Waterbury evening Democrat., 1890-11-13
ElREsIpE FRAGMENTS.

Bricks for artistic decoration are now made of old baggiRg.
 If soot be dropped upon the carpet, throw upon it an equal quantity of salt and sweep all up together. There will be scarcely trace of soot left
 Pineapple Sauce: Pare and cut into thin bits. Cover literally with sugar. Set in cool place for about tweflty-four hours. Do not cook. - Good House. keeper. -+'
 Oatmeal Cakes: Often there is cup of oatmeal left for breakfast. It will make nice tea-cakes. Add two eggs, a cupful of milk; salt, soda and flour to fry on griddle. .-Housekeeper. -#
 White Sponge Cake: Twenty eggs (whites only), two large cups four, three large cups powdered sugar, two tea spoonfuls lemon juice, one of cream tar tar. Barely stir four into other ingre- dients. Pour into molds (not greased) and bake quickly. .< Cottage Pudding: Three tablespoon fuls melted butter mixed with one cup sugar, one egg beaten, one pint flour, three teaspoonfuls baking powder, one cup sweet milk; beat well and bake one- half hour; serve with liquid sauce Boston Globe.
 Oysters served with broiled beef steak, or on hot buttered toast moistened with hot water, are very nice. Drain them on colander, dip them into melted butter and broil them on a wire grid iron over clear fire. Season and serve at once.-N. Y. World.
 When it is desirable to add salt to toast it is much better, in order to avoid the possibility of finding bits of the pure crystal in the mouth, to add the salt to the water or milk in which the toast is moistened. It is well to hold the crust for an especial instant in the hot, moistening liquid, as the crusts do not soften so quickly as the rest of the slice.-N. Y. Observer.
 Apple Sauce-(To serve with pork, duck or chicken): The richest apple sauce for serving with meats is made by cutting up the apple as usual, then add ing sufficient white sugar and a very lit tie water, to keep from burning; put ir a deep baking-dish and bake in a hot oven. This way of making apple sauce is less economical than when the apples are boiled in water, as it takes more apples for the same amount of sauce but it is a richer and more piquant sauce.--Demorest's Monthly.
 Fried Pork and Sweet Potatoes:' Se lect white looking fresh pork, rib pieces cut them thin and free from fat and bone; fry them carefully and cook thoroughly until nicely Drowned; ther place on warm platter; cut boiled sweet potatoes in slices lengthways, and fry until brown in the fat in the spider use care not to burn them; salt them a! they cook; then arrange on the platter around the meat; butter each piece wei and the chops also, and serve very ho with apple sauce and hot johnnycake.- Boston Herald.
 -Creamed Mackerel: Wash sal mackerel, and soak it all night in colo water. To prepare it for breakfast, wipt it we'll to get off the salt crystals tha may be lodged in the creases; put into broad pan of boiling water, and cool steadily half an hour. Drain when done and transfer to a hot dish. Pour over i a sauce made by stirring into cupfu of boiling water heaping teaspoonfu of cornstarch, two teaspoonfuls of but ter, one of vinegar and little pepper Instead of the vinegar you can put in teaspoonful of green pickle, mixed fine Stir over the fire until smooth and a thick as custard, when add mince' parsley. Pour upon your fish, cover and let it stand five minutes in warn place before it goes to table.-Chicag Inter Ocean.