St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1892-07-16
DOMESTIC CONCERNS,

TO make . mustard plaster foe
young children, mix one teaspopnful d
mustard and three of wheat 40ur with
water to the consistency Of . ati6 bat
ter, and apply between soft. muslin
clothA For adults: one part Of mus
tard and two Of -four. a.
-Cocoanut Pudding: Swell in two
teacups full Of boiling water 'one tea
cupful Of sago, and add one ttscupful
Of sugar, one and one-haH te.scupfuls
grated cocoanut; mix the whole thor
oughly with onc-fourth Of . psck Of
tart, juicy apples chopped 6n~, and
bake for one hour in = slow oven.-De-
troit Free Press
Ham Toast: Slices Of toasted bread
with the crusts cut of, two eggs, two
tablespoonfuls of butter, some cold ham
or tongue grated. Put the yplks and
whites, well beaten, into . seew-pen,
with the butter, stir them two minutes
over the fire, spread them over Ahe toast
and lay over them . sufficient quantity
of cold ham or tongue.-Bostoa budget
Whipped Cream Pudding: Cover
half an ounce of gelatine sith cold
water and let it soak IN hour. Whip .
pint of cream. Put pint of milk on to
boil. to which add the gelatine, and
strain. Beat the yolls of four eggs and
= cupful of sugar together; STIR in the
boiling milk. Remove from the fire
and flavor. When cool, plaSe on ice
and stir until thick, then add the
whipped cream, mix, and set on ice to
harden. Serve with whipped cream
HOusekeeper.
Lobster Curry: Open . can Of lob
ster and pour the contents into . bowl;
break the meat into small pieces Put
. tablespoonful Of butter over. the fire,
and when melted add an onion cut in
fine pieces When the onion il tender
add q tablespoonful Of -four and half .
pint of stock; season with . dash Of
cayenne, salt, . teaspoonfuL Of curry
powder and the juice of half lemon.
Cook . few minutes, add the lobster
meat and liquor; cook Eve hninutes.-
Ladies' Home Journal
Cooking Cabbage: Almost every one
likes cauliflower If il is properly cooked,
while few admit . fOndnesa for cab-
bage. Yet It belongs to the same fam
lily. and can be made TO taste much like
caulinower. II should be. first par
boiled for ten minutes, in = kettle Of
salted water; then drained and cooled.
and again put in fresh water srd cooked
until tender. Served with . cream
sauce in the same way that We have
cauli1ower or asparagus sent to the ta-
BILE. II is delicious We cen not free
ourselves too soon of the idea that this
vegetable must be boiled With corned-
beef and eaten with vinegar'-Food.
Apple Pudding: Pare .pc core six
apples, steam until tender. boil half .
cupful of sugar, . tablespoonful of wa
ter and the juice of one orange together
for five minutes; when the apples are
done place them in the bottom Of . bak-
ing-dish, pour over them .he boiling
sirup and stand aside to cool Put .
pint of milk on to boil; beat half . cup
full Of sugar and the yollxs OF three egRs
together and add the boiling milk.
Take from the fire and Asvor with
vanilla. Fill the spaces from which the
cores were taken with prenerves. pour
the custard over the apples and bake
fifteen minutes. Beat the whites Of the
eggs with three tablespoonfnls Of sugar
and heap over the top, and set in the
oven one minute. Serve very cold
Home.