The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1893-09-15

A Tomato Relish: Clear out most
of the inside Of large. meaiy tomatoes,
and fiji with chopped onion and cucum-
Der or onion aud cabbage. Serve each
on crisp lettuce leaves with a nice
salad or mayonnaise dressing. Prairie
Farmer.
-Scalloped Veal: Chop fine, put
LAYERS i'm dish with alternate layers OF
cracker dust. salt and pepper, and but
ter. Pour over two beaten eggs mixed
with one pint o. milk Cover. and bake
one-half hour Remove cover, and
wn.-Good Housekeeping.
-Boiled Leg OF Mutton: Should be
placed i'm boiling water; il large will
REQUIRE two hours or more gentle boil
inc. At the end OF first hour add one
Tablespoonful of salt. by letting it re-
main in the water in which il has been
boiled until nearly cold. some OF its
iuices will be absorbed. Farm. Field
and Fireside.
Corn Pudding: One quart OF corn
| pulp prepared as for stewing. one quart
of milk. three eggs and little salt.
Mix the corn with pint of the milk
and heat it to boiling. Break the eggs
into the remainder Of the mild and add
IL to the corn. turn all into an oiled
pudding dish. and bake slowly until
the custard is well set.-Good Health.
-Neapolitan Cake: one-half cup but
ter. one cup graduated sugar, creamed
together one-half cup corn-starch. one
half cup OF milk. one and quarter
cups iionr. two teaspoonfuls baking
powder siftcd with -four. well-beaten
whites OF three eggs put in last. Color
half or tho batter with pink fruit col
oring and ice with pink icing. detroit
Free Press
Creole Cream: Melt half an ouncc
OF gelatine in "a gill Of water with two
ounces of sugar; CRATE four ounces Of
almond paste into !, and set in boiling
water. stir until smooth. Set on ice TO
cool. Whip three cups Of thick crea IN
and add to the mixture. Dip mold
in ice water. ornament the sides wit h
currant jelly. pour the mixture in and
set on ice until thick serve very cold.
Home Queen.
Summer Salad: This is properly
composed cf good handful of the tops
OF frcshly-cut mustard and water-cress,
two heads of lettuce and heads OF two
green onions. Thoroughly wash and
drain the vegetables. and add plain
dressing. placing it under the vegeta
bles and stirring well before using
The mustard and cress are so strongly
favored that single dressing is more
appropriate than "A mere ella boratc one
L. n "a.
fincly-chopped onion. Drowned in on
tablespoonful of butter. Stir in on
tablespoonful of -four and let tina
brown: add pint of gravy. broth. o
water and cold beef cut in small piece
about quarter of an inch thick: seasoi
with salt and pepper and heat it
Draw the pan to the side of the fire
stir in the yolks Of two raw eggs. ant
serve at once. Toast can be placed un
der the has Boston Budget.
Clam Bisque: Take one quart 0
clans. pick them over and chop then
fine. Put them into IA quart Of water
adding all the liquid set them on til
fire. and let them stew until all tn
goodness is extracted. Strain off tn
liquor. and leave il To settle Set on
quart of milk 10 boil. and thicl<en
, with one Tablespoonful of butter an
one of -four braided together. Pour o
! the liquor carefully. lest there shoul
be any sand or bits Of clam in the scd
: mcnt: add to il the milk. and serve no
This is very delicate. and is liked b
many people VINO do not care for clal
soup prepared in the usual way.-Ha
pcr's Bazar.