Waterbury evening Democrat., 1890-10-13
PRESIDE FRAGMENTS.

Three parts of sand, two of soft soap and one of lime make an excellent securing mixture for all closets and boards
 Meat Balls: Chop fine the meat taken from boiled shin of beef; season with salt, pepper and little powdered sage; mix with a we'll beaten egg; roll in cracker meal or bread crumbs and fry in hot lard.
 -Pickled Beef: Gut in very fine pieces the meat from boiled shin bone; season with spices to taste; add little well-re- duced stock and some good, strong vim egar; pack in deep dish and slice when cold.
 For Warts: Here is new remedy. Make saturated solution of washing soda. Apply on bit of cotton. Leave on over night. A few applications are said to soften the wart and cause It's dis appearance.-Good Health.
 -Use for Stale Cake: Cut 8 stale pound cake into slices one and one-half inches in thickness, pour over them little cream, and fry them slightly in fresh butter. When done, place over each cake a layer of strawberry or any other preserve.--Boston Budget.
 Grease may be removed from white marble by applying a mixture of two parts washing soda, one part ground pumice stone, and one part chalk, all first finely powdered and made into paste with water; rub we'll over the marble and finally wash of with soap and water.
 Apple Custard: Pare and grate two large, tart apples; add four tablespoon fuls melted butter, eight of sugar, juice and grated rind of one lemon, yelks and white of six eggs, separately beaten. Line dish with puff paste, fill and bake like custard.-Ladies' Home Journal
 Rice Fritters: Two teacupfuls of cold boiled rice mixed with sweet milk and the yelk of one well-beaten egg. Add little salt and about four table | spoonfuls of sifted flour. Now stir in the white of the egg beaten to a stiff froth. Drop from the spoon the batter into hot lard or drippings, and fry brown.-Boston Globe.
 Rice and Cheese: Take a cupful of cold boiled rice and put it in an earth ,ern dish, with alternate layers of grated cheese. Season generously with salt and butter. Put over the top Q small cup of grated bread crumbs, a little more cheese and bits of butter, and cover all with cup of milk. Bake one half hour.-Christian at Work.
 A Fruit Pudding: Line a pudding dish with slices of stale bread, add a a layer of berries or peaches, add sugar according to the acidity of fruit used; strew over bits of butter, then layer of bread, more fruit, etc., until the dish is full. Cover closely and bake two hours. Sweetened or whipped cream can be served with it.-Orange Judd Farmer.
 Goldfish with Egg Sauce: Chop two or three hard boiled eggs fine. Put lump of butter as large as an egg in a saucepan on the fire. When melted, add little lemon juice and the chopped egg. After stirring a little turn this over the fish. Always put fish in cold water when it boils; let two-pound fish cook two or three minutes; a six pound six or eight minutes-House- keeper.
 Here is good way for distinguish ing muskmelon from a canteloupe. It has usually nine ridges and these are separated by narrow strips of smooth skin. Look at the latter. If they are green the melon is unripe. If they are greenish yellow and the rough skin on the edges is brownish gray the melon is all right. If it is quite ripe all over it is overripe. If it has no odor it is fit for cattle and you don't want 1t The stronger the musk odor the better. It should be smelled at the "far end" or on the end opposite the stalk.