The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-01-24

Omeief--Take Is much sweet milk
Tor q little less) As you have OF eggs
Beat the eggs 70 froth, add the heated
milk, with little butter and salt, and
bake Ia . buttered tin Is minutes.
boiled Cnstard.-Take6 eggs; beat
the whites separately; have quart of
milk boiling; add 4 tablespoonfuls OF
powdered sugar; ! teasp0onful Of va
Mia; put tho whites in tablepoonfuls
70 boil let them boil minute, then
turn them over and boil minute more:
remove them TO dish; stir the beaten
yelks In the milk, and boil three min
utes. IS more will curdle them; remove
TO another dish; whom cold place the
whites on the top, and serve with Jelly.
Oyster Plant.-Put oyster plant to
soak in cold water hour before you
wish TO cook; then scrape and cut into
pieces about ! inch In size; place in
an earthen saucepan in cold water
enough TO cover them; they require
about ! hour TO cook; when they are
soft, add pint of milk, six butter
crackers. rolled fine, and q lump Of but
Ter as large as an egg; I teaspoonful OF
salt; little pepper.
Cream Pnfs.-1 cup OF hot water.
cup of butter; boil the water and butter
together, and stir in q cupful Of dry
-four while boiling; when cool, add 5
eggs, not beaten; mix well: drop bv
the tablespoonfuls on buttered tins:
bake in = quick oven % minutes This
makes 10 puffs. To make the cream for
the puffs-1 cup Of milk, cup of sugar,
egg, tablespoonful Of -four; beat
eggs and sugar together, add the -four
and stir in the milk while boiling;
flavor when cool; when the puffs are
cool, open and ill, with cream.
Street Potato Pie.-Wash the potatoes
and boil them until they are cooked:
take OF the skins and mash them; to /
large teacupful Of the potato take /
quart OF milk, eggs, sugar to the taste.
= pinch Of ginger or little nutmeg. Be-
lore mixing all of the milk with the
potato, pour about teacupful of the
milk in the potato and rub them together
until they will run through colander,
10 take out the Jumps and woody fibres
bake with one crust. When done they
should be light and soft like pumpkin
PIE; Il they are hard and heavy they
nave too much potato in them.
Tomato Sonp.-Get piece Of beef of
he shin, about 2 pounds; put it on the
ire with enough water to cover ii we'll
ct IT simmer slowly for about 3 hours
'ut on the firein small saucepan about
cupful of rice, barley, or sage; fix a
arrot, turnip, leek, and little green
elery-top; reserve little parsley: put
ne greens in the soup and let boil quick |
for about three quarters Of an hour:
axe of, strain the meat and vegetables =
ut; put the rice into can Of tomatoes
trained through a colander; put back
n the fire and let simmer till needed :
ow put the parsley in the tureen and
our the soup on 1t. Serve hot.
Mince PieS.-Boil fresh tongue
hop 1t very fine, after removing the skin ;
nd roots; when cold, add pound Of :
hoped suet, 2pounds stoned raisins, 2 :
ounds currants, ? pounds citron cut in !
ne pieces, cloves powdered, 2 tea )
poonfuls cinnamon, 4 teaspoonful
lace, ! pint brandy, pint wine or CT ,
err pounds sugar; put this all in
one Jar and cover well; in making S
les chop some apples very fine, and 70
bowl OF the prepared meat take Of
Dples; add more sugar, according to N
ste, and sweet cider enough to make
g pies Juicy, but not thin; mix, and p,
arm the ingredients before putting in =
your pie-plates; always bake with an
'per and under crust, made with cup =
lard, Of butter, Of water, and Of 4
)ur.