St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1894-03-31
HOME HINTS AND HELPS

-Potato Croquettes: Take eight cold
mashed potatoes. Season with pepper.
salt. nutmeg; add two eggs. with lit
tie chopped parsley; one tablespdonful
melted butter. Form in balls and roll
In beaten eggs and bread crumbs o.
cracker dust and fry in hot lsrd.-N. Y.
World.
Steamed batter pufPs may be made
from raised dough, shsping as for bis
cults, rolling berries into the dough.
Set, after rising, into steamer and keep
the water boiling hard until the puAs
are done, allowing twenty minutes for
this. Eat with sauce.-Good House
keeping.
Hard Sauce: Stir to . cream one
cup Of butter and three cups of pow
dered sugar. When light beat in three
fourths of . teacupful of wine, the
juice of one lemon and two teaspoon
fuls Of nutmeg. Beat long and hard
and set ON ice until the pudding il
served.-Fsrm. Field and Fireside.
Cheese Cakes: One cup Of grated
cocoanut, one cup of milk curds, one
cup Of cream. yolks Of five eggs, one
cup of sugar. ono tablespoonful of al
mond extract; boil until thick; pour
into tart tins lined with puR paste;
bake ten minutes Orange or lemon
can be used instead Of oocoanut--Farm.
Field and Fireside.
White Wine Jelly: Pour one pint
of cold water ON six sheets Of isinglass
and let stand until dissolved. Then
add, first, pint Of boiling water; next,
the juice and grated rind Of one lemon.
one pint Of sugar and one wine-elass Of
white wine. Let stand until it hardens.
This jelly Is excellent in sickness, and
makes . very nice dessert to Be eaten
with cake.
Rich Date Cakes: Make any nice
layer cake and bake six layers Re-
move the stones and chop . pound Of
dates Beat the whites Of two eggs
stiff, add two cupfuls of fine sugar and
. spoonful Of almond havorinR. Mix
part with the chopped dates and spread
between the cakes Use the sremainder
on the top. and ornament with whole
dates with the stones rem owed. House
keeper. IL ar
-Jelly-fish: Fill . deep giaas dish
half full Of jelly. Have Is many small
fish-molds as will lie In Il Fill the
molds with blancmange. When this ID
cold. and the jelly also, lay the fish in
it as II going in different directions;
put in little more liquid jelly; let it
get hard, TO. keep the fish in place;
then I'LL the dish. The jelly should be
very light-colored, and perfectly trans
parent-Haxper's BAxar.sar s.a
Gin namon Bun: Two ounces Of but
ter. one teaspoonful of salt. three eggs,
one pint of milk, one-haH cup Of yeast
or half Of . compressed cake. Put tho
milk in . farina boiler to sesld. , Beat
the eggs until light. pour. over them
the milk. add the butter and let stand
until lukewarm; then add the yeast
and salt and sufficient Hour TO make y
thin batter. Bsat thoronehly and con-
tinuously for. five minutes; cover and
stand in = warm place over night. In
the morning add one cupful Of -four.
beat thoroughly and then add sufii-
cient Aour, . little st time. working
al the while with the hand. to make .
soft dough- Take ont on the baking
board and kncad lightly for ten min
utey (it. mnst not be - stiH ~ bread).
Put back into the bowl. cover and let
stand in . warm place until vesyi light.
Then take about one-half Of this dough
ont on the baking-bosrd, roll It ont
into thin Sheet spread lightly with
butter. cover thickly with sugar,
sprinkle with dried currants and cin-
namon and roll tightly in . long roll.
Cut through this roll about every two
inches, place the buI1 Nat, closely to-
gether, in creased pan. Roll ont the
remaining dough IN the same manner.
cover and stand again In . warm place
until very light Bake in q moderately
quick oven for about half an hour.
Turn them out Of the pan while hot
N. 7. World. ss,s..si.s 80