The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1894-06-22
HOME HINTS AND HELPS.

-Boncd Leg 81 Mutton: Have the
bone taken out Of a nice fat leg Of NUT
ton. Make rich s;utiing ~ bread
crumbs, yolks Of hard-boilcd eggs,
chopped fine. a little chopped onion.
butter, little sage. sweet marjoram,
black pepper and salt. Fill the leg with
this forcemcnt and bake, bas,ing often
Christian Inquirer.
Elephant Pudding: Cover one quart
OF bread crumbs with sweet milk and
let them soak one hour Eca. two eggs
and add To the crumbs vita one scant
teacup II sugar. Chop one pint Of pie-
plant stems into fine pieces, stir to-
gcther and add a pinch 81 salt, little
soda and large lump Of butter. Bake
in quick oven and serve with sauce
Housekecper.
-Iandelion Greens: Gather dande-
lions. look them over and wash care
fully through several waters. boil. and
when done. take two tablespoons Of
flour and one-half cup of butter. place
in frying-pan and brown: drain the
greens and stir the butter and -four
pepper 20 taste. Dandelions are our
earliest vegetable. are both healthful
and arpetizing. Farm, Field and Fire
side.
White Soup: Whenever YOU boil
chickens save the liquor, and IL YOU
have carcas>es or legs left pnt them in
and boil down to three quarts of liquor.
~ "a. III t,. 4,
blade Of mace. three cloves and two
onions. Boil slowly for two hours.
strain and return to the fire. Just be-
fore serving thicken with one oEnce Of
flour wet with the liquor until smooth.
Beat up the yolks Of four eggs. and add
to them one pint of new milk. Stir in
quickly and serve. Boston budget
Drown Bread: Sift together three
teacupfuls If cornmenl and two Of rye
flour. Mix one teacupful molasses
with three teacupfuls sour milk in
which is dissolved two teaspoonfuls
soda. While effervescing add two tea
spoonfuls saltand pour il over the -four.
heating well until smooth. Grease a
pudding mold and pour in the batter
until within about two inches Of the
top. Cover closely and place in ket-
tie Of boiling water. Boil four or five
hours. II iked. a teacupful of raisins
might be added in layers as the batter
Is poured into the mold.-Orangc Judd
Farmer.
New Potatoes In Maitre d Hotel.
After the potatoes have been carefully
.,.l-.I -, III. ,rlipar,. ,paou., IT,. IL,
them well. and put them into sauce
pan with n sprinkling of salt and pep
per. a good large bit Of butter-about
three ounces for two pounds of pota-
toes-some fncly-minced parsley. and
some lemon juice. and toss the whole
gently over a moderate fire until the
butter il entirely dissolved and the po-
tatoes nicely coated and quite hot;
then serve in hot trreen with neat
ly-foldcd napkin over the top.-Coun-
try Gentleman.
Queen Pudding: This. made from
one OF Mrs. Iiarrison's best recipes. was
used by oln cooking->chool girls last
spring fur little evening companies.
served with dainty homemade cakes:
Take a three-quarter-pcund box of
gelatinc- TWO oranges. two lemons. two
cups of sugar, one quart Of strawber-
ries. Soak the gelatine in one-half pint
Of cold water and add one and half
pints If boiling water and the juice of
the lemons and oranges. and the sugar.
strain into a mold. When il begins 10
harden STIR in the berries. Leave il on
ice till firm. Serve with cream. De
troit Free Press.