St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1894-07-28
NOME HINTS AND HELPS.

Cider Jelly: To one box of gelatine
soaked in . pint Of warm water until
sOf* add the juice of two lemons, half .
pound Of sugar and . pint of cider. Mix
thoroughly and add . quart Of boiling
water. Strain into molds while hot
Ohio Farmer.
Sweet Potato Pie: One cupo of sliced.
cooked sweet potatoes, one-half cup OF
rich. sweet cream, q gOod-sized lump Of
butter. Sweeten with powdered sugar,
add half teaspoon of grated nutmeg,
bake with two crusts until slightly
browned.-Farm. Field and Firesidc.
Potato Scallops: Mix cold, mashed
potatoes with some hot cream gravy
and two well-beaten eggs. Take half
the quantity Of bread crumbs, season As
for stufing, emitting herbs and substi-
tuting teaspoonful of chopped pars-
ley. Mix the ingredients together we'll,
then place in buttered scallops, or a
pan large enough for all and brown in
the oven.-Orange Judd Farmer.
Banana Toast: Peel and press some
nice bananas through . colandar. This
may be very easily done with potato
masher, or if preferred, n vegetable
press may he used for the purpose.
Moisten slices of xwieback with hot
cream, and serve with large spoonful Of
banana pulp on each slice. Fresh
peaches may be prepared and used on
the Toast in the same way.-GoOd
Health.
Spanish Cream: Dissolve one-third
of q box of gelatine in three-fourths Of
. quart of sweet milk for one hour, then
put it ON the stove and when boiling
stir in the yol<s of three eggs beaten
with . small cupful of powdered sugar;
when it Is boiling hot remove it from
the fire and stir in the whites Of the
eggs beaten to . stiff f,oth. Flavor
with lemon juice, using two teaspoon
fuls. Pour into molds and let stand
until it gets firm. Serve cold.--Ilka.
Lemon Pie: The juice and grated
rind Of two lemons, one coffee cup OF
sugar, three eggs preserving the whites
Of two for = meringue). half . cup
sweet cream, put in the last thing, one
tablespoonful cornstarch mixed with
the cream, half teaspoonful of mace.
quarter of . teaspoonful of salt. Line
. pie plate with nice paste, pour in the
mixture and bake half an hour. When
baked cover the top with the whites Of
the two eggs, beaten to . stiff froth,
smooth-it over with knife and set il
in the oven to brown Boston Budget.
-Cornstarch Pudding: One pint Of
fresh milk, two tablespoonfuls of corn
starch, q scant half cupful of sugar.
three eggs, and any favoring you pre-.
fer. Put the milk to boil. Dissolve the
cornstarch in fresh milk till it is q thin
batter, add, the eggs, well beaten: stir
the whole vigorously in the boiling
milk; and do not let it become lumpy.
Continue to stir until it tastes done.
1t ought to be the consistency of mush.
When done put it in = mold to cool. II
must be thoroughly cold before it is
eaten. Serve in ice-cream plates with
q small piece of any sweet fruit jelly,
and rich cream.-Home.
-Beefsteak with Bearnaise Sauce:
This is = good dish to make when eggs
and butter are cheap. Indeed, except
for . company or q once-m-asway deli
cacy. it is pretty costly even when they
are cheap. For the sauce put q gill b
vinegar over the fire, with two-tablA,
spoonfuls Of shallots or young onions
minced fine; simmer until reduced one.
half, then set back to cool . little asaa
add, stirring slowly, the yoll<s of -four
eggs, then two tablespoonfuls Of very
strong, rich meat gravy, and lastly four
ounces of butter. Stir constantly with
. wooden paddle, and If it becomes toe
thick add little water. It should be
of the consistency of mayonnaise. The
French add minced parsley. tarragon
and chives with the shallots. This is
sufficient for . four-pound steak, and
must be spread over it rs soon as broiled
and sent ut once to the table.-Americau
Agricultural.