The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1880-03-12

The Table.
Ginger Cake; Two eggs, one cup.
full Of sour cream, one cupfui OF
molasses, three cupfuIs Of flour, one
teaspooniul of yoda, two teaspoonfuls
Of ginger, and little salt.
Cream Biscuit: Take one quart OF
sour cream, one teaspoonful OF pulver-
lied soda, salt and sufficient -four 10 roll.
Cut into small cakes and bake IN
quick oven.
Cookies: Take two heaping cupfuls
Of sugar, one cupful Of butter, one cup
full Of sour cream, three eggs, four tea
spoonfuls Of soda and eight OF cream
tartar. Beat the soda with the cream
and sugar, and the tartar with the eggs.
Wet soft and roll thin.
Jelly Cake: Take one cupful Of sour
cream, one and one-half cupfuls OF
sugar, two eggs, one teaspooniui OF
soda, one teaspoonful cream-tartar ana
one Of extract Of lemon. Bake in thin
cakes and lay up with any Jelly you
choose between the layers. Frost or
not, as anyone chooses.
-Tapioca Pudding: Two cupfuls OF
tapioca, soaked an hour or two; then
put in double saucepan, or in TIM
pail set in an iron pot OF hot water, ana
cooked till soft, with three or four cup
fuls OF milk. When thoroughly done,
put in baking-dsh; add three or four
eggs. a little butter, and sugar TO taste.
Grated lemon-peel improves it very
much. Bake half an hour or more.
Apple Charlotte: Butter deep
b ,king-bowl; line it with thin slices OF
wheaton bread which have been soaked
in sweet cream; fill the bowl to within
one inch OF the top with sliced apples
in layers, with beef marrow; sugar ana
grated lemon or orange peel; cover the
apples with thin slices Of bread soaked
| in cream: cover the bowl closely with
; an ordinary earthenware pie-dish, IN
which place water to prevent its crack
, ing. Bake in rather brisk oven from
/ one hour to one and one-half hours, ac-
cording TO the size of the charlotte.
r Angel Cake: The whites OF eleven
a eggs, one and one-half cups OF sugar,
}, Que cup Of flour, one small teaspooniul
0 Of cream of tartar, and one teaspooniull
/ Of vanilla. Beat the whites TO = sim
q froth, then add the sugar, flour ana
8 ayoring. The sugar must be sifted
Is once before using. and the flour foul
e times, adding the cream OF tartar before
o sitting the last time. Powdered sugal
K should be used. Bake in very slow
e oven without buttering the pan. Whei
ir il i done, turn the pan upside down
resting the corners on something so ina
= the air can reach it while cooling
Sc Coffee: Get good coffee, and the
ne see it ground, or have it ground in you
G. own house, that you may be sure that
Is not half chicory; then measure tw
ne cups into q bowl, into which break
i. fresh egg, putting in the shell also the
q, add little cold water, just enough
enable YOU to stir it to stiff paste Pr
RS in common tin coffee-pot; add abot
ST. three pints Of boiling water, and cov'
O. very closely that the aroma may not e
lie cane boil quickly, from five TO ten NIL
ny utes. II YOU want black coffee, put le
Nv boiling water, scald your silver cone
mt not. and have thin strainer OF musi
~; on to keep the Jumps from going IN,
ell viii be clear as crystal, and ut Tor
100 King 10 drink. II you can not afford
ie- use an egg every morning, take the *
'ay from salt Goldfish, wash and wipe
'ir- thoroughly, and cut into pieces an I'M
nd and a half square, and put one piece
zee 10 the bowl with cold water a. abov
The and YOU will hardly know the differens
m II too strong add more water.
pill miscellaneous.
~, To Preserve Soap-grease Flii
; ~ cask half full Of good strong lye q
"a drop all your refuse grease therein; 8
~. 80 up the mixture once week.
"a ewlv-painted rooms are very
Cd. pleasant for many days. but II hand
lille Of hay may be strewn on the noor' up
ges which Is sprinkled little chloride
YES lime, after couple OF hours tne
IN fensiye smell will have entirely ais
peared.
ron Spots on furniture. from any tn
,ou, hot or from alcohol, can be removed
nod ,,,I,b;p0 hard with sweet oil and turp