The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1890-12-23
HOME. HINTS AND HELPS.

HOMC. TIN y ANU HELPS
Worm wood boiled in vinegar, and
applied hot with enough cloths wrapped
to be an invaluable remedy for a sprain
or bruiso.
-Mildew is easily removed by rub
bling common yellow soap on tho article
and then n little salt, and starch on
that. Rub all we'll on the article and
put it in the sunshine.
French Currant Cake: Ono cup of
sugar, three eggs, one-half cup of but
ter, two tablospoonfuls sweet milk, two
cups of flour, onchalf cup of currants,
one tcaspoonful of cream of tartar, ono
half-tcas poonful OF soda.-Boston Globe.
Ice Cream Cake: Ono cup sugar,
one-half cup butter, one teaspoon va
nilla, whites of three eggs, one and
half teaspoons baking powder, two cups
flour. Bake in layers, and cover with
an icing mado by beating the yolks of
three eggs in ono cup of sugar for fif-
tcon minutes llousekeeper.
-Smothered Figs: Threo cupfuls OF
rich milk, one cupful of sugar, a lump
of butter, two wcll-beaten eggs and two
the milk boils. Place layer in a glass
dish and spread sliced figs thiclkly ovor
Add moro cream and another layer Of
figs; continue till all arc used Ice tho
top and serve cold. -Ladies Homo Jour
nal.
-Cocoanut Balls: Measure two cups
of frcshly-gratcd cocoanut. Beat the
whites OF two eggs to stiff froth, add
four tablcSpOonfuls of powdered sugar,
mix carefully, and then stir this into
tho cocoanut. Form into tiny pyramids,
using sufficient sugar to stick them to-
gether. Place them on creased paper
and bake in y moderate oven until a
golden brown. -lioston Budget.
Oyster Biscuits: Mincc fine threc
dozen largo oysters, add salt, pepper,
two tablcspoonfuls of butter, half u cup
full OF sweet cream, and one powdered
cracker Stow in Il hot saucepan until
almost boiling, and stir in the yclks of
two wcll-bcaton eggs. Turn out into
shallow dish, and set upon ice. When
cold slice, and lay with Il thin slice of
lemon between Il delicate biscut.-Dem-
orcst's Monthly.
If scraps Of beef arc left n delicious
hash can be made by chopping fine
and seasoning well with salt and
pepper. TO onc-third Of meat add two
thirds OF chopped cold boiled potatoes,
with ono onion chopped very fine Tor
the onion can be left out). Place in q
shallow pan, drcdge with littlo -four,
and pour in ut tho side OF tho pan
enough water to come up level with tho
hash; place in the oven and do not stir
it, When tho -four is a nico brown and
has formed Il crust tako out, add Il
lump OF butter, stir it through, and
serve Immediately Old Homestead
-I'urce OF CLAIMS: Take ono pint Of
clans, and separate tho hard from tho
soft part; remove all dark substance;
chop the hard parts; and cook them
with bay leaf and ono small onion
half an hour in water enough to cover
them we'll; then strain it, and add ono
pint OF milk to tho water, and let it
boil again; cook the soft parts of tho
clans in the clam liquor five minutes;
then rub through 4 strainer into the
milk; add salt, pepper and ono cupful Of
cream, and, when it begins to boil, add
largo tablespoonful OF cornstarch
mixed smooth in milk, a desscrtspoon-
full OF chopped parsley and ono tea
spoonful Worcestershire sauce; boil
about five minutes, and servo hot, with
warm crackers. boston Herald