St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1891-04-11
NOME HINTS AND neLpa

ETC., well labeled, 90 that mistakes will
not occur when one il hurried.
Take blood stains out by saturatina
the spots with kerosene, then wash oul
with slightly warm water. Repeat the
operation II stains do not come easily.
If sny thing catches FIRE or some.
thing burning makes . disagreeable
smell or smoke, throw salt upon it. n
once. II . bright clear fire is quickly
desired. It may readily be obtained BY
throwing salt upon the Goals; likewise
II too much blaze should result from
dripping of fat from broiling steak,
ham, ETC., salt will subdue Il.
Lemon Queens: Cream, one-auarter
pound butter, add slowly one-half pound
sugar, the rind Of one lemon and one
scant tablespoonful lemon-juice; then
add the yelks of four eggs, well-beaten.
Mix one-quarter teaspO0nful soda, one
quarter teaspoonful salt with four
and One-half ounces flour; add this.
Then the whites of four eggs, beaten
stih. Bake in small tins from twenty
70 thirty minutes-Boston Globe.
Chocolate Bavarian Cream: Dis
solve quarter of an ounce Of eelatine
in half pint of hot water, add one cup
full of white sugar, strain through q
sieve. Whip one pint of sweet cream.
Set on ice while you melt two ounces of
chocolate. Add chocolate to the gela-
tine when It begins to stiffen little,
add the whipped cream. Pour all into
. mold, and set on ice until firm. Turn
out and serve with rich custard.
Oatmeal Bread: One-half pint Of
oatmeal, one and one-half pint Of -four,
one-half tcaspoonful of salt, three tea
spoonfuls Of baking powder, three
fourths Of pint of milk; boil the oat-
meal one hour in one and onc-half pint
salted water, add the milk and set aside
to cool; then add the -four, salt and
powder. mix smoothly and bake in .
well-greased tin, nearly one hour; pro-
tect with paper about twenty minutes.
Ladies' Home Journal.
Winter Jellics: Pour one pint of
hot water over one ounce of gelatine
and let stand an hour, after stirring it
well. At the end of an hours time it
will be thick, jelly-like mass. Add to
it three pints Of cold water and stir un-
til the gelatine is all dissolved. Into
this squeeze the juice of three lemons
or sour oranges, little of the grated
peel and two cups Of sugar. If ono
wishes one can color part Of the jelly
with the juice of cooked cranberries.
Set in cold place in .molds to CONCEAL.
Little avine glasses make pretty molds
for this jelly, which may be turned out
upon small glass dishes when served
Detroit Free Press.
Milan SouAle: Four lemons six
eggs. half pint Of whipped cream,
three or four tahlespoonfuls of sugar,
one ounce of gelatine; CRATE the peel
from the lemons and mix well with tho
sugar; put to It the yell<s Of six eggs,
made into . custard, with their own
quantity Of milk; then add the juice of
the lemons and twO-thirds of the
whipped cream and the gclatine dis
solved; mix well and let all become
cold; beat the whites of
six eggs to . stiff froth and place
around and on the custard with the re.
Of the cream.-Boston Herald.
There is snoproccss of cooking which
requires 80 much care and in SO often
neglected Is boiling. This is the most
method of cooking any
meat II the water In which the meat Is
cooked 10 not utilized rs stock OF neces-
sity no meat can be boiled without los
ing some of its nourishing qualities and
the water in which il il
cooked. The French process of brais-
ing, BY means Of which meat is closely
covered and slowly boiled in . stock
which becomes gradually absorbed by
The meat. is the only one BY which tho
meat does not suffer actual loaA There
should be slight ebullition ut the edgo
IF the pot, nothing more. This ebullk
lion should be kept mp steadily until
The meat is tender, and no longer, n
nothing Is more injurious to any boiled
lish than to allow the boiling to stop or
70 cook il after IL is done.