The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1892-02-19

Potato Rissoles: Mnah the pota.
toes. odd salt pepper and little chop
ped PARSLEY. Shape into balls with
little -four. roll them In beaten egg.
then N brcad-crnsnbs and fry In boil
ing lard. ~ Housekecper.
Chopped liam Sandwiches: Take
cupful OF hnely-choppcd cold boiled
ham. the yelks Of six hard boiled egQs
and teaspoonful Of French mustard
Mix the mustard well into the egRa.
add the ham, and spread Il between
layers Of thin buttered bread. -- House.
hold Monthly.
White Fruit Cake: Cream one
pound Of sugar and half . pound OF
butter together; sift in cre pound Of
hour with two teaspoonfuls Of baking
powder; add one tea-cupful Of chopped
citron. one Of pounded almonds. one Of
seeded rnisins. u grated cocoanut and
the juice Of = lemon. beat well and
stir In gently the beaten whites OF ten
eggs. Pour in q creased mold and
bake. When cold. ice with cocoanut
icing. Home.
BOILED Crabs: Have = large pot Of
water strongly sailed. let Il boil hard.
put In your crabs and boil them for
twenty minutes II the water should
cease boiling the crabs will be watery.
Take them ont. break of the claws.
wipe the shells very clean. also the
large claws. When cold place them on
a dish with the large claws around il.
The claws should be cracked before
M -u -.
ones are not generally saten. -- Chicago
Herald.
Chicken Pates: Chop meat OF cold
chicken fine and season with salt: make
large cupful Of rich drawn butter.
and. while on the fire, add two hard
boiled eggs minced fine. little chopped
parsley and the meat Of the chicken;
let this mixture almost boil: have ready
some pate pans Of good rich paste: re-
move the covers with the edge OF a
knife, fill in with the mixture and ar
range on a hot platter; in baking the
crust il is a good plan to Ill in with a
square Of stale bread. which is easily
removed rs soon as Il comes from the
oven; this keeps the crust from falling
nat, as il would otherwise do without
the chicken mixturc.-Boston Herald.
-Stewed Cabbage: Take on the
outer leaves till the crisp ones arc
reached. Cut these from the stalk and
cut fine or not rs you like. Have plenty
Of cold water in the kettle. put ia the
cabbage. but do not salt IL. put over the
dre and let boil one-half hour. then
drain dry, cover with rich milk and
cook till tender. Season with ! spoon
full Of butter, salt and pepper to suit
your taste. Use only enough milk to
cover. This is very delicate and will
not hurt q weak stomach ~ when
salted before cooked tender. Young
housekeepers will do well TO remember
that salt boiled in milk will sometimes
curlle il, and il il therefore better 70
season just before taking from the Gre.
-Housekceper.
Italian Chicken and Macaronf. Cut
up . chicken and boil il till tender.
While the chicken il cooking, dip ont =
pint OF the chicken broth into another
stewpan, and put il with one small
onion sliced. one tablespoon butter
and quarter Of . pound OF macaroni
broken into inch pieces. Cook until
she water has nearly boiled away. then
add one cup Of milk or cream and cook
slowly till the macaroni has absorbed
the milk. Sprinkle grated cheese over
IT, Boil the chicken liquor till reduced
70 one pint. remove the fat. thicken il
slightly with flour wet in cold water
Cook ten minutes. Add salt and pep
per- Pour the macaroni over the chick
en-. and the sauce over the whole
Boston budget