The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1879-01-03


saef Pudding. - eggs, pound or
] cup OF suet, chopped fine; pint OF
bread crumbs, quart Of milk, tea
spoonful OF cinnamon, teaspoonfnl OF
nutmeg, and 2 tablespoonfuls Of -four or
corn-starch. Mix the suct, crumbs, Gin
namon, nutmeg, and flour (or corn
starch together; boil the milk, and
while 1t is hot pour suet, ETC., into Il.
beating thoroughly; add the eggs, beat.
en-. Sweeten To the taste; add a little
SALT brown the pudding in an oven, and
serve warm.
Engttsh flnni-puddfng. III pounds
chopped suet; pound raisins; pound
currants; pound moist sugar; pound
hour; pound bread-crumbs 4 ounces
candied lemon or citron, the rind of
lemon, grated, and the Juice of 2: 10
eggs; cupful milk, glassful brandy. \
! icaspoonful salt; ] of ground allspice.
MIX the whole well together and boil for
. hours Let the water boil when the
pudding is put in and do not let il cease
10 boil gently until the pudding is re-
moved. Either boiled or rubbed sauce
may be used, favored to suit the taste.
10 Mike French Bread and ROLLS
Take - pinis Of milk, make it quite
warm, pint small-beer yeast, add suf-
ncient Hour 10 make ii as thick as but-
Ter, put IL into pan, cover ii over. and
keep II warm. When it has risen as
high as it will, add pint Of warm water
and ounce salt, mix them well together.
rub into it little -four and 2 ounces Of
butter. then make your dough, not quite
= sun as for your bread, let it stand for
an hour, and it will be ready to make
nto rolls, ETC.. let them stand till they
nave risen, and bake them in quick
wen.
Pctato .Snow-taHs.-Take the white ,
ncaly kind Of potatoes pare them. and
'ut them into just boiling water enough .
cover them; add little salt; when
oiled tender drain off the water. and T.
q them steam till they break TO pieces 4
axe them up, put or 3 together in c
trong cloth, and press them TIGHT. in :
ne form OF ball then lay them care !
lily 10 your dish so as not to fall apart.
otatoes are very nice, and more healthy,
pasted IN the oven. Sweet potatoes re- z
uire, at least, a third longer time to 2
OIL, than the common potato, and a
Mould never be pared before cooking. II
hey are better roasted than boiled. al
Soup. Procure half or whole shank <
beef, according TO the size of your 4,
'miiy' and add to It any pieces OF cold Al
'ast Deef-bones or remains of steak q
ON breakfast, and slice of salt pork. y
VI ~ over the fire in cold water and let
come slowly to boil ; skim carefully
long as any scum rises, and then
osely cover, and boil slowly 3 hours. 50
until the meat will fall from the &C
mes. Remove the meat. and strain sv
c stock into an earthen lar. and let II
ana until the next day or until wanted. A,
VIII. with the addition of salt, keep -
,od, IN cool place, for or 3 DAYS. e
hen ready TO use, remove the grease ,
ON the stock. An hour and 4 half Y
lore dinner put the amount Of stock IA
CURED over the fire, and to each quart =,
q tablespoonful each of potato, on bl
a, carrot, turnip cut into dice of equal M
'e; and tomatoes, with soup- 6(
nch'' Of one sprig Of parsley, thyme, :,
Iery, and a small piece of lemon, tied h(
suther, and let boil until dinner. Add -
slice OF toasted bread with the veget-
rs. Use salt and pepper to suit the q.
te- This soup can be made with few
vegetables, and can be varied byadd- W
macaroni, vermicelli, noodles.
ms, corn, asparagus, or any vegeta- =.
that Is Al hand. Good soup can be -
de Of the remains Of roast and boiled =
ats, without the knocked meat, on
axe the precaution to remove All
ase from the stock before adding the 10:
etables, and add tablespoonful of
II wet with water to the soup.