The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1892-02-26

The best way 20 egg pastry h .
surn the whole white % N egg over Il
allowing Il 20 psss over every portion:
then turning IL on. when the white q
- egg j. used In this way one white
viii be sufficient % egg three or four
pie>
-po.,overs: Two teacupfuls Of sweet
milk. two teacupfuls Of sifted hour,
slightly heaped: butter tho size o. :
walnut little salt. and two we'll beat
en- eggs lake In gem-pana have them
very hot before putting in the batter.
GIL half full. bake about twenty min
utes and serve Immediately y. nv House
keeper.
cabbage Salad: Yolks Of two eecs
well beaten. one teaxpoonful salt. one
OF pepper. two Of sugar. one Of mus-
tsrd. two Of butter. four tablespoon
fuls vinegar. cook over hot water: stir
constantly until Il thickenG This /.
sufficient for one quart chopped cab
bage; pour over IL while hot and mix
thoroughly; then form In : mound. and
serve cold. Home.
Royal Pudding: Soak a box Of
gelatine in pint Of cold water for an
hour. then stir into IL three teacupfuls
of boiling water in which the grated
rind Of two oranges has been boiled:
add the juice Of four oranges. q scant
pint Of graduated sugar and q tea.up-
ful Of canned cherries. drained and can
died. Pour all into a buttered mold
and when hardened serve with boiled
custard or white sauce-N. Y. World.
Fried Corn Mullins: One cup fine
white meal. one-half teaspoon salt. two
tablespoon sugar. one pint boiling
milk. two eggs. one-eighth yeast cake.
-four 10 stlffen. Mix the meal. salt
ana sugar Add gradually the boiling
milk; when cool add the Yeast dis
solved in little water. the eggs. we'll
beaten and -four To make a stiff drop
batter Rise over night Drop from !
tablespoon into deep. hot fat Chicago
Herald
Sage or Tapioca Soup: One-ouarfcr
cup sago. one cup cold water. one quart
veaI-stock. one cup hot cream. two eggs.
yoikS. salt and pepper Soak the sago
10 cold water an hour. then pour on one
pint Of boiling water. and cook in
double boiler. When tender. stir Il in
20 the hot veai-stock- Let IL simmer
ten minutes add the seasoning and
cream Beat the yolks OF the ergs
light. and mix them with . cup OF the
boiling broth Turn into the tureeu
and stir briskly as you pour in the hot
broth - Boston Budget
Dried Apple Shortcake: Make =
good rich cake with butter and lard or
rich sour cream: have the dough - for
any shortcake- Roll il out half an inch
in thickness, then spread IL over with
butter. fold il together and roll Il 10 fit
the tin in which you will bake Il. After
il Is baked. split il open where IL was
folded and place between . LAYER Of |
dried apples which have been stewed |
as for sauce and seasoned with nutmeg
and sweetened; over this spread thick |
sweet cream and place the other half |
Of the crust over il. Serve while hot
Prairie Farmer
-Gateau Of Veal: Take . pound Of
cold roast veal and three-quarters OF : l
pound Of cold boiled ham. and cut both |
into small. thin slices Butter the in
side q rather deep pie-dish and ar
range in i the meat; put il in layers
Between each layer put some very thin
slices Of hard-boiled egg. and season
with salt pepper. squeeze Of lemon
Juice. pound mace and . sprinkling Of
nnely-chopped mushrooms Cover the
top Of the meat with three or four
folds Of buttered paper. and bake in
moderate oven for one hour. When
rold- turn ont and serve. garnished
With parsley and slice Of onion. Bos-
Ton Herald