St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1893-11-04
HOUSEHOLD eREvITieS.

-Corned Beef-If beet i young ana
properly corned twill not b necessary
to soak over night. Wash or the silt.
put on in cold water. Bring 70 boiling
point and simmer from four to stx
hours according to size Of the piece. II
70 be eaten cold and . suitable pieee.
the bones may be removed, the meat
folded up and pressed. making . nics
shape to slice from.-Farm, Field and
Fireside. - -1tf
-Pickled Msckerel-Fouri dozen
small mackerel, . tablespoonful each
Of pepper, allspios and clove, and two
cupfuls Of salt Cover entirely with
vinegar. Make . crust Of nour and
water to keep from burning. and bake
seven hourA II the vinegar cooks out,
put more in when ready TO set away.
They taste somewhat Hike sardinee
(minus oil, and sre nice for . relish
for tea or lunch.-Good Housekeeping.
-Omelet-Tske ~ many eggs -
there arc persons and one extra, beet
whites and yollks separately, season
yollxs and add to them half cupful Of
hot milk or cream, then beat thoroughly
into the beaten whites Pour into .
hot well buttered spider and cover. In
. few minutes IL will b done, and then
loosening the edges double IL on . hot
platter and serve immediately. Chopped
ham stirred in makes . nice change-
Detroit Free PresA
BAKED Peach Puddipg.-Sift to-
gether two teacupfuls Of -four. one-hah
teaspoonful Of baking powder. Stir
into this with sti6 tablespoon piece
of softened butter the size Of . s0atl
egg. Make soft dough with two
thirds of . cupfal of milk Roll hsh
the dough to At the bottom Of . pud-
ding dish. and cover with two teaeup-
fuls of peeled and sliced peaches
Sprinkle over two-thirds Of .. .teacupful
Of sugar, cover with layer Of dough.
and bake. Eat with butter and sugar
Or cream sauce-Ohio Farmer.
Plain French Drsssing.-One salt-
spoonful of salt, one fourth saltspoon-
full of pepper, one tablespoonful OF
vinegar and four Of oil This dressing
is used by the FreDch on nearly al
their saladA Those who do not caro-
for oil should ne equal quantities Of
oil and vinegar. o. one-third vinegar TO
two-thirds oil; but four parts Of oil 70
one of vinegar IL needed to make the
genuine French dressing. The dress
ing may be mixed In . bowl and the
salad added; or the salad may Be made
as follows: Place the salt and pepper
and . tablespoonful Of oil together,
mix we'll and add to the salad. Stir
lightly. put in the rest Of the oil, stir
again . few seconds. and add lastly the
Farmer.
Fish Pate.-This Il IN excellent
way Of using any cold ash which may
be left over from dinner: Free thor
oughly from bones and shred Ane
enough fish 70 All . pint measure. odd
70 it ono quart Of milk. two eggA one
quarter Of . cup Of -four mixed smooth
" with little milk which has been 10
served from the quart Season with
pepper. salt and nutmeg. one-quarter
Of . teaspoonful Of each. Mix the milk,
flour. eggs and spice smoothly together.
Set il over the fire and stir until il Il %
thick as cream. Put in . deep baking
dish alternate layers Of sauce, Ash and
bread crumbs. in the order named, sDd
set in the oven until IL u slightly
Very little time is required,
Is almost all the ingredients have
been previously cooked. It is IN ex-
cellent dish for breakfast lunch or ten.
-Harv>Arss Ra1ap sntl