St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1895-06-01
HOME HINTS AND HELPS.

Yeast Poultice: Stir flour and wa
ter into paste. add little yeast and
set the mass aside to rise" After
fermentation has actively begun. sew it
up in q muslin bag sufficiently large to
allow for the expansion of its contents.
Change every twelve hours.-Good
Housekeeping.
Troy Pudding: One cup Of butter.
one-half cup sugar, onc-half cup mo-
lasses. one cup sour milk. ore cup
chopped raisins or figs, three cups
flour. one teaspoonful soda, one tea
spoonful cloves, one teaspoOnful CHINA
mon. little nutmeg; steam three
hours, serve hot with a rich sauce
Mrs. J. q. Macintosh. in Home.
In washing or securing paint little
soap should be used. the alkali of the
soap having a tendency to injure the
paint. But water alone is not suffi-
cient. After securing with the brush.
and soap, plenty of water should be
used to wash off what remains of the
soap; otherwise, if left on the paint. it
will cause its decay.-Leeds Mercury.
-Stewed Lobster: Take one or two
small Holsters, cut them up in small
pieces and put them into stew pan
with two glasses of wine, one teaspoon
full of powdered allspice, half a tea
spoonful of made mustard, a little
cayenne and one-fourth of n pound OF
butter rolled into very little flour. If
there is not liquor enough for the
gravy add little water. Cover tight
and simmer for fifteen minutes.-Bos.
ton Budget.
A Nice Way to Warm Over Rem.
nant of Ham: Chop the meat fine. be-
ing careful to remove any pieces of
gristle and fat. Put a tablespoonful
OF butter into saucepan, when hot
add tablespoonful of flour, cook un.
til smooth but not brown. add grad.
ually cup of rich milk, stirring con-
stantly. add the chopped ham. sea
soned highly with red pepper and a
little salt. Let the meat get thorough
ly hot and serve. The beaten yolks of
two eggs may be added, and makes a
pleasant variety.-Boston Budget.
Lemon Pudding: The juice and
grated rind of one lemon, one cup OF
sugar, yolks of two eggs, three heap
ing tablespoons flour. n pinch Of salt,
one pint rich milk. Mix the flour and
part of the milk to a smooth paste: add
the juice and rind of lemon, the sugar,
yolks. we'll beaten. the rest of the
milk. Line deep plate with puff paste
one-quarter inch thick, .pour in custard
and bake in quick oven until well
done. Beat white to stiff froth. Add
two tablespoons sugar and frost; re.
turn to oven and brown. Serve with
very cold or whipped cream. Sufii.
cient for six persons.-Mrs. Charles A.
Bryant, in Home.
Milk Custards: This delicious dcs.
sert is variously termed rennet custard,
slip, or junket, the difference lying
only in flavor or in q more generous
use of eggs. Slip, in its simplest form.
is merely rich milk, slightly favored
and sweetencd, and set" with liquid
rennet, large tablespoonful being re.
quired to a quart. This is most re.
freshing dessert for a hot day, and pos.
sesses n great advantage in being SO
easily prepared. A beaten egg or two,
a spoonful of wine and dash of nut.
meg. and slip is converted into junket
Serve with cream. 1t may bc further
varied by the addition of a few spoon.
fuls of tr:,:t-juice well sweetcned and
carefully stirred in, or even n handful
of berries, in their season, which i'm.
part color as well as flavor to the dish.
If one chances to be near a cheese fac.
tory or creamery, one can usually oh.
tain rennet much more cheaply than
at rug-store.-Country Gentleman.