The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1891-05-23
USEFUL AND SUGGESTIVE.

Jelly should be kept in q cool dry
closet.
When one runs a nail or wire In
the flesh, hold the wound over burning
sugar as soon as possible and it will pre-
vent soreness.
Make your kitchen aprons of the
best quality Of ginghnm. 1t does not
fade or spot easily, wears better than
calico and irons easier.
-Cocoa.-Dissolvc one teaspoon heap
ing full of cocoa in half cupful of
boiling watermelon mixed add cup
full of hot milk, stir until it boils well,
and serve Mt once, Swectcn to taste.
Chocolate Macaroons.-Melts slowly
two ounces chocolate, add slowly two
thirds pound sugar and the beaten
whites of two eggs; roll one-fourth inch
thick cut and bake in q cool oven.-
Boston Globe.
Fried Apples-Thcse are an excel
lent breakfast dish. Wash, quarter and
core good tart apples. Put into fry
ing-pan with little water added, boil
until nearly tender; then add sugar and
butter and cook until tender and brown.
boston Budget.
Almond Cheese Cakes.-Beat half n
pound of sugar and the whites of five
eggs; blanch and pound four ounces Of
almonds; beat up with the sugar and
egg, add a teaspoonful each of almond
and rose extract. Bake in puff PASTE
Ladies' Home Companion.
-frune Pic.-Soak pound of pruncs
over night so that the stones will slip
out easily; stew in water with as many
raisins rs you wish, and swceten; use
less water than for grapes. When both
arc soft CRATE in the rind of two lemons
and fill the pie. Have top crust.
DO not season your turkey with
sage or black pepper, or put allspice and
cloves in your cake. Use the proper
amount of salt and you will soon learn
to relish your food without having il
highiJ seasoned. 1t is not the turkey
or cake which produces sour stomach
but the scasOnings mentioned.
Home Sausagcs. Chop up fresh
beef with onc-half the amount of salt
pork, o- well freshened bacon, or mod
erately fat ham; mince it fine with one
onion, pepper, sage and thyme to taste.
Mix Vol, roll into balls, flattencd, dip
them in egg, then III fine crumbs, aud
~ to a nice observation-disclosures
Trey Pudding Ingredients: One
cap chopped suct, one teaspoonful each
of sal. and soda. one small cup molas-
ses, one and half a9cs milk, two tea
spoonfuls cream of tartar, two and a
half cups of flour, one cup chopped rails.
ms. Flavor with lcn:z1n and nutmeg
and boil three hours. Serve with brown
sauce.-Detroit Free Press.
To avoid great deal of the weekly
darning of childrcn's stockings would
be welcome relief. This may be accom-.
plished and much time and labor saved
by shaping piece of channels skin to fit
the heel. Use over-seam stitch in sew
ing and press out the seam flat and
smooth with thulnb-nail Ii should be
worn over the stocking, and if held in
place by piece of elastic half an inch
vide over the ankle will afford an ef.
fectnal protcction.-N. Y. World.
Clam Soup.-Ponr the juice from
so small CLAIMS into Il stewpan, simmer
it about FIVE minutes, strain it. rub two
tablcspoonfuls of butter and one OF
flour together smoothly; add this slowly
to the clam juice while it is heating,
then add one-half tcaspoonful of salt,
one-half Il nutmeg and one pint OF
cream or milk; stir this we'll; let it cook
slowly 10 minutes, then add hcaDing
tablespoonful of chopped parsley and
the CLAIMS; allow the sonp to boil only
once after the clans are added. If large
CLAIMS ave used, theJ must be chopped.