The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1893-05-12
elResIpE FRAGMENTS.

-s;oldcn Riggs. dozen eggs.
-a,ov. the shells. cut In halves. and
a,,,.r the yolls downward, arranging
~ dish in rows. Make sauce of a
t,ei onion. n tcaspoonful OF curry
naxaer mixed in half cup Of white
i.,rs. and strain over the eggs. liar
pers i'azar' \.
Hard Sauce.--l;eat onc-ha,f cupful
- h,,,t.r Ia a cream: add gradually one
cnnful 81 powdered sugar Ia table
.naonful at timcD, beating vigorously.
Heat one quarter 81 cupful OF fruit
iuire. 10 which one tablespoonful Of
lemon Juice has been added: stir in lit
III by little. continuing to- beat rapidly.
grating Of nutmeg can also be- used
Il desired.--N. Y. Observer
succo.ash OF Dried Beans Soak
either Lima or colored beans over
niyht. Drain. put into cold water. add
= little soda and psrboil. Swimming
carefully. Drain off the water. Add
fresh. hot water. q teaspoonful If
brown sugar. and boil Then add
slice, cf salt fat pork and cook till
tender. Have your corn ready and
season well. pu, into the beans; add
a niece OF butter. Serve with good
brown bread. The corn may be either
canned or dried which has been soaked
and cooked. Good Housekeeping.
Stuffed Eggs Boil eight eggs if
teen minutes. r,It them in halves. take
euf the yoll<s. mash them. and add a
tablespoonful Of melted butter. two
.ahlcspoonfuls Of stale bread crumbs.
with pepper and salt; fill the followed
whites with the mixture and pour to-
gcther: dip them first in beaten egg.
then in grated bread crumbs and fry in
boiling fat; take up in heated dish
and pour cream sauce around them
uarper's Kazar.
The Way Southern Cooks Prepare
Rice. .Vassh pint Of rice in two
waters. pour over it two quarts Of boil
ing water. ndd even teaspoonful of salt,
cover closely and set over the fire stir
ring il often: boil fast twenty minutes;
pour IN the water. cover closely and
set on the back Of the stove 10 steam
half an hour or more. tossing il often
with Il silver fork. When done each
grain will be soft. but whole and per-
feet Serve with roast poultry.-N. Y.
Observer
Ice Cream.-To make one quart of
ice cream use half pint of milk. one
pint of cream one-haf cupful of sugar,
one tea spoonful of arrowroO. and the
whites OF two eggs well beaten. Mix
the arrowroot with a little cold milk
and pur the rest of the milk In dou-
bic boiler on the fire. When il boils
stir the arrowroot into it and cook for
q few minutes. Add the sugar and pour
the mixture upon the eggs. When cold
add the cream and flavor. Put into a
small freezer and freeze. Boston Bud
get.
Bread Pudding With Apples.
some stale bread. Omit the crust. But
ter a deep dish and lay in the slices.
putting on each layer Of bread bits of
butter or buttering the slices them
selves; then layer of apples. cut in
small pieces. then light layer OF
sugar. and so on to the top. over which
put bits Of butter again. Crate nutmeg
over il. If instead Of apples you should
Use pItrShNet rum piAiis sAsS Sur ~ ~ ~
make "A rich custard. pouring IL over
the whole. Zone pint of milk tn four
eggs should he used for the custard.
Bake an hour. Another layer pudding
is made by strewing currants raisins,
citron and sugar over each layer nj
bread. and then pouring on the whole
custag-d. Or sponge cake may be used
instead of bread. Ladies' World.