Waterbury evening Democrat., 1893-04-03
PRESIDE FRAGMENTS.

Baked Indian Meal Pudding.-Boil one quart of milk, add one-half cup of cornmeal, and stir we'll; add one-half cup of chopped beef suet, one-half cup of molasses, half cup of raisins, one half teaspoon of cinnamon and one egg. Put in pudding-dish and bake in a hot oven until brown.-Ladies' Home Jour nal.
 A pickled tongue is very nice for lunch or supper. Wash and put in a kettle of cold water; cover and cook slowly until tender; take out and put in pan of cold water until it cools enough SO you can peel it; lay it on a plate in cool place; when entirely cold and ready to serve, slice very thin, cover the platter, and garnish with parsley.-N. Y. Observer.
 Ham and Tongues s-Put a ham on to boil in cold water and let it come to the boiling point, then set it back and let it cook slowly, allowing fifteen min- utes for every pound of ham. When done, uncover and set the kettle off |, leaving the ham in the water until cold. Cook tongue in the same way, allowing twenty minutes for every pound.- Farmers Voice.
 Hoe Cakes. Put one pint of corn meal into a bowl and alf-a-teaspoonful of salt; pour over it sufficient boiling water to moisten the meal and let it stand ten minutes; then add the water until the batter will drop nicely from spoon. Bake the same as griddle cakes on a hot griddle. When done, put piece of butter on the top of each cake and serve.-B!ack and White.
 Apple Pudding Fill a pudding dish two-thirds full of tart apples pared and sliced as for pies and pinch of salt and sprinkling of sugar. Cover with crust, for which take teacup- full of butternill, a tablespoonful of cream and a level teaspoonful of soda; stir stiff with flour, as stiff as can be stirred with a spoon. Bake for three quarters of an hour. or until done, in a well-heated oven. Serve hot with sugar and cream.-Ohio Farmer.
 Oyster Patties. s.-Line small patty pans with puff paste; roll cover some what thicker than lining; put i'll each of the pans a piece of bread to support the cover while baking. Make a white sauce of one tablespoon of butter, two tablespoons four and one pint of cream. Cut the oysters into small bits and
 
 water. Carefully remove the upper crusts; take out the pieces of bread; fill the hot oysters and serve at once.- Prairie Farmer.
 -Spiced Salmon.-Take any salmon left from the dinner and pick it over carefully to free it from skin and bones and place in a deep bowl. Prepare a marinade as follows: One gill of vine gar, two tablespoonfuls of lemon juice, two cloves, bit of stick cinnamon, bay leaf one teaspoonful of salt and tablespoonful of pepper. This is suffi- cient for one pint of fish. Put all in covered saucepan, and set on the stove till the mixture comes to a boil, when it is ready to pour over the salmon. Cover the dish and set it in cool place. -Demorests Magazine.
 Apple and Rice.-Pare and quarter three moderately large sour apples and place them loosely in deep, well-but- tered pudding dish. Sift over them large half-cupful of sugar, add a quart of rich, fresh milk, turn evenly over the whole three tablespoonfuls of rice, and bake slowly for four or five hours Be sure that all the rice is under the eur face of the milk. Butter or cream is an excellent accompaniment for this sim pie and dainty dessert, which is so wholesome that children may safely eat their fill of it, provided they are not allowed too. much butter or cream. Sliced fresh or canned peaches, apricots or pineapples or even cupful of raisins may be used instead of the ar -nalinoafNr