Waterbury evening Democrat., 1893-01-26
PRESIDE FRAGMENTS.

Corn Bread.-One cup of molasses, tbree cups of flour, two cups sour milk, four cups sweet milk, five cups meal, one tablespoonful salt, one tablespoon full soda; bake two hours.-Detroit Free Press
 White Indian Cake.-Two cups of white Indian meal, one cup of flour, one tablespoonful of sugar, one egg, one cup of sour milk, one teaspoonful of soda, one-half teaspoonful of salt- Farm, Field and Preside.
 Ants that frequent houses or gar dens may be destroyed by taking flour of birthstone half a pound, potash four ounces Set them in an iron or earthen pan over the fire until dissolved or united; afterward beat them to a pow der and infuse little of this powder in water, and wherever you sprinkle it the ants will die or leave the place. Detroit Free Press.
 -Hasty Pudding.-Put a quart of milk in crock and set it on the stove to cook. As soon as it comes to boil, sift in the flour, a little at time, stir ring it well till it is thick and stiff. Serve with sweetened cream or thick ened milk, made in this way: Take a piece of butter, size of a walnut, one | heaping tablespoonful of sugar and one of flour. Cream this together, and pour on a pint of milk. Let this cook ten minutes. Flavor to suit the taste. l-Boston Budget
 Madison Bread.-To each quart of flour use one half pint of yeast the yolks of two eggs, large roasted or | boiled potato, one tablespoonful of sugar and one of lard. Beat the yeast, eggs and sugar together; mash the po- tato and mix in; then work in the four as for rolls When they are well risen, roll out with rolling-pin, cut them and put in pan to rise until the time to bake. In hot stove they will bake in ten or fifteen minutes. When in | tended for tea, make them about 1 o'clock. These rolls rarely fall if the yeast is good.-N. Y. Tribune.
 | Fried Potato Cream.-Prepare d very fine mashed potato, adding an egg, yoll1 and white beaten separately, and two tablespoonfuls of sweet cream to each pint. Pour into a square pan, slightly | f1oured, and smooth the top so as to make layer half an inch thick. Let it cool in this pan. Cut in two-inch squares, crumb and fry. For this and | ble. It makes frying easier, but with care they may be successfully fried without. Gentleman.
 English Blanc Mange.-Four table spoonfuls or three ounces of cornstarch | to one quart of rich sweet milk and two eggs Dissolve the cornstarch in some of tEe milk. Put into the re- mainder of the milk four ounces o1 | oI, ( ,11 teaspoonful of extract of lemon, and heat it to near boiling; then add the mixed cornstarch and boil (stirrinq briskly) four minutes and pour into moulds or cups and set aside to gel cold When cold turn from the cups pour around it any kind of stewed ol preserved fruits, or a sauce made O. milk and sugar, favored with lemor extract-Ohio Farmer.
 | Excellent Plum Pudding wt can recommend is made as follows: Ma
 terials, one pound each of seeded raisin'
 and entrants; three-fourths of pound
 of suet chopped fine; one-half pound
 each of flour, brown sugar and breaC
 crumbs; one-fourth pound of citron sliced fine; six eggs, one pint swee
 milk; small teacupful of fruit syrup
 one teaspoontul each ot salt and emma mon; one-half teaspoonful each of mac
 and cloves; half nutmeg, grated; tn
 juice of one lemon and it's rind grated
 Scala the milk and pour it over tn
 bread crumbs. When cool add tn
 sugar, the well-beaten yolks of thre
 eggs, the suet, spices, etc. Reserve som
 of the flour to stir with the fruit, whicl
 is to be added after the other ingredi
 ents are thoroughly mixed. Lastly ad'
 the whites of the eggs beaten stiff
 Pour into large bag, scalded and w el
 foured, or into two bags if desired
 Place in kettle of boiling water an' keep at the boiling point five hours.