The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1893-09-01
HOME HINTS AND Hell PS

White Onion Pickles: Take large,
white onions and pour boiling salt
water over them. Let stand three
days ard pour off. >cald gallon "a
strong vinegar. add ten ounces Of tur-
merle. pour over the onions and let |
stand ten days Drain and cover with
vinegar. seasoned with red pepper.
horse-radish. cclery-seed. mustard,
loves and allspice. Home
Journal
Corn and Spring Chicken: Prepare
the chicken as for stewing. fry in a
little butter 70 n light brown; after
seasoning with salt and pepper. place
il ia sauce pan with three pints OF
milk and the sliced grains from
dozen ears Of corn: cook slowly for half
an hour. and serve hot with buttered
toast cut in little cubes. or bread cut
and fried in butter -Orange Judd
Farmer.
--Spiced Plums: Make strip. allow
ing one pound Of sugar to one of plums,
and 10 every three pounds OF sugar
scant pint Of vinegar. Allow one ounce
each OF ground cinnamon. cloves, mace
and allspice To peck Of plums- Prick
the plums- Add the spices To the sirup
and pour. boiling. over the plums- Let
these stand three days then skim them
out and boil down the sirup until it is
quite thick. and pour hot over the
plums in the jar in which they are to
lie kept. Cover closely.-Detroit Free
Press
-Kourniss Into one quart OF new
milk put one gill of fresh buttermilk
and three or four Jumps of white sugar.
Mix well and see thA the sugar dis
solves Put in warm place to stand
ten hours. when il will b. thick. Pour
from one vessel into another until II
becomes smooth and uniform in ccnsis
tencv: bottle and keep in a warm place
(, twenty-four hours The bottles mus
, BE tightly corked and the corlSs tiee
down. shake well five minutes before
using. Instead of buttermill<, a tea
spoonful of Yeast may be used.-House
keeper.
Green Pease Soup: Shell peck o
:. green peas. reserving half cupful T.
use is directed below. Put the res
into a saucepan with four ounces o
butter. a head Of lettuce, small onio
!, and few leaves of spinach; add tea
! spoonful Of salt and simmer until soft
\ letting them simply steam in the but
!. ter: press through a sieve and dilut
- with two quarts of equal parts of W;
= ter and milk. or three pints of milk an
one Of cream; bring to boil an
thicken with Z teaspoonful Of corr
starch. or two of -four dissolved in col
a. milk: add the peas which you reserve
x and which have been boiled until TEL
y der and drained -American Agricu
= turist.
!. Chicken Croquettes: Mince vel
a fine together the dark and white me
from an old fowl Put il into a sauc
: pan with some of the liquor in whi'
: the chicken was boiled. or little bee
= stock will do as well. Add tab
spoonful of cream. with sufficient s.
aud pepper, and thicken IL with fiot
!. Let il come to boil and pour il into
" dish. When cool with the hand ma
II into balls or small conical shap'
Roll each in fine cracker or bre
crumbs. then in well-bcaten eggs. a
ne again in the crumbs Have ready
W. kettle Of hot lard, drop them in a
it. cook to light brown They are b
served as soon as done II one has pa
en- lev or celery leaves they make pre-
nd garnish for plate Of these croquctt
til Veal croquettes are made in the 81
wav. and are also very good. eitl
- cold or hot--Prairie Farmer