The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1890-11-19
FiRESlDE FRAGMENTS.

Queen Cake: Two cups of sugar,
ono cup of butter, one cup of sweet
milk, four cups of flour, six oggs.-Yan-
kee Blade
-Escallopod Tomatoes: Peel toma-
toes and cut in slices ouo-half inch
thick, then place them in n baking dish
in alternate layers with bread crumbs,
butter, pepper, salt, and littlo sugar
Bake from one-half to three-quartors OF
an hour llousekecpcr.
Grape Catsup: Four pounds OF
grapes, stew until soft; put through n
colander, add three pounds OF sugar
drown profcrrcd), two tablespoons of
cinnamon, two tablespoons of cloves,
one coffee cup Of vinegar: let it simmer
fifteen minutes, and seal up-Detroit
Free Press.
of sugar, one cupful of milk, ono table,
spoonful of butter one pint of flour,
two teaspoonsfuls of baking powder;
separate the yclk from the white of tho
egg, and add tho beaten white last, bake
in good oven until straw can be in
serted and withdrawn clean.-Boston
Herald.
dropped Fish Cakes: One cup of
salt cod picked very fine, half cup of
milk. ono tablespoonful OF butter, two
teaspoonfuls of flour, one egg. pepper
to taste. Mako white sauce Of the
flour. butter and milk, stir tho fish into
this, add the egg beaten light, season
and drop by tho spoonful into boiling
lard rs is done with fritters. Indian
apolis Sentinel.
-Crcamcd Apples: Select thin
skinned apples such us the "Famcusc, y
or Snow, core without pairing; fill with
sugar and bake. While cooling whip one
and one-half cups cold sweet cream till
smooth and firm: add two tablespoon
fuls powdered sugar, Il little vanilla or
lemon. Place apples in sauce dishes,
cover with cream, and serve ut once
Ladies Home Journal.
-Succotash: Two cups OF corn cut
from the cob TO one cup of shclled
beans. Parboil the beans, and stow
them half an hour before adding the
corn. then let all cook half an hour
longer, in just enough water to keep
from burning. Add little cream, salt,
pepper and butter to taste. --l!ousohold
bread Omclct: One cup of hard
bread, partly softencd in hot wator and
Hiilh' vi III Coll WdItT I'm WHICH case
press i'll Il cloth and crumble), add one
half of Il chopped onion: ono tablespoon
chopped parsley, one egg, salt and pep
pcr Hoat in the frying PAL or square
baking pa |, some suot or beef fat, and
pour in the omolet. Cover and bake five
minutes, then uncover and brown. Or,
1T may be cooked slowly on top of the
stove. Cut in pieces and serve around
the meat or with gravy-N. Y. OBJ
server.
French Moringues: Beat tho whites
of five eggs to 4 very If froth, and stir
in onc-half pound Of powdered sugar.
Drop the mixture with spoon on paper.
Heap ND each meringuc SO it is the size
and shape of half an egg. Drcdge the
meringucs with powdered sugar, shake
oil that which is not needed, and put the
papers they are on on boards, and set in
cool oven until they become pale
yellow and firm at tho top. Turn each
one, being careful not 20 spoil its shape,
scrapc out some of tho inside and set
the mcringues back into worry slack
oven, or merely into tho heating closet
of the stove TO dry. These meringues
may be filled with whipped cream,
favored with coffee or preserved straw
berry juice, or any thing tho maker
fancics. -Boston Globe