St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1895-07-06

DOMESTIC CONCERNS.

White Pound Cake: One pound d
sugar. one pound of -four, one of but.
ter. whites Of sixteen eggs and table
spoonful Of baking powder; favor with
lemon; bake in . slow oven.-Fsrm.
Field and Fireside.
Lemon Rice: Take one cupful Of
rice, cover with boiling water, and let
simmer on the back of the stove till
thoroughly done. Shake, do not stir,
taking care to keep the grains nice and
whole. Add the rind of one lemon and
Juice OF two. two scant cups Of sugar.
Put in the oven until the sugar is dis
solved, which only takes . minute.
Then put in . wet mold to cool. Serve
with sweetened cream.-N. Y. Ledger.
Eggplant Soup: Pare and cut into
small pieces four of the eggs" let
them lie in salted water for an hour.
remove from this to the soup kettle,
adding about two quarts Of water, and
boil until tender. Have ready lump
Of butter the size of walnut, rolled
in aour; add this, and q cupful of sweet
cream milk will answer); season to
taste and serve with crackers--Good
Housekeeping.
Picked Eggs: Boil one dozen eggs
hard for fifteen minutes; then remove
shells and stick about half dozen
cloves in each egg. Have heating to .
boil one quart of good vinegar (the
whitest procurable). half cup Of sugar,
small bag spices. When eggs are ready
pour this over them, and cover closely.
They will be ready for use in q few
days. but will keep for q week or two.
boston Budget
-Oxtail Soup: Take two or three OK
tails. well cleaned. and put ON to cook
in five pints of cold water, with bunch
Of sweet herbs, two large onions cut
fine and fried brown. mace, three
cloves. twenty grains Of allspice and
forty OF whole pepper. Boil to the con-
sistency required and pour through \
hne sieve. On the next day remove the
fat, put on the fire with carrots, tur-
nips and celery. When cooked, add the
vermicelli you have boiled, to which is
joined teaspoonful of mushroom
kctchup. and it is ready for use
Leeds Mercury.
Hard Soap: Slack five pounds of
lime in twelve quarts of boiling water;
dissolve i've pounds of sal soda in the
same amount of water, mix together
and let stand forty-eight hours. Then
dip of all the clear water and pour it
over three and one-half pounds of
grease. Let it boil up, then add two
ounces of resin and boil until thick
probably two or three hours. Have
ready tub wet with cold water, pour
in the soap and when cold cut into
bars Put on a shelf, leaving a space
between each piece, and let it dry some
time before using.-Country Gentle
man.
-Deviled Ham: 1t is impossible for
canned meats to be prepared at home
as they are in large manufactures,
where the processing is done by steam
and under high pressure. The division
OF labor makes rapidity, precision and
skill especially possible. But potting
in the English household is as much an
everyday affair as is hash in America.
There they use the left-overs in that
Chop the cooked ham and fat
very fine; pound and press tc
. paste. Season to taste with cayenne
pepper, salt if necessary and mustard.
Put into baking dish and heat in .
very moderate oven for half an hour.
Press the meat into small jars and pour
over the top layer of clarified butter
2r drippings, sufficiently cool to begin
% harden quickly and not to percolate
through the meat. Cover with paper
and put away in cool place.-Western
Rural.