St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1895-01-26
HOUSEHOLD eREvi.IES.

-PuInpkin Ercad.-Sift one quart of
corn meal, add a teacup of stewed
pumpkin and teaspoonful of salt
Make up with warm water; bake in
pones and send to the table hot.
Squash Pie.-A cupful of cold squash
is sufficient for one pie. Beat into it
half cupful Of sugar and two eggs
and add enough rich milk to fill the
pie plate. Flavor with n dusting of
nutmeg on top. If the squash has not
been salted add pinch of salt Bake
in one crust until the egg is fully set
Orange Judd Farmer.
Sailed Almonds. blsnch and
dry half \ pound of almonds Lay
them in a clean tin pan with couple
of teaspOpnfuls of butter and put them
in u rather hot oven. Shake the pan
frequently that the almonds may color
equally. When of a uaiform light
brown take them out. drain them in a
colander on brown paper and sprinkle
them lightly with salt.-N. Y. Ledger.
-Stewed Shoulder of Mutton.-Bone
q nice shoulder of foreign mutton and
lay it fiat on board. Flatten it with
knife and lay layer of veal stuffing
over. Roll round and round, and bind
into place with wide tape. Stew it
slowly till tender in good stock, favored
with an onion stuck with cloves and
two or three long peppers After about
two hours careful stewing, or longer,
if it is large joint, wipe it carefully,
brush over with well-beaten egg, scat
ter crumbs over and brown it nicely in
the oven. Serve with good gravy
and red currant jelly. This joint goes
much further than an ordinary roast
shoulder of mutton and is far more
delicately fiavored.-Leeds Mercury.
-Ovster Salad-To two-pound can
of cove oysters beat with four eggs
half teacup of cream. rather more Of
vinegar, piece of butter larger than
an egg, one tablespoonful of celery
seed, half teaspoonful of cayenne
pepper, one tablespoonful of Coleman's
mustard, some salt, black pepper and a
suspicion of sugar. Put all on the fire
in saucepan over a vessel of boiling
water. Stir constantly until the con-
sistency of thick cream. then add a
dozen rolled and sifted crackers, drain
! the oysters, place in a dish layers of
oysters and dressing; garnish with
parsley and sliced eggs hard-boiled.
Warm the vinegar before adding it. as
it will otherwise curdle the dressing
st. Louis Republic.
-Stewed Calls Liver.-Choose nice
fat one, rather white in color, lard it
through with bacon in a pan. Fry a
quarter of pound of bacon in a pan.
when crisp add a tablespoonful OF
flour, keep stirring until nice, yell
low color, then put in the liver whole,
turn around now and then until it is a
little firm. then add pint of broth or
water, bouquet of parsley, thyme and
bay leaves, a little salt, pepper and an
onion chopped. Simmer one hour.
Take off the fat. remove the bouquet.
dish the liver. If the gravy is not
| thick enough add little cornstarch
| mixed smooth in q very little cold
| water, let it boil up for few minutes.
pour over the liver and serve. If a lit
tie gelatine is added to the sauce, ard
the liver with the sauce strained. put
into. a round basin and pressed down
and left until cold, it will make nice
dish for supper or luncheon. If re-
quired to b. rewarmed cut into slices.
put it in sauce pan with drop or
two of water added to the gravy
Boston Budget