The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1893-11-24

Slowed Sweetbreads: Parboii and
blanch. Cut in pieces. stew tender In
little water. Serve with oyster sauce.
Good Housekeeping.
Spice Cake: Two cups of sugar,
one and half cups Of butter. five cups
four. one Of molasses, two teaspoonfuls
each Of cinnamon, cloves and nutmeg,
three teaspoonfuls baking powder, two
cupfuls chopped raisins and same Of
currants. Ohio Farmer
--Baked Peaches: Peaches which arc
ripe, but too hard for eating, are nice
baked. Pare. remove the stone, and
place in loose layers in a shallow,
earthen pudding dish with little wa
ter, Sprinkle each layer lightly with
sugar, cover, and bake. Good Health.
BOILED Batter Pudding: Beat three
eggs light whites and yolks separ-
ately). Add one and onc-half cupfuls
Of flour to the yolks; stir in one and
half cupfuls of milk, then the whites;
a saltspoonful of salt and two tea
spoonfuls of baking powder. Put in
pudding mould, cover tightly and
place in n pot of boiling water. Boil
three hours and serve with sauce
Home Queen.
DR. Crolas says the process Of boil
ing relieves milk of small quantities of
butter. but has no action whatever on
the caseine or the lactose sugar of
milk, those principles remaining the
same after. as before, the boiling. lie
also says that boiling increases the
quantity of the soluble phosphates, this
appearing to show that boiled milk
contains larger amount OF phosphoric
acid for assimilation. He therefore be-
lieves that boiled milk, as an article of
diet. is equal, il not superior, TO raw
milk
Apple Pic: Peel. halve and core
about ten good-sized greetings. Put
into a saucepan three cnpfuls of white
sugar, the juice and grated peel of one
lemon, n little mace. and large cupful
of water Let this boil up; then lay in
the apples carefully and let them sim.
mer until tender and clear. Lift them
out on dish with spoon, keeping
them as whole as possible. Let the
cup boil away until there is only enough
juice left for the pies; line the plates
with good crust. and lay in the ap-
pies carefully. Add glass of wine to
the sirup. put double edge of puff
paste around the rim of the plate, turn
in the sirup and brush over the apple
and paste with the white Of an egg.
and sift a little fine sugar over it. Bake
ii until the crust is done.-Boston
Budget.
Roast Turkey: After the turkey
has been thoroughly singed. drawn
and well washed, dry it. and fill with
the following dressing: Add TO equal
quantities of bread and cracker crumbs
one egg, a piece of butter the size of
egg. one teaspoonful Of salt, onc-half
teaspoonful of pepper, and one
heaped teaspoonful of summer savory.
Fill the turkey, sew up the opening.
and truss the turkey from wing to leg.
Rub a little salt and butter over the
outside, and when placed in the pan
dredge with flour, and place small
slices of larding pork on the breast.
Basic occasionally with the gravy in
the pan. From two hours to two and
half hours are required to cook a tur-
key weighing from eight to ten
pounds. The fire should be brisk.
When done remove from the pan, un-
truss. and add a little thickening or
consomme to the gravy. Serve on a
hot dish. garnished with curled pars.
ley or celery leaves. -Ladies' Home
Journal.