The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1895-07-12

Drawers that open badly should
have the top edges rubbed with .
piece Of dry blacklead.
Seed Cake: One cup OF butter. two
OF white sugar, three eggs, half cup
OF carsway seeds, and -four enough IL
make stiff paste. Sprinkle the board
with sugar, roll out the dough very
thin, and cut IL in rounds Bake about
fifteen minutes. Boston Budget.
Orange Jelly: The Juice Of four
oranges. the grated rind OF one Juice
and rind OF the lemon. one and one
haif cupfuls of sugar. Put one-half
pox OF gelatine into cold water, let IL
stand two hours. and pint of boiling
water and the other ingredie nts, pour
into molds and set on ice TO cool.-N.
~ Ledger.
-Boiled Gooseberry Pudding: Make
a plain paste by mixing with water
half pound of finely-chopped suet,
one pound Of flour and little salt.
Line buttered basin with the paste.
MI u with goose berries, add half a
pound OF sugar, cover with the paste.
tie In a Toured cloth, and boil for an
hour and half. Serve with cream
Leeds Mercury.
cherry Meringue: Line a plate
with pun paste, prick and bake in a
quick oven While still warm, spread
thickly with fresh-stoned cherries
Make meringue of the whites of four
eggs, one-half cupful of sugar and ono
small cupful of cherries. stirred
through last. Heap this on the plate.
Il.rIn
eooL-Good Housekeeping.
Soda Crackers: Make with fresh
outtermilk stiff dough with ono
quart OF flour. one tablespoonful OF
butter, and half teaspoonful of salt:
beat till very light indeed. roll thin
cut accurately into squares, prick with
FORK and bake quickly. II shredded
rasins are put into the buttermilk the
crackers resemble the fruit crackers
we nnd In market Ohio Farmer
"A lemon ice which will make even
July seem endurable is made i'm this
way; Squeeze the juice of six lemon.
ITO oowi and steep in it the rind OF
IN orange and OF the lemons for an
iour- Strain the mixture. add pint
y sugar and then a pint Of water.
,tir this until the sugar is dissolved.
reeze in the usual way. Before the
mixture is quite stiff remove the
iasher and pour in a cup of rich
ream Stir rapidly for a few minutes.
'ut do not churn the mixture with the
lasher again. When it is frozen Il
VIII be found delicious.-N. Y. World.
Vuaking Omelet: Four eggs. half a
up OF milk, rounded tablespoonful
u hour and teaspoonful Of salt. Beat
ogether the yolks OF the eggs. thu
lour and salt and add them TO milk.
hen whip the whites to a stiff froth
no STIR them into the mixture. Put
ne salt INTO the yolks before adding
ne mix Put tablespoonful of but
er into hot frying pan and turn the
MIXTURE into IT, In about one minute
ut the pan into the stove and let il
emain six minutes. Have hot plat
err ready and sup Of cream sauce
'cll seasoned. Turn the omelet on the
latter, but do not try To fold IL. Pour
ne sauce around it. Serve AT once a.
Will fall II let stand. Chicago Rec
rd
lied Raspberry Float: One quart
ripe red raspberries: one pint Of
cam: one cup and half Of powered
lgar: whites Of six eggs, beaten to
eringue. and slightly sweetened
ress the berries until they are ouite
y. To their juice add the powdered
lgar, and stir into the pint of cream
BUR this into glass bowl Stir
Shtiy into the meringue the squeezed
'rries. and pour carefully. not to mix.
top 81 the cream in the bowl. Serve
once This is. If properly made.
i only delicious but pretty dish.
lc pink cream at the bottom of the
ass vessel, and above this the white
eringue dotted with red fruit. please
aesthetic taste as we'll as the pal.
Z Home Queen