The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1893-11-10
HOME HINTS AND Helps.

--Molasses Sponge Cake: One cun mn
Iasses, two cups -four. one-half en-,
shortening. one-half cup sugar, a it'll,
salt cinnamon and ginger. Mix. an,
hnd one teaspoon coda dissolved in ;
cup OF boiling water. Detroit Ere,
Press.
French Chicken; Tie thin bacor
over the breast, put in pan with on.
small carrot. onc small onion stuck
WIN TWO cloves, one sprig Of parsley,
Half cover with hot water or stock
Cover the pan and simmer. forty min,
utes. Remove fowl. haste with butter
dredge with flour. and brown in the
oven. Serve with sauce made from M,
iiquor.-Good housekeeping.
-Broiled S~weetbreads: Split onen
and skewer the sweetbreads; season
them with pepper and salt and with
powdered mace. Broil them on n but
tered gridiron till thoroughly done.
WINE they are broiling prepare some
melted butter seasoned with mushroom
catsup' and have ready some nicely
made toast with the crust cut off. Law
the toast on the bottom of q platter.
place the sweetbrcads upon il and pour
over them the drawn buttcr.-obio
Farmer.
small Blue Damson Preserves.
These plums have little to recommend
them for eating. but they are am
the best for preserving. Remove the
stems, wash. take as much sugar as
plums II desired rich. Add a teacupful
or less OF water to each pound of fruit.
Boil and skim the strip before putting
IN the plums. then cook slowly until
they are thoroughly done and sweet to
the PIT and the sirup is rich and thick.
Place in self-sealing bottles and they
are ready.-Orange Judd Farmer.
Celery Cruel: This may be pre-
pared in different ways. says the Med
ical Record. AS a cure for rheumatic
twinges, it may be STEPPED in water.
and the water seasoned with salt and
pepper aud drunk either warm or cold.
1t Is usually rclished in the form of a
stew. Cut the celery in inch bits. Place
in "A small quantity Of boiling sailed
water. After half an hours boiling
add rich, sweet milk to make il quite
juicy. Let this scald, and add season.
Ing to taste.-Rural New Yorker.
Preserved Whole Peaches: The
peaches and sugar, of equal weight,
are put into the kettle in layers, as in
the case of cut peaches, set over the
fire, and a pint of water to each four
pounds of fruit and sugar is added.
sirup Is brought to a boil, which
continues for half an hour. when the
peaches are taken carefully out and
put ON a fiat dish in the sun. The strip
is boiled down till it is thick and clear.
when the peaches are put back and
boiled till they look clear, when the
whole is ready for putting into cans.
which are sealed when cool.-Farm.
Field and Fircside.
Ribs of Beef Rolled aud Stuffed:
Make a nice ~forcemeat out of four
ounces OF bread crumbs. two ounces of
butter melted. IA little grated lemon
peel, a little grated nutmeg, pepper.
and sweet herbs to taste. Mix all
together with the yolk Of one egg.
Lay this forcement on this beef. roll
up. and fasten with a skewer. and a
broad piece Of tape in the shape of a
Put in dripping pan on meat
rack. haste frequently with butter.
About twenty minutes before il isdone
rub IL over the top with butter. dredgc
it with flour and brown handsomely.
Remove the skewcr and tape and serve
with a good gravy round il. -Boston