St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1894-01-13
HOME HINTS AND HELPS.

| -Stewed Swcetbreads: Parboil and
blanch. Cnt in pieces, stew tender in
little water. Serve with oyster sauce.
-Good Housekeeping.
| Spice Cake: Two cups OF sugar,
one and . half cups of butter, five cups
hour, one of molasses, two teaspoonfuls
each of cinnam mon. cloves and nutmeg,
three teaspoonfuls baking powder. two
cupfuls chopped raisins and same Of
currants.-Ohio Farmer
Baked Peaches: Peaches which arc
ripe. but too hard for eating, are nice
baked. Pare. remove the stone, and
place in loose layers in a shallow,
earthen pudding dish with little wa
ter. Sprinkle each layer lightly with
sugar, cover. and bake.-Good Health.
Boiled Batter Pudding: Beat three
eggs light whites and yolks separ-
ately). Add one and one-half cupfuls
OF flour to the yolks; stir in one and a
half cupfuls of,milk, then the whites;
tablespoonful of salt and two tea
spoonfuls of baking powder. Put in a
pudding mould. cover tightly and
place in a pot of boiling water. boil
three hours and serve with sauce
Home Queen.
DIR. Crolas says the process of boil
ing relieves milk of small quantities Sf
butter, but has no action whatever on
the caseine or the lactOse (sugar Of
milky. those principles remaining the
same after. as before, the boiling. He
also says that boiling increases the
quantity Of the soluble phosphates, this
appearing to show that boiled milk
contains larger amount of phosphorie
acid for assimilation. He therefore be-
lieves that boiled milk, rs an article of
diet, is equal. If not superior, to raw
milk. @
Apple Pie: Peel. halve and cors
about ten good-sized greetings. Put
into a saucepan three cupfuls of white
sugar, the juice and grated peel of one
lemon. little mace. and large cupfnl
of water. Let this boil up: then lay in
the apples carefully and let them SIM
mer until tender and clear. Lift them
out on q dish with a spoon, keeping
them rs whole as possible. Let the
cup boil away until there is only enough,
juice left for the pies: line the plates
with . good crust, and lay in the APP
pies carefully. Add glass of wine 10
the sirup, put double edge OF puff
paste around the rim of the plate, turn
in the sirup and brush over the apple
and paste with the white of an egg,
and sift little fine sugar over it. Bake
it until the crust is done.-Boston
Budget r3.
Roast Turkey: After the turkey
has been thoroughly singed. drawn
and well washed, dry it. and All with
the. following dressing: Add to equal
quantities of bread and cracker crumbs
one egg, q piece Of butter the size of
egg, ono teaspoonful of salt, one.half
teaspoonfal Of pepper. and one
heaped teaspoonful of summer savory.
Fill the turkey, sew up the opening,
and truss the turkey from wing TO leg.
Rub little salt and butter over the
outside, and when placed: IN the pan
dredge with -four. and place small
slices of larding pork on the breast.
Baste occasionally with the gravy in
the pan. From two hours t. two and
q half hours are required t9. cook tur-
key weighing from. eight 10 tenl
pounds The fire shonl& ~ brisk.
When done remove FROM the nan, un.
truss, and add little thickening or
consomme 10 the gravy. Serve on a
hot dish, garnished with. curled pars-
ley or celery leaves-Ladics' Home
J0urna1y .-tt -