St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1894-06-16
HOME HINTS AND HELPS.

English Relish: Put bread-crumbs
into . saucepan, with cream. salt and
pepper. When the crumbs have alb
sorbed all the cream or milk add
small piece of butter. little grated
cheese, break in a few eggs, and then
fry as an ordinary Omelet.--Prairic
Farmer.
Spinach: Wash half n peck of
spinach through several waters: drain,
and shake dry. Put in a kettle with.
out water. cover close, set over the fire.
and let steam twenty minutes. Drain:
chop; season with butter, pepper, and
salt Arrange on squares of buttered
toast, and lay on a heated dish.-liar-
per's Bazaar.
oysters, either parboiled or raw.
make good salad. Use one and one
half pints of oysters to q pint Of crisp
white celery. Prepare as for chicken
salad and cover with French dressing
an hour before using. Cut the oysters
in two and mix with celery before serv-
ing. Serve on leaves of lettuce. and
put over the top of each plate little
mayonnaise.
Hard Gingerbreads: One cupful of
sugar, one of butter, one-third of cup
full of molasscs, half cupful of sour
milk or cream, one teaspoOnful of sal.
eratus, one tablespoonful of ginger.
flour enough to roll. Roll thin, cut in
oblong pieces and bake quickly. Care
must be taken that too much flour is
not mixed in with the dough. All
kinds of cakes that are rolled should
have no more -four than is absolutely
necessary to work them.-N. Y.
Ledger.
Dreamed Oysters: One pint of oys-
tiers, washed. dI AIMED and parboiled.
Make a white sauce of one tablespoon.
ful each of butter and cornstarch,
rubbed together in a double boiler over
a FIRE: one cupful of cream, and one.
half cupful of oyster liquor, heated
and poured in gradually. Season the
sauce with salt. celery salt, celery pep
per, a pinch of cayenne, and one table.
spoonful of lemon juice. Add the oys.
tiers. and pour over small squares of
toasted bread, the edges of which have
been trimmed.-Good Housekeeping.
Roast Leg of Pork: Select a fine
small leg of pork, keep skin on, and
score it in regular stripes of a quarter
of an inch wide, with the point Of a
sharp knife. Cut slit in the knuckle.
raise the skin, put under it some nice
sage and onion stuffing. and fasten it
with small skewer. Put it into the
oven and haste frequently. just he.
fore it is done moistcn the skin all over
with a little butter, dredgc it with
-four and let it get brown and crisp.
When done put it on hot dish. pour a
little gravy made in the dripping pan
around it. and serve with apple sauce.
Boston Budget.
-Rhubarb Jam: This is most excel.
lent and healthful for children. Wash
and dry the rhubarb and cut into inch
pieces. Put over the fire with . pound
of sugar. and the rind of lemon cut
thin and minced. to every pound and a
quarter of the rhubarb; simmer until
the sugar is dissolved, then remove tc
quicker fire and boil for one hour.
Put in self-sealing jars. Unless an as.
bestos mat be used it will require al
most constant stirring to keep from
burning. These little mats cost twenty.
FIVE cents. and are made of asbestos
strongly trimmed with tin. They may
be placed on the hottest fire under
saucepans containing anything likely
to stick and burn, and will effectually
prevent its doing so.-American Agri.
cvlturist i.