The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1892-08-26

-tinely-powderci Peruvian har, =
recommended 10 keep hanrS Il. curl IL
I"'>t weather. IL Is applied with :
powder pun. Unfortunately this sug-
gess'on ! valuable only 70 persons with
blonde or iight-brorn hair. On black
hair the powder shows fine dust and
can not b u<ei--S Y. Times
CREOLE Ice-Crcam: Take tvoouarta
o. rich cram. one pound u sugar and
fo:r egg; put in a saucepan and set
On the stove until well heated: take on
and stir until cool: flavor with vanilla;
freezc. and mix in two pounds. in equal
parts Of preserved peaches. plums,
cherries pincapples and strawberries;
freeze until hard.-IIsrpcr's Bazaar.
Puff Paste; One pound Of nour
| siftei three times. the yoll<s Of two
eggs a bowl Of ice-water and one pound
Of best butter. These ingredients will
make large quantity. hut A. il keeps
fresh In the refrigerator. and every
scrap Of Il can be utilized. there can 10
no waste. and the material for an en-
tree or quick dessert u always on
berry Sherbet: Crush one pound Of
berries add them 70 one quart Of water,
/ one lemon sliced. and one teaspoonful
Of orange flavor. II you have It. Let
these ingredients stand in an earthcrn
bowl for three hours: then strain.
! squeezing all the juice out Of the fruit.
Dissolve one pound Of powdered sugar
In 4. strain again. and put on the ice
until ready 20 serve - Boston Budget
-custard Pie Without Milk: Bcat
together thoroughly Eve eggs. five
tablcspoonfuls Of sugar and little
salt Pour into this one pint Of water,
/ stirring briSkly while adding the water.
Flavor with spices most pleasing 10 TN,
taste and complete the pie as You
! would for any ordinary custard. This
I! quantity Is sufficient for two pies
They are very nice. and custard made
in this manner may be eaten after
| pickles or any sour fruit by people with
1 weak stomachs. without producing any
disagrccabi- efect--Dctroit Free Press
| -Pune of Canlinower: Trim the
| green leaves of two small caulis:on ers
and lay the flowers in water Tor one
4 hour then put them in slightly salted
boiling water and cook until tender;
| when done drain them. Cut one onion
{, into thin slices and two ounces lean
hacRn into dice: place them IN a stew.
| pan and let fry gently ten minutes. add
4. spmc seasoning and the caulifowers
chopped fine: mix well together and LEI
| simmer fire minutes. then add pint
| and half 81 stock broth. the same
quantity Of milk a little grated nut,
| meg and little ronx. let simmer gently
for half an hour. then pass il through :
| fine sieve. boil il up arain- take of any
(! scum that rises and serve boiling ho1
with crcutons Of fried bread handed. M
/, Iiou>ekeepcr
| Tomatoes Ia Cintrz: Use large
! tomatoes cut them through the mid
| die: with a teaspoon take ont the
seeds then place the tomatoes in :
stew-pan and fill them with the fol-
lowing mixture: Scrap half : pound
Of veal outlet. then pound in = mortar
with small onion. and little chopped
| parsley: when beaten quite smooth add
! some seasoning. four cold boiled p0ta-
toes. little grated nutmeg. little
finely rubbed thyme. and one egg
This quantity IS sufficient for six large
tomatoes Mix well together. then I'll
/. the tomatoes. sprinkle some seasoning
over them add half pint Of stock
broth. and enough Harvey sauce to
I favor: place on . slow fire and let sim
mcr forty minutes When the tolna
toes are done. have ready two rounds
| Of buttsrcd toast. plzcc them on il. and
| seavc very hot -Housekecpcr.