The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1892-05-13

Parsley n entin.ly ~cfcctual IN ~
moving b oior ~ onions after a meal.
The green sprigs should he eaten ns cel-
cry l.. with the onions or with the no
sato salad. not left 70 be taken after
dinner or supper.
-Sardinc Sandwich: Refaove the skin
OF half a dozen safdines. split and take
out the bones. Spread stale slices ~
bread very thsnly with butter. place on
each two halves ~ the fish. squeeze a
little lennon Juice over them add q crisp
leaf ~ lettuce 70 each. and put a slice
of bui'cred bread on top.-i;oston
Budget.
brown Sance for Potato: Heat n pint
81 thin cream or rich milk. and when
boiling add a half tenspoonml Of salt
and a tablespoonful ~ flour (which has
been Drowned in the oven until ~ a
nnt-brown color rubbed 20 q smooth
paste with a little cold milk. Cook
rapidly until thickensd. then more
slowly for five or ten minutes. Serve
hot.-Good Health.
"A sponge large enough 10 expand
and fill the chimney after having been
squeezed in. is the hest thing with
which 70 clean a lamp chimney. Tie
the sponge TO a slender stick. and after
once being put in. il need not " taken
ont until the chimney IS thoroughly
washed with soapsuds and rin~ed. a.
fresh water can he constantly poured
through the chimney.
Whipped Cream Sauce: For any
pudding. take one teacupfnl % sweet
cream, whites Of three eggs. three
tableSpooniuls powdered sugar. Have
the cream previously set on the Ice 70
get chilled: whip the cream then. and
return TO cool place. Beat the whites
% 4 stiff foam. add the sugar, then the
whipped cream. beating all together.
This i very nice for fruit puddings Or
- serve with cakc.-Ladics' Home
Journal.
Sausage Meat: II pays well "a have
q meat-ehopping machine among ones
cooking utensils. If only 10 insure hav-
ing fresh homemade sausage meat. The
meat i made thus: One pound Of chopped
veal and the same Of rather lean pork.
mix together thoroughly. season with
salt and pepper 20 taste; a little nut
meg. Glove and cinnamon may he added
II liked The yolk Of an egg TO each
pound Of meat makes it richer. N. Y.
World.
Try this way preparing a chop for
the invalid: Broil the chop nicely. cut
in convenient morscls for eating. cut of
the top Of a baked potato. scoop out the
interior. mix with the chop. season 70
taste. add a little butter and Teaspoons
full Of hot cream whip with a fork in q
hot bowl. put back in the she'll. return
10 the oven for half a minute and serve
with the top on. All this must be ac-
compli>hed as speedily as possible: il
fingered over the potatoes will be light
N. v. World.
Most herbs hat are grown in water
are OF no use the next season for flower
ing. The process Of roofing them in
water seems To have destroyed Their
vitality. We presume the Chinese lily
follows this rule. and that it has been
50 exhausted by the process Of Towering
that II will not be likely 70 bloom an
other 5 1t will do no harm. how
ever. to treat il with rare when il is put
away and try il another year. Let tho
water dry up around il gradually. pour
ing out a little. IL necessary. and whcn
the leaves nave all dropped or pack il
away in Sand.-N- y. Tribune.
TODD Gravy: Unless il be dish-gravy.
many people associate the name with q
greasy. dark horror Of some sort. which
Is % be avoided like poison by all who
value a good digestion. When made
properly il should be entirely free from
taste Of fat and j. a savory addition u
liver. outlets and other meats that arr
naturally without gravy II should IL
made as follows. After roasting beef
etc. pour the fat from the pan. all but .
tablespoonful. which should b. brown
into this rub with the back Of a wooder
spoon two cven tablespoonful Of flour
then STIR in gradually a pint Of broth O
stock. add pepper and salt to taste. lc'
all come - n boil. strain and II Is ready
for use. Chopped mushrooms. etc. ma,
b. added to taste.-N. y. World