St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1894-04-14
USEFUL AND SUGGESTIVE.

-Calks Easily Madeleine cup ef
sugar; one and one-half cups Of noar:
three eggs. whites and yolks beaten
separately; two teaspoons OF baking
powder. three tablespoons Of boiling
water. Farmer
Charlotte Russe.-This is pretty
served in individual glasses; small ones
about half the ordinary size are pretty.
Line the glass with laGy-6ngers (plain.
thin glass or tinted ones look well), HI
the glass with whipped cream Favored
with rose. strawb wberry or almond
Farm and Fireside.
Marlborough Pudding. Take equal
quantities of stewed and strained ap-
pies. thick, sweet cream and sugar. and
add six beaten eggs to a pint of this
mixture with the juice and grated rind
of a lemon Bake in open shells The
excellence of this pie depends upon the
richness Of the crcam.-Farm. Field
and Fireside.
Peach Jelly.-Take sound peaches;
wash them thoroughly. Use the par
ings and few pieces of the fruit Boil
in enough water to cover them Strain
through aejelly-bag. Allow the juice
Of one lemon and one pound Of sugar TO
each pint of juice. Boil the juice TWEEN
ty minutes after straining before put
ting in the sugar, which has in the
meantime been heated in the oven.
Then boil again for five minutes, and
pour into tumbler& Bazaar.
Substitute for Buekwheat Flour
In many localities buckwheat is very
scarce, hence buckwheat -four is-cx.
pensive. A mixture of cornmeal and
Graham -four makes a very good substi-
tute Set the batter for cakes over
night using warm water. salt and yeast
as for buckwheat -four. taking nearly
one cupful of cornmeal to two of graham
-four. Treat them the same as buck
wheat cakes except bake = little more
slowly, being careful not to sccrch, or
the graham dour will have = raw taste
from not being thoroughly cooked.
These cakes are more healthful than
buckwheat and many like them better.
Orange Judd Farmer. So. s..,,.f.
"A Brown Betty.-Well butter the
sides and bottom Of pudding dish; put
a layer of grated bread crumbs on the
bottom, then layer of apples, quar-.
tered, and cut in thin slices, sprinkle
with brown sugar, cinnamon and nut
meg and cover with pieces of butter;
then another layer of bread and
crumbs. apple, butter and spices. and
20 on, till the dish is full. Add one
tablespoonful of brandy. mixed in a
tablespoonful of. water. Have the tor
layer of bread crumbs thickly dotted
with butter Bake three or four hours
in a moderate oven. II it cooks toe
fast cover the top with q plate, but dc
Eot let it touch the pudding. Serve
with cream or a rich wine sauce.-Bos-
ton Budget
Beef SOup-This is NO mcager dish.
The bones thoroughly cracked. and the
into . gallon of cold water and cooked
for six or seven hours Turn into Q
bowl at night to get cold, first taking
ont the bones. In the morning take
of the fat and If it was properly vast
ed you will find about three quarts oi
Jelly. Put this into a kettle with one
half dozen pepper-corns, few celery
tops, a large onion and a bunch OF
sweet herbs tied with thread. Have
pAfboilcd two carrots, two parsnips.
II s'sanal turnip and two potatoes; put
into the soup and let all simmer for m
hour. then take ont the herbs, rub the
vegetables through colandcr and re-
turn them to the soup Burn spoon
full of sugar. mix with two tablespoon
fuls Of hour. q little ketchup, pepper
and salt to taste and stir into the soup
-WOman.s Home Journal