in very hard, and the juice
q lemon or an orange; lastly. stir in
I pound Of sificd -four, little NJ q
time Stir the whole very hard. With
sspoon lay il on sheets OF white paper
y oolong shapes, taking care that You
90 not place them too close. Crate
ioaf sugar over them to assist in keep
ing them in shape. Have quick oven
and bake immediately; they Will take
nu' few moments, and should be but
slightly colored.