St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1893-11-25
USEFUL AND SUGGESTIVE.

Boiled OlrA-Tako your tender
pods of olrs, and boil In salt water for
twenty minutes. Drain, pour over .
teacup of cream, add . tablespoonful
of butter. season with pepper. and let
simmer 1--WE minutes Serve hvt-Har-
per's Bazar.
Tomato Ketchup-Twelve ripe to-
matoes, peeled; two large onions. four
green peppers, chopped fine; two table,
spoonfuls ofsalt. two Of brbwu sugar,
two of ginger. one Of cinnamon, one Of
mustard, q nutmeg, grated; four cup
fuls Of vinegar. Boil all together till
thoroughly cooked (about three houzs),
stirring frequently. Bottle while hot
N. Y. Ledger.
Hash.-Chop the hash fns AID Sea
son well then bake in the oven in .
deep dish. When nearly done break
over it two or three eggs, broken care
fully SO the yolks remain whole.
Sprinkle with dash Of pepper, salt
and bits Of butter. Replace in the
oven until the eggs are set hard enough
to cut through. Serve with snail
squares Of toast-Farm. Field and
Fireside.
-Redgred. the National Danish Dish.
You must take three pints Of the juice
Of currants, raspberries, or cherries.
and two pints of water. Add to this -
much sugar as you please, and . small
piece of vanilla. Put IL all On the flrs,
and when it boils add fourteen or ak
teen ounces Of ground rice. sago-meal,
or starch-meal Now IL must boil for
ten or twelve minutes, and Be slowly
stirred. Afterward it i poured ON
large plates, or into forms, bowls. or
teacups. which previously have been
well wetted inside with cold. water,
that the redgred may easily be turned
out of the form when Il h cool. lt h
served with ereapt and sugar.-N. Z.
Times
= -Pcpperminta-Put ON 70 boil one
and one-half cupfuls 81 Efanulated
sugar and one.hah cupful Of water,
cooked until it will just gather to-
gether in cold water; it must not be
cooked until it can be gathered into .
soft ball like the fondant When
cooked 10 the right degree add four
heaping teaspoonfuls Of confectioner's
sugar; If it seems too stiff to drop put
over the FIRE and heat il up
again. just before pouring out add six
drops of oil Of peppermint. Turn cut
in shape, using . funnel and . long
wooden stopper, lifting the
stopper high enough to allow the mix
turc to flow into the right size. Differ
ent kinds may BE- made by using differ
ent flavorings and coloringA-N. Y.
Observer
-Bearnaise.-This u the American
edition Of that most delightful souvenir
of the mountain homo Of Henry OF |
Navarro. It is simply . most unsp-
proachable addition to broiled. and
some kinds of baked fish or to . broiled
steak. Put in . little saucepan two
of minced, tender onions |
Spanish, Bermuda or white onions, o..
when they are in season, shallots),
with four tablespoonfuls Of white wine
vinegar; simmer until reduced to one
half; add two tablespoonfuls Of good
roast beef gravy (unthickened). stock
or beef extract; drop in two egg-yolks
and stir until the sauce thickens; re-
move to the side of the fire and add. . |
bit at time. four ounces Of good but
ter, dropping in . little water - the
sauce becomes too thick. Finish with |
finely minced parsley, tarragon and
or with the first alone II you |
have not the others and season to taste |
with red pepper.-Country Gentleman
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