Waterbury evening Democrat. [volume] (Waterbury, Conn.) 1887-1895, 1891-08-25
HOUSEHOLD sREvITIEs.

Ttnware that Is much Carnlsneo
should be boiled in hot water with
soda, and polished as usual
.-Horseradish.- fine, add one
tablespoonful of white sugar, half
teaspoonful of salt, and half teacupful
of vinegar to every glassfuL This is
good condiment for spring and summer.
-Demorest's Monthly.
Delicate Custard Pour one pint OF
boiling milk over the yolks OF three
eggs, beaten with three tablespoonfuls
of sugar, flavor with vanilla or nutmeg,
stir in the stiff whites, and bake In
moderate oven. Set the dish In pan
of water while baking.-Good House
keeping
Victoria PuddinG-Bon a pint of
milk with very little butter and sugar.
Mix two spoonfuls of arrowroot with
milk, beat one egg, and add the arrow
root to 1t with few drops Of vanilla
essence. Put 1t into the boiling milk
and stir until thick. Pour into a mold,
let cool, turn out and serve with jam
| around it-Detroit Free Press.
Sugar Cake.-Half a pound of but
ter, half pound of sugar, one pound
of flour, three eggs, milk enough to
form a dough. Beat the butter and
| and add them, then stir In the milk and
flour alternately, so as to form dough.
| Roll 1t out, cut 1t in cakes, and bake
| them in a moderate oven.-Boston Bud
| get.
| Potato Cones or Loaves. Boil
and mash some potatoes; mix with them
a seasoning of pepper, salt and minced
shallot; beat into it sufficient guam
tity of fresh butter to bind it; divide 1t
into equal parts and form them into
cones or loaves, and place them under
roast beef or mutton to slightly brown,
allowing a little gravy to fall on them.
Boston Herald
| Tomatoes make a very nice sand
witch. Select smooth heavy-meated to-
matoes for the purpose and cut In thin,
smooth slices, removing the seeds. Dip
each slice in oil and vinegar and sprinkle
with a very little salt and pepper, and
lay between nicely-cut slices of but
tered bread The beauty of any sand
witch lies In the evenness and thinness
| with which the materials making It are
spread.-Christian at Work.
The most delightful mullins are
made from the fine flour ground from
the whole wheat. This is q dark -four.
1t differs from Graham in that the bran
mixed through the Graham gives q
coarse texture to any bread made from
it The fine part Of Graham flour is
coarse like meal. Entire wheat -four,
on the contrary. is as fine as any
bolted flour, all parts of the kernel be-
ing powdered. The brown bread and
mullins made from it have the sweet
nutty flavor Of the l1ernaL
Chicken Loaf.-Boil a chicken IN
as little water as possible until the
meat can be easily picked from the
bones. Cut 1t up fine, and then put II
back over the fire in a saucepan, with
two ounces Of butter and pepper and
salt to season. Grease a square china
mold, and cover the bottom Of the
mold with carefully cut slices of hard
boiled eggs. Pour In the chicken,
place a weight upon it and set T. aside
to cool. When ready TO serve cover .
meat platter with parsley or CELERY tops
and turn the LOAF out upon it-Detrois
Free Press.
The only remedy for a bad smell in
an oil stove Is to use good oil and "a
: keep the stove absolutely and perfectly
clean Every day the hues over the
Several thicknesses of old soft cotton
cloth tied around q stick answer foa
this purpose better than any brush
The oil reservoir must on no account
be filed to the brim, or the oil oozes
out and causes q smell. Once a weeA
it is well to wash every getatabls
/ part with hot water and soda ThI.
3 thoroughly takes OFF any oily 500
which may have accumulated and
which Is the chief cause of smell.-N
Y. World.