St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1894-06-09
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Caramel Frosting,s0ne cupfaf Of
brown sugar. one-quaFter of cupfui OF
milk: boil till it shreads-about six
minutes: add a piece q butte.' she sizc
Of hickory nut Flavor with vanilla.
Stir till right thickness 10 spread
Good Housekeeping.
Angel Food-Whites a six eggs.
beat to froth, add = teaeupfnl OF
sugar. one of -four containing = tea
spoonful of baking powder. andA pinch
If salt Mix together and bake u
moderately hot oven. Nbe4epnl ooser
with icing.-Prairie Eaaoe
Potato alla-Takssiz -. I'D
boiled potatoes, mnh, Nh 0sss thAe-.
spoonfuls of melted 1dtter. o. 81
cream. little salt and pepper 81 ~
yolk of one egg; beat, al tDgeth9 QDeit
light and smooth. malco into ba1lA ~
in beaten egg. roll In - beead -
and fry.-Farm and HoqA 4.
Mutton Broth-TsAo the water ~
which q leg Of m1ttaorQ hN0A wss
boiled the previous day. Rs1 sha
fat add an onion. = tuunip an4A eosrok
all cut fine, salt 70 ta1tsA G4a hA1f
cup of rice Boil two houfs I'D utr
tie chopped parsley about fve minutss
before serving. Any little ptseeg Of
the neck. ribs or shank wiN nalEs en-
eellent broth. -Bostdn Budget
Almond Candy. alno6d 4l1dy.
make sirup BY putting the Wits q
an egg. unbeaten. inte half p11t O1
water in which you have diesolved-s
pound of sugar; let this stsnd ten
minutes, then put Il to boil and allim
it well; boil again until quite thidk:
put into it . pound Of blanched y.
monds. stir and pour the mixture q
buttered plates Boston GlobG
A Recipe for Maine Biscuik o.
pint of milk scalded and cooled; oaers
half cupful OF potato ysasa; 1onr
enough TO knead Nix IN the eyening
and let stand in . warm place over
night In tho morning. knead ten -
fifteen minutes; roll out and cut wiaA
biscuit cutter; let rise . hAlf-hop4oe,
more in not too warm . place, and
bake in a hot oven.-Good Housekaop
ing.
Eggs on Toask-Put two table
spoonfuls of butter into stsw paIeor
spider. break in four Or dve egg4 4season
with pepper and salt and stir briskly
over a quick hre Have rpady . .feW
pieces Of bread toasted and buttsrpd.
and as soon as the eggs arc thickened
pour them over tho toast 20 as u entire
ly cover each piece A little ehsess
grated over the top Of the egg - the
toast is considered IN improvement
Orange Judd Farmer.
-MarshmallowA- pests = really
gum-aSabic. Dissolve six onnces 81
the gum cubes into = little boiling
water; about teacupful is enoughs.'
strain aud add \ pound and . quAree1s
of sugar; put into . bain-zzfjs and seis
over the fire until stiff; then take AUsn
the fire and stir Tor ut least three OF
four minutes and then set asids tOed0l
Beat together the white Of one egG snd'
q tablespoonful Of cold waaer; davos
with a Tablespoonful Of vanilla eaeencs;
beat until frosty; then add sugar TO
make a stiff paste. Now set over the
fire in boiling waIir. and when q II
liquid enough dip almoud-sized pieces
of marshmallow paste with the cream;
turn over with fork until fully COW
cred and lift On 70 buttered paper
Boston Globe 49,
An East Indian Dish. For those
who like the pungent curry, there II
dish of eggs rIndienne where you pat
a teaspoonful Of curry powder 70 : friDd
onion. First chop The onioa hpe. ffy
it a pretty brown in tsaspoonfal Of
butter. stir In the curry powder and
set to keep WARM Beat six eggs smocsh.
add four tablespoonfuls Of cream and
pour into the pan where you have
melted three Or sour tsblespoonfulD0f
butter; add the onion and curry SziF
until as thick - battss. swaping all
.he time from the bottom Of II pa
Take of the Are before Il hafdens-tps-
much and stir minute longR. Serve
very hot ON toast and with dish %
boiled rice. You win feel that yoo
have partaken Of = asamptnoas luucA.
eon.-Detroit Free Pfe6& sss