The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-02-28
HINTS P0R THE HOUSEHOLD.

SGGsage. A very nice way to cook
sausages Il 10 boil them 6rst IN water IN
. frying pan; then encasing them In Z
covering Of plain pie-crust, bake them
until they are done. You may make :
gravy, II you like, out OF the water they
were boiled In, adding Drowned -four, .
small piece Of butter, and little sum-
mer savory.
Real EnglisA Plum Pudding. FL pound
Of raisins, pound Of currants, l pound
OF beef-suet, pound Of bread
ounces of citron, pound Of sugar. hall
. nutmeg, grated, . saltspoon Of salt
and As much powdered cinnamon. Add
8 or 10 eggs and pint OF brandy. The
bread-crumbs must not be soaked. Boil
8 or 4 hours.
Oatmeal Flour Blanc Mango. Into
quart Of slightly sailed boiling milk stir
In "a large tablespconfuls Of oat -four,
adding piece of butter and . table
spoonful Of sugar. BOIL for 20 minutes,
and turn into wetted mold, or it may
be eaten warm. Cream and sugar form
the best sauce. This Is very nice for in
valids or infants, being very light and
Sosy VI 0AkCotiOns
TO Wash Buckskin Glores-Make a
suds and add half q tablespoonful Of
the magical mixture to it and wash the
gloves in it; or you may put them on
your hands, taking a small piece Of
sponge or soft flannel and dipping it in
TO the suds rub it over the gloves until
they are cleansed, rinsing them with
clear water. Hang them where the
wind will blow them dry, or pull them
in shape and dry by the fire.
Oyster PaAies .--Put the oysters in
saucepan with enough Of the liquor to
cover them; let them come to boil,
skim we'll, add 2 teaspoonfuls Of butter
for quart OF oysters, season with pep
per and q little salt. Two or three
spoonfuls Of cream will add to the rich
ness. Have ready small tins lined with
puff paste; put or oysters in each,
according to the size of the patty; cover
with paste and bake in quick oven 20
minutes; when done wash over the top
with beaten egg and set in the oven for
2 minutes to glaze.
Oatmeal Jellv.-Take pint Of pearled
oats; stir them into q quart OF briskly
boiling water with small teaspoonful
of salt in it. Cover tightly and set the
vessel in another vessel containing boil
ing water, or have double boiler. Let
it boil continuously and very hard for
2 hours. Do not lift the lid from it or
STIR it, as this impairs the flavor. When
about to take it up have . mold wet
with cold water, and then you may stir
thoroughly from the bottom and pour
out. This will make beautiful Jelly.
To be eaten with granulated sugar and
cream.
BuckUheat Cakes.--To have good,
wholesome, light buckwheat cakes, you
must get the very cleanest and incest
NEUTRALITY-SUSPICIOUS. free from all grit and
dirt. Take / Of granulated wheat -four,
or I Of oatmeal flour, TO I of buckwheat.
Make batter Of these with tepid water
and little salt, using any good lively
yeast. Just before baking, add spoon
full or more, according to the quantity
made, of molasses, and small even
spoonful Of soda or baking powder.
The half of yellow turnip is an excel
lent thing to rub your griddle with in
stead Of a piece Of pork or any other
fat; obviating all the disagreeable odor
Of the griddle.
Wedding Cake.-1 pound Of powder
ed sugar and pound good butter, rub
bed to q cream; next the well beaten
yelks Of IL eggs; mix well before add
ing pound sifted -four; then table
spoonful Of cinnamon, 2 tablespoonfuls
nutmeg, teaspoonful cloves; then the
well whipped whites Of ~ eggs, added
little at time with another 4 pound OF
sifted -four; next pound well washed
and then dried currants, dredged with
-four, pound of raisins, seeded, dredg-
cd with flour; pound citron cut into
slips, dredged; at the last, wineglass
Of good brandy. This receipt makes
large cakes. Bake 2 hours or longer in
q moderately hot oven in deep tins lined
with we'll buttered paper.