The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1894-02-16
HOME HINTS AND HELPS.

Stale Cake Pudding: Place slice,
OF dry cake in "A wellbnttcrcd pudding
dash and pour over them "a boiled Gus.
tari' which need not be quite az thick
nS when made To eat alone. Set aside
ana let stand for three hours Spread
Jelly over the top. or IL preferred, use
only vollss Of eggs for the custurd and
save - wines for inerringue. Serve
cold. Ohio Farmer.
Cabbage Salad: White cabbace
makes cheap and good salad. Use
the hrin, white heads only; aquartcr is
enough for a small family. Shred very
line, mix with IL some mince, boiled
potatoes and cover with the French
dressing two hours before serving. n
the cabbage Is not tender. shred and
cover with boiling water about fifteen
minutes, drain and dress. Boston
Globe.
For lobster sandwiches chop the
meat OF "A lobster very fine. and season
~ with pepper and salt. Make n thick
cream sauce with half cup of cream
two tablespoonfus of flour, and a ia ble-
spoonful Of butter. stirring these in
gradients over the fire until perfectly
smooth Add the chopped lobster, and
set the mixture away 70 cool. Spread
between slices of brown bread. Chris
tian at Work.
Chicken Baked with Rice: A
chicken of uncertain age that has been
simmcrcd until tender may be iointed,
seasoning each joint with pepper. salt
and "A suspicion Of mace; lay some slices
OF bacon in the bottom Of "A dish. place
the chicken on top: strcw over minced
onion. pour "A cup of the stock in which
II was boiled over ALL fiji i'm the dish
WITH boiled rice, put on 1; tin or china
cover and bake one hour Country
Gentleman.
Celery Soup; Boil head of celery
tsome OF the stalks not suitable for the
table may be used) in pint, or mere.
of water for forty-iive minutes Boil Il
few slices of onion in pint and half
OF milk: mix one Ia hlespoonful of -four
with "A little cold milk and add to the
boiling milk. Cook ten minutes. Mash
celery in the water in which il was
boiled and stir into the milk. Add but
ter, salt and pepper To taste. Strain
and serve at once. -lIousclSccpcr
Mashed Potato: Peel. quarter and
boil about three pints of potatoes:
drain thoroughly, and shake sor a few
minutes in an open doorway to make
them mealy. Mash them well. and
mix with them two onces Of butter,
Af kn1t ...1
salt enough TO make them of a proper
thickness. Set on the fire for two or
three minutes. stirring constantly, and
serve hot When on the dish smooth
them with the back OF knife or seal
Top them according TO fancy Boston
Budget
Best Potato Salad: Potato salad
as usually served IS not a thing Of
beauty. Nor is it exactly n JOY to every
digestion. The secret Of the perfect
one lies in using frcshly-boilcd pota-
toes. This seems hcresy. for why does
potato salad exist save To use leftover
potatoes? Nevertheless. boil your POI
tatoes in their jackets. and let them
partly cool before pcelng il you want
your salad to be eaten with keen en-
joyment and no aftermath Of indiges-
tion. Use lemon juice with this salad;
and potatoes being foury, and there
fore absorbent. use three times the
quantity Of lemon juice. II con-
veuient use a scatter Of chervil. chives.
etc. chopped fine. If not.a soupcon OF
onion minced to mere juice. Detroit
Free PIess.