Waterbury evening Democrat., 1891-02-03
HOUSEHOLD RREvlTlES.

In baking cake butter neither tin
nor paper, and do not remove the paper
till the cake is quite cold.
Layer Charlottesville cup butter.
two cups sugar, three of flour, one
fourth cup milk, five eggs, two tea
spoons of baking powder.
"A slight burn should be tied up i'm
mediately in baking powder laid upon
q wet cloth. This will usually prevent
Inflammation. But if the wound does
inflame and become sore, battle it with
equal parts of raw linseed oil and lime
water. After the Inflammation is out
heal with zinc salve, which can be pro-
cured from the druggist.
Lemon Patties.-To one quart bowl
of bread crumbs add half pint of boil
ing milk; let it become cold, and then
quarter of pound of butter beaten to
cream, three eggs well beaten, and
one cupful of sugar; butter some cups
we'll and pour in the mixture and bake
about twenty minutes; when done turn
them out and serve with mint sauce
Boston Herald.
"A very pale color in meat is a sign
that the animal was poor in blood, and
that the meat is wanting in nutritive
qualities; the cause of the bloodlessness
may even have been some serious dis
ease. A deep reddish purple color
shows that the animal has not been
killed, but that it died natural death.
marble-lil1e appearance, produced by
layers of fat interposed between the
feshy tibers, is possessed by none but
good meat.
Orange Pie.-Cream, two teaspoon
fuls of butter, with three-fourths of a
cupful of white sugar; beat in the juice
of an orange and half of the grated
rind, and the juice and grated peel of
half of a lemon, stirring till quite light;
stir in the well-beaten yelks of three
eggs and bake with undercrust; whip
the whites stiff with two tablespoon
fuls of powdered sugar and spread over
the top of the pies; place them in the
oven to color slightly.-N. Y. World.
Plain Pie Crust.-One quart of sift-
ed flour, one even teacupful of lard, and
one of butter; one teacupful of ice
water and a teaspoonful of salt. Rub
the lard and salt into the flour till it is
dry and crumbly; add the ice water and
work till it is smooth dough; wash
the butter and have it as cold and firm
as possible; divide it into three parts;
roll out the paste and dot it all over
with bits cut from one part of the but
| ter; sprinkle with flour, roll up and
| then roll out, repeating this till the
| butter is gone. If the crust can now be
put on the ice for an hour it will be
much more faky. This amount will
make three good-sized pies. Enough
for the bottom crusts can be taken off
before rolling in the butter, thus max
ing the top crust richer. Lard alone
can not make a tiaky paste, though it
will make perfectly tender one.-Bos-
ton Budget.
Plum Pudding.-One large cup of
| flour and one of bread crumbs; two cups
of clean washed currants; one cup OF
raisins (picked); one teaspoonful OF
mixed spices; one-fourth pound candied
peel; one-half pound brown sugar; one
grated carrot; two eggs, well beaten
one large cup of finely chopped meat
and milk enough to make a stiff batter
Mix the bread cr@mbs first with the
flour; then the suet, the sugar and spice
then the fruit and grated carrot; lastly
the eggs and milk. Either pour into g
large pudding mold, well creased, OF
into a well-foured pudding cloth, anc
boil from six to eight hours, and be sure
your water is boiling when the pudding
is put in. Keep boiling by adding
boiling water as it wastes. Pud
ding Sauce. One large spoonful
flour, one-half pint milk, one large
spoonful butter, sugar to taste; rub the
butter and flour together, have the mill
hot and rub into the flour until it is al
quite smooth; let it just boil; serve il
a sauce tureen.-Detroit Free Press.