St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1891-09-26

Clothes pins boiled few minssoe
and quickly dried once or twice Q noesn
become more durable.
"A gsrgle of salt and water used ~
fore retiring at night will strengthen
the throat and keep on bronchial st'
tack&
Ornamental furniture inlaid with
brass or buhl should not be plsced near
the fire, a metal expands when warm
and becomes too large for the space.
TO remvve stains from marble make
. paste of whiting and alcohol. and
cover the stain. Let il remain On until
dry, then wash OF with warm water
and soap
-Delicately-colored goods Of any kind
should never be washed without salt
water bath first, but care should be ex-
ercised in reference to materials which
are likely to shrink when immersed in
water.
The watcr-tauk or cooler In which
she drinking water is kept should b
lined with porcelain. and It should b
emptied and thoroughly clesnsed every
morning before the fresh water aud leo
are put in.
Use . salad-dressing made with
sour cream for vegetables BY way
Of variety. Into one cupful Of sour
cream stir one teaspoonful of sugar.
one teaspo6nful of salt. one tablespoon
full of lemon Juice, three tablespoonfuls
of vinegar and a very little cayenne
pepper. Beat together thoroughly
N. Y. World
Boiled Custard: Boil the milk In
double kettle and let it cool. Take f~r
every quart of milk the yellows and
half the whites Of six eggs Stir con-
stantly until scalding hot Sweeten to
taste and flavor. Beat the whites to .
stin froth and pour over the custard.
Some ornament this custard with fakes
of red Jelly, hut it makes less elegant
appearance.-Detroit Free PresA
Almond Custard: One-fourth pound
almonds, blanched ana pounded. one
quart sweet milk. two pounds white
sugar, six eggs well beaten. one table,
spoon essence of lemon. Mix these in-
gradients together and bring to boil.
then take them of the fire and stir un-
til lukewarm. Turn into cups or molds
for use. Just before serving cover with
whites of eggs we'll bcstcn.-House-
keeper. ~
Always dissolve gelatine in IN equal
measure of cold water; If put into hos
water at first strong taste Is devel-
opetl. 1t will dissolve in fifteen min
utes, but may stand two hours without
injury. Pure gelatinc. IL properly
cooked. has no taste. It has very little
nutriment, but yet is useful - food
element In summer more gelatine IL
needed, for the same results, than In
winter.
For molding blanc-mange, creams
and iellles, the familiar forms of the
pineapple. ear of corn, bunch Of grapes
or peach are the most satisfactory.
Cheap tin molds. used with care. will
last long time; those Of heavier tin OF
the imported molds are somewhat ex-
pensive. Earthenware molds arc easi-
" kept sweet, and are the best for som0
purposes, but they hold the heat . long
time, and the figure il not distinctly
marked in the ware.-Eoston Budget.
For stewed Goldfish. cut small cod
into three or four equal-sized pieces.
wash them in salt and water and pat
them in . kettle with NO more water
than will cling to them. Add blade
Of mace and two tablespoonfuls Of but
ter divided in halves, ONE Of them hsv-
ing . scant tablespoonful Of Hour
rubbed into IL. Add salt to taste, and
little white pepper tpowdered) at the
very last Let il cook slowly and we'll
covered for fifteen or twenty minutes.
and serve the fish and sauce in the sane
dish.