St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1891-05-09
NOME HINTS AND HELPS.

Tea leaves are good to scatter oves
carpets before sweeping, not only 20
1reahen the colors. but also to prevent
the dust from arising. l.
After buttering the tins for layer
cake, give them . good sprinklin9 Of
Hour. This will prevent the cake from
sticking to the tins. and . little les 0our
will be required in making the cake.
Red Cabbage Pickle: Carrie Snow
asks how to pickle red cabbage. Slice
and soak twenty-four hours In wealg
salt water; drain; place In jar. and
pour on boiling vinegar seasoned with
sugar and ground cinnamon-about .
cup Of sugar to one gallon csbbage,-
Household.
Steamed Graham Cup Cakes: One
teacup sugar, one teacup raisins, ope-
half teacup thick sour cream, one tea
cup sour milk, one egg, and teaspoon
soda. nutmeg, and graham -four (pssrt
white II preferred) to make . stiR bat
ter. Butter coffee cups and al two
thirds full; steam one hour.
Revere Pudding: One cup Of mo-
lasses, one cup Of sweet milk. one-half
cup Of suet or butter, one small tea
spoon of soda dissolved in the milk,
one-half teaspoon of cloves, one-half
teaspoon Of cinnamon, salt, -four to
thicken like cake, one cup of currants
or raisins; steam three hours. Do not
allow the water to stop boiling under
the steamer.-Christian Inquirer.
Black satin can be stifEened by
sponging with vinegar and water. .
tablespoonful Of the former to pint of
water. Sponge on the wrong side, then
more lightly on the right side and press
on the wrong. II there are grease or
other spots on it they may be removed
by the use of alcohol and ammonia in
equal parts. diluting each tablespoonful
Of the mixture with . pint Of water.
-Tipe.-Tripe should be well washed
and rubbed with lemon juice or vine
gar, then simmered gently in one part
of milk to two of water till tender. Cut
it into neat pieces, sprinkle it with fine
ly-chopped parsley, and some onion
juice. pepper and salt, egg and bread
crumb It, fry . delicate brown, drain it
well, dust il with coraline pepper or
parika, garnish with parsley and serve.
Boston Budget.
"A clever little housekeeper told me
the other day that she has large trunk
in the garret marked: Things do not
want" When she comes across any
thing she thinks good for nothing, in
stead of throwing it away she consigns
il to this trunk. And what then, oyou
think? She says, further. that when
she wants anything she doesn't have she
goes to this trunk and is sure TO find il.
Boston Traveller.
Never throw away the pieces Of
lemons after they have been squeezed
with the lemon squeeser. They will
come in handy for removing the stains
from the hands and other articles.
Dipped in salt. they will scour copper
kettles nicely, and remove stains from
brass work. They will take stains and
dirt and otlor from pans and kettles rs
else will. The oaor Of fish and
onions can thus be removed easily.
Nice calfs liver makes very good
dish il well cooked Try the following
recipe: Cut . pound Of liver Into slices
and be sure to cut them thin, cover
these with hot water, then drain and
wipe dry. Put two ounces Of butter
into the frying-pan, with . teaspocnful
Of onion juice. When the butter is hot
put in the liver. cover the pan and coos
about five minutes, turning the slices
over once or TWICE: when cooked through
season and serve.-N. Y. World.