Waterbury evening Democrat., 1892-09-14
HOUSEHOLD BREvlTlEs.

An excellent tooth powder is madt as follows: Take of powdered charcoa four ounces, of powdered yellow bark two ounces, of powdered myrrh one ounce and of orris root half an ounce Mix and dip the wet brush into the powder.
 Squash Muffins One egg, one cur of squash, one cup sour milk, one tea spoon sugar, one small tablespoonful lard, half teaspoonful salt, a scant half teaspoonful soda, flour enough tc make medium stiff batter Bake in muffin rings till nice brown, in a mod. erately heated oven.-Farm and Home. Whole Wheat Pudding. in bowl two cupfuls of whole-wheat flour, half a teaspoonful of soda, dissolved in half a cupful of New Orleans molasses, half teaspoonful of salt and one cup full of sweet milk; mix well, and add one cupful of ripe strawberries; pour into buttered mold; place in kettle of boiling water, and boil steadily two and one-half hours Serve with cream, or if a rich sauce is desired, foamy sauce will be very nice. This can be made with any other fruit, fresh or dried.-Boston Budget
 Baking Bread.-Have the oven quite hot, but not sufficiently so to scorch at first As soon as the bread begins to rise, increase the heat gradually until the oven is as hot as possible without burning the bread. A crust which is 1 almost as dark as roasted coffee is the best guide. Bread which is baked in a slow oven has not gone through the chemical changes necessary to produce perfectly cooked article. A high de- gree of heat is essential to the success full preparation of any sort of food made of cereals.-N. Y. Ledger.
 | Peach Cream.-Pare and cut in halves eight peaches, stew them until cooked in giu of water and four ounces of sugar; let get cold. Whisk half pint of cream very stiff, add the | peaches passed through metal strain CT, and four ounces of sugar (white); dissolve one ounce isinglass in little hot water, mix it with the cream, stir well together, and pour in a mold; stand it in ice-water to get cold. When re- quired turn out carefully and garnish with flowers--N. Y. Observer.
 Sponge Cake Pudding.-Butter a pudding mold, fill the mold with small sponge cakes or slices of stale plum cake that have been soaked in liquid made by dissolving one half pint o1 jelly in pint of hot water. Make a sufficient quantity of custard to fill the mold, and leave as much more to be boiled in dish by itself Set the mold after being tightly covered, into ket- tie and boil one hour. Turn out and serve with some of the other custard poured over it.-Boston Herald.
 -Caulif1ower.- leaves should be green and fresh and the heads creamy white. When there are dark spots the caulifower is wilted Pick off the out side leaves and soak in cold salted wa ter one hour if possible (top down wards). Cook in boiling salted water fifteen or twenty minutes, or until ten der. Put plate in the bottom of the saucepan, place caulifower downwards in the water and serve in a shallow dist with cream or white sauce. Remove ii from the saucepan with a skinner anc let the water drain from 1t. It may be baked after boiling if preferred, by GOV ering with little grated cheese anc cracker crumbs moistened with melted butter.-Christian Inquirer.