St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1892-04-09
DOMESTIC coMcenN4.

-Brook1a4t P4ro01p0: II toeeo Wo1O
aay persnips left over. mash them With
. fork. form into small cakes. roll In
0our. fry to . light brown and aon1
- The table very hok-Housskeeper.
Lemon Cream (for company tea)-
Take one lemon and CRATE. odd one cup.
ful Of sugar. half . cupful Of butter:
boil with the lemon. beat three egRs
and stir In. Let thicken and seton Ice.
Cottage Pudding: One-haN cup but.
ter. ono cup sugar. ono egg. one cup
milk. two cups -four. one-hslf teaspoon
coda. one teaspoon cream tartar. one
teaspoon lemon. Mix in the order
given. and bake In small tin cupa, or
bake in cake-pan. and cut In squarea
Serve with liquid sauee-Bostou Bud.
get
-Lobster Cakes: Any nice scraps Of
lobster will do for these; leftover ris-
soles may even be used. Mince Il dne
and mix with Il IN even quantity Of
cold mashed potatoes and grated brood
crumbs. Add . little parsley and -
much seasoning - one lihea Make
into sti6 paste with . little butter
and milk. Form into cakes and sift
Ane bread-erumbs over them; fry in hot
lard 70 . nice brown. wn.-Housskeeper.
Celery Soup: Cook in . double boiler
. cupful Of cracked wheat in three pints
Of water for three or four hours. Rub
the wheat through . colander. add .
cup Of cream. and. II needed, . little
boiling water. and . small head Of eel.
cry cut into finger lengtha Boil al to.
gether for Afteen or twenty minutes.
until we'll favored, remove the celery
with . fork. add salt, and serve with
the hsrd-boiled yolk Of IN eRR in each
soup plate.-Good Health.
beef Stewed with Onions: Cat two
pounds Of tender beef into small pieces.
and season with pepper and salt; slice
one or two onions and add 70 il, with
water enough in . stew-pan TO make .
gravy. Let II stew slowly till the beef
b thoroughly cooked; then add some
pieces of butter rolled in -four. enough
70 make . rich gravy. Cold beef may
be cooked In the same way. but the
onions must then be cooked before
adding them to the meat Add moro
water II II dries too fast. but let Il b
boiling when poured in.-Chicago
Herald
Potato Salad: II yoc have any Of
the boiled potatoes left over. peel and.
together with nice white onion, chop
fine in . wooden bowl. lntoa hot spider
place . good big lump Of butteA and
when it is bubbling hot pour into Il
half . cup Of cider vinegar. AZ this
seetkes add your onion and potato. and
set the spider on the back Of the range
where IL will simply keep hot, but not
cook. Dash over the whole some salt
and pepper and . mere suspicion Of
cayenne. with . tiny pinch Of pulver-
lied sugar. Put into = salad bowl and
serve cold.-Detroit Free Press.
Fruit Leaves: Break three large.
fresh eggs into basin; bsat them well.
then add four ounces each Of finely.
dfted -four and white sugar. . season
ing Of salt and some Asvoring essence.
and continue . brisk beating until all
the ingredients are thoroughly blended;
spread the paste out in shalf-inch layer
on buttered baking tin; bake in brisk
oven for about . quarter Of IN hour,
then allow TO cool, and stamp out in
pretty-shaped leaves with sharp pastry
cater: cover the top with thin layer
Of green icing. dry in cool oven with
the door open. then cool on . sieve;
serve In circle or wreath on . pretty
glass dish, and All In the center with .
mound Of delicatelS whipped cream, the
latter lightly sprinkled with finely.
chopped candied cherrieA Her.
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