The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-02-07

crumbs grated, pound Of currants, 4
pound OF raislns, l pound of suet, 2 tea
spoonfuss of cinnamon, eggs, nut
meg, ] cup Of sugar. Boil hours.
Hince Pies. - coifee-cupful Of minced
meat, cupfuls Of apple, cupful Of
suet, pounds Of raisins, chopped lit
tie, 2 pounds Of currants, l ounce of
grouHd mace, ounce Of cloves, little
salt, and sweeten 10 the taste; 1 cupful
Of brandy, and quarts Of cider.
Indian Loaf.-Take pint of sour
milk, pint Of sweet milk, | teacupful
Of molasses, teacupful of butter, 2 tea
spoonfuls Of saleratus, large teaspoon
full Of salt, 3 eggs, pint Of wheat -four,
quart Of yellow Indian meal; bake in
deep tin basin, in an oven Of same
heat As for cake, for II hours.
Apple 7aiioca Pudding. Soak large
teacup of tapioca over night in pints
q water. Next morning pare and core
8 sour apples, add to the tapioca and
water, and cup brown sugar, and bake
till the apples are we'll done, Sauce
sugar and cream.
Custard Pie quart milk, eggs,
tablespoonful corn-starch, ] dessert
spoonful extract vanilla, cupful sugar.
very small pinch salt beat the sugar
and eggs together, mix the corn starch
in little Of the milk, and stir all well
together. This is far superior to the
ordinary custard pie made with 4 eggs.
Less sugar may be used If preferred
Dandy Cake - cups Of sugar, cup
OF butter, 3 cups Of flour, cup of milk.
3 eggs, 3 teaspoonfuls Of baking-pow-
der; put this in pans; save enough for
another, in which put 3 tablespoonfuls
Of molasses, ] teaspoonful of cinnamon,
! teaspoonful of cloves, teaspoonful
Of allspice. teaspoonful Of raisins put
together with iceing.
English Plum Pudding.--1 pound OF
-four, pound Of raisiHs, pound of
l pound of sugar (good
pound of suet, chopped fine.
! pound OF almonds, chopped fine, Juice
Of 2 lemons, grated rind OF 1, l nutmeg,
ounce Of cinnamon, ounce Of all
spice, half Of 5-cent loaf of bread,
grated, eggs, glasses Of brandy, Ia
blespoonful Of salt. Mix with beer, and
boil . hours in water enough to cover.
Broom Stock. Put 8 pounds of shin
81 beef with pounds OF knuckle of veal
INTO closely covered stew-pan to draw
out the gravy very gently, and allow II
Q nearly dry up, until il becomes brown.
Then pour in enough boiling water to
entirely cover the meat and let il boil I
up, Swimming 1t frequently. Season
With salt, pepper, herbs and vegetables
II any kind. Boil gently or 6 hours,
hen pour the broth of from the meat
ind let It stand during the night to cool.
The following morning remove the
cum and fat and put away in q stone
ar for future use. A foundation for ex-
client soup or gravy.
Good Tsd.--Thesc are the plans and
pecitications for making cup OF tea
With some grip in 1t: First scald the tea
'ot. Otherwise the cold metal or earth
nware will subtract too much heat from
he water from which the tea Is 10 be
tceped. Quantity, heaping teaspoon
al for each person and one extra = for
he cook" II for one person only there
hould be nearer two teaspoonfuls. Over
his pour boiling water in the proper
on Of a trimming cupful for each
poonful. Mind that il is boiling water,
OF water which has boiled or water
'hich Is about TO boil. Steep from five
} ten minutes in warm corner where
10 fluid won't boil. In many English
lmilies during this process the mutf-
n y is placed over the teapot or kettle
prevent any aroma from escaping.
he muller Is cloth covering thickly
added with elder down. The tea 4
ow ready to drink. In half an hour Il
ses its pristine vigor and is no longer
for a connoisseur.- York
raph1.