The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-04-18
HINTS rex THE HOUSEHOLD.


Cheap Caks.--l egg, cup sugar,
tablespoonful Of butter, ! Of . cup Of
milk or water, nearly cups Of -four,
heapipg teaspoonful OF baking powder,
nutmeg To taste.
Frun Cake.-5 cups flour, 8 eggs, 1
cup butter, cup lard, 2 Of sugar, Of
molasses. l pound Of raisins, Of cur
rants. A pound Of citron. teaspoon
soda. and teaspoon cream-tartar.
Frsnch Pancake Take 4 pint
Of sour milk, egg, pinch Of salt. small
teaspoonful soda, -four to make thin
batter; bake in large cakes, spread with
butter and currsnt jelly, and roll them
up nicely to serve; sprinkle sugar over
il you choose.
Pan Dfddics.-1 pint milk, 2 eggs, 2
tablespoonfuls of molasses, teaspoon
full Of soda, 4 teaspoonful OF salt, equal
parts OF Indian and rye meal until the
mixture comes 10 still batter. Drop
from spoon into boiling lard, and cook
10 light brown.
70 Initiate Ground Glass Obtain
lump Of GLACIERS putty, and touch the
glass with it until It's surface is nearly
covered with small marks. 1t makes
an excellent imitation Of ground glass,
and il Is not faced by rain or damp air,
thereby being very useful for kitchen
windows, or tor Offices.
Ice CSeam.--1 quart Of sweet cream,
and quart Of milk, beat thoroughly
with pound Of sugar; add, for vanilla
cream, the whites Of eggs; for lemon
or strawberry, the whole of eggs thor
oughly beaten together; flavor with ex-
tract Of vanilla, lemon, or strawberry,
to suit the taste; place II in the freezer,
and keep constantly in motion while
freezing.
ginger Snaps Melt 1 pound Of
butter, the came quantity of lard; mix
them with / pound Of brown sugar, =
pint OF molasses, tablespoonfuls Of
ginger, and quart of flour. Dissolve
2 teaspoonfuls Of saleratus in y wine
glass of milk, and strain it into the cake !;
add sufficient flour to enable you to roll
il out very thin. cut il into small cakes,
end bake them in slow oven.
How 10 Determine the purifg Of
Wdter.--To detect impuritv in we'll
water, put tumbler Of il in a
warm place for 10 days. free from
organic matter il will remain sweet, but
il impure it will begin to smell disa-
greeably. Otherwise q small quantity
Of nitric acid may be poured into a
glass OF the water; if organic matter il
present 1t will become oxidized and
turn brown and color the water in a
few hours.
Potato Sorp.--Pare and soak in water
2 hours 10 good sized potatoes; boil till
soft enough 70 strain through a colan-
der; while hot add pound Of butter !;
boil 8 pints OF milk, and turn by de-
grees upon the potatoes, stirring it per-
fectly smooth; add large onion,
chopped very fine. a few blades OF mace
or parsley boil Is minutes; split and
toast crackers and put into soup;
strain soup, to remove the onions, be-
fore serving.
Hour % Lime Eggs.-Eggs are lined
BY packing them in a liquid made as fol-
lows, viz: peck Of fresh lime il slack
ed In sufficient water TO make thin
paste; when thoroughly Stacked. which
will require "a hours, water Is added TO
thin IT so that IL can be strained through
fine sieve into clean barrel, which Is
then filled up with water; the eggs.
perfectly fresh, are laid carefully into
kegs or barrels, and the stirred lime
liquor is poured over them, board be-
ing fioated on the top to keep the eggs
under The surface. In this way the eggs
may be kept six months.
Use Of Stale Bread. Toast: Soak the
slices in milk which has been sweetened
and mixed with beaten eggs, after
which fry in hot lard and serve with
fruit sauce or jelly. Pudding: Soak the
bread in milk, and when quite soft stir
itup fine, add beaten eggs, little
salt, sugar TO taste, grated rind Of /
lemon, as much more milk or water To
make soft batter. Mix well and turn
into well creased pudding-dish. and
bake in quick oven from 4 10 I Of an
hour. A little bsking-powder may te
added IL preferred. When almost done.
Il may be made far better by putting the
stiff beaten froth Of the whites Of ? eggs,
mixed with little powder-sugar, on
the top Of the pudding and Drowned
slightly.