The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1894-05-04
HOME HINTS AND HELPS.

Vanilla Cnstard: One quart milk,
two heapinG tablespoonfulsc ornstarch,
Two eggs, lump Of butter the size 81 q
walnut and one tcaspoonful vanilla cx.
tract Dissolve the cornstarch in a lit
lie Of the milk. allow the other To come
70 Il boil before adding the beaten eggs.
cornstarch, butter and sugar. stir well
until il thicsens add the vanilla and
turn ont into "A dish. Farm, Field and
Preside.
Chocolate Pie: Heat pint OF
sweet milk with two tablcspoonfuls Of
grated sweet chocolate. When partly
cool add the yolks Of three cll-heaten
eggs and white OF one, with three
quarters Of teacupful Of sugar and
one teaspoonfnl vanilla. Pour this
into nice crust and bake When
done. whip the whites Of two eggs stiff.
add two tablcspoonfuls sugar and
spread over the top. Return To the
oven and brown little Orange Judd
Farmer.
English Plum Pudding: One cup.
ful Of sugar, one cupful of chopped
snet or butter, two cupfuls of sweet
milk. one cupful of raisins. one cupful
Of currants, one teaspoonful of spices,
one teaspoonfnl Of salt. two teaspoon
fuls of baking powder. one quart Of
-four. Mix and put into double bag
that is Toured inside. drop into ket-
Tie of boiling water and boil three
hours. Never stop the boiling and
keep the kettle full Of water. Good
housekeeping.
-Ambushcd Asparagus: Take one
quart of asparagus tons. boil for twenty
minutes. and drain. Take one dozen
stale light rolls; rut OF the tops. and
remove the ccntcrs: set in the oven 70
dry; laying each top in the pan. Put
one pint Of milk an 10 boil. Beat
three eggs, and stir in the boiling milk
with one tablespoonful of butter. a
little salt and pepper: chop the aspara-
gus tops. and add them To the milk
Fill the rolls with the mixture, put
on the tops, and serve hot -lIarpcr's
Bazaar.
Keeping picplant: When pieplant
j. old. or If it has made a slow growth,
II becomes tough and stringy. and IL
then used. peel il before Il, is cooked.
When young and tender the thin skin
will cook ms well as the rest. and the
delicate color that il adds Ia the sauce
improves the looks and does not alter
the taste When You have more than
YOU need for immediate use cut il into
suitable lengths pack closely into Ma
son cans. fill up with cold water and
seal. For use turn of the water and
prepare a though il was fresh. The
fresh juice of pieplant. with the addi-
tion of sugar. a few drops OF lemon ex-
tract ard cold water makes "A refresh
ing drink for warm day. House
keeper.
iIoniny. Boiled and Fried: Take a
pint Of hominy, pour cold water over
il. stir and let il settle. Then pour off
the water DO this twice: then put il
10 soaa in three pints of water or milk
over night. In the morning. put it
over TO cook in double boiler, add a
little salt. and stir often. II il becomes
80 thick as not to stir easily, add more
water or milk. Ii should be Just thick
enough 10 settle down smooth soon in
a deep dish. Fine hominy will cook in
two hours, the coarse requires three.
1t j. very nice eaten warm with cream
and sugar. To fry il for break fla st
slice il about half an inch thick and
lay II on a griddle CREASED with nice
beef drippinrs or butter.