The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-12-05


pepper them slightly; cook for H. min
utes slowly; drain The clans, chopping
them ~ fine as possible, removing AL
the hard portions first make 4 batter
of four eggs, with half-pint II siftcd
-four and pint Of milk; get II n
smooth As possible; mix the clans with
IL; use butter for frying. A small ad-
dition II parsley j. excellent.
--Bnckwheat Cakes; A lady SAYS
first set a little batter, day or 80 before
Iwish 10 use il, and a. fast a. Il rises
up, add a little more water and llour and
stir down. Then, when wish to use ii,
turn out enough 90 use for that time,
leaving enough in the bai,erdish Ia raise
for the next morning. and never put
soda into that. Avoid putting in too
much soda, and yes use enough 10
swectcn; thin with little sweet milk
(Which makes them brown nicely and
always have the griddlc hot, and the
cakes are fit for king.
Potato Salad: Cut ten or twelve
cold boiled potatoes into slices from .
quarter 10 half an inch thick: put these
int, the salad bowl with four tablespoon
fuls If vinegar and six OF best olive oil ;
also teaspoonful Of minced parsley,
or, il that il not seasonablc, the same
quantity Of celery seed. MiNto smooth
paste the yclks Of six hard-boiled eggs
with little water, and add also q mus
tablespoonful Of mixed mustard. Add
pepper and salt 10 yoslt taste, stir il
about, and let il stand an hour or %
before eating. II is well 70 add some
bits of cold chicken or turkey, and you
can garnish either with rings II the
white u egg or any kird Of pickle you
choose.
Chicken, Southern Style: The
Southern negro cock has an excellent
aud simple way Of preparing young
chickens. Cut them into pieces. sprin-
kle with pepper and salt aud dredge
with -four. Have ready a saucepan.
with hot fat extracted from salt pork, in
which fry, or rather sauce, the chickens.
covering them, and watching that they
may not burn. Take mp, drain, and set
aside in hot covered dish. Pour into
the gravy left in he frying-pan a cup Of
rich milk, thicken with tablespoonful
u flour. add a lump Of butter, some
parsley AMI young celery plant minced.
boil up. season 10 taste and pour over
the hot chicken.
Oyster Omclcttc: One dozen large
fresh oysters chopped into small pieces.
half 4 teaspooniul 0f salt sprinklcd on
them. and then LEI them stand Ia their
own liquor hall an hour. Beat ~ix eggs.
the yelkS and whites apart, the former
"a firm. smooth paste. the latter ~ 4
solid frpih. Add % the yclkS table
spoonful III rich. sweet cream. pepper
anil salt ia sufficient quantity, and then
lightly ,ilr the whites in. Pit an ounce
and 4 half of butter into hot frying
pan When Il i thoroughly melted and
begins q fry. pour in yonr err mixture,
and add AZ quickly As possible the oyS-
tiers DO not stir. but with a broad
bIaded pmcic;,c knife lift, as the eggs
set. the Omelclte from the bottom ~ tine
pan. n prevent its scnrching. In iive
minutes il viii be me- Place hot
dish bottom upward over the cmeleite.
and dexieronsly turn the pan over with
The brown side uppcrmost upon the dish.
Eat without delay.
Plum Pudding One cup of butter.
one cup II sugar. half a cup IF cream,
a cup aud = hsls Of milk, one cup chop
ped suct, one cup ~ currants and raisin.
chopped fine. half cup ~ candicsl
orange cut fine. six eggs well beaten,
two grated nutmeg~, one tcaspoonfui 81
ground cinnamon, half ieaSpoonful 81
ground cloves, hread-crumbs- Beat The
butter and sugar together 10 cream
The bread-crumbs should he dried
thoroughly. and passed through a sieve
Beat AL well together before adding the
bread-cruinbs, then add enough Of them
10 give proper consistency. Put the
pudding into tin mold. not quite filling
IL, and boil it four hours Sauce: Iss
equal quantities II butter and sugar
Cream the butter. then add the sugar
heating them both until very light. Add
then the beaten yelk Of an egg, and b
little grated nutmeg. Into a pint 81
boiling water stir this mixture
Miscellaneous.
In making any sauce put the butter
anil flour in together and your sauce
will never be lumPy.
--Good flour Is tested by the amount
of water il absori,s. Good hour j. no
always the whitcSt.
Newspapers are good for cleanin.
stoves, tnware, knives, spoons, mirrors
windows and lamp chimneys.
Finely grated horscradish root
thoroughly rubbed up with white sugai
and taken slowly. cures hoar>cness.
Equal parts ~ soft soap and quick
lime. made into paste and renewe,
often, i said - be a sure cure for ;
fclon.
Whenever yon see yonr saucc hol
from the sides ~ the pan You may know
your flour ~ corn-starch l. done.
In cooking a fowl, to ascertain