The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-10-03

Talked sweet apples, with bread and
mix, are an excellent addition to "a sun
DAY luncheon or Monday dinner. They
nave y better flavor If baked dry. but II
one dlslikes to burn the tin. Or the
trouble "a washing il, half inch Of
water added % the baSe-tin when placed
"a the oven will nicely cook and not burn
them.
Tea should not be infused for more
IMAM seven minutes. Have the water
boiling, and use 4 tcaspoonful 81 tea for
each person, and one over. Put the tea
IN the pot, and pour the boiling water
over il, and let il stand for seven min
ntes. II il Is allowed to stand. the tan
min IN the tea j. drawn out, and dyspep-
sia is the result.
For tomato catsup, select perfectly
ripe sound tomatoes, cut in slices and
bon until the pulp is cooked soft. Rub
u through sieve 10 take out the skins
and seeds, and return 10 the kettle for
cooking TO each gallon OF the pulp
add three tablespoonfuls each of salt,
ground pepper and mustard, and one
each Of ground cloves and allspice.
Cook il until il j. thick enough 10 run
slowly from 4 bottle. Let il get cold.
then bottle and seal.
A quickly and easily made boiled
pudding, which can be made Of dried.
fresh or canned berries, Is the following:
Two quarts Of water, two or three pints
Of berries, sweetened TO the taste; when
the water boils. crust made of two
cupfuls btiitermilk. with salt and soda.
and made stiff, either by stirring in
hour with 4 spoon or mixing with the
hands, j. dropped in the boiling mass in
little humps; after boiling twenty min
utes il is done.
Boiled apples are delicious. Take
pan nearly full Of fair, sweet apples,
previously well washed, pour over them
2 cupful OF sugar and as much more as
one can afford, and pint Of water:
cover closely and place on the stove. As
soon As the lower strata are tender. re-
move and allow the upper ones to take
Their places; as fast as they become
soft remove TO a platter, Watching All
the time that the water is replenishcd as
fast rs il boils away. When all are done.
boil the juice to "A strip and pour over
the apples
The following are excellent recipes
for Indian baked pudding: No. 1. Scald
a quart Of milk and stir in seven spoon
fuls Of Indian meal, tcaspoonful Of
salt, teacupful Of molasses and great
spoonful Of ginger or cinnamon. Bake
three or four hours, the longer the bet
ter. II you want whey, pour in little
cold milk after il is all mixed. No. ?.
Let one quart Of milk come to boil.
hen add two eggs well beaten. three
Of Indian meal and one of
iour Bake three-quarters Of an hour.
serve with cream and sugar.
Miscellaneous.
Leaves Of parsley eaten with vinegar
will prevent the disagreeable conse-
luence Of eating onions.
To remove iron taste from new ket-
les, boil a handful Of hay IN them, and
epeat the process Of necessary. Hay 4
water i great swectener of tin, wooden
md iron ware. In Irish dairics every
hing used for milk is scalded with hay
water.
For a damp closet or cupboard,
which is liable to cause mildew, place in
saucer full Of quick-lime, and il will
ot only absorb all apparent dampness,
ut sweeten and disinfcct the space Re-
ew the lime once u fortnight: If the
lace be very damp, renew il a. often as
becomes slaked