The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1893-06-16

So, Ginger Cake: 0ne-half pint OF 4
,..s two ounces 81 butter. two
one teaspoonful 81 soda, one-haif
.sc.onfl Of thin cream. one-haf
- ~ floss-. Bake thirty minutes
Farm and Preside
po,,ed Ham: When the ham .
liz finished cut of all the meat and
sao as fine as possible, add pepper.
..loyes. etc. and "a little melted
litter. Pack tightly in . jar and pour
little melted butter over the top
-citron Cake: Four eggs. beaten
..nara,ely. One cup Of butter. one
half cup Of sweet milk. three cups OF
sour two teaspoonsfnl OF baking pow
~ onehalf pound Of citron. chopped.
"a rolled in -four. Bake in long. mar
ro,x pans. Detroit Free Press
s,ewed Ribs: Lard-rolled ribs OF
,...f. sprinkle with salt and pepper
.na braise them. Add few carrots
INA simmer till reduced to a glaze
Made teaspoonful of brown braided
sour. moissen with little pot liquor
hea, together. skim and serve--tiood
housekeeping.
Baked Cod: Flake mp with fork
cold baked cod. Put in a pint Of milk
,oa pint of fish, and little thickening
II -four, Salt and pepper to taste, and
half a very small oniop- Put in pud-
sing-dish. cover with crumbs and put
little bits of butter on top. Bake until
the Ion is brown.-Old Cook Book
Rhubarb jelly: Wash and slice the
stalks. but do not remove the Skin; add
4 little water. and boil till very tender
Drain through a jelly cloth without
nr,sSure. Return 10 the fire and boil
len minutes: then add an equal weight
.. rranulatea sugar which has been
previously heated Try the jelly at
Short intervals by dropping a little ON a
cold plate When stiff enough. re-
move from the fire and pour into
glasses. This jelly may be favored
with any fruit juice or extract and 50
varied indefinitely Rural New Yorker
-Made-Over Dishes: Among the nu'
nervous dishes that may be made from
remnants of previous meals are the
several preparations of fish, WINE
.>h Is warm the skin and bones may bs
easily removed. and always attend Il
his as soon as take il from the table
80 that il will lie ready for use in othe
dishes. Add heated sweet milk TO fisl
and season well. using little butter
add. also. the beaten yolk of an egg
Heat this hot in the oven and beat tia
white Of the egg. after having slight.
salted il. spread over the fish, set j
tn. oven until il is light brown. an
YOU will have very nice dish--Prairi
Farmer.
Raised Doughnuts- To n pint G
lukewarm milk add teacupful {
melted lard. and stir into this enoug
sifted -four 10 make a thick batter: al
teacupful Of yeast and keep il in
warm place until the batter is ligh
The batter is usually made just bef"r
going 10 bed and allowed to stand owe
night. Work into the batter whe
light four beaten eggs two cupfuls :
graduated sugar. a teaspoonful OF "a
and one of cinnamon or grated nutmci
When the whcie is we'll mixed togeth'
knead in -four until it is about as sti
rs biscuit dough- Cover with bres
cloth. and put IL in warm corner me-
the stove. When of a spongy lightne
roll the dough out half an inch THO
and with a cake-cutter or sms
tumbler cut il into cakes Once mo
let these remain until light. then fry
hot lard. Take them out in a drain
or colandcr. set in pan to drain. al
let your assistant roll them while tn
are hot in pulverized sugar WIZ
properly sugared they should resemh
wballs-Boston budget