St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1892-10-08
HOME HINTS AND HELPS.

AT some recent weddings the bride0'
0Aids' bouquets have been horseshoea
with the nails worked out IN contrast.
ing blossomA
-Tapioca Cream: Soak three table
spoonfuls of tapioca in one half-cup ol
water over night Bring one quart ol
milk to boil. then put In the tapioca.
When cool add the beaten yollrs Of four
eggs and one cup of sugar. Pour in .
dish and add the beaten whiteA-Bos-
ton Budget.
Peach Pickle: One quart Of good
vinegar to three pounds Of sugar. This
will Be enough for peck Of peaches
Boil and slkim. Stick five or six cloves
in each peach, and boil dozen or 20 at
. time till all ore tender. Take oat
with fork and lay in . jar. When all
are. done strain the boiling vinegar over
them.-Christian Inquirer.
Cream Tomato: One.half can Of To-
mato. heated and seasoned with salt.
sugar, butter. and thickened slightly
with -four. Just before turning On TO
slices Of hot buttered toast odd one
cupful of cream (the richer the better)
into which has been stirred . small
pinch Of soda. Serve immediately.
This makes . nice supper dish.-0ood
Housekeeping.
-Raeout Of Veal: Cut the veal into
small pieces and put them IN . sauce
pan with half . tablespoonful Of but
ter, stirring TO keep from burning.
When hot. nearly cover with water, add
half . tablespoonful Of -four, two small
onions cut into quarters. three stocks
of parsley, one Of thyme and . bay
Leaf, all tied together. and salt and
pepper TO taste.-Housekeeper.
-Potage with Turnips: Pare two
turnips aud cut them in small sliceA
and put them In . saucepan with
pint Of milk and half an onion sliced.
When cooked, mash them through
colander and put them in . saucepan,
and milk 10 suit the taste, and half .
spoonful Of butter. Let IL heat, then
add the yolk Of an egg, beaten in three
tablespoonfuls Of water, let cook until
thoroughly done, then add salt to taste
just before NEUTRALITY-SUSPICIOUS..
"A Foundation for Sauces: A good
foundation for sauces may be made n
follows: Heat in . saucepan one ounce
of butter, two earrots. one onion, ono
sprig Of thyme, bay leaf, SIX whole
peppers. three cloves, two pieces Of eel.
cry, and one Of parsley. Boil fifteen
minutes. Add one pint Of soup stock.
then strain. Melt two ounces Of chicken
fat add four ounces Of Drowned -four,
stir smooth, then add the strained liquid
of the vegetables, two more quarts Of
soup stock, simmer and reduce to half;
strain. A good base for many sauceA-
Ladies' Home Journal
Veal Loaf: Chop four pounds Of raw
veal and . pound Of ham very fne To-
gether, mix with pint Of bread crumbs,
. teaspoonful Of salt . teaspoonful Of
fnely-minced onion, two well-besten
eggs, half . teaspooDful Of pepper, pow
dered sage, cloves and allspiee. Mix
and put in . square tin pan
and weight down; when nodded turn
out on baking pan, glaze over with the
white Of IN egg, and bake In . very slow
oven two hours and halt, basting fire.
quently with little hot water and but
ter; set to cool, and slice thin wheD
cOld.-Home Magazine.
To make . gooseberry sauce. top
and tail . sufficient number Of green
Add about half . pint |
Of water TO quart Of berri . and let |
them stew In IN earthen piplsin TIL
they are thoroughly tender. Add SUI
gar enough to make them palatable. |
but still leave them . pleasant acid.
Serve the sauce with meats q cranber. |
y or apple sauces are served. Green |
yooseberries also make very nice pie,
either baked like . rhubarb pie in . |
:rust, or first stewed, baked without an |
upper crust, and then covered with .
neringue, Ike . lemon Or apple me
ringue pie.