St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1894-09-08
HOME HINTS AND HELPS

Place . tablespoon in glass 1aro
while filing them with hot liquid. Tho
spoon absorbs some of the heat and
also carries some of it out in the open
sir.--M. L. T.
Fruit Juice: When opening canned
fruits, such as raspberrics, currants.
pineapple, grapes. etc, If the strip il
clear and nice. any of them will make
. pleasant drink if nothing else is At
hand.-Gocd Housekeeping.
Chicken Croquettes: Minced chick
en-, a quarter as much bread crumbs,
one egg to each cup of meat. pepper
and salt and enough butter or gravy to
moisten the whole, not very wet. Roll
in beaten egg, then in bread crumbs
and fry q nice brown.-Rural New
Yorker.
Pot Pie: Put a soup-bone cooking
with two quarts of water. Mutton or
beef in almost any form may be used in
stead of the soup-bone. When nearly
done take a teacupful of buttermilk,
stir stiff with flour into which level
teaspoonful of soda has been sifted.
Drop the dough, . spoonful at time,
into the soup; cover closely and boil
briskly for fifteen minutes. Serve hot.
Ohio Farmer.
Canned Strawberries: Salect berries
rs evenly ripened rs possible, hull,
wash and sprinkle over them a pound
of sugar to each two pounds of the Der
ries. Let them stand . few hours (if
not too ripe, over night, then drain Of
the sirup, and when boiling put in the
berries and just let them come to .
good boil. They require little cooking
and lose their flavor if overdone. Bottle
and seal.-Home and Farm.
-Rcnnet Custard: Beat the yolks
of three eggs with two spoonfuls of su.
gar and whip the whites to . stiff froth.
Put this into the dish in which it is to
be served, and add one quart of milk
and few drops of vanilla or peach
fiavoring, and when these are well
mixed, stir in spoonful and a half of
rennet wine. In cold weather the milk
should be warmed a little. 1t will
harden soon, perhaps in five minutes.
Sometimes a spoonful will be sufficient.
It is more economical to warm the milk
. little, sweeten it, and add only tho
rennet wine, and CRATE nutmeg over
the top.-Boston Budget.
Grape Fruit and Jelly: In the
spring, especially, grape fruit is as
good as medicine, and unless the fami-
ly wants to eat it. as they would any
fruit. one large piece of it is enough
for three, and should be cut into three
parts crosswise Of the pulp. The COM
mon way of fixing these is to cut out
the tough white core in the center and
fill with sugar. but a prettier and nicer
tasting way is to put red jelly, like
into the place made by re-
the core. If the fruit stand.
for half an hour the jelly will color the
pulp faint pink, while the taste is
and sets up an appetite at
Inquirer.
-Jellied Apples: Core and pare ono
dozen large apples and put in q bright,
clean pan, SO they will not be discol.
ored. Add one pint of cold water and
one pound of graduated sugar. When
done, take out very carefully
and place in a glass dish. To the
Juice add one box of gelatine, over
which has been poured one pint of cold
water to dissolve it. When thoroughly
dissolved, add one pint of boiling waite.
and the juice of one lemon. or two If
small and not very juicy: strain over
the apples and let them harden. If for
4 sick person remember the caution,
given, regarding the oil
from the peel.-Good Housekeeping.