St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1895-12-28


-Cteam Horeo Radish Sauce.-PreaD
- vinegar from four tsblespoonfuls
q horse radish, add - IL half tea
spooaful salt yoik Of one e9g. thea
stir in six tablespooufuls Of cream
whipped 70 stir froth; serve.-Pfai-
RE Farmer.
Chicken Cheese.-Bo1 two chickens
b quart Of water. When done, take
them out Of the water and remove the
homes. Mince the meat very fine, to-
aether with two or three trufles. re-
turn to the water. and cook until ale
most dry. Pour into . deep dish,
cover, and place . weight on the cover.
Put in . cool place.-Housekeeper.
Rice WanleA-Nix . cupful Of
boiled rice AID pint Of hot milk to-
gethcr till very smooth, then add half
. eupful Of cold milk. scant teaspoon.
ful OF salt and three well-beaten egRA
Mingle these ingredients thoroughly
then stir in slowly enough Hour 70
make batter Of tho right consistency
for frying upon the Rriddle. which ID
done - with ordinary griddlecakea.-
Good Housekeeping.
Fairy Neutrality-suspicious.: A
quarter pound Of Aour, quarter
pound Of suet, . quarter pound
Of golden sirun . quarter pound
Of potatoes Boil the potatoes
aud pass them through . sieve; chop
the suet quite fine, warm the strip.
and mix Ill the Ingredients thoroughly
together; place in . buttered mold and
steam for two and half hourA Turn
out 10 serve.-Leeds Mercury.
Baked Apricot Pudding. = Take
the stones from fifteen or sixteen fresh
sprieots, and scad them for . few
minutes over the flra Crate . French
roll into basin, pour over it . pint Of
boiling cream, and stir It till nearly
cold. Sweeten it with three ounces Of
sugar, and well mix the whole with
three tablespoonsful Of sherry and the
yolks Of fye eggs we'll beaten. Blanch
the kernels Of the fruit and pound
them iine. Beat the apricots to . pulp.
and add them with the kernels to the
other ingredients Line tho dish and
the edge with fine put paste, put In
the pudding and bake it-Boston
Budget
-Prune Pudding. Of the pud1
dings that might b called perfectly
lovely" II this same one made Of
pruneA To make IL, stew prunes until
tender. remove the stones and then
chop the fruit Beat the whites Of
three eggs with half . cup Of sugar.
until Il will stand alone, then heat the
eggs lightly into cup and half Of
the chopped pruneA Bake In . shallow
pan. With the yolks Of the eggs make
. boiled custard TO serve with the pud-
ding. When ready. to serve, cut the
pudding In squares put in saucers and
pour the custard around it. May b
used warm. but Is better when very
eold.-Ohio Farmer.
Roast Ham. Tennessee Style.AUse
, ten or twelve-pound ham. Soak over
night In tepid water. then wash. scrspe.
cut OF knuckle bone, rinse In cold
water and put in pot deep enouRh 70
cover entirely. Boil gently Ave or six
hours. then take mp and skin. Cut
through under side 70 bono. Take out
bone apd MI with . stuAing made Of
halt pint Of hour. half pint Of corn
meal. pinch Of salt pinch Of pepper, .
little red pepper, two eggA tablespoon
Of powdered sage, . small minced
onion and cream enough 70 make sti2
batter. Fry In sweet lard for ten min
utes, stirring al the time. Skewer or
tie the ham together and let drip for
IN hour. Put IN deep pan. score the
Int In diamonds, pour over It quart
Of red wine. sprinkle with sugar, black
and rod pepper and place IL In warm
oven for two hourA A good substitute
for the wine h strong cider vinegar
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