The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1890-12-04
FlREsiDe FRAGMENTS.

Bricks fer artistic decoration are
now made OF old bagging.
III SCOT DO dropped upon the carpet,
throw upon it an equal quantity OF salt
and sweep oil up together There will
be scarcely trace of SCOT left.
Pineapple Sauce: Pare and cut into
thin bits. Cover literally with sugar.
Sotin cool place for about twenty-four
hours DO not cook. - Good House
keeper.
Oatmeal Cakes: Often there is a cup
OF oatmeal left for breakfast 1t will
make nice tea-cakes. Add two eggs, q
cupful Of milk, salt, soda and flour to
fry on griddlc.--
White Sponge Cake: Twenty eggs
(whitos only, two large cups flour, three
large cups powdered sugar. two tea
spoonfuls lemon juice, ono of cream tar
tar. Barely stir flour into other ingre-
dents. Pour into molds mot greased)
and bake quickly.
Cottage Pudding: Three tablespoon
fuls melted butter mixed with ono cup
sugar, ono egg beaten. ono pint flour
three tcaspoonfuls baking powder, ono
cup sweet milk; beat well ami bake one
half hour; serve with liquid sauce.
Boston Globe.
Oysters served with broiled beef
steak, or on hot butterod toast moistencd
with hot water, arc very nice. Drain
them on colander, d ip them into melted
buttor and broil them on wire grid
iron over clear fire. Season and servo
At once.-N. Y. World.
When it is desirable to add salt to
toast it is much bcttor, in order to avoid
tho possibility of finding bits of tho
pure crystal in the mouth, to add tho
salt to tho water or milk in which tho
toast is moistonod 1t is we'll to hold
the crust for an especial instant in the
hot, moistcning liquid, as the crusts do
not soften So quickly as tho rest of the
'lice.-N. y. Observer.
Apple Sauco-(To servo with pork,
luck or chickcn): Tho richest applo
sauce for serving with meats is made by
cutting up the apple as usual, then add
ing sufficient white sugar and very lit
tic water, to keep from burning; put in
deep baking-dish and bake in a hot
wen. This way Of making apple sauce
= less economical than when the apples
ire boiled in water, as it takes moro
apples for tho same amount Of sauce;
out it is n richor and moro piuuant
uco.--Demorests Mon thly.
Fried Pork and Sweet Potatoes: So
.ect white looking fresh pork, rib pieces;
,ut them thin and FREQ from fat and
bono; fry them carefully and cook
thoroughly until nicely brownod; thon
place on warm platter; cut boiled
sweet potatoes in slices lengthways, and
fry until brown in tho fat in the spider;
use care not to burn them; salt them as
they cook; thon arrange on the platter
around tho meat; butter zach pieco we'll
and tho chops also, and serve very hot
with apple sauce and hot johnnycake-
Boston Herald.
Dreamed Mackerel: Wash salt
mackerel, and soak it all night in cold
water. To prepare it for breakfast, wipe
it we'll to get off tho salt crystals that
may be lodged in the croases; put into a
broad pan OF boiling water, and cook
steadily half an hour. Drain when done,
and transfer to hot dish. Pour over it
sauce made by stirring into cupful
OF boiling water beaping teaspoonful
of cornstarch, two teaspoonfuls of but
ter one of vinegar and little pepper.
Instead of the vinegar you can put in a
teaspoonful Of green pickle. mixed fine.
Stir over the fire until smooth and as
thick as custard, when add minced
parsley. Pour upon your fish. cover,
and let it stand five minutes in warm
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