St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1893-11-18
USEFUL AND SUGGESTIVE.


WHISKY win take out every kind q
fruit stain. A child's dress will look
entirely ruined by the dark berry stains
on IL. but II whisky il poured ON the
discolored pisces before sending it into
the waah l. will come out - good @
new.
Picked Peachea-For six pounds
Of fruit use three Of sugar. 1--WE dozen
cloves and pint Of vinegar. Into each
peach stick two cloveA Have the strip
hot and cook until tender.-N. Y.
Ledger.
Pear Frittera Cook some pears
tender in strip; drain and cool. cut in
quarters dip In fritter batter, fry
brown In hot fat and servo with pow
dered sugar or sweet sauce-Amogica1
Agrieulturist
Chicken and Oystera-Chop TWEEN
ty-four oysters. mix with two cupfuls
Of crumbs, one Tablespoonful each Of
butter and chopped parsley. salt black
and red pepper. little lemon peel, tho
oyster liquor and beaten yolk Of ono
egg. Stun fowl with this and roast
Good Housekeeping.
Plum Pie.-To three cups Of pitted
plums add ono and half cups Of sugar
and . little water. and simmer until
tender. Line your pie plate with rich
crust put in the fruit cover, wetting
the edges TO keep the fruit from run.
ming out and bake in . rather quick
oven.-Harper's Bazaar
Nut Filling for Cake.-Take two
ounces Of sugar and make strip with
three tablespoonfuls Of water; add
three ounces Of walnuts cracked and
pounded fine, mixed with . tablespoon
full of cream. Add half tablespoon
full Of vanilla and one ounce Of candied
lemon peel, chopped dne. Stir until
thick-Housekeeper.
Tomato Soup-Pare and cut In
quarters tomatoes enough to Ill q
quart measure; boil one hour, and just
before serving add . quart of milk, .
piece of butter the size Of IN egg. salt
and pepper according to taste. Let II
come to q scald, but not boil. Some
persons think the favor somewhat re
semblcs oyster soup-Detroit Free
Egg Scallops-Boil six eggs I'VE
minutes When cold. shell and cut in
bits Mix these with . cupful Of
mashed potato and one of cooked rice,
with melted butter, pepper
and salt and q teaspoonful each Of vim
cgsr and Worcestershire sauce. Mix
and place in scallop shells,
sprinkle with bread crumbs and bits Of
butter and brown in the oven. Nice
for tea or lunch.-N. Y. Tribune.
For macaroni with tomato sauce,
boil one-quarter of . pound of maca-
roni in plenty Of boiling, sailed water,
for twenty minutes or until tender.
Drain in . colander, then throw in cold
water five minutes to blanch. Drain
again. Stew one pint of tomatoes for
fifteen minutes, then press through q |
fine sieve. Melt one tablespoonful Of
butter without browning. Add to il |
two tablespoonfuls Of -four, mix until
then add the tomatoes and
stir until it thickens; season with salt
and pepper; add the macaroni, stir
gently until heated. and serve.
Peach Sponge. = Pare and slice
enough soft peaches to make one quart, |
sift half q cupful Of sugar over and
let them stand one hour. Soak half q |
box Of gelatine in half D eupfnl of cold /
water. Boil half . cupful of sugar and
An equal amount Of water fifteen min
ates, stir in the gelatine and when dis
solved remove from the fire and strain.
Rub the peaches through . coarse sieve.
place the bowl Of pulp in q pan of
rushed ice, add the gelatinc and the
Juice Of one lsnon and beat with AMI
five minutes Then add the
beaten whites Of four eggs and con-
tinue beating until it begins to thick
IN. Poun IN wet cups and set on ice
Serve with whipped cream around.-