The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1892-10-21

"A very simple sauce Is made by first
svectcning some cream, then mixing
with II the juice Of u lemon, " hich viii !
chicken the cream.
When pccling onions keep your
hands and the onions under water and
vou need not weep or ind ycur hands
scented with the onions.
TO keep cheese from holding cover
a. With a piece Of cotton or linen cloth
saturated with strong vinegar. II will
l..ep rs fresh as when FIRST cut, and no
flies or insects will touch IT.
--Gr,ham Gravy Toast: Moisten slices
of wcil-rrcparcd zwieback with slight
Nv salted boiling water, and serve with
n dressing made by .hickening one pint
IL milk with one and one-fourth or one
and onc-half tnblcspoonfuls of Graham
-four. Good Health.
Eggs for Lunch: Roll the eggs
hard. When cold, take of the shells
and divide the eggs lcngthwise in
halves. Take out the yollSs, crumble
them in q bowl, adding salt, pepper,
mustard and a little melted butter.
When all are we'll mixed. fill up the
hollows OF the whites with this mixture
md serve. --Roston Budget.
An old horsc-hair sofa that had
seen it's best days was transformed by
clever fingers by saving off the back
and converting the seat into present
able divan. This was accomplished by
replating the horsc-har with u pretty
wild-rosc cretonnc and covering large
SQUARE pillows with the same material.
The hair which was pulled from the
discarded back served cxcclcntly to
stuff the pillows.
This rs n very nice rice-puddiny:
Take quarter Of n pound of rice. and
boil in a pint of milk until quite thick.
II il should get too dry, and some more
milk. Beat a half pound Of batter to a
cream. add one by one the yol,Ss Of
eight eggs, a quarter 81 pound Of
sugar. the grated peel Of half lemon
and the rice. which must he cold III
nallv. add the whites Of the eggs bcatcr
20 stiff snow. Bake in a buttered
mold. and turn out on n cake plate
Serve warm with fruit saucc.-N. Y
Tribune.
Oyster Pie: Line deep pic dish will
puff-paste, drcdrc with -four. 'pour j
one pint of oysters. season well will
hits Of butter, pepper and salt. AM
sprinkle flour over. Pour on some o
the oyster LIQUOR and cover with crust
have an opening in the center to ALLOW
the steam to escape. Another way
Line the pic-dish half way up wit
Good pie-crust. fill the dish with piece
Of stale bread Place a cover Of past
over this and bake about twenty min
rtcs in brisk oven. Take off tn
crust. have ready some oysters pre-
pared rs for patties. fill the pie wit
them; replace the crust and serve
oncc.-Dctroit Free Press.
Chicken Salad: Select a chicks
that will weigh about -four pounds
dress and Joint, wash and put in Ike
tie with plenty Of cold water. add Il
lie salt and cook until the homes wi
slip ont easily; when cool take of
The skin and free the meat from Il
bones: cut with sharp knife in bit
some only use the white meat. but Il
salad is equally good to usc both u
light and dark. 1t hardly pays to u
the wings and the pieces which have
little meat on. and they can be saw
for lunch. Measure the meat and $
IL in the ice box. Clean and cut
ricccs about haif-inch long cnouI
celery so you have the same quantity
YOU have OF the chicken: Of course. on
the white part of the celery is goo
The light green tips are nice to garni
the salad with when ready for the
ble.-N. y. Observer.