The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-03-14

hours, stirring frequently while baking
The oven should be- a quick one.
Oyster Soup.-Take one dozen O
large oysters and put them in one quar-,
of cold water; as loon rs they boil skim
OF the froth; let them simmer 10 min,
utes, then add l pound Of butter-crack,
ers, rolled fine, two ounces Of butter, !
teaspoonful OF salt, teaspoonful Of
white pepper; let this cook 5 minutes
more.
Appie Tarf.--Stcw some pippin an
PIES till soft, say about 6 large ones
cook them in as little water as possible.
Make the sauce as sweet as liked, and
stir in ! cup of butter; put in the sugar
and butter when the apples are taken
from the fire. Line deep plates with
soft crust, and put in the mixture. Crate
lemon-peel and loaf-sugar on the top.
Bake till a very light brown.
Queen If Puddings.-13 cups OF white
sugar, 2 cups fine dry bread-crumbs, 8
eggs, ! tablespoon butter, vanilla, rose
water or lemon for fiavoring. l quar-
fresh, rich milk, and ! cup Jelly or Jam.
Rub the butter into a cup OF the sugar.
beat the yelks light, and stir these to-
gether to a cream. The bread-crumbs
soaked in milk come next, then the
seasoning. Bake in a pudding-dish un-
Ill the custaTd Is set. Draw from the
oven, spread over with jam, then cover
with meringue made of the whites,
whipped, sweetencd and favored to
taste.
H0u b Keep Moths Audy.-Fold no
your things, sprinkling a little dry cam
phor in between. Then sew them up in
bags, made Of some strong material.
containing no wool whatever; linen. Of
course, is excellent, but common bed
ticking answers very well. The bags
should be stitched very closely, best by
machine, and leaving not the smallest
opening anywhere. This keepsthe goods
perfectly safe. You need never use any
other precantion, even for furs, but you
must, Of course, make sure that the
moths have had no chance TO lay their
eggs in the things before they are
packed.
Gold Cakc.-Line the cake-pans with
buttered paper. Sift / te~aspoonful OF
baking powder. and ! saltspoon Of salt.
with ! cup Of flour. Beat 2 unces Of
butter, ! pound Of granulated sugar to
a cream. Add to them by degrees Z OF
a cup Of milk, and | cup of hour, and
beat the mixture smooth with an egg
whip. Beat the yelks Of 6 eggs to q
cream, and stir them into the above in
gradients. Stir ia the cup Of flour which
has been sifted with the salt and baking
powder, favor the batter with vanilla
extract, put il quickly into the baking
pan, ard bake the cake in rather a mod
crate oven. To test the cake, run a
clean broom-splint into its center il it
i done, the splint will come out clean.
When II i done, turn it quickly out Of
the pan and let il cool.
Be1fG N Modc.-Cut 2 pounds Of rump
steak in pieces | inch thick, 2 inches
wide, and 4 inches long; lay the pieces
nat on the table and season them with
pepper, salt, and powdered thyme.
Slice 1 pound salt pork thin, and lay a
slice on each piece Of meat, roll up each
piece compacily, and tic with a cord.
Tut the trimmings Of meat and scraps
81 pork IN the bottom OF q saucepan, lay
the rolls on them, and put them over the
iire 70 brown. When the meat is brown
stir In q spoonful Of -four and let Il sim
mer until tender, about one hour. Mean
umc pare the vegetables, cut them in
small. even dice, or olives; wash them,
boil them until tender in boiling water
and salt; drain them and lay them in
cold water TO retain their color. When
me meat h done, lay it on a hot dish, ]
n an even pile, and keep it hot while !
me vegetables can be drained out OF the !
old water and warmed in the gravy. I
Then arrange them neatly around the |
neat, pour the gravy ovcr the meat .
without stopping Il around the dish, ands
erye it hot.
Stctss Pudding nth Cream Sduce.-
'it together ! pound Of flour, | heap
ng teaspoonfnl 81 baking-powder, and
oi salt; rub together 4 ounces Of !,
sugar and 2 ounces Of butter, =
mo when they are well mixed so as 10
y granular, but not creamy, add the 4
'our gradually, until II Is all used. 3
lake 4 hollow in the middle Of the
our put into il | egg, a tcaspoontul Il
J lemon hAvoring, and 4 pint Of milk. n
IN % 2 smooth paste, put into a well
uttered and fiourcd mold, and set this /,
NO = large pot of boiling water, enough q
? cover two-thirds up the side Of the
lolo steam the pudding | Of an hour, !.
= until a broom splint can be run into !;
without inding the pudding sticking "
J tne sp.int. Turn the pudding out 81 :.
e mold and send to the table with the
blowing sauce: Stir together over the u
~ ounce each Of flour and butter. =
] soon as they are smooth, pour into K
lem 4 q pint Of boiling milk, add ?
lnces "a sugar and a teaspoonful Of n
mon uavoring, and usc with the pud- u
VIZ rs soon ~ il boils up. This q
aAes 2 very nice pudding for Sunday