Waterbury evening Democrat., 1893-06-30
HOUSEHOLDS sREvlTIEs.

-Cocoanut Puffs.-Mix two cups OF
coacoanut with one cup of powdered
sugar, the beaten whites of two eggs,
and two teaspoonsful of cornstarch;
drop on buttered tins and backbone
Queen.
Sponge Cake.-Beat separately the
yolks and whites of four eggs, the lat
ter until stiff enough to cut, then whip
together and add gradually one cup of
granulated sugar and one cup of flour
with which teaspoonful of baking
powder has been sifted; and last, two
cooking spoonsful of boiling water
Home and country.
Sponge Cake.-To three wel-beaten
eggs add one cup white sugar and
thoroughly stir together. Then take
one heaping cup of flour, two teaspoons
cream tartar, one teaspoon salaratus,
and sift into the eggs and sugar. Add
4 teaspoon of lemon or vanilla, as pre-
ferred, and pinch of salt; stir well.
Last of all stir in one tablespoon boil
ing water and bake immediately
Home.
-Jambalaya.-Cu up a chicken as
for frying. Have tablespoonful Of
lard hot, brown in it spoonful of flour.
Then put in the chicken and a slice of
onion, cover and fry slowly for about
half an hour. When fried, put in two
cupfuls of rice and boiling water. Sea-
son to taste with pepper and salt. Boil
till done and dry, stirring from the
bottom once or twice. Keep closely
covered.-Detroit Free Press.
Tomato Omelette.-Six eggs, a
wineglass of flour, four ripe tomatoes,
pepper and salt to the taste, milk suffi-
cient to mix the -four smoothly. Beat
the eggs very light, stir in the mixed
milk and flour, peal and chop the to-
| matoes and add with the pepper and
| salt. Have pan with some hot butter,
pour in the mixture and fry it. When
done it may be Tapped half over or not,
according to the fancy. Do not turn
it.-Boston Budget.
Custard and Blanc-Mange.-B Blanc
mango served ice cold with preserved
| fruits and rich cream is delicious. By
| making a double quantity, dessert may
be varied by serving it with rich Gus
| tard. Custard baked or boiled and
| floating island are most delicious des-
serts. A pertty dish is made by split
ting stale ladies' fingers or sponge-cahes
| any stale cake may be used-and
| spreading them over with some tart
| jelly. Cover with custard, and on the
beaten white drop tiny dots of jelly
Ladies' Home Journal.
Raspberry Sauce.-This is a very
delightful sauce for boiled buildings.
Beat two eggs until smooth; and incor-
porate teaspoonful of flour with them
add half a pint of raspberry juice
sweeten the mixture to taste with fins
sugar, pour into a saucepan and sci
over the fire, stirring constantly until
it begins to thicken. Another sauce
for cold pudding is made by whipping
half pint of raspberry juice with the
same quantity Of sweet, rich cream
pouring over the pudding. Serve a
once.-American Agriculturist-
Bananas in Jelly.-Maze mold o.
lemon jelly. Cut bananas in slices an6
line the bottom and sides of the mold
Pour the jelly in slowly, that it may
not float the fruit. Set in ice water
until hard. If you have no mold, use {
round, glass dish. Put the sliced ba
nanas on the bottom, and turn in lit
tie jelly; when hard, put a row around
the sides, with spaces between and fiji
the center with bananas; cover will
jelly. Reserve a cupful of jelly, anC
when ready to serve break this III
lightly and scatter it over the top
uousekeeper.