The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1895-06-14
HOME HINTS AND HELPS.

dressing for Cabbage or Lettuce.
Two tablespocnfuls rich cream. two OF
sugar. a little salt, halfpint good vine
Gar. Beat well together and pour over
the salad Prairie Farmer
Roast Tripe. Stuffed: Make dress
ing OF bread crumbs. slice OF onion
cut fine bit Of butter. and season
with salt. Wet only enough 70 hold
together Lay TIE dressing smoothly
over the trip~ and roll IL up length
wise Roast in moderate oven. bast-
ing with hot water and melted butter.
-Good housekeeping
Duck with Cabbage: Season fine
lv-shredded cabbage with salt and
pepper. put il into stewpan with wa
ter. "A little butter and vinegar. Brown
small pieces 81 cold roast duck in but
ter. season highly with salt and pep
per. lay them over the ca bbage. cover
and cook slowly till all the water has
evaporated and the cabbage is tender
| Country Gentleman
--Gateau OF Apple; In quart OF
water boil three pounds OF loaf sugar
| till il becomes a thick sirup Then
core and peel four pounds OF good
cook ing apples and add 10 the sirup
Squeeze in the juice Of three lemons.
and boil all together till nearly a paste.
Pour into molds, and when cold turn
out "a solid jelly. Served with cream
this makes very pretty dish. Leeds
Mercury.
Ham Croquettes: Take equal parts
Of finely-minced ham and plain boiled
rice, carefully dried. The ham should
be passed TWO or three times through
a mincing machine to insure its being
fine. Mix the ingredients together.
season with cayenne pepper, salt and
a suspicion of mace, mois. with "A raw
egg and then mold into small GRO
quettes: dip in egg. then in bread
crumbs and fry in boiling fat. N Y.
Ledger
Malvern Apple Pudding. Chop a
pound Of apples very small, mix them
with two pounds of cufrants washed
and picked. three or four large table
spoonfuls of sugar. the grated rind OF
half lemon. and four we'll beaten
eggs: add 10 the whole q pound Of
bread grated very fine. Butter and
/ UOnr Inc ClblH. Tic lnC UuN&AhE ~
quite loose or it will break wher
turned upon a dish, and boil IL foul
hours This quantity ma les two largs
puddings. tn Boston Budget.
Ginger Cake Beat three eggs
yollxs and whites toget her. stir on,
quarter pound Of butter with a woodeI
/ spoon until it is creamy. stir in half !
| pound OF white. sugar. then add tn
, eggs and mix well. Pour in half a cnl
OF sweet cream. season with one tea
spoonful of ginger and one Of CHINA
, mon. stir in sifted flour until the prope
. consistency for AXE. STIR until smooth
Put half tcaspoonful Of soda in
, cup, add two teaspoonfuls Of vinegar
; then stir into the cake When wei
I mixed pour it in n buttered tin an
> bake in moderate oven. - llom'
: Queen.
, Apple Charlotte: one pint Of az
: pie stewcd and strained, cooked with a
Q little water as possible; one-third bo
J. Of gelatine. soaked in one-third Gu
: cold water for one hour; one cup sugar
y whites Of three eggs, the Juice Of on
h large lemon. Pour one-half cup boi
IA ing water ON the gelatine stir unit
{ dissolved and add TO the apples The
j add sugar and lemon juice, Place tn
}. dish in a pan IL ice water and beat III
I. Ill il i. cold. Add whites Of the egg
beaten to "A stiff froth. pour intoa TIVE
quart mold. lined with sponge cake {
lady fingers. Put on ice To harder
- Make a soft custard of the yoks {
IS the eggs. one pint o. milk and thrs
tablespoons sugar. When you ser,
turn the charlotte into platter an
y pour the custard around it.-Orana
= Judd Farmer.