The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1895-08-02

Chocolate Cookies: One and ono
half cup sugar. one cup grated ehoco-
late. one cup butter. one ssant tea
spoon soda. two eggs Mix stih and
roll -womankind.
Mrs Rorer's Chocolate: Put one
quart Of milk into . double boiler.
Mosten two ounces OF cocoa and
Ia blespoonful OF rice -four with little
cold milk. then stir them into scalding
milk: stir continually until IL thickens,
add two tables poonfuls of sugar and
teaspoonful of vanilla Then, with an
egg beater, or whisk. beat rapidly over
the fire until light and smooth. Serve
with whipped cream. Boston budget
Rice la Trauttmansdorf; Boil
quarter of pound Of rice in milk and
while hot put in an ounce OF butter.
one cup OF sugar and one teaspoonful
of vanilla. Dissolve half an ounce OF
geiatine in milk and beat TO froth
/ half pint Of rich cream. When the
rice is cold add the gelatine and
whipped cream Put in q mold until
il becomes perfectly firm Serve with
fruit sauce or preserved fruit--Chicago
Record.
Baked Gooseberry Pudding: Scald
. pint of green gooseberries till they
are soft, but not broken; drain. AID
rub them through . sieve. with .
wooded spoon; add half . pound Of
sugar, half pound Of butter. three
Naples biscuits. and six well-beaten
eggs; mix the ingredients together,
pour into an earthen dish. and bake for
half an honr. This pudding is some
times covered with . crust-Leeds
Mercury
Apple Compete: Cut up and boil Z
dozen tart apples in = quart of water.
When soft take from the kettle, put in
. jelly bag and strain without squeez.
ing. Put the juice in preserve kettle
with a pound of sugar and q slice Of
thin lemon peel. Set on the fire, lei
come to boil Skim, pare and core q
dozen good cooking apples, drop int
the strip and let boil very gently unit
tender. Take up carefully, without
breaking. on . perforated skinner
and set aside to cool Boil the sirup I,
. jelly. pour il over the apples WheI
cold serve for luncheon or tea will
whipped cream--Detroit Free Press
, st Georges Cake: Take three
quarters of pound of well-dried nou
and mix in il a teaspoonful OF baking
powder with a pinch Of salt. Cream
. two ounces Of, lard and two ounces o
butter with five ounces Of castor sugar
a then beat in three volks of eggs: sii
4 the -four gradually into this The
Q add four ounces Of currants. and tn
$ same amount of chopped raisins- Che
( two ounces of citron. and add 10 tn
Q cake. Beat all together for five mil
r utes. and flavor with a small teaspoon
r full each Of powdered ginger and cinns
mon just before placing in the over
l. add the whites of the three eggs. bea
e en- 10 stif froth Bake from one an
Q a half 10 two hours Mercur,
n Veal Terrapin: Cut cold veal
Y dice: to one pint add six eggs boile
y for fifteen minutes and cut fine. Spril
" kle with pepper and salt Add I
l. blespoonful of minced lemon peel. or
little grated nutmeg. or small hal
l. teaspoonful of sweet marjoram or SUI
n ner savory. according to the flavor q
" sired. Allow one cup of cream
lp cream sauce to each pint OF meat: /
E. it come TO the boil: heat all togeth
le and serve hot To make cream sau
70 put che Tablespoonful Of butter into
:. graniteware saucepan: when melts
ID add two tablespoonfuls OF -four and i
1t il cook. stirring to prevent brownin
When perfectly smooth pour in slow
. one pint Of milk. Let it bon, for tv
IL minutes Ladies Home jour al.