Waterbury evening Democrat., 1891-02-07
PRESIDE FRAGMENTS.

A couple of figs eaten before break fast is an excellent laxative, especially for children.
 Honey heated in a can to 200o F. and then closed air tight twill not granulate again while thus sealed up."
 Cream cookies: One cup sour cream, two cups sugar, one egg, one teaspoon soda. Use four enough to mix quite stiff dough, and bake in a hot oven.- Housekeeper.
 To clean greasy dishes after render ing lard or tallow, heat them, then rub them with corn meal or shor:s. You will be surprised to see how easily they will wash. The meal used will be good for the chickens.
 Valuable furniture may be disin- fected by exposure to fresh air for at least month. Carpets, curtains and furniture are best removed from the sicl1room at the outbreak of disease, only such of them being retained as can be easily disinfected.
 An excellent and inexpensive preparation for cleaning soiled gloves and other delicate articles is the follow ing mixture: One quart of deodoriZed benzine, one dram of sulphuric ether, one dram of chloroforn, two drams of al- cohol and enough cologne to make it pleasant.
 Steamed Arrowroot Pudding: Mix two tablespoonfuls of arrowroot smooth in a few spoonfuls of cold milk, and then stir 1t into one pint of milk; add four well beaten eggs; add fiavoring and sugar to suit taste; pour this into but tered pail, and steam one hour; serve with cream.-Boston Herald. -Old-fashioned Molasscs Candy: Take one pint of molnsses, one cup of brown sugar. one large tablespoonful of melted butter. Mix and boil without stirring until it hardcns when dropped in cold water. Stir in teaspoonful of soda, pour in a buttercd plate, let cool and pull.
 Chocolate Nougat: Cream Onc-Quar- ter cup butter, add slowly one and a half cups powdered sugar. then add one egg. Mix two teaspoonsfulS cream of tartar and one teaspoOnful soda with two cups flour; add this alternately with two-thirds cup of milk to the first mix l ture; boil three ounces chocolate, three tablespoonfuls sugar and one-third cup water until it is thick: then add one third cup milk and add to the first mix ture; add also one cup almonds shclled. Bake in thin sheets and put two to- gether with boiled frosting. g.-Boston Globe.
 -Soupe Purec La Crccy: Cut in 1 portions the red of four carrots. and put them in casserole with butter and q lump of sugar, over moderate fire. Twenty minutes after add four large mealy potatoes and a little stock, enough to cook them gently. When the potatoes are done pass this through a sieve, and then put the purce into a saucepan with quart of boiling stock. When it has reached the boiling point, put it at the back of the stove. After a quarter of an an hour, season with salt and pepper. and add cooked rice, or fried dice of bread. and cooked in saltcd water eight minutes.
 Let those of our readers who wish to make a cretonne, crash or carpet hassook, try the following plan of util- i1ing tin fruit ems, selecting small or medium size, as may be most conven- tent. Take five cans of the same size ! and cover them with your material, then put them on piece of stout paste board and place a can somewhat larg I In the center. Mark around the outside with lead pencil, cut ont the paste board by the outline and cover it with cotton batting made thicker in the cen ! ter, but of the samr shape as the foun- dation. Cover this with your cretonne or crash, and, after fastening all the cans in place, sew it on top of tn Tn, | thus making a scalloped hassocl. For round foot-rest, cover the cans with a l band of cloth, then finish the top and bottom.-N. \. World.