The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1894-06-15
HOME HINTS AND HELPS.

Warm dishes for the table by i'm
-erSinr them in hot water, not by
sanding them on a hot stove
I.anana Dessert: Soak cup Of
.,p;oca over night. When ready 70
ro.k add three cups Of boiling water,
.rA cook in double boiler in quart
N water until transparent. When
done. add a cup Of sugar and three or
tpar sliced bananas. Serve cold with
cream Good Health.
Graham Rusk: When baking
bread take four cups of the light
sponge. one-half cup butter, one cup
sugar or good malasses, three egg;
add enough graham -four TO knead
easily: let rise, make into nice shaped
biscuits. let rise again. rub the tops
with n little sugar and water, shen
sprinkle over them dry sugar. Bake
twenty minutes.
Clear Soup la Royale: Prepare in
The usual manner. and the day before
II J. required. the requisite quantity Of
clear. richly-fiavorcd white stock: then,
when the soup is going TO he made,
carefully remove every particle Of fat
which may have settled on the top. and
hring the stock to boiling point. About
I'VE minutes previous 10 serving.
add garnishing Of royal custard
green peas asparagus tips, and
ruliene shreds of cucumber. all Of
which have been carefully cooked be-
forchand, and send To table very hot
Christian Inquirer.
strawberry Trifie:" When in mid
winter senator Stanford used 10 receive
tx private car from his California home
lir perfect Strawberries for their gen
srnu~ entertainments in Washington.
this recipe was often prepared in addi-
ton 10 the beautiful dishes of fresh ber-
rI,- piled high in their own leaves.
~iill glass dish with sponge-cake cut
thin Wet il with sweet cream. Cover
Il with firm. fresh berries. Sprinkle
heavily with sugar. Add layers 81
cake. cream and berries. over an pour
"a rich golden c,htard. The whites Of
the eggs used for the custard beat stiff:
add sugar and strawberry juiss. Heap
mis- on top Lay rows Of whole berries
upun the meringue. and wind the plat
-er or the stem Of the crystal dish with
strawberry leaves"
Strawberry Cream Cake: Make a
light sponge cake and bake IN jelly
tins. soak a quarter If a box of gela-
tine in half a cup of cold water. Whip
pint Of cream and put il in granite
nan. standing this inside Of anot her
containing cracked ice. Add 10 the
cream half a cup Of powdered sugar
and "A teaspoonful Of vanilla sugar.
Stir the geIatine over boiling water
until il is dissolved add il 10 the cream.
and stir al once until il begins to thick.
en- When the cakes are cold put a
thick LAYER of this cream over each and
stand strawberries thiclSly on: pile one
IN top IF another and let the top layer
h. cream and Strawberries. This j.
no. 30 costly desert a il seems. a.
ieing very rich only small quantity
i required. American Agriculturist
Boiled Asparagus: Wash the a.
paragus carefully in cold water and
cnt off the tough white ends. Scrap,
the v hite part that remains. and throw
into cold water to soak for fifteen min
utes. Tie il in small bundles and put
il into a kettle of boiling water. anc
hoil for about half an hour. At The
end Of twenty minutes add a teaspoog
full of salt. While the asparagus i
boiling toas. squares Of bread. butter
while hot. and lay GA a heated platter
Take up the asparagus with skim
mcr. drain. cut the strings. and lay i
On the toast the heads all one way
Have ready heated half pint o
milk. Rub one tablespoonful Of butter
and one Of Hour together till smooth
add il to the hot milk. stir and let !
boil until il thickcns, season il Will
salt pour il over the asparagus ane
serve.