Connecticut western news., 1889-09-04
HOUSEHOLD.

HOUSEHOLD.
 Chocolate Jelly.-Three-quarters of a cup each of sugar and graded choco- late, one cup of cream; mix and let come to boil. Serve with corn starch pudding.
 Crowned Potatoes.-Mash soft with butter and milk; mould smoothly up- on 8 greased plate and brown in quick oven, glazing with butter. Slip to a hot flat dish.
 Popovers.-Two teacups of sweet milk, two teacups of sifted flour, but ter the size of walnut, two eggs, one tablespoonful of sugar, little salt; beat the whites to stiff froth bake in hot gem pans twenty minutes. Brown Bread, No. Lone cup of rye meal, one cup of flour, two cups of Indian meal, one cup of molasses, one teaspoonful of soda, one teaspoon full of salt. Mix with one pint of sweet milk, and steam four hours.
 Potatoe Pudding fine one pint of boiled potatoes; mix with one pint of flour, one teaspoonful of salt and roll into balls; boil one quart of milk, drop the balls in, and when stiff take out; serve with butter and sugar.
 Birds Nest Pudding.-Set seven or eight pared and cored apples in dish just large enough to hold them. Pound one cracker very fine and put it into a quart bowl, add three eggs, a little salt, and milk enough to fill the bowl. Stir it we'll, pour over the apples and bake.
 Raised Mutfins.-One pint of milk, two eggs. one tablespoonful of yeast, saltspoonful of salt, mixed with suf- ficient flour to make 8 good batter. Let this rise four or five hours and bake in muffin rings. These can be made of graham flour, adding two large spoonfuls of molasses.
 Tomato Soup.-Take pint of canned tomatoes, or four large new ones, cut up fine, add one quart of boiling water and let them boil; then add one teaspoon of soda, when it will foam; immediately add one pint of sweet milk, pepper, salt, and plenty of butter. When this boils add eight small crackers rolled fine, and serve. Blanquette of Chicken.-Make one cup of cream sauce, put in a double boiler and add one pint of cooked chicken cut in strips, add one table spoonful chopped parsley. When hot beat the yolks of two eggs; add two tablespoonfuls of milk and stir into the chicken. Cook two minutes. Serve in rice or pottao border, or with garnisl, of toast points. Lin coin.
 Sour Milk Cake.-One cup of sugar half cup of butter, three well-beaten eggs, an even teaspoonful of soda, stir. red into half cup of sour milk, two small cups of flour, flavor with lemon butter small dripping pan and poul the mixture into it; bake from thirty to thirty-five minutes; when done cut il into squares with a sharp, thin knife This cake should be eaten while fresh and it is very nice.
 Sago Custard.-Sago custard, whict is both nourishing and palatable, is made by soaking two tablespoonful of sago in half pint of cold water fol an hour and half then boil it in the same water until it looks clear, ther add tumbler of sweet milk, let this boil for minute or two, add sugar to your taste, and when you remove ii from the fire add one well-beaten egg and havOrlng to your taste.
 Potted Fish.-Cut a fish into foul pieces, and after they are thoroughly cleaned put them into stone pot; talk. layer of fish and cover with a Ettl, salt, spices, Chili peppers and ba, leaves; then another layer, and so ol till the pot is full; fill the pot witl vinegar and close it tightly; put it il the oven for three hours; don't let i dry, and add more vinegar if required | Breakfast Puffs, or Popovers.-Tak one cup of flour, salt-spoon of salt one cup of milk, one egg, yolk an, white beaten separately. Mix the sal with the flour; add part of the mill slowly, till a smooth paste is formed add the remainder of the milk wit the beaten yolk, and lastly the whit beaten to stiff froth. Cook in ho buttered gem pans, or earthen cups in quick oven, half an hour, or til the puff arc brown and well poppe, Over