The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1880-02-20

VI NAN We nMI ~ lINA-rELa tnA-h'A
dinner, and, Of course, had a little left.
Not enough 10 warm over 10 make a
nice dish by itself, but one Of those
provoking little messes that will accu-
mulate TO the horror Of every house
keeper. So l made a pie in this man
ner, and il was very nice: Sift q tea
spoonful Of cream-tartar into a mint Of
flour, and then work in a heaping tea
spoonful Of butter. Add three-fourths
Of a cup Of milk in which half a tea
spoonful Of soda and a pinch 81 salt
have been dissolved. Mix as quickly as
possible, divide. and roll nearly half an
inch thick. Butter a small dish or a
three-pint tin basin, and lay in one
piece Of the dough, bringing il well up
at the sides. Have the pieces Of chicken
cut from the bones, and lay them on
the crust, put in w o. three table
spoonfuls Of gravy, put butter over it,
dust over ii a very little flour, and put
on the other crust-cutting two or three
missions across the center. Press il
Wen down at the edge, and bake in a
rather quick oven for more than an
hour. Heat the gravy, and il there is
not enough, add a little milk and a tea
spoonful Of butter, stirring in a little
flour (well mixed with milky TO thicken
sufficiently. Cold roast or stewed veal
is nearly rs nice As chicken, used in the
same manner.
-When | have a cold roast Of beef
which will give me no more thin large
slices for the table, | make a stew. Cut
the beef in small thick slices, and put il
in a kettle with water 10 cover il. add
ing a little gravy if you have it. Salt %
taste, cover closely. and while il sim
mers, peel and slice five or six small
potatoes, according TO the quantity
of meat, and two good-sized carrots.
Put them in the kettle, and, If there is
not water enough 10 Just cover, add a
little. Boil gently for three-quarters q
AN hour, taking are not 10 let the water
boil out. Mix a tablespoonful Of -four
smooth with a little milk or water, and
stir in gently: when it ~thickens, let il
boil A minute or two, and serve as
quickly as possible.
-Of cold mashed potatoes, cold boiled
rice or hominy. I make croquettes.
Take 4 ~teacnpful Of either, mash fine
without warming, add an egg well
beaten, and a tablespoonful Of milk or
cream, and salt 10 taste Butter a fry
ing-pan, and drop in the mixture, a tea
spoonful nj a time. Brown nicely on
both sides. and serve very hot. These
are very nice with cold meats.
II make a pudding once in the while,
which uses up all my pieces Of dry cake
and gingerbread. 1t Is a real economy
pudding. and is good. Take two cup
fuls Of crumbs broken or rolled fine, two
cups Of milk. two Of -four, one Of no
lasses. two eggs. a tcaspoonful each Of
salt and soda, and spice to taste. Add
a cup Of raisins or c%urrants, or a little
citron, or a cup Of dried sweet apples,
which have soaked oyer night and are
well drained. Butter a pudding-pan or
a pail, pour in the mixture, and steam
1t two hours and a half. Serve with any
sauce preferred, with butter, or cream.
Sometimes, if l have iauch cake on
hand. | make a larger pudding, as il
will keep two or three weeks in cold
weather, warming over as required
Cur. vJ NE Household.
Miscellaneous.
To give stoves a good ~polish-Rlb
them with a piece Of Brussels carpet
after blackening them.
A mixture of oil and ink is good 70
clean kid boots with; the first softens
and the latter blackens them.
A flannel cloth dipped into warm soap
suds, then into whiting, and applied to
paint, will instantly remove all grease.
New linen may be embroidered
more easily by rubbing il over with fine
white soap; i prevents the thread from
cracking.
To remove grease from wallpaper
Lay several folds of blotting paper on
the spot and hold a hot iron near II un-
til ths grease j. absorbed.
Guinea fowls viii keep all bugs and
insects Of every description off garden
vines. They will not scratch like other
fowls or harm the most delicate plants,
To take ink out Of linen-Dip the
ink spot in pure melted tallow, then
wash out the tallow and the ink viii
come out with il. This il said TO he I'm
failing.
If brooms are wet in boiling suds
once a week they will become very
tough, will not cut a carpet, will last
much longer and always sweep like :
new broom.
To remove rus from a ~stovcpipe-
Rub with linseed oil Ga little goes q
good way) build a slow fire At first til
It is dry. Oil in the spring to prevent
II from rusting.
To clean brass-Immerse or wasl
IL several times in sour milk or whey
This viii brighten II without securing
II may then be secured with a wooler
cloth dipped in ashes.
Ammonia Il good for a great many
things. 1t cleans g~cntlemen's coat
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