Waterbury evening Democrat., 1892-01-06
SECRETS OF THE KITCHEN
New Recipes for Some Particularly AIlur
 ing Desserts.

New Recipes for Some Particularly AIlur-
 ing Desserts.
 In every household people grow tired of a round of bread and rice buildings, va ried by an occasional custard Yet busy housekeepers have little tune or money for elaborate or expensive desserts, and they are glad to learn of practical rec ipes that can be followed without the outlay of more time or money than they gan afford. The recipes given below have all been tried and found satiSfac- tory.
 Apple and Tapioca Pudding.-Cover Il half pint of tapiOca with one pint of water; soak over night. In the morn ing add one pint of hot water: stand a saucepan over the fire and cook very slowly, without stirring, until the tapi- oca is clear. If the water has been en- tirely absorbed add enough to make the mixture pour easily. Pare and core six good-sized apples Put them in pudding dish, add four table spoonfuls of sugar and a cup of water Place them in the oven and cook slowly until you can piece them with a fork. Now fill the cores with the tapioca and cover them with what remains Stand the dish away until the contents are ice cold. Serve with sugar and cream
 Fried Bananas Select large, firm bananas and cut into rather thick, lengthwise slices. Drop them into boil ing lard and fry golden brown. Lift them carefully and place upon a sheet of soft paper laid in a colander to drain for a minute or so. Then carefully transfer them to flat dish, and while yet hot strew each slice thickly with sugar.
 Orange Custard.-Take a pint of orange juice into which the juice of one lemon has been squeezed. Put to it the yoll1s of six eggs very well beaten, a pound of granulated sugar and the grated peel of one orange. Stir these over a slow fire till they are just ready to boil, then pour into custard cups.
 French Orange Jelly.-Squeeze the juice from five oranges and one lemon and remove every seed. Rub two of the oranges with Jumps of sugar so as to make each lump very yellow and oily: in this way you obtain the flavor of the peel Add half pint of boiling sirup made by boiling one scant cup of gran ulated sugar with two tablespoonfuls of water for five minutes. When nearly cold add an ounce of gelatine that has been dissolved in little water; stir well. Turn into a wet mold and set in a cold place until firm.
 Rice and Raisin Pie.-Boil half a cup of rice in two quarts of water until ten der, or for about twenty minutes. Drain until thoroughly dry. Beat four eggs until light. Add half cup of sugar and beat again, then add one pint of milk, one tablespoonful of vanilla and the boiled rice. Line two pie dishes with good light paste, cover the bottom of the dishes with seeded raisins. Fill with the rice mixture and bake in a ! quick oven about thirty minutes, or until the custard is solid. Beat the whites of two eggs until light, add two tablespoonfuls of powdered sugar and beat again until very stiff. Spread a thin covering of this mixture over the pie, dust with powdered sugar, put back in the oven and bake until golden brown; serve when cold.
 Queens Pancakes.-Two eggs; one tablespoonful butter; two cupfuls flour; one and half cupfuls milk Beat tke eggs, add to them the milk slightly warmed, the butter melted, little salt and the flour. Bake in cakes on grid dle, and when done spread them lightly with jam, jelly or honey, roll up. sprinkle with sugar and serve hot
 An English Potato Pudding. six large potatoes till quite soft, skin them and mashi with the back of spoon. Rub them through fine wire sieve, add one-half cup of butter melted, the same quantity of sugar and four well. beaten eggs. Mix well together, place the mixture in a well-buttered mold tie wet cloth over it and boil for thirty minutes, then turn out carefully and cover with the following sauce: A ta' blespoonful of red currant jelly, one o1 port wine and the same of hot butter thoroughly heated in a small saucepan,