The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-11-14
HINTS FOR THE HOUSEHOLD.


Corn Cake: One egg, one pint sour
milk, one-third Of teaspoonfnl 81 soda,
corn-mcal; stir the soda with the egg,
then add the milk; and last the -four
and little salt; bake on griddlcs.
English Mullins: One and a half
pounds flour, one pint warm milk, one
half pint yeast, mix well together, and
allow Ia rise; work over again, add
little salt, two eggs; bake on "A hot grid
die in rings.
Boned Chicken: Take chicken,
parboil il, then slit down the back, tax
ing out the backbone and ribs, stuff
with forcc-meat, lard the breast, making
two rows down on each side; bake in
the oven, haste well, and serve with TO-
mato sauce on the dish.
--Bannock: Scant pint Of corn
meal; one quart Of milk, six eggs, and
a little salt; scald half the milk, and
mix with the meal while hot; add the
other half cold; 70 this add the eggs
well beaten, and bake threc-quartcrs Of
an hour.
Lemon Pudding: The grated rind Of
four lemons, juice " three, six eggs, one
pound sugar, halt pound butter, one
coffcecup milk, with half cup bread
crumbs soaked III il. Beat the butter
and sugar well together al first. Then
add the rest, leaving out the whites Of
four eggs for the mcringue.
Scrambled Eggs; Break three eggs
into small stew-pan; add saltspoon-
ful Of salt. quarter Of that quantity of
aud ft....h
(thc fresher the betier) set the stewpan
over a moderate fire and stir the eggs
around with a wooden spoon, being care
ful 70 keep every particle in motion, I'M
iii the whole has become a smooth and
delicately thick substance: have ready
convenient sized piece Of toast, pour the
eggs upon il and serve Immediately.
Fried Cabbage: Cut the cabbage
very fine, on Il -law-cuttcr, if possible.
salt and pepper, stir wei and let stand
five minutes; have an iron kettle smok-
ing hot. drop one tablespoonful Of lard
into II, then the cabbage, stirring briskly
until quite tender. send to table imme-
diately. Onc-half cup sweet cream and
three tahlespoonfulS of vinegar. the vim
cgar "a be added after the cream has
been well stirred. and after il j. taken
from the stove, i an agreeable change.
When properly done IN invalid can cat
il, and there j. no offensive odor from
cooking il.
Rice Griddle Cakes: One cup Of
siftcd flour, two cups of warm new milk,
three eggs. one cup of boiled rice, tea
spoonful Of salt, large teaspoonful Of
baking-powder Mix the flour with one
cupful Of milk, then add the rice--which
must he newly boiled. or rehcated by
steaming and then beating light with
fork-and thin with the other cupfnl Of
milk. Can Of this last cupful may not
be required 10 reduce the mixture 10 the
proper consistency Beat the yelks
and whites separately, whipping in the
yclks first and the whites last. Add the
baking-powdcr mixed with a little flour
and bake at once.
Soups: Allyegctables are available
for soup. The favorite vegetable soup
made from fresh tomatoes. corn and
Lima beans i almost a. good when the
canned vegetables are employed. For
chicken soup with rice and milk. no
herbs but parsley should be used. The
shin of veal Or beef i the legitimate
~oup-bone; but any other bone may be
used. Crack the bones before boiling.
for the sake Of the marrow. and DO not
pui salt in until the neat has been well
boiled II has tendency to harden the
fibers and prevent the flow u the juices
Of the meat lou can not wen boil il
too long. short Of The time when the
meat buils into rags and strings. II
Kept whore they viii not sour. and heat
"a slowly 80 rs not 10 scorch, most soups