St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1910-04-23
NEW FOR THE TABLE
NOVELTIES THAT WILL PLEASE
YOUR GUESTS.
Nut croquettes Are Inviting and Eas.
lily Prepared-Stuffed Peppers
Made Along Same Lines
Dumping Desserts.

When guests are expected some lit
tie novelty in the way of an entree
helps out wonderfully. One such is
nut croquettes. very unusual and
dainty. made thus:
Crate enough secondary bread to
make two cupfuls. chop in the meat
chopper or the nut mill one and one
third cupfuls of shelled English wal
nuts. Stir these together in basin
with small piece of butter. table
spoonful of grated onion juice and
tablespoonful of mace Melt in
skillet one large teaspoonful of but
ter. with half teaspoonful of -four;
add slowly one cup of sweet milk. Al
low this to boil. then add the other in
gradients with salt to taste. Add
beaten egg and. when removed from
the fire. teaspoonful of lemon juice.
Mix thoroughly and turn upon plat
ter to cool. Roll into balls or cones.
Dip in egg and bread crumbs as usual
and fry in deep fat. Serve with to-
mato sauce.
Stuffed Peppers.-Have as many
stuffed peppers as there will be guests
Cut a lid from the top of each. shave
on the stem and smooth with sharp
knife. Extract the seeds and the tough
membrane with a small knife having
sharp point. Then rinse and drain.
Stuff them with force-meat made
as directed for croquettes in the above
recipe. cover the top with bread
crumbs and arrange in a baking pan
with dot Of butter on each. and just
enough butter to prevent burning and
brown nicely. Serve with brown
| sauce
Dumping Desserts.-To some young
people this dessert is the chef d'ouvre
of the household repertoire. Either
canned or stewed fruit is available.
the juicier the better Berries are
especially good If any one has COM
Functions as to marring the perfec-
ton of raspberries or strawberries by
stewing them. the hint may be pre-
served for huckleberries and black
| berries. which are delicious as COM
pote
| Stew or rather simmer the berries
| until tender. When done add sugar
| enough to make them pleasantly
sweet but do not stir after adding
this, as It would cause the sugar to
| candy. Keep them hot over a low
flame and turn into the saucepan a
dumping made of milk. flour. sugar.
one egg and baking powder. The pro-
portions of the dumping vary accord
ing to the size of the PURGE. For one
of medium size begin with cup of
-four. to which stir in enough milk to
form thick batter. Add one egg.
two tablespoonful of sugar. a gener-
Gus teaspoonful of baking powder. Mix
thoroughly and turn into the steaming
PURGE Cover closely and cook for 20
minutes without lifting the lid. To
serve. reverse the skillet over the
compete, when the dumpling will be
underneath with the fruit under and
around it. Or. in making it. the
dumping batter may be put in by the
spoonful to form small dumplings.
Canned peaches. cherries. ETC.. are
nice in this way. When using them ii
Is frequently necessary to add little
water to the juice from the can. as
good quantity of syrup is necessary
to boil the dumplings.
New Peche Meiba.-A variation of
the celebrated "Peche Melba" is pos
sible even out Of fresh fruit season
Simmer some good canned peaches
until tender in their syrup. with the
addition of little sugar and favored
with rum. Place a portion of vanilla
cream on each saucer or in each sher
bet glass: add 10 this one-half peach
with the hollow left by the stone
turned up Fill the hollow with
whipped cream and surround the
whole with raspberry syrup. Serve
Immediately