Waterbury evening Democrat., 1888-08-08
CULINARY CULLlNGS.

SARDINE ToAST.-Place with some oil out "f the box in covered jar dozen sardines; i; when well heated lay on well toasted slices of bread shake cayenne pepper over them and squeeze few drops of lemon juice over. Eat hot.
 CARROTS and celery cooked in cream make a very nice dish. The carrots should be cut in thin slices and boiled in salted water, the celery in inch lengths and then scalded. Add the milk thickened with corn starch while boiling.
 BATTER PUDDING.-Beat the yelks of nine eggs with twelve tablespoonfuls of four Add quart of milk gradually and finally beat into the batter the whites of nine eggs beaten to a stiff froth Boil in a greased tin mold or in floured cloth bag. Serve with strawberry sauce.
 SoUP BRUNoIsE.-Cut two carrots, one turnip and half an onion in dice, and brown in a saucepan with two tablespoorrfuls of fat, to clear, golden brown. When nicely fried, add quart of broth; skim of any fat that rises, simmer till the vegetables are tender, and serve. A little brown thickening may be added.
 AN oil stove, like lamp, will give no satisfaction unless it is kept scrupulously clean. The reservoir and strainer-cup | should be emptied often enough to prevent any accumulation of sediment, the wicks trimmed, or rubbed off each day, and the burners and shaft above them kept bright and unclogged.
 Coop Indian pudding is made by taking one quart of milki a full half pint Indian meal; two eggs; one spoonful lard or suet; one teaspoonful cinnamon; one-half tea | spoonful of salt; one cup molasses; boil the milk, stir in meal, lard, salt, cinnamon and molasses; beat the eggs and stir in last bake in moderate oven three hours. FRIzZLED beef is one of the most popular of simple breakfast dishes. Put a table spoonful of butter into the frying-pan when melted put in half a pound of dried | beef, shaved very thin, and stir until the | butter begins to brown; then stir in a little flour; add teacupful of milk, a little pepper, and let it come to boil; then ad q the beaten yelk of an egg and serve at once.
 PULLED bread and cheese served together is an English combination, and delightful | ly cappetizing one. Pulled bread may be made at home by taking bread from the oven when it is all but done, and tearing the cramb from the inside with fork, in irreg. ular pieces, which arc then placed on but tered baking-tin and baked in the oven to a nice brown. These crisp, rich bits oi bread, arc also served with wine in place of crackers.
 SwEETBRKAD croquettes may be made as follows: Prepare and parboi pan of sweet breads and chop them very fine. Let one. half cupful of cream or milk come to boil, and then add to it one tablespoonful of but ter and two tablespoonfuls flour ghich have been rubbed together, and stir con. | stantly till the mixture is thick Take from the fire and add the sweetbreads, a pinch oi nutmeg, one of peppa Rtaste of onion juice and tablespoonful okparsley. When cold form into croquettes, dip into egg and crack. CT crumbs and fry.
 ORANGE CREAM.-Peel and slice six oranges. Sprinkle over them sugar and set away for an hour. Prepare the following cream, and when it is cold pour it over the oranges: One tablespoon corn starch, one pint milk, one egg, three tablespoons su. gar, salt. Dissolve the corn starch in 6 little of the milk, heat the rest of the nilh to boiling and add all the ingredients. Boil two minutes. Ornament with meringue made of the whites of two eggs and two tablespoons of sugar, brown slightly in the oven.