Waterbury evening Democrat., 1892-08-23
PRESIDE FRAGMENTS.

on hot gridiron and boil until the meat is slightly Drowned; then with knife and fork take from the gridiron and drop into a r m of cold water; then return to the gridiron; repeat several times; then place on a platter with some bits of butter, and serve at once -Housekeeper. -H
 Veal Soup.-Put one onion, half a cupful of rice, and a knuckle of veal, with the bones broken, in two quarts of cold water, to simmer slowly for two or three hours. Then beat the yollxs of two eggs in half pint of sweet cream with teaspoonful of salt and little cayenne pepper. Pour this into the soup; let it boil up once, then pour through colander into a tureen and serve.-Housekeeper.
 -Cocoanut Pie.-Grate a cocoanut after removing the outer shell and the inner skin, and strain the milk it con- tains through cloth; beat the yolks of three eggs, the rind and juice of half lemon, and four tablespoons of granu- lated sugar until foamy; add spoonful at a time, the grated cocoanut, it's milk, and lastly the whites of the eggs beaten stiff; cover with strips of crust, and bake three-quarters of an hour in a good ovcn.-Harper's Bazar.
 A beaten biscuit is southern dish. It calls for two quarts of flour, tea spoonful of salt and two heaping table spoonfuls of lard, and milk enough to make stiff dough. Flour it and roll it out, then lay it on stone slab or firm wooden board and pound it with a mal- let or large rollingp pin. The dough must be pounded one hour, until it rises in blisters and cleaves from the board There is machine for pounding this dough to be found in Baltimore, where this is a favorite bread. We do not know whether it can be found elsewhere or not-N. Y. Tribune.
 -Stewed Squashes.-No one should say that she does not like squash until she has tried the following: Gather summer squashes when they are only about the size of an egg, wash them and boil without peeling until tender; then dress them with a cream sauce made. They are so di fferent from the ordinary squash when gathered so small that they taste like a different vegetable. The small squashes sold at the stores are good cooked in this way, but they are not gathe red for the mar ket small enough to be as dainty as the tiny ones.-Christian Inquirer.
 -One of the things which the coun- try farm house is not likely to have is iced water, or even sufficiently cool water. Cool mountain springs read rhythmically, but they often taste very warm. An exchange gives as rather new notion the old one of keeping water cool in fannel-wrapped vessels. 1t serves, however, as good sugges tion at this time, when almost every body has gone or is going somewhere for the summer. If the ''somewhere" is not a hotel with all modern improve ments, ice water included, get com mon earthenware pitcher, the com moner the better, as it will be the more porous, wra it all around, leaving no inch of it bare, with wet flannel Keep the flannel wet and the water will shortly be as cold as is good for drink ing purposes, almost ice cold.-N. Y Times.
 -Sweetbreads.- knuckle of veal, two onions, a small piece of bacon, and three pints of water Let it cook until it has boiled to a jelly, then strain the gravy from the meat and add to it spoonful of Drowned flour. Cut the gristle from eight sweetbreads, pour the boiling water over them, then throw them into cold water, lard on one side, and salt the gravy to taste. Place the sweetbreads in a saucepan so as not to touch each other, the larded side down. Let them stew slowly, turning them when they are done on one side. They should be turned but once and should be cooked slowly for an hour, then placed in a pan in the oven, the gravy poured over them, and allowed to bake until they are well-glazed and shiny. If there is no oven, put them in pan before the efire.-Housekeeper.