The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1892-05-20


when specially prepared tooth pow.
asrs ARE not NJ hand. the teeth can be
ell cleansed by the aid Of good soap.
common salt, or fineiy-powdcrcd char
coal
-Tapioca Pudding: Wash teacup-
al Of tapioca through several waters
md add 70 quart If milk and let soak
Two hours Beat four eggs and half a
rupful II sugar together. add pinch 81
al, and the juice Of half lemon. hakc
n moderate oven half AN hour and
s.rve cold. Home.
Oatmeal Cruel: This should be
cooled In a donblc boiler for three
hours Use granulatsd oatmeal only.
aud allow thrce-quarters Of a cup 10 a
orarf Of boiling water. Ii allowed BY
NE doctor this should be served over a
tart roasted apple and sugar and cream
over the wholc.-N. y. World.
-Rough-and-R Ready Cakes: One cup
milk. one-fourth cup sugar, one tea
spoon butter. one saltspoon salt. one
fourth cup yeast, one cgg. Melt the
sugar. butter and salt in the hot milk.
When cool. add the yeast and beaten
egg then beat in flour enough 70 make
stiff dough. Let il rise over night.
In the morning pull of the dough in
small. irregular-shaped pieces and drop
into hot fat. Boston Budget.
To Make Aspig Jelly: Boil two
onions. two small carrots. a few Sprigs
81 parsley and a little salt in one pint
~ water; when done strain and stir in
two dcSScrtspoonful~ Of beef extract.
put back the liquor in a saucepan. and
add one ounce Of gclatinc soaked in
nearly one pint Of water. boil up and
let simmer for twenty minutes: strain
through jelly bag and pour into a
mold TO cool. Tarragon vinegar may he
used for favoring il liked. Ladies
Home Journal
Black Bean Soup: Soak pint Of
black beans over nigh. in cold water
When ready TO cook. put into two and
onc-half quarts Of fresh water. which
should be boiling. and simmer until
completely dissolved. adding more boil
ing water from time TO time II needed.
There should he about two quarts ofall
when done. Rub through cola nder.
add salt, a half cup Of cream. and re-
heat When hot. turn through a soup
strainer. add two or more tcaspoonfuls
Of lcmon juice. and serve.-Good Health
-Jannemange: One ounce Of ISM
glass. half pint Of boiling water. yollxs
Of eight eggs. juice and peel of one
small lemon. sugar TO taste Steep the
peel Of the lemon in half pint Of boil
ing water. and then pour ii over an
ounce Of isinglass: add TO il the yolks Of
eight wcll-beaten eggs. the Juice Of the
lemon and sugar 10 taste. Set IL over a
brisk fire until the isinglass is thor
oughly dissolved. stirring il all the
time; then strain II through a fine hair
sieve and pour il into a mold 10 become
cold Boston Herald.
Potato Balls: Take half dozen
potatoes. boil them. pass them through
a sieve. and work into them in a bowl
one gill Of cream and the yoll<s Of three
eggs; add pepper. salt and nutmeg to
taste, and some parsley finely chopped
When they are well mixed and SIN Doth.
take them up by ablespoonfuls. roll
each in ball. fatten II, and -four Il
slightly. Lay them all in a saucepan.
with plenty Of butter melted. and cook
them slowly. Turn them over when
one side is done. and serve hot as soon
a. both sides are colorcd- Springfield
Republican.
Flour and Indian waffies: Two
aud one-half cups D. sifted Indian meal.
one teaspoonful Of baking powder. one
teaspoonful ~ salt, one hcaping table
spoonful Of butter. TWO eggs beaten
very light. two cups of rich milk. Mix
salt. baking powder. -four and meal.
andrnelt the butter. Make hollow in
the -four and pour in butter. eggs and
milk. stirring as You pour. that all may
he smooth batter. Heat the wafilc
irons. Oil them well with fresh lard.
and fill thrcc-quarters full Bake over
clear fire. Turn the waffle irons
often. that the wafiics may not burn
Boston budget