St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1885-05-30
FARM AND FIRESIDE.


Barley is excellent for beginning to
fatten cattle, as there is less danger
they will cloy on it than on corn.-M.
E. Farmer.
White china, with gold bands and
the monogram in large gold letters on
rim, is coming again into fashion, and
very satisfactory it is, since one NAV
then be certain Of being able to replace
. piece which has been broken.-Phila-
delphta Neus.
Potato chips: Cut them round in
long strips like peeling an apple and
throw them into cold water Dry them
thoroughly in cloth and fry them in
hot fat using frying basket for the pur-
pose. As soon as they are nicely col
ored, drain before the fire, sprinkle with
salt and serve.-N Y Heyald.
"A brilliant black varnish for iron.
stone or wood can be made by thorough
ly Incorporating ivory back with COM
mon shellac varnish. The mixture
should be laid on very thin. But ordi.
nary coal tar varnish will serve the
same purpose in most cases quite as
well. and it not nearly so expensive.
Chicago Journal.
One of the most delicious dessert
dishes for this season of the year, and
one which has never to the writer's
knowledge met with q word of aught
but praise. is this very simple recipe:
Slice an equal number of oranges and
bananas, and add 10 suit the taste, a
little preserved pineapple and powdered
sugar. The resulting salad is served
cold.-N. J. Post.
Mr.. William H. Brewer, Professor
OF Agriculture in the Sheffield Scientific
School and President of the New Haven
Board of Health, lectured on Cholera
recently in Hartford. in the course of
his remarks saying that he had little
faith in quarantine to keep out cholera.
which. he thought. would probably
reach us. but by no means certainly. A
quarantine was useful. but caution on
the part Of the people should be the
chief quarantine dependence. Clean
up! said the Professor with emphasis.
Sponge Drops: Beat to froth
three eggs and one cup of sugar. Stir
into this one heaping cup of sifted flour.
IN which one teaSpoonful of cream of
tartar has been mixed. Dissolve half
teaspoonful of soda in very little hot
water and add last, after beating well.
Flavor with lemon, nutmeg or vanilla.
Butter tin sheets with washed butter,
free from salt, and drop the mixture in
teaspoonfuls upon them, about three
inches apart. Bake in a quick oven.
Serve with ice cream.-Ihe Household. |
1t is well known that the common
potato is the product Of seed which in
its wild state is wholly unfit for food.
That the quality of potatoes now, how
ever. depends largely on the soil and |
OF cultivation is less generally |
understood. The potatoes grown on soil |
full of vegetable matter will be large
and coarse. In wet season they will |
be ''soggy" when cooked. If not well
from the sun while growing the
tubers will be green and have a harsh.
bitter taste, which is really that of
poison.-Erchange.
Economy counts in the course of a
year, and the care of the kitchen uten-
'ils, the wash tubs. ETC.. is by no means
ost or useless: it is wise also to look
litter the fruit cans; when the fruit is
AIKEN out they should be washed in
warm water, hot ammonia put into them
md be filled with water, and allowed
20 stand for an hour or two; then thew
should be rinsed in clear water, and
he rubbers and tops all be taken
equally good care of. so that when
hey are needed the next autumn no
oss may occur.-Rurdi NeW Yorker.
Charlotte Russo Pudding: Heat
'ne and one-half pints of milk to near
polling; stir into it the beaten yelks of
our eggs; one.half a tablespoonful of
dissolved in a little cold
milk; one-half cup of white sugar: flavor
With vanilla; let it thicken like custard:
ay slices of sponge cake in a deep pud-
ling dish and pour over them the
;ustard; when cool beat the four whites
# eggs. sweeten with one-half cup OF
wondered sugar and spread over the
'udding and set in the oven to brown.