St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1891-10-10
HOUSEHOLD eREvIrles.

0OOSS0O1O 0HeVJIJe0s
All fresh meat should be put 70 bod
In hot wafer. but for soup in cold
Drop Csle&-Having grated two
cocoanuts Of ordinary size. add 70 the
pulp an equal amount Of sugar. threG
eggs. half q cupful of ground rice. and
beat all well together. Bake - for The
eookica-Good Housekeeping.
Butter in small quantities may b
made by stirring the cream In . bowl,
and this Is done every day BY some good
housekecpers, who prefer butter made
of sweet cream, and arc willing to per.
form this extra labor that they may
have il fresh daily.
Berry Pudding.-Three pints blue
berries, five cups flour, one pint molas-
ses. ono teaspoon soda. one-half tesr
spoon salt one-half teaspoon cinnamon.
Boil in . buttered mold or pail three
hours Halt Of this receipt Is enough
for a small family.-Boston Budget
"A cure for bunions Is said to b the
pouring Of - hot water as the
patient can bear. from as great .
height as possible. upon the apex Of
the swelling. The greater the eleva-
is poured the moro efRectual the rem
edy.
For fruit sherbet crush . quart Of
fresh fruit to apaste, add the juice Of .
lemon and two piuts Of water. a pre-
ferred. Let the mixture stand for an
hour. then strain to remove seeds; add
granulated sugar to taste. and stir I'M
tumblerz and drink when quite cold
N. Y. World.
Grape Catsup-The Juice Of twelve
pounds Of grapes; boil we'll and skim.
Sugar, eight pounds; vinegar. one quart
(pure cider); black pepper. one table
spoonful; cayenne pepper. one table,
spoonful: mustard, ono ten-cent box;
cinnamon (pulverized). two ounces:
cloves (pulverized), one ounce; salt. one
teaspoonful. Boil thoroughly; bottle
and seal-Demorest's Monthly.
III you want to send milk OF in bvt-
ties. with basket of dinner or . travel
er's lunch or for the baby's tea, first
put into the bottle II, one pint two
tablespoonsfuls of lime water. or il .
quart four tablespoonfula It will
keep sweet even in hot summer
weather; and II you will wrap the bot
tie in . wet cloth and then in . dry
one. it will keep cool into the bargain.
-Sconse. e.-Take cooked. or uncooked
scraps of meat Cut into very small
pieces and put into stow pan with the
bones (chopped), pepper and salt .
good quantity Of onion. double the
quantity of raw potatoes and cold
water to cover. Simmer gently for
about three hours Remove the bones.
and serve the sconse very hot A
profitable way of using up cold meat
Detroit Free Press -
Water Souchy.-Plai e, AoundeiA
or any fresh water fish are good for .
souchy. Boil the fish; stand aside the
best looking and boil down one or two
to pieces in tho liquor, Of which there
should be about two quarts; boil in it
also . bouquet Of parsley. Pulp the
fish which is boiled down. and chop the
parsley fiue. Return them to the liquor,
heat tho fish in il, and servo it In . deep
dish accompanied BY thin slices Of
brown bread and butter. Her.
aid
"A delicious way Of serving ice cream
Is to fill watermelons with that delicious
dainty. The fruit must be cut In halves.
and the seeds taken out before the iced
cream is put in. and piece Of the pulp
should accompany each helping Of
cream. Another novel idea is to cut .
ripe pineapple into neat little round
slices. ON each Of which Is placed .
spoonful Of iced cream. This cannot
be conveniently eaten withouts . dessert
knife, but Is delightful combination
in very hot weather.-Boston Budget