The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1890-12-02
HOUSEHOLD BREvlTlEs.

1t Is convenient to have an iron
holder attached by long string to tho
band OF the apron when cooking; it
saves burnt fingers and scorched aprons,
and is always at hand.
Drop Ginger Cookies. Ono cup each
OF molasses and sour cream, one-half
cup OF sugar, one egg. ono teaspoonful
each OF soda, ginger and cinnamon, and
three heaping cups of flour. Drop in
spoonfuls on a dripping pan. Bake
quickly.
III jelly does not form" the next
day after being made. it is useless to
cook it over. If it does not become firm
when first cooled, standing it in the sun
before covering it will sometimes assist
in hardening it. jelly should be we'll
covered and kept in cool, dry place.
-Sarsaparilla Mead. Boil one fourth
pound of Spanish sarsaparilla for five
hours Strain off one quart. add four
pounds of sugar and two ounces of tar
taric acid. A wine-glass of strip and
half teaspoonful of soda may be al
lowed to one pint of watcr.-Housc-
keeper.
Always sift all kinds Of meal or
Hour taking wire sieve, as Il
hair sieve is too fine, measuring be-
fore sitting, unless otherwise directed
1t makes great deal of difference for
corn bread what kind of meal is
used. Always use the yellow bolted
meal for brown bread, and for anv re-
cipe for corn bread, unless white meal
is specified.
-Crab-Apple Preserve. -Tako the red
Siberian crab-apple. Wash, and wipe
dry, leave tho stem on, put in wator to
cover, and let como to boil. Take up
let cool, and carefully remove tho skins
Weigh, allow one pound of sugar to
every pound of fruit. Make sirup
flavor with the juice of one lemon to
every threo pounds Put tho crab-ap-
pies on. and cook until clear; put in Jars
while hot.-Boston Budget
Beef Loaf.-One and half pounds
raw and lean beef chopped fine, one
fourth pound pork one egg, four
pounded crackers, one-half cup milk,
one teaspoonful Of salt onc-half tea
spoontulof pepper, one tablespoonful OF
whole sage Butter and flour tho pan
we'll. Put one-half cup of water in tho
pan and mako loaf; smooth the top
and place small pieces of butter on top
Bake two hours.-Boston Globe
English Sauce. Take a gallon of
ripe tomatoes. mash them we'll with Il
wooden masher, and cook slowly in
three quarts of water Reduce one
third by cooking; strain it through a
sieve, add to tho juice two tablespoon
fuls OF ginger, ono of black pepper
two tablespoonfuls of salt, one table
spoonful Of cloves, half tablespoonful
of cayenne pepper, ono nutmeg. grated,
and dessertspoonful Of mace; reduce TO
three pints by cooking; add ono pint of
vinegar, strain through n sieve, seal in
bottles. Boston Herald
Apple Charlotte Pudding. -Buttcr
pudding dish; limo bottom and sides
with slices of bread one-half an inch
thick, buttcred and dipped in cold water
Fill dish with sliced, juicy apples, one
cup sugar, one cup cold water, little
spice. Cover with slices of buttered
bread, cover and bake very slowly, four
hours. Sauce: One cup sugar, one-half
cup butter beat to a cream; add ono
beaten egg, teaspoonful of flour wet with
cold water. Add one-half pint boiling
water and let all boil few moments,
stirring constantly. Ladies' Home Jour
nal