The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1890-06-13


Potato Pie: Cut any cold meat -
inch square pieces; lay In pie-dish
with any cold gravy, or. II there - no
gravy. add q sprinkle Of cornstarch, and
q little cold water. Cover the whole
with thick layer Of mashed potatoes
as q crust. and bake rich brown La
dies Home Journal.
strawberry Sauce: Beat two ounces
Of butter TO cream, adding gradually
four ounces or half-cupful OF powdered
sugar: then add twelve large strawber-
rics, mash and beat till light. This
sauce Is for the dumplings, but can %
used with any batter pudding M Demo
rest
Cottage Cheese: Boil two chickens
till tender; take out all the bones; chop
the meat fine; season 70 your taste with
salt pepper and butter; pour In enough
OF the liquid they were boiled In TO
make 1t moist; put into whatever mold
you wish. and when cold. turn out and
cut into slices. Christian at Work.
Beans should be cooked in the water
in which they are soaked. 1t is mis-
take to drain them several times Of
their juices. Such process Is enough
to rob any thing Of its sweetness and
flavor. They should be thoroughly done,
but not boiled to pieces, and seasoned
with butter, salt and pepper TO the
taste.
-Stewed Asparagus with Dressing:
Boil in salted water until tender, drain
and put on platter. To two table,
spoonfuls OF melted butter, add one-half
teaspoonful OF sugar. few cracker
crumbs. little grated nutmeg, and
three tablcspoonfuls Of sweet milk or
cream: heat and pour over tho aspara-
gus.-The Household.
-Pearled Wheat Molds: Put ono
cupful Of pearled wheat into one quart
OF broiling water, add little salt, and
4 cook until the water Is nearly evapo-
rated: then gradually add one quart Of
hot milk, and cook over hot water two
hours longer, or until 1t is very soft;
stir it with a fork. add little grated
nutmeg and pour into cups that have
been wet with cold water; set aside to
I become firm and cold. then turn them
1 out, and serve with powdered sugar,
cream and currant jelly. ~ Boston
Herald.
-Broilcd Salt Goldfish: This Is keen
" appreciated sometimes by capri-
cious or convalescing appetite. To
prepare it take piece Of the thickest
part OF the fish and soak 1t twenty four
hours. Remove the bones then 50 far 81
can be and leave the fish in good-sized
flakes. and broil in the frying-pan
slightly buttcred. Brown both sides,
then add small teacupful Of real. o.
mock cream. tablespoonful Of butter
little white pepper. and let II stew
gently for few moments. Good House
keeping.
Beef Kidney: This is a very deli
cious way Of serving beef kidney: Gu
the kidney in thin slices not more tina
an eighth 81 an inch in thickness; Gu
out the center, which Is tough and II
digestible and gives 1t its rank tasts
Soak in salt water for several hours
then parboil for five minutes. Put bu
ter in pan. and when very hot lay !
!, the kidney, with . teaspoonful OF fin'
ly-minced onion, salt pepper, ~
tablespoonfuls Of tomatoes, stewed an
thickened. q minced gherkin and som
celery salt; add enough Of any kind I
I stock or gravy to cover it. thicken wit
. tablespoonful Of -four wet with col
: water, and simmer for ten minute
Porr over toast American Agricul
urist