Waterbury evening Democrat. [volume] (Waterbury, Conn.) 1887-1895, 1892-01-30
HOUSEHOLD RREvlTIEs.


-Quaking Pudding. -Scald quart Of
cream; when nearly cold, put in four
well-beaten eggs, tablespoonful and
half of flour, sugar and nutmeg to
taste. Tie it close in buttered cloth
carefully into into glass dish. Serve
with vanilla sauce.-Home.
Potatoes Slowed with Celery.
and slice the potatoes, and put them in
a stewpan with two or three teaspoon
fuls of minced celery. Use only the
white portion of the celery and
mince it finely. Cover the whole with
milk sufficient to cook and prevent
burning, and stew until tender. Sea-
son with cream and salt.-Good Health.
"A new idea for piano covers is to
take the yard squares of stamped We
lours, otherwise scorched canton fan
mel, which are sold in every fancy store
for forty-five and fifty cents, etch the de-
signs with rope silk and trim with
fringe. The result is very handsome
cover, and it will prove a very service
able one as well. One square and a
half makes the cover, of course for an
upright piano.
Apple Snow. ana CRATE one
large sour apple, sprinlzling over it
small cupful of powdered sugar as you
CRATE it, to keep it from turning dark.
Break into this the whites of two eggs
and beat it all constantly for half an
hour. Use a large bowl, as it beats up
very stiff and light Heap this into a
glass dish, pour a fine, smooth custard
around it and serve. This is a very
delicate dessert.-Detroit Free Press.
-Welch Rare bit.-One-qu quarter of a
pound of cream cheese, one-fourth of a
cup of milk or cream, one teaspoonful
mustard, half a teaspoon of salt, few
grains of cayenne, one g gg, one tea
spoonful of butter, four slices of toast;
break the cheese In small pieces, or, if
hard, CRATE it; put 1t, with the milk, in
a double boiler; toast the bread and
keep it hot; mix the mustard, salt and
pepper; add the egg, and beat well;
when the cheese is melted, stir in the
egg and butter, and cook two minutes,
or until it thickens a little, but do not
let it curdle, pour it over the toast
Boston Herald
Light Pastry for Tarts.-Beat the
white OF an egg to stiff froth; then
mix it with enough water to make a
light quart of flour into a stiff dough.
Roll it out very thin; thenlay the third
part of half pound of butter upon it
in little bits Dredge it with portion
of the -four reserved for this purpose,
and roll it up tightly. with light
touch though. Roll the dough out
again, and dot it over with the same
quantity of butter cut into bits, and so
proceed until all the shortening is
worked up The oftener pastry Is
rolled the lighter and faky it becomes;
Many persons think that to put half
lard and half butter makes fairer
pastry than all butter. -Harper's Bazaar.
Odds and Ends of Bread Pudding.
Break bits of stale crusts and crumb
enough to fill the pint measure just
evenly full. Do not attempt to make
this pudding with fresh bread or it will
be sodden lumpy failure. Put the
bread in a tin saucepan, cover with a
quart of milk and let it come to boiling
point; then stir in little butter and
salt to taste and about an eighth of a
nutmeg, grated. If vanilla is used put
it in just before baking. Set the bread
and milk aside to cool, and when cold
stir in two eggs beaten with half a cup
of sugar; bake in a quart dish and
brown nicely. This may be served
with or without sauce, but is very nice
in cold weather if allowed to cool just
enough to make it firm; it need not be-
| come cold, and eaten with a piping hot,
sweetened white sauce, favored with
vanilla; in this latter case do not put as
much sweetening in the pudding.-N.
Y. World.