St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1893-09-30
USEFUL AND SUGGESTIVE.

Sugar Cookies.-Y0lkso Of four eg9A
one cupful Of sugar. one-half cupful Of
butter, four tsblespoonfuls u sweet
milk, two teasp0onfuls of baking-pow.
der. caraway seeds II desired; mix soft,
roll about quarter Of an inch thick,
sprinkle granulated sugar on the top
and bake In . quick oven.-N. Y. OBJ
server.
Cherry Puifs.-Make Q good ten
biscuit dough but with enough milk to
be stirred, and add ono teacupful Of
stoned cherries, well beaten In. Pour
into CREASED cups place on steamer
and steam three-quarterS Of an hour.
Serve with butter and sugar rubbed
together, favored with nutmeg; OF
with sxeetened cream-0range Judd
-Piccalilli-One bushel green o.
cumbers chopped fine, four cups fine
salt; let them stand over night; in the
morning drain and boil In one quart Of
vinegar and two quarts of water; skim
out and strain; put back in kettle and
add six pounds of brown sugar, two t.
blespoonfuls cloves, two tn blespoonfuls
OF cassia, two tablespoonfuls Of ginger.
six green peppers chopped, twelve on
ions chopped fine; boil fifteen minutes
and pat In stone jarA-Detroit Free
Press.
Brown Bread Pudding.-Six ounces
Of stale brown bread; six ounces of
fresh butter: four eggs 1.-THE yolks and
whites whisked separately; one-half
ounce powdered cinnamon; one-half
pound OF coarsest brown sugar; cream
the butter, then mix well with the SUI
gar till quite smooth. add the we'll
beaten eggs, and stir in gradually the
other ingredients Steam the padding
for two hours or even more. When
turned out, pour melted cherry jam
over it and serve hot-Country Gentle
man.
Bread Cake.-Take about one quart
OF light bread dough, and roll It to
about half an inch in thickness.
Spread il with butter or lard. sprinkle
generously with sugar and grated nut
meg. caryaway seed, ground CHINA.
mon. or any other spice preferred, and
fold the sides into the middle 50 that
the edges meet and lap slightly. Roll
il and spread il again with butter, SUI
gar and spice; fold again the edges in
to the middle; then fold it like closing
an open book. Place In baking tin |
and let rise until it is light Score the
top with . sharp knife, sprinkle lightly
with sugar, and bake twenty-five or
thirty minutes in . moderately hot oven.
Farm, Field and Preside.
-Samp or Hominy. Soak . pint Of |
dried hulled corn over night in enough |
cold water to cover il, and in the morn |
ing put it over the fire in the same |
water and boil IL gently for about four
hours. or until it is tender; a very little |
salt may be added just before It is done;
when the samp is tender drain il: either |
heat IL with . palatable seasoning of |
salt, pepper and butter and serve il hot, |
or rub II dry ON . clean towel and fry
It n follows: Put in . frying-pan over
the fire two heaping teaspoonfuls Of
lard or drippingA for . pint Of boiled
ssmp, and fry II light brown; stir It oc-
casionally to insure equal cooking. and
when il is done season IL with salt and
pepper and serve it - . vegetable.-N.
Y. Ledger.
-Omclet Souffie. = Separate the
whites from the yOlks Of six eggs tax.
ing care to remove the speclks Add to
the yolks two tn blespoonfuls Of pulver.
lied sugar and little lemon juice,
beating them we'll together. Whip the
whites until they stand alone. when
they must be mixed with the rest Put
, small piece Of butter into the frying
pan. let it melt upon = slov fire, then
add the omelet taking great care that
It does not burn; turn it out upon a
glaze by strewing pow.
dered sugar over it; then put it into the
oven: when Il has risen glaze it again.
and serve it. This is considered one Of
the most delicious Of all desserts by
The French frequently
davor with orange-nowcr water instead
Of lemOn.-Harper's Bsxar.