St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1891-07-18
HOME HINTS AND HELPS.

-AOO& O880, tOc IulA lCu8Su "a Okc0o
or cloak. with hanging loops 1T top
save from creasing as well rs from dust
and mothA
Castor oil may be comfortably taken
in hot milk, or in hot water sweetened
and highly favored with essence Of pep
permint or wintergreen-
-Cocoa: Place half . teaspoonful Of
cocoa in each teacup and pour over II
boiling water enough to fill the cup; stir
until all Is dissolved, and let each ono
sugar and cream to suit Themselves
The cups are TO be filed with the cocoa
and hot water and brought to the table.
Very thick cream should be beaten
with . fork. As fast as the froth h
beaten skim Il OF. To mold whipped
cream add dissolved gelatine; one-third
of . box to one pint of thin cream Do
fore whipping) Is good proportion, to
which other ingredients, ~ sugar and
havorin8, are to be added.
The cocoa berry contains about 6fty
per cent. of fat, the greater proportion
of which is extracted in order to reduce
the rest to . fine powder. such rs is used
for making the table beverage. Il is
therefore less rich - food than choco-
late, but it is rich enough for most stom-
achs Is it il.
Fried Sweet Breads: Wash them
carefully. parboil them two or three
minutes, wipe them dry; cut in slices
half an inch thick, fry delicatelv in q
mixture of lard and butter. turn them
in the frying pan several times and
serve, garnished with lemon and pars-
ley. Do not use crumbs, as they will
absorb too much fat.-Boston Herald.
Egg Sauce: Boil half . pint of
milk, and stir into it as much flour
mixed with cold water as will thicken
it. Then take il OF the fire, and beat
in gradually three ounces Of butter; add
little salt Boil two eggs hard; chop
them finely, and add them to the milk
and butter. This sauce is used for
boiled chicken or fish.-Boston Budget
Baked Indian Pudding: Pour one
quart boiling milk on three tablespoon
fuls of granulated Indian meal. Cook
in . double boiler one hour, stirring
often. adding one heaping tablespoon
full of butter, one teaspoOnful of salt,
one-half cup molasses, two eggs slight
~ beaten, and one quart cold milk.
Bake it in buttered dish one hour and
serve with whipped cream--Boston
Globe.
The best shirt-bosom board is one
made of seasoned wood, . foot wide,
one foot and . half long, and one inch
thick. This should be covered with
two or three thiclnesses of flannel.
drawn tight and well tackled in place.
Cover again with cantou-n flannel drawn
very tight, and literally tack. Make
outside slips of white cotton cloth fitted
to the board, and put on . clean slip
every week.-Ladies' Home Journal
An orange extract for havorine
puddings. custards, creams, ETC.. may
be made BY grating the yellow part Of
the rind Of Valencia or Spanish oranges
into . cup, putting it into . bottle and
covering with ninety per cent. alcohol
Let it stand . month and then strain
OF, squeezing the grated rind thorough
". This is much better than the
boughten extract, which Is often adul-
terated, and is not likely to have % fine
q flavor.
Plotting meat is IN everyday affair
with English cooks. and It II recon-
mended rs = very good way Of man.
aging leftover food instead of always
making it into hashes and stewa A
chicken for potting should be roasted:
then take on all the meat, separatingi it
from sinews and skin. chop and pound
II thoroughly together with . pound %
tongue or Of ham. Boil the bones Of the
chicken down to glaze, moisten the
pounded meat with this glaze and sec:
son with salt, cayenne pepper, nutmeg
and little butter. When well pounded
and run through sieve put it into little
stone jars and press it in hard Place
in covered stew-pan with some boils
ing water in the bottom for half an
hour. Press the meat down again. wipe
dry and cover with hot butter. It viii
keep for months. Il