Waterbury evening Democrat., 1893-03-21
PiRESIDE FRAGMENTS.

S8nger CookleS-Two cups of mo- IasseA one cup of sugar, three cups of cream, a heaping teaspoonful of ginger, four level teaspoonfuls of soda, two tea spoonfuls of soda to be dissolved and stirred with the molasses. Mix soft and bake in a well heated oven.-Ohio Farmer.
 Lemon Sauce.-Flavor two thirds of a cup of sugar by rubbing it thor oughly over the rind of lemon which has been freely scored with a silver fork. Heat pint of water to boiling, and thicken with a dessert-spoonful of cornstarch- When well cooked, add the juice of large lemon and the favored sugar. Beat well and serve.- Good Health.
 eggs are to be shelled and cut in halves, the latter arranged, cut side downward, upon buttered dish or platter. A rich cream sauce, properly favored, is then to be turned over or around the eggs, which should be served immediately Finely chopped chicken, turkey or ham may be mixed with the sauce if relished Good Housekeeping.
 City Point Duff. f.-When making bread, make part of the dough into nice
 
 method. Instead of baking them, put them in steamer and steam for one and half hours These can be warmed by steaming. When ready to serve, split open and butter well: spread with any fruit sauce you may desire. Stewed or canned fruits or jam are excellent, if fresh soft fruit is not available. Serve with cream an sugar nT n
 -Neapolitan Ice Cream. - Bring quart of cream to the boiling point, add heaping teacupful of sugar, stir until dissolved, then set aside to cool When it is cold add one tablespoonful of vanilla extract, the we'll beaten whites of two eggs, and freeze. Slice thinly half a pound of French candied fruit: when the cream is well frozen stir these in with Q spatula, repack. and let ripcn two or three hours.-N. Y. Observer Oatmeal Scenes. s.-These scones or breakfast cakes are made with oatmeal and wheat flour, in the proportions of two parts of the former to one of e flour. For small batch, take tea cupful of oatmeal and half the same of wheaton flour. Mix in half teaspoon full of salt, one and a half of baking powder, and one egg beaten in tea cupful of milk. Beat the batter we'll and bake in the oven at once in small, shallow pans, filling them only half full. Republican.
 Veal Birds-Have a thin outlet cut into long. narrow slices, fill these with a savory dressing and roll each tightly, pressing into the shape of body of a plump bird; fry brown in a little butter, add hot water to nearly cover and sim mer until tenderi remove to a hot dish, insert in either end of the roll a stewed mushroom, to represent head and tail, or @ tiny crouton, if mushrooms arc not at hand Thicl1en the sauce and pour over the ''birds," each of which should lie on delicate piece of toast Country Gentleman.
 Fish Croquettes- Almost any kind of cold fish may be used in making cro- quettes Chop fine and fry brown half an onion in a tablespoonful of butter Season n cup of white stock with salt and pepper Cayenne if desircd), and add the onion, pint of cold fish. and two eggs, stirring over the fire two minutes When cold. shape into the croquette cones, roll in the yoll<s of egg and bread crumbs and fry brown in boiling lard. When taken out of the pan lay them for moment or two on a sheet of white paper and then with broad-bladed knife transfer them to a platter on which dainty frlnged nap kin has been laid. Garnish with parsley or crcSS Ladies Home Journal