St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1894-02-17
HOME HINTS AND HELPS.

NOME HINTS AND HELPS.
Spice Sauce: Boil thrcc-fourths o4
! . pint of water, one cupful of sugar.
twenty minutes. Take from the tire
and add ono teaspoonful each Of ex-
tract of mace. cloves and ginger.
Wash for the Hair: Three pints Of
bay-rum. one-half pint spirits OF wine,
one-half pint Of water. one-fourth
ounce tincture of cantharides. one-
fourth ounce of carbonate of ammonia,
one-hah ounce salts of tartar. Rub il
on the head after washing with water.
-Work-basl<et: A dainty work-bas-
ket is always attractive. The one We
give, lined with silk and trimmed with
ribbons, and hung in tripod Of bam-
boo canes, is particularly pretty. 1t ID
only to contain the dainty work re-
served for evening or when some one
drops in.--Far,n and Preside.
Indian Pudding: Boil till well
cooked . mush Of three pints Of water
or milk, and two teacupfuls Of corn
meal; add teacupful Of each Of sugar
and suet chopped fine. two eggs, tea
spoonful each of ginger and cinnamon.
and teacupful of Toured raisins.
Bake an hour and serve a teaspoonful
of jelly with each dish.-Ohio Farmer.
To Whitcn Linen: Stains occa-
stoned by fruit, iron, rust and similar
causes may be removed by applying to
the parts injured . weak solution of
chloride of lime, the cloth having been
previously well washed. The parts
subjected to this operation should be
rinsed in soft. clear, warm water and
then dried in the sun.-Yankee Blade.
-Duclss Ia Franchise: Put two
dozen chestnuts roasted and peeled
into pint OF good gravy with . sprig
of thyme, two small onions, . few
whole peppers and a bit of ginger.
Take a duck, lard the breast with
shreds Of salt pork and half roast it.
Then put it in the gravy. add half .
pint of port wine, and let il cook about
twenty minutes When tho duck is
done, take it out, boil up the gravy to
proper consistency. skim it clear of
any fat, lay the duck in . dish and
pour sauce over it.-Boston Budget.
To Preserve EgRs: Pressure of
work prevented my giving before this
my method of preserving eggs, which I
have used = great many years, and my
neighbor has tried it successfully three
or four years. When eggs are cheap I
take them direct from the nest, and
having tub placed In the cellar put
them in. Have lime slaked in water to
the thickness of butter and pour over
to cover the eggs 1t is much better
than putting in the water and lime
separately. l hope A Farmers Wife
will find this recipe rs profitable rs
others have.-Dctroit Free Press.
Almond Nougat: Blanch . pound
Of sweet almonds. and when cold cut in
small pieces. Melt over = good fire, in
a porcelain-lined vessel, one pound Of
fine white sugar with two tablespoon
fuls of water. stirring with q wooden
spoon continually. When melted, add
the chopped almonds to the sirup and
stir for five minutes; take from the fire
and add little grated lemon rind.
Place well-oiled nat pan'on tho range
in a warm but not too hot place. Pour
the almonds and sugar into the mold
When brown, remove from the fire,
turn ont of the mold, cut into cubes
and wrap in oiled psper.-Ladies' Home
Journal.
Roast Turkey. It il best to have
the turkey killed and prepared day
or two before it is to be used. Have Il
slightly salted and kept in n cool place.
When ready to cook fll it with dress.
ing of bread crumbs seasoned with
salt, pepper and butter. Oysters may
be added to tho dressing II preferred.
Sew up the opening, place the turkey
in a pan with largo spoon of lard and
little water. Bake two or two and q
half hours. basting frequently. Before
it begins to brown dredxe with -four.
To the gravy add pepper and salt, and
-four enough to thicken. When ready
to take up slice into the gravy two or
three hard-boiled eggs. Serve with
cranberry sauce.-Detroit Free Press.
Pumpkin Pies: Select ripe pump.
kin. pare. take out seeds, cut in small
pieces Put it in 4 saucepan. add .
teacupful of water. cover, and stew
slowly until tender. When done. re.
move the cover to let the moisture dry
out. as the dryer the pumpkin is the
sweeter. Stir often to prevent burn
ing, and strain through 4 sieve. To
one quart of pumpkin. add one quart
of sweet milk, three eggs, one-fourth
of teaspoonful of cinnamon. cloves
and allspice, = very little grated NUT
meg, and salt to taste. Sweeten to
taste. Set the pan with the mixture
over hot water on the stove; when hot
ill deep plates and bake in . moder-
atcly hot oven. Fewer eggs can be
used by adding more pumpkin to the
quart Of milk.-N. Y. Observer.