St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1896-01-18
USEFUL AND SUGGESTIVE.

Peach Pie. . pie tim with
nice, paste; cut peaches small, and put
IN s.fhick layer Of peaches; them make
Q custard and pour over, and bake.
When done, make . frosting OF whites
Of two eggs and . little sugar, cover
your pie and set in the oven moment
to brown the frosting.-Earm, Field
and Fireside.
Mount Photographa-Make boiled
starch. and allow it to get cold befors
being used. Damp the photograph be-
fore applying the starch. paste two or
three in the book. and put it under .
heavy weight. It is . mistake to paste
in . great many before applying the
weight, for they often cookie and spoil
the pages of the album.
Glazed Onions. . saucepan
and lay in some onions. as nearly Of .
size ~ possible. Pour in meat stock.
gravy or water to nearly cover the on
ions. and two Jumps of sugar Boil
briskly until the liquid il reduced one
half, then draw to the back Of the
stove and allow to simmer slowly until
the gravy il quite thick. Add salt and
Pepper Judd Farmer.
Steak Stewed In . Plain Way.-Fry
the steaks in butter . good brown,
then put them into . stewpan with
half . pint of water, one onion sliced,
. tablespoonful Of walnut eatsup :
little caper liquor, peppe,' and salt
Cover the pan close and let them stew
slowly. Thicken the grNvy with
pice of butter rolled In flou:, and serve
them on . hot dish. Boston Budget
Potato Salad.-Mince two onions.
mixed with four or Eve potatoes boiled
and mashed. Stir through this dress
ing made Of the yolks Of three hard
boiled egxs, ono small tsacup Of vine
gar, one-half teaspoonful of black pep
per, one desert-spoonful each Of eel
cry salt and salt, = tablespoonful ot
melted butter. and il liked . little pre-.
pared mustard Gsrnish with slices Of
hard boiled eggA-Farm. Field and
Fireside.
Raised Graham Muhins-Mix tws
cups Of graham, ono of cornmeal and
one Of white Aour with one table
spoonful of sugar. one-half . table
spoonful of molasses and enough warm
water to make soft batter. Dissolve
eue-half . yeast cake in water; add II
with one-quarter Of . tesspoonful o.
soda to the batter, and let it rise ovel
night In the morning mould with Z
very little dour into biscuits and bake
In . rather quick oven.-Ladies' Home
Journal
Rice Custard Pudding.-Soak . cup
full of boiled rice for fifteen minutes IL
. pint and . half Of milk. then stir in
. pinch of salt, three eggs we'll beaten
. cupful Of sugar and vanilla flavor r
taste. When well mixed. pour into 4
pudding dish, CRATE nutmeg ever the
top and bake in . hot oven till firm
This will require about thirty minutes
snd If the baking is prolonged curd'
ling will be the result 1t is 70 b<
served cold and is deliciouA-Good
Housekeeping.
Chocolate Pudding-I have moi
seen . recipe for chocolate pudding
like mine. II was used in . boarding
house last summer and the boarders
thought it excellent: One pint bread
crumbs and quart milk. Set ON stove
TO scald. then add eggs, cup sugar;
butter size ofan egg, 4 or Tablespoons
grated chocolate; salt. bake about \
Of IN hour. Sauce: Beat the whites
of egGs to . stiff froth. then add
cup Of powdered sugar. beat well. add
then the yolks Of the eggs and small
4 cup Of milk; favor with VANILLA
Roefon Globe.