Waterbury evening Democrat., 1893-04-12
HousEHoLD aREvlTIEs.

 Baking Powder Biscuits--One cup sweet milk, two cups four, one round
 ed tablespoon lard, one-half teaspoon
 powder. Sift the flour, salt and baking powder together, rub in the lard, then add the milk. Make into smooth dough. Roll, cut and bake in a hot oven. Detroit Free Press
 Sauce for Hare.-Fry two table spoonfuls each of minced carrot and onion in little butter until lightly
 browned; pour over two gills of brown sauce (you can make this with butter,
 Drowned flour and water), one gill of stock and salt and peper; simmer half
 an hour, strain, melt in it two table spoonfuls of red currant jelly and one
 of vinegar, make hot and send to table
 in tureen.-American Agriculturist -Pinoche.-Two cupfuls of brown sugar, one-half a cupful of milk; boil about four minutes stirring constantly; when almost done stir in three-quarters of cupful of chopped walnuts or
 chopped blanched almonds; remove from the fire and stir till it grains and
 looks sugary, then pour into a well
 oiled tin to the depth of half an inch.
 As it cools mark off in squares with
 knife. This is very nice and easily
 made. If obtainable, the unrefned sugar is best t-Good Housekeeping. Potato Soup.-Take half a dozen medium-sized potatoes, pare and put on to boil in quart of cold water. When half done, drain and cover with
 a pint of fresh boiling water. Add a sprig of parsley, a stalk of celery, a slice of onion, and let boil until the po- tatoes are done. Put three pints of new milk on to boil Press the potatoes through a sieve. Rub tablespoonful each of flour and butter together, and stir into the boiling milk. Pour over
 the potatoes, stir until smooth, season with salt and pepper, and serve immedi- ately.-Harper's Bazar
 -Tapioca Cream. tablespoon fuls of tapioca, one quart of milk, one
 half cupful of sugar, three eggs, vanilla. Soak the tapioca in cold milk, or water, several hours Heat the milk; when
 boiling, add the tapioca and cook slow
 ly until tender. Remove from the
 fire and stir in carefully the beaten yollls of eggs and the sugar Cook slowly in a double boiler till thickened; cool and flavor When cold, after mak- ing a stiff meringue with the whites of the eggs and three tablespoonfuls of powdered sugar, whip one-half into cream and lay the remainder on the top, or whip all into the tapioca, or put on top and brown lightly in the oven This dish is nice served with whipped cream chilled by standing on the ice.- Home.
 Apple Bread Pudding.-Cut enough slices of stale bread to fill deep quart pudding-dish to within an inch and a half of the top. Butter the bread lightly, and arrange it in attenuation with the thinly cut slices of three good sour apples, placing a layer of apples on the top. Add three tablespoonfuls of sugar and a scanty teaspoonful of cinnamon to three-fourths of a cupful of boiling water, let the sugar melt,
 and pour the liquid over the bread and apples. Allow twenty minutes or more for the bread to swell, and then bake for forty minutes, or until the apples are done. The pudding may then be eaten with hard or liquid sauce or with sirup The amount of water required depends somewhat upon the juices of the apples If the bread is in broken
 bits, chop it fine, arrange it in alternate layers with the apples, and melt two teaspoonfuls of butter in the hot water and sugar; the result will be about the same in regard to taste. Indeed, some cooks prefer crumbed bread for an f apple pudding. Be sure to allow for the soaking of the bread before bale' ing.-Delineator.