The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1890-12-09
FIRESIDE FRAGMENTS.

To brighton tho inside of tea or
coffee pot fill with water, add piece of
soap, and boil for about forty-five min
ltes.
Always servo oysters in hot dishes.
Cook tho oysters only until they curl II
cooked too long they arc indigestible.
Quail on Toast: Pluck, draw and
SINCE tho quail, wrap it with slice of
bacon in vine Leaves, and afterwards
in buttored paper. Roast until we'll
Drowned. Servo on buttered toast.-N.
Y. Observer.
-lu damping clothes for ironing, use
warm water as hot as you can bear tho
hands in; sprinkle fine, fold smooth,
roll up tight. and they will iron much
easier; the hot water penetrates moro
readily and you do not need to dampen
so much as with cold water.
Lemon Jumbles: Uso ono egg, ono
teacupful of sugar, onc-half of IL tea
cupful OF butter, three tablespoon
fuls Of milk, one-half OF n teaspoonful
of soda, ono teaspoonful Of cream of
tartar, two small lemons. grated rind of
one and juice OF both. Flour enough
for rather stiff dough.-N. y. World.
-EXcollcnt Gingersnaps: Bring to
boil ono cup molassos and stir in ono
tablespoonful of soda, and while foam
ing pour il over ono cup of brown sugar;
beat one egg and one tablespoonful GIN
ger and flour enough to roll; bake care
fully.-Boston Globe
Potato Scallops: Boil some potatoes,
slice thcm fine and heat as above; put
them into scallop shells which have
been previously buttered and busted
with bread crumbs; fill tho scallop
shells only half full of potatoes; thon
add some egg and cream beaten up to-
gether; sprinkle tho top with broad
crumbs and bake in quick oven.-Chi-
cago Inter Ocean.
-Coffee Cream: Dissolve two ounces
gclatino in just enough water to cover
it; put to pint and half Of cream
teacupful and half of very strong,
clear coffee with powdered sugar Add
the dissolved gelatine, let it just boil
leave it standing until nearly cold, thon
pour into mold and when quite firm
turn il out -Iiousekeepcr.
Orange Cake: Take two even tea
,upfuls each of sugar and flour. half
cupful of water, the yclks of five ergs
beaten very light, also the whites of
four, tho juice and grated rind of ono
orange, and two teaspoonfuls of baking
powder sifted with the flour Iialic in
four layers. Take the Juice and grated
rind of one large or two small oranges,
threc-fourths Of 4 teacupful of sugar,
and the white of ono egg beaten stiff.
Sprcad this between layers, adding moro
sugar to that used for the top. boston
Budget.
-Scallopcd Meat: Cut thin slices of
nndcrdone roast or boiled beer or NUT
ton; lay them in 4 baking tin: stow over
them some chopped capcrs, onion and n
little parsley; add pepper and salt, and
pour in at the sidc rs much stock or
water with pieces of butter added. as
will come up TO the crust; strew well
with bread or cracker crumbs, and put
the pan in tho oven for half an hour or
until nearly all the moisture is dried up.
Boston Herald
Fish Coqucttcs: Chop Il pound of
cold or canned fish fine, add Il teaspoon
full of salt, tablespoonful of chopped
parsley, the juice Of half lemon, and a
pinch of caycnno mix thoroughly. Rub
tablespoonful Of butter and three of
-four together, and stir in tho boiling
milk; let cook two or three minutes and
add the fish; stir altogether; turn out on
dish to cool. When cold form into CO.
luettes; roll first in beaton egg then in
broad crumbs, and fry in boiling lard.
Garnish with parsley and servo hot
Louisville Courier Journal.