Waterbury evening Democrat., 1893-06-29
FIREsIpE FRAoMENTs.

Beef Loaf. Three pounds Of
chopped, raw beef, one slice of raw,
chopped pork, three rolled crackers,
one egg, one and one-haf cupfuls of
milk, one tablespoonful of melted but
ter, salt, pepper, chopped onion (if
liked) mixed together, and baked in
buttered pan.-Good Housekeeping.
Rice Mufins.---Sift two teaspoon
fuIs baking powder and one teaspoon
full salt with two teacupfuls -four; then
add two well-beaten eggs, one teacup-
full cold boiled rice, one teaspoonful
butter and enough sweet milk to make
rather thick batter. Pour into we'll
creased muffin rings and bake.-Orange
Judd Farmer.
Good Breakfast Cales.-Sift
quart of -four, add two ounces of lard,
the same of butter, four eggs well
beaten; rub the butter and lard in the
flour; fill pint bowl with milk, stir
the eggs in it, then pour into the -four;
add teaspoonful of salt and work for
| ten minutes; roll the dough, cut with
| biscuit cutter, and bake in a quick
| oven.-Home. .e---
Vanilla Ice Cream.-Boi1 one pint
| of cream and half pound of granu-
| lated sugar in farina-kettle, stirring
l constantly, for about ten minutes
1 Take from the fire, add two tablespoon
l fuls of vanilla extract, and when cool, a
second pint of cream. 1t is possible to
use milk in the place of the second pint
of cream, but this necessitates sacri-
| fee of the velvety taste peculiar to
good ice cream. The quantities given
| make a dessert for six people.-Ladies'
Home Journal
Velvet Lemon Cream.-Boil a pint
and half of milk with two table
/ spoonfuls of sugar, the thin rind of a
lemon, and, if liked, an inch of CHINA
mon stick. Beat four fresh eggs, mix
them very smoothly with two dessert
spoonfuls of cornstarch, stirring them
all the time; pour the boiling milk
over the mixture into a pan, add to. it
one-half package of gelatine that has
soaked in one-half pint of cold water;
stir all over a slow fire till it thickens,
| then pour it into a mold.-Home and
Country.
/ Fish Chowder.-Take cod or had.
dock weighing about four pounds, skin
it, cut in small pieces and wash in cold
water; take one-fourth pound (scant)
of salt pork, cut in pieces and fry
brown in the kettle in which chowdel
is to be made; pare and slice five
medium-sized potatoes and one small
onion; place a layer of potato an6
onion in the kettle, then a layer o.
fish, dredge in salt, pepper and -four
put in alternate layers until all is used
and hot water enough to cover, anG
boil gently thirty minutes; add one
pint of milk, six crackers split anG
dipped in cold water; then cook ter
minutes longer.-Boston Budget.
| Sleeps Brains Roasted.-Four o.
six brains will be required for dish
Prepare the brains as for stewing, and
procure as many slices of bacon a.
there are brains. After they have beer
boiled and thrown into cold water
drain and dry them perfectly; brusl
over with oil, and roll them in highly
seasoned bread crumbs. Put them t.
the bacon before the fire in Dutch
oven, or bake in well-heated oven
turning them about that they may b.
equally cooked and basting them occa
sionally. When they are NIGEL.
Drowned take them up. Lay the slice
of bacon on toast, put the brains upol
them, and send sharp sauce or tomat'
sauce to table in a tureen. Time t.
bake, thirty or forty minutes.-Prairi
. i Farmer.