Waterbury evening Democrat., 1893-04-14
PRESIDE FRAGMENTS.

Sugar Cake-Two eggs, one cup sugar. half cup butter, one teaspoon soda. Beat altogether; add four until 1t will roll-Ohio Farmer.
 English Sauce. tablespoonful of horse-radish, ore of made mustard, four of vinegar, one of powdered sugar, rubbed together. Good Housekeeping.
 Cold Roast Lamb Cold roast lamb and venison may be mashed, little mutton broth being added to the sauce of the latter. which may also be fla vored with red currant jelly. Boston Budget.
 Pastry for Pies -One cup cold water, one cup lard, cut fine; four cups sifted flour, one teaspoon salt Mix lightly with knife and set aside till wanted. If richer pastry is wanted, the following may be used: One-half cup cold water, one cup lard or butter, three cups flour, one-half teaspoon salt Detroit Free Press.
 Potato Soup.-Pare six good-sized potatoes, boil until tender in two quarts of water. Lift out the potatoes, put them through a colander tor mash them), re- turn to the water in which they were boiled, and add a quart of milk, cream and all, piece of butter size of an egg, salt and pepper to suit the taste, and serve.-Farm, Field and Preside. -Halibut Soup-Put two pounds of fresh halibut in soup-kettle, with a
 bunch of parsley and one sliced onion. Cover with boiling water, and let sim { mer for twenty minutes. Take the fish np, pick it free of bone and skin, and mash the flesh fine. Put three pints of | milk on to boil; rub an ounce of butter and two ounces of flour together, add \ to the boiling milk, stir until thick, put | in the fish with salt and pepper, let ! come to a boil, and serve. Any fresh | fish may be used instead of halibut- Harper's Magazine.
 | Apple Meringue. and core | one or two more sour or sweet apples than there are to be persons at table, | and bake them in an open pan, being careful they do not lose their form. To every two apples allow an egg, Q cup | fal of milk and tablespoonful of sugar. Heat the milk. remove it from the fire,
 and stir in the yolks of the eggs, the | sugar and little salt Pour this liquid
 over the apples, and bake until the custard becomes firm, which will re- quire only a few minutes. Then cover tn apples with the whites of the eggs properly sweetened, and favored with
 lemon; and brown the whites very
 lightly. A little butter added to the
 hot milk will greatly improve the
 meringue. If the apples lack flavor,
 a little nutmeg, cinnamon or grated
 lemon-rind dropped into each while it
 is baking will help to remedy the defect.
 If they have not sufficient juice, they
 may be steamed instead of baked. This
 dessert may be eaten either hot or cold. I-Delineator.
 -Prune Pudding: Soak one pound
 of prunes over night In the morning
 remove the stones, put the prunes in a Sporcelain-lined kettle with sufficient
 water to prevent burning, cover the
 kettle and cook slowly on the back part of the stove until the prunes are perfectly tender; this will take about
 an hour, then add @ cup of sugar and
 stand aside to cook; when cold press
 throughn Q colander. Beat the whites of
 three eggs to stiff froth, add them to
 the prunes Have quarter of box
 of gelatine soaked for half an hour in
 half cup of cold water, stand this
 over the fire until the gelatine is dis
 solved, stir into the prunes with the
 whites of the eggs, turn into a mold and stand away to harden. When ready to serve, turn onto a pretty dish
 and pour around it a custard made from
 pint of milk, two tablespoonfuls o1
 sugar and the yolks of three eggs This custard may be very delicately favored with bitter almond; be very careful l only to add few drops or you will de
 stroy the flavor of the prunes-Table . Talk