St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1892-03-26
HOUSEHOLD eRevlrlEa

-Qualking Pudding. . quart Of
cream; when nearly cold. put in four
well-beaten eggA . Tablespoonful and
f, . half OF nour. sugar and nutmeg 70
taste Tie Il close in buttered cloth
and boil Il IN hour. then turn Il out
carefully into into glass dish. Serve
with vanilla ssuce.-HomA
"A new idea for piano covers Il 70
take the yard squares OF stamped w.
lourA otherwise scorched canton asn-
mel. which are sold in every fancy store
for forty-6ve and fifty cents. etch the do
signs with rope silk and trim with
fringe The result IS . very handsome
cover. and il will prove . very service
able one - we'll One square and .
half makes the cover. Of course for IN
upright piano.
Apple Snow.-Peel ami CRATE one
large sour apple. spriul<ling over IL
small cupful Of powdered sugar - you
grate II, 70 keep IL from turning dark.
Break into this tho whites Of two eggs
and best il all constantly for half an
hour. Use large bowl, - il beats mp
very stiff and light Heap this into .
glass dish. pour . fine, smooth euatard
around It and serve. This n . very
delicate dessert-Detroit Free PresA
-Welch Rarsbit -One-quarter OF .
pound Of cream cheese. onc-fourth Of .
cup Of milk or cream. one teaspoonful
mustard. half teaspoon OF salt few
grains OF cayenne. ono egg. one tear
spoonful Of butter. four slices OF toast;
break the cheese in small pieces, or, II
hard. crate 1t; put It with the milk, in
. double b3iler; toast the bread and
keep Il hot; mix the mustard. salt and
pepper; add the egg. and beat well;
when the cheese h melted, stir In the
egg and butter. aud cook two minutes.
or until Il thickens . little, but do not
let II curdle. pour Il over the toast
Boston Herald
Light Pastry for TartA-Beat the
white Of an egg to sti6 froth; then
mix Il with enough water to make .
light quart Of -four into Q stifR dough.
Roll it out very thin; then lay the third
part Of halt . pound Of butter upon il
in little bitA Drcdge II with . portion
Of the -four reserved for this purpose.
and roll It up tightly. with . light
touch though. Roll the d,ugh out
again. and dot Il over with tho same
quantity Of butter cut into bits and 20
proceed until all the shortening Il
worked up The oftener pastry Il
rolled tho lighter and flsky II becomes;
Many persons think that 10 put half
lard and half butter makes fairer
pastry than al butteI.-Harper's Bazaar.
Odds and Ends Of Bread Pudding.
Break bits Of stale crusts and crumb
enough to all the pint measure Just
evenly full. Do mot attempt 70 make
this pudding with fresh bread or It will
be . sodden lumpy failure. Put the
bread in . tin saucepan, cover with .
quart Of milk and let Il come to boiling
point; then stir in . little butter and
salt to taste and about IN eighth Of .
nutmeg. grated. II vanilla h used put
It in Just before baking. Set the bread
and milk aside to cool, and when cold
stir in two eggs beaten with half . cup
Of sugar; bake in . quart dish and
brown nicely. This may be served
with or without sauce, but Il very nice
n cold weather II allowed to cool Just
enough to make it firm; Il need not be-
come cold, and eaten with . piping hot
sweetened white sauce. favored with
vanilla: in this latter case do not put -
much sweetening in the pudding.-N
Y. World.