Waterbury evening Democrat., 1892-11-11
HouaEnoL0 eRevlIlEs.

The Sugar Drops of Our Grand mothers. to a cream three ounces of butter, six of powdered white sugar; then add three beaten eggs, half pound of sifted flour, half of nutmeg.
 Drop this mixture by the large spoonful onto buttered plates several inches apart, Sprinkle small sugar plums on the top, and bake them directly.-La- dies Home Journal.
 For rough hands in winter, glycer- inc and rosewater are very good; or mixture made of two cakes of (reaD castile soap scraped to powder, a wine glass of cologne and one of lemon juice; on get some benzoin from the apothe- cary, with instructions how to mix 1t. The principle in these preparations, as in almond meal, is to supply oiliness to the dry, roughened skin.
 Curry of Cold Meat.-Put three ta. blespoonfuls of butter into a frying. pan, and when hot add one onion cut into dice. As it browns, add three ta- blespoonfuls of flour and one teaspoon full of curry powder. Stir two minutes; add a pint of stock or water; let it sim mer five minutes and then strain it on the meat, which has been prepared by cutting into thin slices.-Food.
 In Austria an application has been made for preserving trees and plants from the ravages of insects. The pro- cess is very simple, consisting only in placing two rings-one of copper, the other of zinc-attached together around the tree or plant Any insect touching it receives an electric shock that causes it to be either killed outright or fall to the ground to die in a short time.-De- troit Free Press.
 -"Johnny cake" is a good oldfash- toned southern breakfast dish which is
 not as universally known as it deserves to be, although most of us remember to
 have had a decided weakness for it in our childhood. Here is an excellent recipe for it's manufacture: Scala white Indian meal which has been sifted, stir i it thoroughly, add little salt and cold milk to make it thin enough to turn in- to baking tin, which must be greased to prevent it from sticking. Make it one inch thick in the pan and bake in a quick oven. It will take about twenty minutes to cook.-N. Y. Tribune.
 -Smothered Chicken.-Clean and cut open up the back. Mince fine a ta ble' spoonful of it in the bottom of drip, plHS pan, lay GuS cIlICkeu lnSltlc uOWn, after dredging with flour, and pour enough cold water over to half cover it. Sprinkle the rest of the onion on top o1 the chicken, season with salt, pepper and tablespoonful of butter, cut into small bits, cover closely, cook in a quick oven, basting frequently with butter | and adding more water, if necessary. When done take up the chicken, thick
 en the gravy, dip little over the chick en and serve the rest in bowl. It is I more delicious if the giblets are boiled | chopped fine and added to the gravy.- | N. Y. Observer.
 The Partridge.-Dress one doze1
 nice cartridges; put them in baking l pan with one pound good butter, ; I small teacupful vinegar, one teacupfu
 water, two pods red pepper, half a tea l spoonful ground black pepper, and sal ! to suit your taste Put the pan into ! the stove, which must be hot enough tc cook them at once; three-quarters of al hour is generally sufficient. When tho
 birds are brown all over, which they
 will be if you have pasted them dili | gently as you turned them, set the pal on the top of the stove, pour in at once l one quart of fresh sweet cream, adding
 one-half teacupful of grated biscui
 cru1nbs; stir well to keep from burning
 and serve in a few minutes on warn platter.-HouSelkeep