St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1893-10-21
HOME HINTS AND HELPS.

white Onion Pickles: Take large.
white onions and pour boiling salt
water over them. Let stand three
days and pour OF. Scald . gallon Of
strong vinegar, add ten ounces Of tur-
meric, pour over the onions and let
stand ten days Drain and cover with
vinegar, seasoned with rcd pepper,
horse-radish, celery-seed, mustard,
cloves and allspice.-Ladies' Hoane
Journal
Corn and Spring Chicken: Prepare
the chicken Is for stewing. fry in .
little butter to . light brown: after
seasoning with salt and pepper. place
il in q sauce pan with three pints Of
milk and the sliced grains from .
dozen ears of corn; cook slowly for half
an hour. and serve hot with buttered
toast cut in little cubes. or bread cut
and fried in butter.-Orangc Judd
Farmer.
-Spiced Plums: Make strip, allow
ing one pound Of sugar to one of plumA
and TO every three pounds Of sugar 3
scant pint of vinegar. Allow ono ounce
each OF ground cinnamon, cloves. mace
and allspice to peck of plums. Prick
the plumS. Add the spices to the strip
and pour. boiling. over the pluma Let
these stand three days, then skim them
ont and boil down the sirup until 1t Is
quite thick, and pour hot over the
plums in the jar in which they arc "a
be kept Cover closcly.-Detroit Free
Press.
-Koumiss: Into. one quart Of new
milk put one gill of fresh buttermill,
and three or four Jumps Of white sugar.
Mix well and see that the sugar dis
solves Put in warm place to stand
ten hours, when il will be thick. Pour
from one vessel into another until II
becomes smooth and uniform In consis-
tency; bottle and keep in . warm place
twenty-four hours The bottles must
be tightly corked and the corlEs tied
down. Shake we'll Ave minutes before
using. Instead of buttermilk. tea
spoonful Of yeast may be used.-House.
keeper.
-Green Pease Soup: Shell peck Of
green peas, reserving . half cupful to
use 'as directed below. Put the rest
into saucepan with four ounces Of
butter. head of lettuce. . small onion
and . few leaves Of spinach; add q tea
spoonful of salt and simmer until soft.
letting them simply steam in the but
ter; press through sieve and dilute
with two quarts of equal parts of wa
ter and milk, or three pints Of milk and
one of cream; bring to . 0oil and
thicken with . teaspoonfrl of corn.
starch, or two of -four dissolved in cold
milk; add the peas which you reserved
and which have been boiled until ten
der and Standardization Agricul.
turist.
Chicken Croquettes: Mince very
fine together the dark and white meat
from an old fowl. Put Il into sauee.
pan with some of the liquor in which
the chicken was boiled, or little beef
stock will do rs well. Add . table.
spoonful Of cream, with sufficient salt
and pepper, and thicl<en Il with -four.
Let it come to . boil and pour il into q
dish. When cool, with the hand make
it into balls or small conical shapes.
Roll each In fine cracker or bread
crumbs, then in well-beatcn eggs. and
again in the crumb& Have ready z
kettle Of hot lard, drop them In and
cook to . light brown. They are hest
served rs soon ~ done. II one has pars-
ley or celery leaves they make . pretty
garnish for . plate of these croquettea
Veal croquettes are made in the same
way, and are also very good. either