St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1894-04-07
NOME HINTS AND HELPS.

Stale Cake Pudding: Place slices
of dry cake In we'll -buttered pudding
dish and pour over them boiled Gus.
tard. which need not Be quite ~ thick
rs when made to eat alone. Set aside
and let stand for three hours. Spread
jelly over the top, or If preferred, use
only yolks of eggs for the custard and
save the whites for merringue Serve
cold. Ohio Farmer.
Cabbage Salad: White cabbage
makes a cheap and good salad. UsA
the firm, white heads only; quarter il
enough for small family. Shred very
fine, mix with il some mince. boiled
potatoes and cover with the French
dressing two hours before serving. II
the cabbage is not tender, shred and
cover with boiling water about fifteen
minutes, drain and dress. - .Boaton
Globe.
For lobster sandwiches chop the
meat of q lobster very fine. and season
it with pepper and salt. Make thick
cream sauce with half cup Of cream,
two tablespoonfulso of hour, and table
spoonful of butter, stirring these in.
gradients over tho fire until perfectly
smooth. Add the chopped lobster, and
sst the mixture away to cool. Spread
between slices of brown bread.-Chris-
tian at Work.
Chicken Baked with Rice: A
chicken of uncertain age that has been
simmered until tender may b jointed.
seasoning each joint with pepper. salt
and = suspicion of mace; lay some slices
of bacon in the bottom of . dish. place
the chicken on top; strew over . minced
onion. pour \ cup of the stock in which
il was boiled over all. all in the dish
with boiled rice, put ON tin or china
cover and bake one hour.-Country
Gentleman.
Celery Soup: Boil head of celery
(some of the stalks not suitable for the
table may be used) in pint, or more,
of water for forty-five minutes Boil q
few slices of onion in pint and half
Of milk; mix one tablespoonful of nouT
with little cold milk and add to the
boiling milk. Cook ten minutes Mash
celery in the water in which 1T was
boiled and stir into the milk. Add but.
ter. salt and pepper to taste. Strain
and serve at once.-Housekesper.
Mashed Potato: Peel, quarter and
boil about three pints Of potatoes;
drain thoroughly. and shake for few
minutes in an open doorway to make
them mealy. Mash them we'll. and
mix with them two onces of butter
two yolks of eggs. salt. pepper and
salt enough TO make them Of proper
thickness Set on the flre for two q
three minutes, stirring constantly. and
serve hot When on the dish smooth
them with the back of knife or seal
lop them according to fsncy.-Bostol
Budget
Best Potato Salad: Potato salad
| as usually served is not . thing o
beauty. Nor 10 It exactly joy to ever,
digestion. The secret of the perfec
one lies in using freshly-boiled pota
| toes This seems heresy, for why doe
| potato salad exist save to use left-ove
potatoes? Nevertheless. boil your po
tatoes in their jackets, and let then
| partly cool before peeling IL you wan
your salad to be eaten with keen en-
| joyment and NO aftermath Of indiges
tion. Use lemon juice with this salad
and potatoes being houry, and there
fore absorbent, use three times tn,
quantity of lemon juice. II con
| venient use q scatter Of cheryil. chives
etc, chopped fine. II not.a aoupcon o
onion minced 10 mere juice.-Detrci
Free P1eeS