Waterbury evening Democrat. [volume] (Waterbury, Conn.) 1887-1895, 1891-02-24
HOUSEHOLD BREvITlEs.

For duchess potatoes use cold boiled
potatoes cut in dice, season to taste
with salt and pepper, dip in butter
| (melted), sprinkle with flour and bake
in hot oven.
"A mans way of patching hole in
tablecloth would probably be to sew
on a piece; woman's way is to patch
the piece on with starch on then smooth
it with hot iron.
-Macaroons.-MiXo ne-q quarter pound
almond paste and the whites of two
eggs together. Beat with fork. Then
add five ounces powdered sugar. Bake
In n slow oven.-Boston Herald.
Egg Balls.-Pound the yelks of
hard-boiled eggs (when cold) to paste
or mash them in a bowl with a sponge,
beating in n little salt, pepper and the
white of raw egg. Mold thin into
shape, dredge with flour and fry in bat
ter.
Small fancy cakes that are easily
made may be prepared as follows: Cut
any kind of plain cake into rather thick
squares and remove a portion of the
center of each; then fill with almonds
and raisins chopped and mixed together;
cover with the cake that was removed
and ice the whole.-N. Y. World.
Amber Pudding.-Half a pound of
suet, one-half pound of bread crumbs,
four tablespoonful of white sugar, a
little candied lemon peel, the grated
rind and juice of n lemon, four WELL
beaten eggs and two tablespoonfuls of
apricot marmalade; mix these ingredi-
ents we'll together, pour into a mold
and boil three hour; serve with sauce
and jelly.-Boston Herald.
Household Pudding Ingredients:
One cup currants, one cup raisins, one
and one-half cups flour, one cup bread
crumbs, one teaspoonful spice, one
teaspoonful extract nutmeg, one tea
spoonful soda, one teaspoonful dripping,
one cup hot and one cup cold milk, q
little lemon peel. Mix the currants,
raisins, bread crumbs, flour, spice, eX-
tract nutmeg and lemon peel; dissolve
the soda in the cold, the dripping in the
hot milk; mix all together Boil m
cloth or mold for three hours.
-Soupe PURGE de Pommes de Terre
Liee.-Cook in sailed water the weight
of pound and half of potatoes,
peeled and cut. When they are nearly
done, strain, and put in the oven to dry;
then pass through a sieve, little at
time. Put the PURGE thus obtained in a
saucepan, and dilute with boiled milk
or stock; let it boil up once, and then
stir well and put to the side of the
stove, season with salt and pepper, and
add lump of sugar and some nutmeg.
Then stir in the yell1s of three eggs,
we'll beaten, and a tablespoonful of
butter. 1t is then ready to pour into
the soup tureen.-Demorest's Monthly.
Egg Basl1ets.-These should be
made for breakfast the day after you
have had roast chicken, duck or turkey
for dinner. Boil six eggs hard cut
nearly in half and extract the yell1s: rub
these to paste with some melted but
ter, pepper and salt, then set aside. !
Pound the minced meat of the cold
fowl fine, in the same manner, and mix
it with the egg paste, moistening with
melted butter, or with little of the
gravy if you have it to spare. Cut off a
slice from the bottom of the followed
whites of the eggs, to make than stand;
I'LL them with the paste, and stand them
close together upon fiat dish. Pour
over them the gravy left from yester-
days roast, heated boiling hot and mel
lowed by few spoonfuls of cream or
rich milk. Set into the oven for about
1--we minutes and serve.-Houselxeeper