The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1890-12-27
HOME HINTS AND HELPS.
"A pic or custard will not burn IL IN
tho oven with o dish Of water.

"A pic or custard will not burn IL IN
tho oven with o dish Of water
Photographs should mt be hung
next to an oil painting. mo quantity
OF dark color in tho photograph takes
out the effect OF the painting. Many
photographs give q dismal result to
parlor furnishing. -Demores.'s Monthly.
-Friar's Omelette Boil and mash
twelve apples as for sauce Stir into
Thorn two ounces of butter When cold
add four eggs we'll beaten. Butter u
1ish and strew in grated broad crumbs,
so as to cover tho bottom and sides OF
the dish. Pour in the apples. Sprinkle
break crumbs over the top and bake.
When done sift sugar over the top.
Meat Pie: Cold roast beef, or porls.
or both, cut in small pieces. Place in
buttored pudding dish. Fill tho dish
two-thirds full. Slice an onion and
strqw over it, adding tho gravy, or near
ly cover with water; sprinkle with flour;
add small bits Of butter, pepper and salt;
cover with crust made as for biscuit;
bake twenty minutes or half an hour,
according to size. -Housckecper.
-Evaporated apples mako excellent
pies, far superior to the dried apple of
tho olden times. Put fcw in stew
kettle with Il plenty Of water, and set
on the back of tho stove to slowly
soften. This should be done tho day
before they arc wanted for use Let
them become very soft, then swceten Il
little richer than for fresh apples. add
butter and cinnamon, and bake between
two crusts.-Good Housekeeping
If any article of household furni-
ture requires disinfccting occasionally,
1t IL carpet; especially if il has been
used considerable time. The follow
ing is 4 method recommended by a
housckccpcr both as dsinrcctant and
preventive of moths: Add thrcc tea
spoonfuls of turpcntine to three quarts
OF water. Saturatc Il large sponge with
this mixture, squeeze it about two
thirds dry. go over the carpet care fully.
As often as the sponge becomes dirty,
cleanse it and take in fresh supply of
water.
-Ncapolitan Cake: One cup of brown
sugar, thrcc eggs, half II cup of buttcr,
half cup Of molasscs. half cup OF
strong coffee, three cups Of -four, ono
tcaspoonlul of baking powder. ono Gun
of raisins and one Of curvan:s; Il tea
spoonful each of cinnamon. cloves ana
mace; bake in jclly-calio pans For
white part take two cups of sugar. ono
Of butter thrcc of flour. half cup of
milk, a tcaspoonful OF baking powder
and tho whites of four eggs; bake in
Jelly pans and put together alternately
with dark, spreading icng Favored
with vanilla between. Ice the top
Homo.
-Brdsncst Pudding: Core and peel
enough tart, well-llavored apples tc
cover the bottom of round porcelain
pudding dish. Put about half an inch
OF boiling water in tho dish with the
apples. Cover them with plate and
set them in a hot oven to cook for twcn-
ty minutes. At the end of this timo tho
apples should DO tender and nearly
cooked and the water entirely absorbed
If any water remains it should be gently
turned off, but SO as not to break tho
apples. Prepare an unswoetenod GUS
tard of five eggs and n quart of milk
which has been brought to tho boiling
point Add the eggs to tho hot milk
carefully boating them in. Season the
mixture with n saltspoonful of salt, ana
pour it over tho apples. 1t should cover
them. Replace tho pudding dish in the
oven without 4 cover, and bake tho Gus
tard and apples till tho custard is firm
in the center. The oven should not be
too hot