Waterbury evening Democrat., 1893-01-23
HOUSEHOLD BREvITlEs.

To improve starch, add one tea spoonful of Epson salts and dissolve in the usual way by boiling Articles starched with this will be stiffer, and | rendered to certain extent fire-proof. Chocolate Cookies. Two teacupfuls I sugar, one teacupful butter, four eggs, | three teacupfuls flour, one teacupful | grated chocolate, one and one-half tea spoonfuls baking powder Mix to- gether lightly and roll thin. Lay in a buttered pan; bake in quick oven.- Prairie Farmer.
 Fried Egg Plant-MalIe a weak so- lution of salt and water, pare the egg plant and cut in thin slices, let them soak in the solution an hour and a half; | then take them out and wipe the slices | dry; dip in beaten egg and roll in grated dry bread or cracker crumbs. | Fry in hot butter until soft and nice | brown and serve.-Detroit Free Press. Ginger Pound Cake.-Six eggs, one half pound of butter, one pound of l flour, one small pint of molasses, one half pound brown sugar, one teacup of | ground ginger, one glass of wine or brandy, teaspoonful of soda dissolved l in little vinegar and water. Cream. | butter and sugar together, then add eggs beaten separately and other in- gradients, soda last-N. Y. Tribune. l Orange Pudding Peel and slice six oranges and lay them in a pudding dish, sprinkle with sugar and pour over ] them a boiled custard, when cool, which is made of one pint of milk, the 2 yollzs of three eggs, three tablespoons of sugar and one tablespoon of corn | starch. Make a meringue for the top, \ of the three whites and two spoons of I sugar. Place in the oven and lightly
 brown.-Boston Budget.
 l -Deviled Potatoes.-Cut the potatoes lengthwise in long, thin strips, and fry.
 Of course plain slices, rounds or dice may be used, as one chooses. Cook | quickly; have ready meanwhile in a saucepan a good lump of butter, rubbed | up with sufficient quantity of French
 mustard, and if liked little catsup or
 hot sauce of some favorite sort. The | dish requires a high seasoning. Drop
 the potatoes into this sauce and shake
 up until they are well coated. Serve
 with the sauce in deep dish.-Country | Gentleman.
 -One-Crust Apple Pie.-Line your
 pie-plates with good pastry, then pare
 and quarter some fine, tart, juicy ap-
 pies. fill the pie-plates with them, | sprinkle over them some powdered
 white sugar, half a cupful to each pie,
 and bake until the apples are tender;
 take them out of the oven; beat the
 whites of two eggs to a stiff froth, and
 sweetcn them with one tablespoonful
 of powdered white sugar, and flavor J with little grated nutmeg, spread tthis over ths pie; place it again in the .'ovcn and brown lightly. Serve either | warm or cot.-Ohio Farmer.
 | -Chirh"n Crupu"ttcs The meat of a
 grown bullet, five oyStrrs and d sweet
 bread chopped fine; q large tablespoon
 full of butter melted in d saucepan over
 d slow fire; a tablespoonful of flour
 stirred to a cream in the hot butter.
 Add a gill of cream, and stir it five min.
 utes. After thus stirring the meat and
 cream together, put in two well beaten
 eggs, and stir two minutes longer
 Season to the taste with pepper, salt
 and little celery seed, or any minced
 herb that you fancy. Roll the prepara
 ton into pieces the shape of an egg
 then roll in cracker crumbs, after dip
 ping in egg, and fry in hot lard Gar l nish the dish either with curled lettuce
 leaves or parslcy.-llarper's Bazar.