The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1891-05-29

Long bags, the full length Of dress
or cloak. with hanging loops at top.
save from creasing as well as from dust
and moths
Castor oilmay becomfortably taken
In hot milk. Or In hot water sweetened
and highly favored with essence of pep
permint or w~intergreen-
Cocoon; Place half a teaspoonful 81
cocoa ia each teacup and pour over il
boiling water enough "a MI the cup: stir
until an \ dissolved. and let each ono
sugar and cream To suit themselves
IN. cups are 70 b. filled with the cocoa
and hot water and brought 70 the table.
Very thick cream should be beaten
with a fork. As fast as the froth is
beaten skim il of. To mold whipped
cream add dissolved gelatine; one-third
Of a box - one pint 81 thin cream TIC
fore whipping Is a good proportion, 70
which other ingredients. rs sugar and
fiavoring. are "a be added.
The cocoa berry contains about fifty
per cent. ~ fat. the greater proportion
~ which i extracted in order To reduce
the rest 10 "A line powder. such as is used
for making the table beverage. II is
therefore less rich as food than choco-
late. but il is rich enough for most stom-
achS as il is.
Fried sweet Breads: Wash them
carefully. parboil them two or three
minutes, wipe them dry: cnt in slices
half M inch thick. fry delicatclv in a
mixture ~ lard and butter. turn them
in the frying pan several times and
serve. garnished with lemon aud pars-
ley. Do not use crumbs. as they will
absorb too much fat.-Boston Herald.
Egg sauce: Inil half a pint Of
milk. and stir into il as much flour
mixed with cold water as will thicken
il. Then take j. OF the fire. and beat
in gradually three ounces Of butter; add
a little salt Boil two eggs hard: chop
them finely. and add them 10 the milk
and butter. This sauce is used for
boiled chicken or fish.-Boston budget.
baked Indian Pudding: Pour one
quart boiling milk on three tablespoons
fuls Of graduated Indian meal. Cock
in a double boiler one hour. stirring
often. adding one heaping tablespoon
full Of butter. one tcaspoonful Of salt.
une-half cup molas>es. two eggs slight
IN beaten. and one quart cold milk.
Eake il in a battered dish one hour and
serve with whipped crcam.-Boston
Globe.
The best sh~irt-bosom board is ono
made Of seasoned wood. a foot wide.
one foot and a half long. and one inch
thick. This should be covered with
two Or three thichnesses Of flannel.
drawn tight and well tackled in place.
Cover again with canton-fianncl drawn
very tight. and literally tack Make
outside slips Of white cotton cloth fitted
10 The board. and put on a clean slip
| every week--Ladies' Home Journal.
An orange extract. for fiavorinr
buildings. custarsis. creams. etc, may
be made by grating the yellow part Of
the rind Of Valencia or Spanish oranges
into a cup. putting it into a bottle and
covering with ninety per cent alcohol.
Let it stand a month and then strain
, Of. squeezing the grated rind~ thorough.
". This is much better than the
boughten extract. which Is often adul-
teratcd, and is not likely to have 80 fine
a flavor.
Plotting meat is an everyday affair
with English cooks. and It is recon-
mended as a very good way Of man
aging leftover food instead Of always
making il into hashes and stews a
chicken for potting should be roasted
then take of all the meat. separatingi'
from sinews and skin. chop and pound
Il thoroughly together with a pound D,
tongue or Of ham Boil the bones Of this
chicken down to glaze. moisten this
pounded meat with this glaze and sea
son with salt. cayenne pepper. nutmeg
and a little butter. When well pounded
and run through a sieve put II into littls
stone Jars and press il in hard. Placs
in a covered stew-pan with some boil
ing water in the bottom for half an
hour. Press the meat down again. wips
dry and cover with hot butter. II will
keep for months