St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1895-03-16
HOUSEHOLD sREvlTiEa

.-Swectbread Salad.-To make this
for six people soak three sweetbreads
in clear water for an hour. Then boil
and pick to pieces, removing all the
gristle and fat Break up into rather
small pieces Pour into this rich
mayonnaise dressing. Lay on the let
tuce leaves.-Kansas City Times.
Orange Custard.-To the beaten
whites Of six eggs add the Juice of four
oranges and q cupful of cold water.
Beat again and set away for an hour.
Having kept the yolks of eggs in a cool
place. beat them with a.cupful of sugar,
and with the grated rind of one orange
add them to the beaten whites Cook
in . small saucepan set in hot water,
stirring continually, and pouring into
small cups as it thickens.-GoodH House
keeping.
Mock Crab Salad.-One-half pound
picked shrimps, one-quarter pound
good old cheese, one tablespoonful
salad oil, one-half teaspoonful cayenne
pepper, one teaspoonful salt, one tea
spoonful white sugar, one teaspoonful
mixed mustard, four tablcspoonfuls of
celery of onion vinegar. Mix the
shrimps and CRATE the cheese. Work
into the latter. little at time, the
various condiments enumerated above,
with the vinegar last. Let all stand
together ten minutes before adding
the shrimps When this is done stir
we'll for minute and q half and serve
in glass dish or in q crab shelL-Kan-
sas City Times.
Dreaded Chicken. Take q young
roasting chicken, two tablespoonful
of butter, one level tablespoonful of
salt, one-third of a teaspoonful of pep
per and one gill of dried bread crumbs.
Use chicken weighing about three or
four pounds and have it split town the
back. SINCE and wipe it. Let the tips
remain on the wings. Turn the wings
back and skewer them into place.
Fasten the neck under the body. Press
the chicken ont fat and press the legs
back on the body, skewering them into
position. Season with the salt and
pepper, and place in q dripping pan.
Rub the soft butter over the breast
aud legs and then sprinkle the crumbs
over the chicken. Place the pan in a
hot oven and cook for forty-five min
utes- Reduce the heat after the first
fifteen minutes Remember that the
chicken is put in the bottom of the pan
split side down and that there is no
water or basting of any kind used
Pittsburgh Telegraph.
Outlets. with Mushrooms. Take
some outlets. each with n bone to it,
trim them neatly in the same manner
as mutton outlets Take a piece of
rather lean bacon; cut it in slices about
the eighth of an inch thick and trim
each slice to the size of the outlets.
Sprinkle the veal with pepper and salt
and fry each outlet on both sides, in
butter, till done. Fry the bacon
separately; arrange the outlets and ba.
con alternately in a dish; sprinkle
them freely with minced parsley and
thyme, and in the middle place the
mushrooms cooked as follows: Put into
saucepan the trimmings Of veal, a
carrot, a couple of shallots, parsley
and sweet herbs, salt and pepper to
taste, and three-quarters of pint OF
common stock, and then boil for an
hour; then strain the liquor, thicken
with one ounce of butter rolled in lit
tie fiour-add a pint of well-washed and
picked mushrooms, and simmer for
fifteen minutes Louis Republic.