Waterbury evening Democrat. [volume] (Waterbury, Conn.) 1887-1895, 1890-12-03

10 keep lemons. put IN g'aSs can
and cover with cold water, chang ng the
water every week.
- cald ing water should never be
poured INTO dishes which have held
milk until t has been removed by cool
water.
-Stuffy furniture is made endurable
by means OF pretty. clear starched linen
Slips and such pr"tty linens come now
adays h2wnred and striped and da-
masked, that the homelicst set of furni-
ture clad therein is transformed into
something p eas'n%
-S;cal!oppd Corn.-Altcrnatc layers
OF sweet tender corn (Which has been
boiled and cut fin0 from the cob) with
cracker crumbs, seaSon we'll with salt
and pepper and pi nty Of butter. Pour
over milk until the dish is nearly full.
Bake until nicely browncd.-Good
Housekeeping.
DO not throw away bread because. it
is dry; it can be utilized in many ways;
keep it in tn box or dry place; it can
be used for pudd IS. frtters, and for
any mixture where rolled crackers
would be used by many; bread is pre-
ferred to cracker as it will not absorb
1aG Wnen uSeu LOT OrOSS
When bread IS scarce and you do
not care to heat the oven, take three
cupfuIs sweet milk, a spoonful of salt
and one OF baking powder; add flour to
stir very stiff. Fry in skillet with a
little hot lard They must be covered
while frying, and they will rise two
inches, and are not at all greasy
Housekeeper.
-Roly Poly.-Five ounces suet; one
| half pound -four; salt. Chop suet fine;
add the -four and small pinch salt. Mix
thoroughly with cold water roll out
about one inch think; then spread with
fruit jam and roll up. Tie in Toured
cloth, leaving room to swell, and plunge
into boiling water. Boil at least two
| hours Serve with sauce. Detroit Free
Press
-Bechamel ce-Take a pint Of
white stock, a bunch of sweet herbs,
two whole C owes, bay leaf and little
salt Set all over a slow fire and boil it
| down to one-half Mix tablespoonful
of arrow-root in pint of milk and it
simmer for a few moments, then pour
the favored stock on it and let it cook
slowly for twenty minutes. -Indianapo'
lis Sentinel.
An Old-fashioned Nut Cake. Two
cups of sugar stirred to a cream with
throe-quarters of u cup of butter, cup
| of rich m TX, teaspoon of soda, four
eggs, four scant cups of flour and tea
| spoon of cream of tartar A cup of
hickory nuts, chopped very fine, is
stirred through the cake just before 1t
| is put in the oven. 1t should be
baked in large, brck-shaped loaves
iced with thick icing, through which
half cup Of hickory nuts have been
st rrod boston Budget
Potato Cake.-Steam five or six
moderate-sized potatoes, pound them in
a mortar with a small piece of butter,
add milk until they are moderately
| thick; then put in two tablespoonfuls
| Of pounded sugar, and the grated rind
of lemon; cook for few minutes, then
| let it cool; mix l tile milk with the
| yelks of three eggs, add to the potato and
beat together; whip the whites Of the
eggs to Iroth, mix them lightly with
the other ingredients, put in buttered
| dish and bake in a hot oven.-Dem-
orest's
| CLANS au Gratin.-Chop all the hard
part of uncooked CLANS; to cupful OF
CLAIMS add cupful of fine cracker
or bread crumbs reserving a little
for the top of the mixture before
it is placed in the oven; add also tc
the chopped clans dessertspoonful Of
chopped onion, small teaspoonful OF
marjoram and sage. q little chopped
celery, some cayenne and salt; moister
all with the broth of the clans; fill but
tered shells with the mixture, sprinkle
crumbs over the top with some bits Of
butter and place in q hot oven fol
I twenty minutes; garnish with parsley
when served. Boston Herald