The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1893-04-14
HOME HINTS AND HELPS.

-Elns4ffr - AiNs lff4t tWh tftAtutn
h,oa,er~. remove the skin and bone and
~, IN. fish into pieces. Put head 81
,,i.achcd endivc into a salad bowl; add
,he dsh. with three anchoviss- Pour
ox.r a plain salad dressing and set On
;re until very cold. -iIarpcr's Hazar.
To Boil Ham: Wash the ham thor
ourhiy and pnt II in a kettle - cold
wa,er. large ham requires al least
80. honrs' steady boiling. filing the
l.e,tlc with other hot water NJ il boils
dawn When done take the kettle ~
and let il stand an hour. When nearly
cold take out the ham and remove the
kin. Cover with cracker-crumh~ and
nm, In the oven for half an hour. or un-
III the crumbs are slightly brown-De-
troit Free Press
Floating Island: One quart milk.
Four eggs, whites and yclhs beaten
separately. four tablespoonfuls Of
sugar. two tablcspoonfuls extract OF
vanilla. one-half cup 81 currant jelly:
heat milk 10 scaldirg. but no, boiling;
tp.at the yolks, stir them into the sugar.
and pour upon them gradually, mixing
well. a cup Of hot milk; return 10 sauce
nan and boil until il begins 10 thicken;
.,hen cool, flavor and pour into glass
dish: heap upon the top mcringue Of
whites whipped until you can cut it.
into which yon have beaten the jelly
,easpoonful ut time Boston budget
Sweet Omele.: For each person
take one egg. two tea spoonfuis Of white
surar and one tcaspo0nfnl 81 -four.
Flavor with extract Of orange. vanilla
or nutmeg Beat tho volks. sugar and
-four together. then beat the whites 10
stiff froth. stir ali lightly and quickly
together and pour at once into a hot.
well buttcrcd omelcf pan. When near
TX done. sci lhc pan carefully into the
oven until tic omcict j. Drowned. Slip
upon a plate covered with napkin.
spread Win raspberry jam or other
preserved fruit. fossi one half over the
other. cover with another napkin and
serve at once. Home.
Pot Roast If Reef: Some of the
cheaper pieces of beef will answer for
this dish. such as the rump. or upper
part of the round Place IL in "A fiat
boitomed kettle and cook slowly until
il is Drowned on all sides. then add n
pint or more Of water. keep closely
covered and cook until the meat j. very
tender II the water boils off. add out
little at "a time. 50 that only enough
liquor is left for the gravy Remove
the fat IL more than desired. and thicker
the remainder season TO taste. and
serve with the meat A poor piece OF
mea; cooked as above NAV be mad,
very palatahle ,-ora--e Judd Farmer
Baron II iiare: This German disl
is a way Of using hare when the fami
ly i small Use only the back ans
thighs. removing the thin skin from thu
back and leaving The kidneys in tn
loins: rub the meat over with mois
sugar and let !, stand for several hours
then put II in deep dish with gill o
vinegar. a minced onion and hay leaf
letting il remain for forty-eight hours
during which time it must be frequent
lv turned and basted. Drained and lar
il in neat rows: brown il quickly in
frying pan. and put IL in stew-pa
with the liquor or marinade in whic
IL has stood for two days. and salt an
pepper also the gravy or butter in whic
IL was Drowned. Cover closely and ie
II steam until tender. basting near
while several times Transfer 10 a no
dish. add the juice of lemon and
spoonful Of currsnt jelly TO the gravy
thicken, strain and send TO tn BILE in
sauce turecn. American Agriculture