St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1895-11-02

Tomato Ketchnp: Peel and stew
two quarts of tomatoes. add ono table,
spoonful each Of salt, black pepper.
mustard and sllspice. Strain through
q wire sieve, add ono pint Of vinegar.
and simmer slowly half an hour. seal
up in bottleA-Boston Budget.
Grease Marks ON Wall Paper
Grease marks on wall paper may Be 10
moved by dabbing . paste Of fuller's
earth, or pipe-clay and water. on to
the paper. and when dry brushing on.
If one application does not remove the
stains, try Observation-Disclosures.
Blackberry Mush-Put one pint OF
blackberries into one pint Of water
and bring to boiling point Moisten
two tahlespoonfuls of cornstarch with
. little cold water; add to the black
berries and cook about i've minutes;
add half cup of sugar and turn out to
cool.-N. Y. Ledger.
Plum Butter: Cook the plums until
tender enough to run through eolan-
der or coarse sieve. After the seeds
and skins have been removed in this
way measure the pulp. and to each
quart add one pint of stewed apples
and ore quart of sugar. Boil until
thick, stirring often to prevent scorch-
ing.-Farm and Home.
-Pickled Smells: Wash and clean
the smelts- Pound together half an
ounce of pepper. half IN ounce Of mace.
half an ounce of saltpeter and the same
quantity Of nutmeg; lay the smelts in
layers, placing the seasoning between
each layer; add few bay leaves; boil
some red wine. and pour over the 6sh
enough to cover it When cold cover
wcll.-Harpers Bazar.
English Fruit Tart: Make with
out an under crust Fill . shallow
dish with one and one-half pints Of
seeded cherries; sprinkle with one cup
Of sugar and one tablespoonful of
-four. Make rich pie-crust and roll
out little larger than the top of the
dish, but Of the same shape. Prick it
with fork and spread over the top Of
the cherries, turning in at the edges.
Bake about an hour in moderately
hot oven. The English sprinkle sugar
over the tart before it is brought to
the table. Field and Fireside.
"A Rich Chilly Cream: A refresh.
ing dessert for . hot day il Bavarian
cream with chocolate. and its manu-.
facture is quite simple. Boil together
. pint of cream or rich milk and two
tablespoonfuls Of sugar; when nearly
cool, flavor With vanilla, and add half
. box of gelatine. which has been dis
solved in Q cup Of water: also add the
yolk of four eggs well beaten and two
sticks Of chocolate which have been
dissolved in little hot water. When
it has become quite Aold, stir in . pint
Of cream, which has been whipped to
stiff froth. Put in . mold and SCI
ON the ice until wanted. d.-Detroit Free
Press.
Railway Cake: Six ounces Of Aour.
two ounces Of lard, four ounces Of
sugar. two eggs, half = teaspoonful Of
baking powder, little milk. two
tablespoonfuls of jam, and = pinch Of
salt. Place the -four. salt, sugar and
lard in = bowl, break the lard into
small pieces. rub smoothly with the
tips Of the fingers and add the baking
powder. Stir it in with . knife, heat
the eggs till very light, add TO them .
little milk and add them to the dry In.
gradients. Beat the mixture well,
turn it into creased tin and bake in
. moderate oven for twenty minutes.
When cold cut through. spread jam
over one-half, sift sugar over and place
the other half ON top.-Leeds Mercury.