St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1891-02-28
HOME HINTS AND HELPS.

Use turpentine and machine Oil to
polish your sewing machine, and rub
briskly.
Use soft water and few drops Of
turpcntine and little sugar with your
stove polish.
Iron rust may be removed from
marble by taking one part of nitric acid
to twenty-five parts of water and ap-
plying it carefully to the spots. Rinse
off with ammonia and water.
-Heliotrope Sachet: Two pounds Of
powdered orris, one pound of ground
rose leaves, onc-half pound of ground
tonlSa-beans, onc-fourth pound of ground
vanilla beans, one-fourth ounce of grain
musk. five drops of ottar of almonds.
-Scrubbing brushes should bc kept
with the bristies down and they will
last twice as long: common sense will
tell you if you stand them the other
way the water will run down and soak
into the back, looscning the bristles.
whether they be glued or wired.
-Beets Stewed: Boil the beets until
tender; peel and cut in dice: boil one
tcacup milk; thicken with corn-starch:
add one tablespoon butter: then add
one-half cup vinegar; boil: add the but
ter last; put the beets back into cream
and stir: season with salt and pepper
Detroit Free Press.
The English like tripe cooked with
oysters Have the tripc boiled until
done, cut it in small squares. and mix
with twice its bulk of fresh oysters,
cover with bread crumbs, pour in cup
full of sweet milk. and salt. pepper and
butter to taste, set in hot oven, and
brown quickly.
White Cake: Two tablespoOnfuls of
butter. two eggs. one and onc-half cup
fuls of white sugar. -four enough to
make an ordinary batter. half cupful
of sweet milk. one and one-half tea
spoonfuls of baking powder; bake in a
shallow square tin: make plain frosting
and flavor with lemon.-Boston Herald.
To make sweet potato croquettes.
boil six large potatoes until. they are
just tender, then remove the skins and
mash the potatoes through a colander,
add tablespoonful of butter, a tea
spoonful Of salt, Tablespoonful of
sugar. and a dash of pepper. Mix thor
Oughly. form into croquettes, dip first
in egg and then in bread crumbs, and
fry in smoking hot fat.
All fruit that requires pairing should
be put Immediately in very cold water.
and allowed to remain until sufficient
quantity has been prepared: this pre-
vents the fruit from becoming discol-
Ored. Where the fruit is tender and it
is desired to keep its shape and color. il
may he dipped quickly into strong
lemon juice, and when the sirup is made
in which it is to be cooked. little
lemon juice may be added. Some cooks
use alum water for hardening fruit for
preserving. but we do not advise it
Boston Budget.
Oyster Soup: Put one quart oysters
and one pint cold water on to boil
Skim well and simmer twenty minutes;
rub through sieve; put one quart milk.
one slice onion, one stalk celery and
one sprig parsley on to boil: melt three
tablespoonfuls butter. add three table
spoonfuls flour. and pour on slowly the
mashed and strained oysters: add the
hot milk, two teaspoonfuls salt, one
half teaspoonful pepper; strain and
serve. This is an oyster soup, not a
stew. the pulp of the oysters pressed
through sieve being used instead of
the whole oyster: SO they are put on to
cook in cold water in order to extract
all the flavor from them into the soup.
Butter split crackers and brown in a
hot oven. These crackers are to be
served with the soup.-Boston Budget