The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1880-12-17

FLOATING ISLAND n quart OF
milk 10 boil. then stir into il the beaten
yelks Of six eggs; flavor with any ex-
tract liked and sweeten 10 taste: whip
whites Of eggs to n stiff froth. When
the custard Is thick put into a deep
dish. and heap the frothed eggs upon
II. Serve cold.
WE-know Of no domestic animal kept
on the farm but would. through the
winter. be the better for small feed OF
flaNseed two or three times week
For calves and pigs il is almost indis-
pensable To a rapid and healthy growth.
Aquart Of ilaxseed week. judciously
fed. i worth more 10 calf by far than
the same value Of other grain. CoRIn
APPLE SnoETcAKE. - Fill square
bread tin thrc-quarters full OF sliced
sour apples; make thick batter Of
half cupfuI Of bnttcrmk. one tea
spoonful Of saleratus. a little salt, and
-four to make quite sti;i-a little sitter
than cake. Turn this over the apples:
bake forty minutes. and serve with
sauce, or cream and sugar favored with
nutmeg.
SOUTHERN BAKED PoTAroES. Par
boli, or take the cold ones left over
from dinner; place in a deep pie pan;
between each layer sprinkle sugar:
over the top drop small drops OF butter
and more sugar, about one small tea
cupiul OF SUGAR and one spoonful Of but.
Ter 70 plate Of potatoes. Then pour
over all one half cup OF butter and scr
in oven 10 bake. The common pump
kin = delicious prepared in the same
way using. instead Of sugar. sirup Or
molas>es The pumpkin must be thor
oughly steamed before baking. ana
requires Two hours baking. Some cooks
add spice.
MiNcE MEAT. Two pounds currants.
five pounds peeled and corcd apples.
two pounds lean boiled beef. one pound
Deei suet three-quarter pounds citron,
two and half pounds coffee sugar.
Two pounds raisins. one pound seedess
rals'nS. two tablespoonfuls cinnamon.
one nutmeg. one tablespoonful each
mace. cloves and allspice, two pints
sweet cider. Wash the curran;s.
dry and pick them, stone the
rzlsns. remove the skin and sinews
from tie beef and chop each Ingredient
up separately and very fine; place as
soon rs done in a large pan. finally add :
ING the spices and cider; mix very thor
oughiy; pack in jars; keep in cold
place.
Floors For POULTRY HOUSES
Various materials have been employed '
Tor constructing floors for poultry a
houses rs boards or planks. concrete.
asphaltum. brick and stone. The first
named are objectionable. as they abb
'orb portions Of the manure dropped ?
'y fowls. and. in consequence, give on .
filc and unhealthy odors when the G
temperature becomes warm. Floors n
made in part Of asphaltum are liable To Il
become sticky during the hot weather Of
summer Floors made of concrete. q
rick, or stone, are very cold during 81
ne winter, and are liable to the fur q
her objection of becoming damp. y !,
y present most poultry keepers give Il
heir preference to earth floors. They Ia
refer clay. but are well satisfied with
ny kind Of earth SO that IL is elevated
uiilciently to be out OF the way of IL
nrfacc water. Whatever kind Of n
arth is employed should be packed Az
lose, so that it may be swept with ~ y,
an broom a. occasion requires. 1t is an
est TO have the floor covered with pull z,
erIzed peat, ashes. or road scrapinrs
TN which the droppngs of the fowls IN
lay be mixed. AS often as once 4 vi
eek all this loose material should Be
vept up and put in barrels for use as Ia
Ianurc. Du
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