The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1891-12-04

Union Criddle Calxea: One quart
- warm water. half . teaspoonful OF
ALT. one egg. one-fourth cupful Of
yeast one cupful Of Indian meal. and
wheat flour enough 20 thicken; ~ over
night: in the morning before baking.
ada half teaspoonful Of soda
-Gold lace may be cleaned with rock
alum that has been burned, then pow
dered fine and sifted Dip clean. soft
brush into the powder and rub the gold
lace briskly. Aftcrward wipe with :
clean. soft flannel. The same method
may be used 10 brighten gold embroid-
cry.
To keep fsh fresh. clean and re-
move the gills; then insert q piece Of
charcoal in their mouths and two or
three pieces inside Of them IL they are
20 be conveyed any distance wrap each
fish separately In paper and place them
in box Fish thus preserved will keen
fresh several days
PAN Dowdy:" Cover the bottom
Of pud ding dish m inch thick with
pared. sliced apples, over these sprinkle
cracker-crumbs half an inch thick. and
continue until the dish is full. sprink-
ling sugar over each layer Bake one
hour. the first half covered with =
plate. Eat with cream.
Bread and Milk: A nice way TO
serve bread and milk for supper where
something hot IL desired is as follows:
Cut stale bread into slices and place in
hot oven until well Drowned. Have on
. stove . pan Of milk; when scaldinR
hot salt il well, add the Drowned bread
fbuttered. II desired). take from stove.
cover few minutes and IL IL ready 70
serve.
-Bondin de Salmon: Take . slice OF
salmon OF the weight you require.
Pound it well in . mortar. and pass Il
through q sieve; make IL up into ball.
Pound up with IL again m equal weight
Of butter. Mix with the pomade SUM-
cient eggs to prevent Il from breaking.
season with salt and cayenne. Put il
into pudding mold. and steam II for
an hour. Make good sauce and serve
around H. Boston Herald.
Apple Ginger: Roll ginger root tied
in thin muslin bag in clear water IN
I'll the water is well favored; make =
sirup Of this water and sugar. adding
20 il a little lemon-juice, and allowing
three-quarters Of . pound Of sugar to 4
pound Of apples When the sirup is
SKINNED clear boil in il few quarters
Of the apples at . time until they be-
comes clear-no longer. Replace the
apple in the strip when II becomes
cold
A new idea in the way OF fancy
work is TO have patterns stamped solid
" in indclibIe colors This is very
pretty on white linen. and gives q great
deal Of effect for very little work. as
the outlines only require 10 be embroi-
dered. A running blue ribbon pattern
in indelible blue dye. outlined with silk
~ the same shade. is q charming one.
The fast dyes are a new invention. and
will, without doubt become popular
for many things in the way Of decora-
ton
Here is recipe for real Connecticut
pumpkin pie: Cut the pumpkin into
small slices and stew il over a moderate
IRE with just enough water TO keep il
from burning. When stewed soft, turn
on the little water there may be left,
and let the pumpkin stand over slow
lire or drawn back on the stove for if
teen or twenty minutes, taking great
care that II does not scorch. Remove
from the fire. and when cool strain
through 2 colander. To quart OF the
strain pumpkin put two quarts Of milk.
zen eggs. one teaspoonful Of salt and
sugar, and spice to taste. This formula
y Tor rich pies; il plain ones are pre-
ferred use one quart Of milk to one
pumpkin and thsee or four eggs.