St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1893-05-13
USEFUL AND SUGGESTIVE.

-Custard Pie.-Three eggs one CUT
OF sugar. one quart of milk, one table
spoonful of corn starch, one teasponfu
vanilla, . small pinch Of salt Beat the
sugar and eggs together; mix in The
other ingredients well, and bake ON on<
crust This makes two pie&-Bostor
Budget
Boiled Apple Dumpling.-Prepars
your paste. Cut into squares. and al
as for baked dumplings. chopping finely
the apples that they may cook more
readily. Put each dumping into bag
or cloth snd tie, leaving room for it tc
swell. Drop the bag into boiling water;
and boil steadily for an hour. Serve
the dumplings hot with sauce. A good
sauce is made by mixing butter, brown
sugar and cinnamon. Ladies Home
Journal.
Vegetable Sculptor this I always
buy ten or fifteen-cent shin" of beef,
because there is so much marrow; put
on to cook in cold water At nine o'clock;
At half.past eleven o'clock have ready
four potatoes CHARTERED, or smaller il
preferred, two onions, q double handful
OF cabbage chopped fine, one carrot
grated, two tomatoes. and q small rcd
pepper. Lift the beef out on your meat
platter. and serve the soup at twelve
Ohio Farmer
-Molasses Cup Cake-One tcacupful
each of sugar and sweet milk, two
eggs three teacupfuls of -four, half a
teacupful butter. q pinch of salt and
one teaspoonful of soda dissolved in one
teacupful molasses: flavor with tea.
spoonful each of cinnamon and ginger
Bake in shallow cups or gem pans Try
it and see il there is enough -four; il
not, add Is much rs needed, but they
lose their excellence il too stiff.-Orangc
Judd Farmer.
Potato Patx-Make mashed potato
into thin pats while it is warm, and
these can be fried in various ways-by
dipping in beaten egg and fry.
ing in butter. by dipping in egg
and then in corn meal and
frying in butter. or simply frying
after bacon or salt pork. They are also
delicious placed on a buttered pan in
the oven and basted often with dripping
from a beef or mutton roast and placed
around the roast when served
try Gentleman.
Graham GemS-In my estimation
Graham gems are better made without
eggs My manner of making them is
easy and is also Inexpensive. Take one
pint of thick. sour milk in which is dis
solved q small teaspoodful of soda or
saleratus, . half cupful of sugar they
are good without sugar; some prefer
them without); add little salt, stir in
graham flour until the mixture is quite
stiff Heat and grease your gem pans
and bake in q hot oven. Sometimes
mix the graham flour with wheat -four.
and find this makes little change that
is pleasant Farmer.
Apple Butter-This is generally
made in large quantities Boil down a
kettleful of cider to two-thirds the orig
inal quantity. Pare. core and slice the
apples. and put in as many as the cider
will just cover. Boil slowly, stirring
often with . fiat stick. and, when the
apples are tender to breaking, take
them out with straincr. Put in q sec.
ond supply of fruit and repeat the oper-
alton Pour all together into q large
tub. cover it and let it stand for twelve
hours Return it to the kettle and boil
the fruit down, stirring all the time,
till it attains the consistency of brown
soft soap Spice or flavor to taste; keep
it in stone jars in a dry cool place. 1t
should last good right into the spring.
Liverpool Mercury.