The Bridgeport evening farmer., 1910-01-04

Ito be, is delicious minced and serve
 on toast. It. is also excellent diced
 cooked two or three minutes in ia bIespoonful of butter, and folded il
 an omelet with peppers and a mince olive CT two.
 A delicious dessert is made c French chestnuts that have been peel ed. boiled tender and mashed unti they are smooth and then seasone' with a little vanilla or other extrac and sugar, heaped around the sides o
 a glass dish and filled in the cente with whipped cream. The cream may be dotted with jelly.
 The latest way of serving oyster O
 clam cocktails is to use new doubl
 for grape fruit. The outer receptacl is filled with finely shaved ice. Th'
 oysters are placed directly on the ice while the dressing is put in the inne glass. Each oyster, as it is picked up
 is dipped in the sauce.
 Leftover cereal may be used il
 either of two ways. Mixed with som | chopped meat and seasoned well it i
 always tasty in croquettes An ex cellent dessert may be made of th' cooked cereal, sweetened, seasoned
 with chopped raisins. Then should be moulded into cones ant
 Drowned in the oven. Serve witt 1 syrup or thick cream. A sweet biscuit may be made witt
 ordinary biscuit dough with the addi | ton of chopped dates. Roll tht dough quite thin, spread with plent, of soft butter, and then put on a thicl layer of chopped dates. On toI
 place another layer of dough and GU
 out with a small cutter. Bake in {
 hot oven.
 l Beeswax and turpentine is a capi tai polish for furniture which Is no
 French polished. To make it. shred
 and add to it a quarter of a pint ot spirits of turpentine. Stir we'll an( aside until the next day. Then stil
 again and let it stand for another day when 1t will be ready for use. Never
 melt beeswax and turpentine over z
 hot fire, as it is highly in1ammable. ! Carrots will make delicious pre-
 serves. Take three-quarters of {
 pound of sugar to a pound of carrots
 and boil until the pr serves are thick
 A little ginger or lemon should bt
 added to flavor.
 While it is advisable to pack water
 bag fiat, occasionally there is neces ] sity for rolling it. If so, it is well tc lay a piece of cloth or paper over tht Ibag first, then there will be no possi | Die danger or the S100S or the DaS sticking together
 To use cold halibut or other white
 fish, remove the bones and flake i and arrange it in layers in breat
 crumbs and seasoning, in buttereG
 baking dish. Cover the top with but tered crumbs, turn in hot milk tt
 moisten sufficiently, sprinkle grated
 cheese over and bake.
 | Cases of scissors, containing three four or five pairs of scissors of assort I ed sizes, make as acceptable a gift a. any woman can wish. Some of these
 cases are quite handsomely ornament
 ed with silver, monogram being add | ed sometimes to give a distinctive and tpersonaI touck..
 l English molasses pudding is made of one cupful of chopped raisins, three.
 quarters fa cupful of, nolasses, 2
 teaspoonful of soda beaten into the molasses, three tablespoonfuls o1
 melted butter, one egg, one and a hall
 cupfuls of flour and one and one-ha1i icupfuls of sweet milk. Steam for one hour in the oven.
 To break up cold, fill the batf1tut i half full of warm water. Get in and turn in more hot water until the linn. ] it of endurance is reached. Then go inme ediately to bed, lying between blankets and piling on much cover i If a glass of hot lemonade is taken 1 it will help the.topening of the pores and the necessary precipitation. When prunes are to be stuffed Il is well to select large ones and soak them over night Then cook them ever so little. Drain and let them dry before stuffing. A mixture of chop ped nuts and figs makes a delicious filling for this fruit. After stuffing the prunes should be rolled in confec- tioner's sugar.
 To make good milk sherbet, take one quart of milk, one pint of sugar, the juice of three lemons, the rind of one and the white of one egg. Dissolve the sugar in the milk and put into the freezer. Turn the ham, de quickly until the mixture thick ems. Then add the whipped white of an egg. the lemon juice and rind and freeze hard.
 TO make celery slightly and crisp, cut white tender stalks into two inch lengths and score the pieces length wise about half an inch from each end until both ends are fringed. Drop them into a pan of ice water in which Ia slice of lemon is soaking and let stand for an hour before serving. Dry thorough ybefore putting on the ta- b1e.
 Raisins will make delightful bev- craze. Idke one pound, Seeue0, two pounds loaf sugar, three lemons and two gallons of boiling water. Cut the thin yellow peel from the lemon GOV, CT it with boiling water and when the water has cooled add the juice of the lemons and the raisins and sugar. Aft CT it has stood for several days strain through a jelly bag and bottle. It is then ready for use.
 A receipt for sugar cookies is as follows: Four even teacupfuls of four one even teaspoonful of soda, two even teaspoonfuls of cream of tar- tar, one heaping coffeecupful of but ter, two teacupfuis of sugar and milk enough to make a aApastry Mix the flour, soda cream of tartar and butter and rub together. Put in the sugar, break in two eggs, add 6 little vanilla and the milk. Roll out, cut and bake