The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-12-26


Of raisins well stewed, one cup Of sweet
cream. sugar 10 taste. Beat well to-
gethcr. and bake with two crmsts. Cur
rants (dried) instead Of raisns are very
nice.
Foam Sauce: One tcacup white
sugar, three-fourfhs Of a cup butter.
one tablespoon -four, one cgg-beatcn
together; then place over the fire, aud
stir IN rapidly three gills Of sweet milk,
and season with nutmeg.
Chocolate Cake: One cup butter.
two cups sugar. two cups flour, and four
eggs; one cup milk. twp teaspoons bak-
ing-powder; bake IN jelly tins; for the
chocolate CRATE fine and mix with weak
coffee, the right consistency 70 spread
Stuffed Oysters Chop fine a dozen
oysters. mix with them the beaten yelk
of one egg, and thickcn with bread
crumbs. Il tablespoonful Of thick cream,
salt and pepper to taste. Fill the shells,
rounding them nicely on the top. Brown
I'M 4 quick oven.
Fruit Cake: One pound butter. one
pound sugar, one pound flour, eight
eggs, three pounds raisins, two pounds
curranls, one pound ciiron, one-half
ounce nutmegs, one-half ounce CHINA
mon. one icaspoonfnl Of mace,a sprinkle
OF ground cloves, 4 large wine-gass Of
brandy and the same quantity Of wine.
Ice Cr.am Candy: One and one
half pound Of ..Ar sugar; two table
spoonfuls Of butter; one and half tea
cupfuls ~ water; the rind Of hall a lem
on. Boil until it will crisp when drop
ped into cold water. set aside, and when
II has ceased bubbling. stir in the juice
Of a lemon When cool, take out the
peel and pull until white. Draw into
thin sticks and check into three or four
inch lengths. The sirup should be
stirred all the time il is boiling.
Christmas Pudding One pound
raisins stoned, one pound currants
cleaned and dried, one pound Of beef
suet chopped fine, one pound Of bread
crumbs (stale are the best), one pound
Of brown sugar: then cut in small pieces
two ounces Of lemon, orange and citron,
candied peel, half nutmeg grated, half
teaspoonful Of ground ginger, one tea
spoonful Of salt, eight eggs. Mix all well
together with your hands except the
eggs, which must be beaten yelks and
whites separately, whites ID froth with
the back Of knife if you have no egg
beater. Now mix your eggs with the
other ingredients, il must be quite thick
or it will fall apart; if not moist enough
add one or two eggs. Half this quantity
is enough for small family. Grease
your mold or bowl, fill with the mixture,
grease plate and put over the top
wrong side up; dip your pndding-cloth
into boiling water, drcdge il with flour
and tie securely. Have a large pot Of
boiling water ready; plunge your pud-
ding in, moving it about for minute +;
always keep your pudding covered with
water; keep kettle boiling near by 70
replenish with; never let the pot go off
the boil, or il VIII spoil your pudding.
Boil six hours the first day, and when
you are ready to eat il boil two hours
more before untying the cloth, plunge
the pudding into cold water. then your
pudding will not stick. Cover it with
finely powdered sugar before sending il
10 table.
To Bake Turkey. After it j.
dressed, salt and pepper il inside; make
force meat of bread OF cracker
crumbs. season with summer sayory or
sweet marjoram. To this forcement
chestnuts may be added. They are put
over the fire in n saucepan To burst the
skins, then boiled in salt water. Or.
whole oysters well seasoned may be
added 70 the stuiling Truillcs are also
used. a couple Of eggs added 10 any
stufling improves il. Boiled, mashed,
and seasoned Irish or sweet potatoes are
also used for turkey stufiing. When
stuffed, tie it in shape. lard the top OF
lay slices 81 bacon over IL, wet the skin
and sprinkle it well with salt, pepper
and flour. Have the oven not very hot
till the turkey gets heated through, then
increase the heat. While the fowl i
cooking, boil the giblcts. the neck, liver,
gizzard, sweet bread--chop them fine
and when the gravy is made add them
20 IL. To make the gravy, after the
turkey Is removed from the baking pan
put the pan over the fire, dredgc floui
into it, and when Drowned stir in boiling
water or stock; skim off every bit OF
fat. add the giblets. season with salt and
pepper. II chcstnuts are used in tn,
stufling, add them also to the gravy
Oyster stufling should be used just be-
fore the turkey Is baked; with other
stufling II j. well 70 let il remain a mum.
her Of hours before cooking that III
flavor may penetrate the bird. Turkey
i served with cranberry jelly Or viii