St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1893-07-01
NOME HINTS AND HELPS.

-Omelet: Put six eggs IN . bowl
and give twelve beats with . fork. Put
Q teaspoonful of butter in IN omelet-
pan, and set On the fre TO melt; pour
the eggs in. and shake over . quick
fire until set; sprinkle with salt and
pepper: roll, and turn out on . heated
dish.-Harper's Bazar.
.-Ham Croquettes: Take two cups OF
fne-minced ham, or, better, one cup OF
ham and one Of veal. mix well with
one-quarter cup Of bread crumbs Add
two tablespoonfuls Of stock or gravy.
and season with one teaspoonful of
salt, one-quarter teaspoonful of pepper.
Add the yolks Of two eggs, make into
small halls, cover il with egg and
bread crumbs, and fry.-Boston Bod
get.
Dried Apricot Pudding: Wash care.
fully one-half pound of dried apricots
and one-half pound Of hominy, put them
together in . bowl, add one quart Of
water and let soak over night. In the
morning place in double boiler, with
one-haf cupful of sugar and . teaspoon
full of salt: cook four hours. Turn into
. buttered dish, sprinkle with sugar
and brown in the oven. Serve with
sugar, cream or sauce.-N. Y. Observer.
Whole Cod: Put . large quantity Of
water into the fish kettle, which must
be of . proper size for the cod, with
one-quarter of a pint of vinegar, . hand
full of salt and one-half of stick of
hOrseradish. Let these boil together
for some time and then put in the fish.
When it is done enough (which will be
known by feeling the fins and the look
Of the fish) lay it to drain. put il ON .
hot fish plate. or strainer, and then In
. warm dish, with the liver cut in half
and laid ON each side. Servo with
shrimp or oyster sauce and g.rnish with
horseradish.-Good Housekeeping.
Scotch Cakes: These will keep for
weeks-locked. Beat TO . cream ono
and three-fourths of = cup of butter.
two cups of sugar, two well beaten
eggs, . wineglass of sweet milk, .
pinch Of salt, and the juice Of half .
small lemon. Sift half teaspoonful Of
baking powder with enough -four to
make stiff batter. stir well, and then
knead, or mix . little sitter 50 that
you can mold il. Take . bit Of the
dough the size of an egg. pat IL to an
oblorg shape half an inch thick, pinch
the edges lightly with the fingers to .
sort of scollop. press lightly some can
died caraway comfits on top. and put
In q CREASED pan; bake ten or twelve
minutes in . moderate oven. Watch
the baking 50 that they bake only 70 .
delicate brown.-American Agricultur'
ist.
To Make Good Bread: Take four
quarts of good -four. mix with it half a
tablespoon of salt, and set il in q warm
place. Put one cupful Of -four and one
yeast cake crumbled fine in . bowl.
Mix to smooth batter with one cupful
Of lukewarm water. Set in . warm
place and let it rise about three-quar-
tiers of an hour. Have one and one-half
.pints Of sweet milk, and one and one
l. half pipts of water. made moderately
warm. Empty the bowl Of sponge into
(-tNe dbui. and add the milk and water.
kpnkihe firm. rather stiff, dough is OBJ
tsined. .Knead this vigorously for i've
minutes, then set in . warm place, and
k1eS isrsse from two and = half to three
hoiHs... Divide into three loaves, mold
ami, place in loaf pans Let these rise
fo{ about an hour longer, and then bake
n =. hot oven from three quarters to
one. .hour.-Ladies' World.