St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1900-06-09
HOUSEHOLD HINTS.
Few yuEgestions Regarding NeRs'
oas ThiaGs In the ness
Department.

The most delicate way OF serving
the various small fishes which are usu
ally fried is by broiling. treated IN
this way, fish which many have been
unable to eat will be found far more
and quite as delicious. Take
that choicest little fish of the sea,
the smelt, whose flesh exudes the fra
GRANGE of v~iolets. The conventional
is to skewer their tails in their
mot his, SO that they form little rings,
and then fry them: but a delicious
change may be found in the broiling.
Select for this purpose the larger
green" smelts. With a sharp pen
knife split the flesh, loosen h sPines
from the flesh and draw out the en-
tire backbone. Mix two or three Ia
blespoonfuls of the best olive Oil with
a half teaspoonful salt and a little
white pepper; wipe the smelts inside
and out with this preparation and
lay them out fat on q double broiler,
wiped wei with olive oil. The head
and tail may be left on or cut of,
according to individual choice. Broil
over glowing Goals for about five min
utes, soaring the flesh side first. They
may be served plain. with slices OF
lemon. or with sauce Allemande, Hol-
landaise or B~earnaise. Sna all white
fish or any other dry fish are equally
delicate when cooked in this way, says
the Washington Star.
To prepare the delicate puffy soufie
potatoes, which are such a feature IN
French restaurants is not a difficult
matter, once you know how. 1t is
necessary, however. to follow direc-
tions accurately. While the French
cook uses for this purpose the small
yellow Holland potatoes. the mealy
kind will produce equally good re
suits. The potatoes must always bt
sliced lengthwise, else they would no
huff. and cut a little thicker thar
Saratoga potatoes, in order to make
the two crusts. If they stand in cole
water an hour or two after cutting, 81
much the better. Have ready two ket
/ ties of fat for the frying; one smoking
| hot, the other at even a little higher
temperature. Drop a few pieces o
| the potato at a time into b hrs
| kettle. When half done skim out ant
| drain for three or four minutes in tn
| oven or on the back of the range
| where they will keep warm. Thel
| drop in the second kettle, when the.
will Immediately puff up. Cook unit
a golden brown.
A novel idea, which, like youni
| Lochinvar, "comes out of the west !
a mattress made from a feather be-
tufted like a comfortable. Those VIII
have tried this ~expedient claim tina
it makes a delightfully."- soft bed, an
that from a hygienic standpoint it l
quite as sanitary as any other mat
tress filing. Feathers can always b
renovated and freshened by laying tn
bed out on the grass during a har
shower, or by putting in the pound
ing barrel with plenty of cold water
When dry-and they will require se'
eral days in the fresh air to becom
so-they may be whipped and shake
up until as light as the original an
%proverbial feather.
Before putting away furs and WOO
ems for. the summer spread them piec
by piece on a'table, and with a switc
in either hand give them a SINAI
whipping. At the largest furrier's
New York men are employed to a
tend to the frequent switching Of tn
valuable garments left in their cal
during the summer. This. it
claimed, is a certain precautio
against summer dodgers.
Hang yonr broom in the cellarwa
when not in use and it will keep SO.
and plant and wear much long,
than when kept in the dry air OF Il
kitchen.
Watercress is the only salad lei
which is never dressed with oil. b.
is simply eaten with salt and vinega