The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1893-09-29

rig Pudding: Mix one-half pourt
% ngs' one-half pound of bread crum Ia
one-iourth pound Of beef suet. minced
nhe with the figs, one cupful 81 supar
~ eggs ana one cupful Of milk Eoil
three hours -iouselccper.
Always keep a slice % lemon and =
pottie OF glycerinc to use when wash.
ing your hands. The lemon will take
on stains and the glycerine used when
'"s hands are wet and wiped of will
soi'eh and Written the skin.
Potato An Gratin: Slice cold ho;,.a
potato, stew In broth or msilx. season
WIN SAT- and pepper. sprinkle with
gra'ed cheese and bread crum lbs mixed
ana crown In oven. and II becomes NO.
cato an gratin. Detroit Free Press
taper: Melt ablespoonful en- oh
OF butter and flour together: add c,,,-
iui OF milk or cream: another tabla.
spoonful OF butter cut i'm bits and opo
III capers; season 10 taste and send IN
.apie IN boat, or n the fish is bone.
less pour it over. Country Gentleman
-foulet la Marcngo: Fry jointed
FOWL with bruised Glove of garlic
pepper, salt and bouquet of sweet
herbs. Remove chicken. add minc.d
mushrooms, chopped parsley and shall
iot' one glass each of white wine and
stock. Let sauce boil up. strain ana
serve.-Good Housekeeping:
Hop Ros: This is very pleas,nt
nnd wholesome temperance beverage
Two ounces OF good hops, one ounce
bruised, not powdered ginger. two
pounds brown sugar Boil the hons
ana ginger in half gallon of water for
nall an hour. Add the sugar. boil ter
longer, and put into a nan
win TWO and one-half gallons of boil
ing water. Bottle when cold; il is then
ready Tor use.-N. Y, Ledger.
reach Pie: Pare, halve and pit rpe
'olt peaches. Line deep pie plate
WITH rich crust; fill with peaches sift
sugar over, add little water and ar
'ange cross bars of crust over the ton
set in quick oven invert large nan
'ver the pie, bake until the peaches
re SOFT; then remove the cover. brown
he crust slightly and remove from the
ven. Serve very cold with sweetened
whipped cream. Ohio Farmer.
-Cucumber Soup: Slice three cucum-
'ers after peeling; sprinkle with salt
no put between two plates for an
our drain off the juice and mt them
yer the fire with two quarts of white
took; simmer forty minutes. seaso,,
IN sait ana cayenne, thicSen slightly
nth fine flour, add pint of milk and
ne yolks OF two eggs well beaten.
Tx may he used instead of stock. add
ing an ounce of butter. to make i,
Agriculturist-
10 prepare n dressing for cold
aw' beat the yollSs of three eprs with
70 tablespoonfuls Of white sugar add
We tablespoonfuls cider vinegar half
teaspoonful of mustard. mix and set
'er the fire; add half teaspoonful of
after and stir until it is smooth
iste' then SIT off to cool: see that IL il {
ia before using. When ready To
rye the cold-slaw, pour over il the p
esslng and mix. Hard-boilcd eggs q
lad. '"'
Preserved Plums: Pour boiling (,
alter over the egg or other large o
aan' tnen remove the skin. Make a p
up OF pound of sugar and teacup
water to each pound OF fruit. and p
len boiling hot pour over the plums. Il
= IT remain overnight, then drain. pi
u again, skim and pour over plums.
7 them remain in this another day. 20
en put over the fire in the sirup. eli
q boil until clear: remove with skim. pe
r. pack carefully in cans; boil the
up until thick. and pour over plums
seal.-IIarper's Bazar. in