Waterbury evening Democrat., 1890-11-06
PRESIDE FRAGMENTS.

TO brighten the inside of tea or coffee pot, fill with water, add piece of soap, and boil for about forty-fve min. utes.
 Always serve oysters in hot dishes. Cook the oysters only until they curl. If cooked too long they are indigestible. Quail on Toast: Pluck, draw and singe the quail, wrap it with a slice of bacon in vine leaves, and afterwards in buttered rAset, Roast until well browned. So1 %Son buttered toast.-N. Y. Observer. ..
 In damping clothes for ironing, use warm water IS hot IS you can bear the hands in; sprinkle fine, fold smooth, roll up tight, and they will iron much easier; the hot water penetrates more readily and you do not need to dampen so much as with cold water.
 Lemon Jumbles: Use enc egg, one teacupful of sugar, one-half of tea cupful of butter, three tablespoon fuls of milk, one-half of a teaspoonful of soda, one teaspoonful of cream of tartar, two small lemons, grated rind of one and juice of both. Flour enough for rather stiff dough.-N. Y. World. Excellent Gingersnaps: Bring to g , boil ono cup molasses and stir in one tablespoonful of soda, and while foam ing pour it over one cup of brown sugar; beat one egg and one tablespoonful gin- | ger and flour enough to roll; bake care fully.-Boston Globe.
 Potato Scallops: Boil some potatoes, slice them fine and heat as above; put them into scallop shells which have been previously buttered and dusted with bread crumbs; fill the scallop shells only half full of potatoes; then l add some egg and cream beaten up to- gether; sprinkle the top with bread crumbs and bake in quick oven.-Chi- cago Inter Ocean
 | Coffee Cream: Dissolve two ounces gelatine in just enough water to cover it; put to a pint and a half of cream 3 teacupful and half of very strong, clear coffee, with powdered sugar. Add the dissolved gelatine, let it just boil, leave it standing until nearly cold, then pour into a mold and when quite firm turn it out ut-Housekeeper.
 Orange Cake: Take two even tea cupfuls each of sugar and flour, half cupful of water, the yelks of five eggs beaten very light, also the whites of four, the juice and grated rind of one orange, and two teaspoonfuls of baking powder sifted with the flour. Bake in four layers. Take the juice and grated rind of one large or two small oranges, three-fourths of teacupful of sugar, and the white of one egg beaten stiff. Spread this between layers, adding more sugar to that used for ghe top.-Bostor Budget.
 -Scalloped Meat: Cut thin slices ot underdone roast or boiled beef or nut ton; lay them in a baking tin; stew over them some chopped capers, onion and g little parsley; add pepper and salt. and pour in at the side as much stock ol water with pieces of butter added, as Il will come up to the crust; strew well with bread or cracker crumbs, and put the pan in the oven for half an hour, ol until nearly all the moisture is dried up Boston Herald.
 Fish Coquettes: Chop a pound O cold or canned fish fine, add teaspoon full of salt, a tablespoonful of chopped parsley, the juice of half lemon, and { pinch of cayenne; mix thoroughly. Rul tablespoonful of butter and three O flour together, and stir in the boiling milk; let cook two or three minutes anC add the fish; stir altogether; turn out o1 a dish to cool. When cold form into co quettes; roll first in beaten egg then il bread crumbs, and fry in boiling lard
 Garnish with parsley and serve hot , | Louisville Courier Journal.