St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1895-02-23
HOME HINTS AND HELPS.

1 Corn Bread: Three cups Of cor,
meal. ono cup of -four, one cup of mo
lasscs, two cups of sweet milk. twt
ttaspoonfuls Of balSing-powdcr. Scald
two cups of the meal and mix the 9th
er with the -four and baking-powder
Steam three hours.-Farn, Field and
| Preside.
Gloucester Jelly: Take half m
ounce each of pearl. barley, rice, sago
hartshorn shavings, and simmer with
one and half pints of water till the
liquor is reduced to = third, then strain
it carefully. This when cold will be a
jelly which may be dissolved in milk,
hot water, or broth. and will prove ex-
tremely nourishing. About q table.
spoonful of jelly should be added to Z
half pint ofafiuid. Mercury.
"A Rich Steamed Pudding: Stir
thoroughly together one cup of mo.
lasses with one cup of butter and cur
of milk. Add one cup Of chopped
raisins and three cups OF flour into
which teaspoonful Of saleratus has
been stirred. Add citron if desired,
and steam in a pudding boiler three
hours For the sauce beat three eggs
to . froth, stirring into them q cup OF
sugar and little vanilla-Ladies' Home
Journal.
Egg Plant Fritters: Take large
st9ed egg plant, leave the skin and
stem on and boil till tender. Remove
the skin and mash very fine in an
earthen bowl with . teaspoonful of
s9lt Drain OF the liquor and add
plenty of pepper, a large iron spoonful
OF hour, half cup Of milk or cream
and three eggs. This makes q nice
batter. Drop into boiling hot lard and
fry as you would frittcrs.-Christian
Inquirer.
Beef Cakes: Mince the meat very
fine. Boil and mash potatoes equal to
one-third the quantity of the meat,
mix them together thoroughly, season
with pepper and q few sprigs Of parsley
minced. Add the beaten yolk Of one
egg to bind it. Wash and flour your
hands. Make the mince into cakes
about the size round of the top Of .
teacup. and fry them . nice brown in
hot butter or beef drippings. Serve on
o napkin with a garnish of fried celery.
Boston Budget. a- -.zs
Gravy. Soup: Get an .eight-pcnnd
shin of beef; have the butcher CIT it
into stew pan with . gallon of sold
water. Let it heat slowly. Skim, and
add q tablespoonful of salt, 4 dozen
black pepper corns, a bouquet Of sweet
herbs, three cloves, a blade of mace and
two onions sliced and fried = golden
brown in = tables poonful Of butter.
Simmer gently four hours, then take
ont the meat (which can be eaten hot
or cold), strain the soup, and let it
stand all night Before serving re-
move every particle of fat, and if liked
add turnip, q carrot and some celery;
cut in slices and simmer them in tho
soup till done, or add only . little
mushroom catsup or soy.-Boston Bud
get.
Titan Creams: Soak one-half Of q
box Of gelatine in one-half Of . cup OF
cold water for an hour; then dissolve
over hot water. Whip one pint Of
cream stiff. Add to the cream two
thirds Of q cup Of pulverized sugar.
one-half Of a teaspoonful of pistachio
favoring, one teaspoonful Of vanilla,
and. il wine is used. one spoonful of
sherry. Add the gelatine and color
the cream delicate green with chlo-
rophyll coloring. Stir from the bot
tom towaIel the top until the cream
begins to thiclten. then turn into q
melon mold. Make small quantity
of orange OF wine jelly. color deli
cate pink, and turn into small mold,
which will fit in the center of tho
melon mold.-Ohio Farmer.