The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1881-01-28

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BAKED BEANS WITHOUT Pork. II Cook
HI the usual way until we'll done. and
season with salt and pepper 90 taste
add cup Of sweet cream. and bake
slowly one hour. Delicious
IT i frequently asserted that the ST.
Of eggs can be determined b. the shape
Of the egg, the position o. the a,r-ccll.
the curl Or twist At The small end, etc.
These tests have been proved BY care
ful experiments. which have shown that
al such ideas and theories are CHROME.
Gus ard absurd.
To CLEAN SnAwls. To clean wh)t<
Shetland shawis. put the solIed artioi,
into1 large bowl throw over il han 4
teacupiul Of Hear. "dry" rub thor
oughly, as Il washing. and then thor
oughly shake out the Hour. II the ar
tcle is not cte;n. repeat the process in
clean Hour. Articles cleaned by this
process will retain new look ~ long
IS there Is enc thread left
CHEESE 0NELET. Butter the Sdcs ~
a deep dish and cover with thin slices
oi rich cheese; sprinkle with pcppcrand
mustard; any over the cheese thin slices
of butterod bread. then another layerof
cheese, and season. Beat the yelk of
m egg q cup Of milk and pour over
the dish, and put At once into,the oven:
and bake until light brown. II must
be served at once.
Swiss TEA RoLr.s.--Six eggs. one
half pound Of siftcd tlour. onc-half
pound Of pulverized sugar. one-haR
tcaspoonful Of grated lemon peel
Beat the eggs til very light. add
dessertspoonful of iced water and
beat up again. adding the sugar and
lemon peel very gradually. while beat
ing When all the sugar Is in beat In
the Hour IN the same way. little at d
time. Make into rolls aud bake slowly
in moderate oven. 10 bc eaten fresh
and hot with butter.
Nix. STILES. successful fruit-prowcr
in Kansas. recently advocated IN the
Western New York Farmers Club the
practice Of girdling irnif-trees 10 pro-
mote early and iuIl bearing. Hc 'had
prarticed II. Ne said. for TX wears. and
has not perceived that il Injuries the
trees AZ all. Other speakers seemed Ia
favor the system. but Prof. s. w. Clark.
81 l'arn.a. wisely advised caution i'm
practicing i. Il i quite likely that
glfiing will promote fruitfnlncss. a.
wei ~ increase the size Of the fruit:
but those who care more for quality than
quantity would probably b. disappoint- /
Ell at the result
BHAN or ground feed is best fed to \
cows upon mo.stench hay: IL being \
mixed with the hay. all will be eaten
together and raised and masticated.
But Il II II not fed with cut hay IL should
be fed dry and ii u small quantity each
time. for II fed alone il Is not raised and
remasticated. but goes on To the third
and fourth stomachs III fed In sion IL
y swallowed without any masiication
and mixed with little Or no saliva. but
4 fci dry il cannot bc swallowed until
II i mixed vita saliva. and the saliva
assists IN digestion. When food Is
masticated the act of Illumination causes
the saliva % flow and mix with food.
We have experimental. and find that,
when fed alone dry, ground feed Is bet
YER dIgested than when fed wet.
CHARLOTTE RrssE. Take half an
ounce Of gelatine and put il into Just
enough warm water 10 cover II: while
Y y slowly dissolving take one pint o.
thick sweet cream. and whip It 10 stiff
broth; beat well 1he white Of one cgg.
After the gelatine Is dissolved boil II Tor. !
two orthrce minutes. then sweeten and /
navor Il; when II II about n warm as
new milk Md the cream and egg. and I
beat the mixture till il i cold. Ii the
'ponge cake over which this il to be
turned Is baked in large round tin v
which j. scalloped around the edge. II B
.dds much 70 the pretty effect of the
Iish. Put the cake while warm. TO pre-
'ent is crumbling. into round dish,
flowing the scalIops TO show at the ii
op; then pour the whipped cream into y
!: and You have . dish lit for the gods. 4
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