St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1894-06-16
DOMESTIC CONCERNS.

Fruit Cake: Two cups of flour, one
cup each of sugar. fruit and sour
cream, one teaspoonful each of CHINA
mon, allspice, nutmeg and soda, melted
butter the size of an egg. Stir well
and bake two hours.-Prairie Farmer.
Ham Salad: Take one pound OF
lean cold boiled ham, and cut fine
Chop half as much celery, and mix with
the ham; put in salad-bowl, pour
over one-half pint of mayonnaise, and
garnish with rings of hard-b boiled eyga
-Harper's Bazaar
The common practice of hanging
the thermometer on a single nail driven
IN post or wall, often leads to its
breaking by some person hastily brush.
ing past and knocking it off. To pre-.
vent this drive in two nails just far
enough apart to admit the wire loop OF
the thermometer, and horizontal to
each other.
Corn Mullins: One pint of -four, ono
Of Indian meal, one-third of a cupful
OF sugar, one teaspoonful Of soda, two
OF cream of tartar, two eggs. pint Of
milk, one tablespoonful of melted but
ter. Mix the dry ingredients together
and sift them. Beat the eggs light.
add the milk to them and stir into tho
dry ingredients. Bake twenty minutes
in buttered mufiin-pans. Two dozen
mullins can be made with the quaint.
ties given.-N. Y. Ledger.
-Beefsteak with Smothered Onions:
A steak half an inch thick requires ten
mihdtes TO cook, and one an inch thick
requires fifteen inmates Have ready
. hot platter. put the steak upon it,
and a little butter. salt and pepper
upon both sides. Cut six onions very
fine, put them in a saucepan with .
cup of hot water, piece of butter tho
size of an egg, pepper, salt and little
flour. Let it stew until the onions are
quite soft Turn over the steak and
serve. Cook the. onions first and set
where they will keep hot while you
broil the steak.-Boston Budget
-Julienne Soup: The preparation
of the vegetables is the most important
point in this favorite soup Take one
fourth of . pound each of carrot and
turnip, half an ounce Of celery and two
pup6es each of leek and onion. Cut
these in thin shreds, and fry them In
lrtt6r until they are brown. Drain
on the butter, cover the vegetables
with broth or stock and let them boil
about two minutes: then add them to
three quarts Of good soup stock. and
boil gently for two hours Tender
rn,,.yrr n ann vornc 1,o;laI :. o~ .c~n-<
able garnishing for this soup, or
poached eggs are delicious with it.
Good Housekeeping.
-Poached Eggs With Onions: Va.
riety in cooking is never more vel.
come than in spring. A very appetite.
ing lunch or supper dish is made by
frying half dozen medium-sized
sliced onions in little butter, or
mixed butter and drippings, until nice
ly Drowned They should not be reek.
ing with fat when done, and what lit.
tie there is on them must be drained
of; season with salt and pepper; lay
on six poached eggs, sprinkle with .
very little cayenne and give just one
squeeze of lemon juice over the top. A
nice sauce to pour over poached eggs
is made by simmering four tablespoon.
fuls of any good gravy with four Of
water and two of good vinegar; sea.
son with salt and pepper: stir in very
slowly, SO as not to curdle. two we'll:
beaten yolks of eggs. and as soon as IL
thickens pour over some poaolN1,
eggs. Do not nj low the sauce to boil,
or it will not be at its best-AmericaB