The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1891-12-29
DOMESTIC CONCERNS.

never put away food in tin plates.
TO have the crust of potpie brown
set the pot on few Goals before tho
lire and turn it frequently.
"A Plain Pie Crust: For two pies,
one cup lard, or lard and butter to-
gether, three-quarters cup cold water,
three cups flour, ope teaspoon snlt.-
Detroit Free. Press.
All sorts of vessels and utensils
may be purified from long remained
smells of any kind by rinsing them out
well with charcoal powdered after they
have been secured with sand soup.
TO remove mildew from white
goods dampen the spots and rub them
well first with soap and then finely
powdered chalk; lay the goods in the
sun and dampen it from time to time.
IN. Y. World
-Raisin Cookies; One cupful of but
ter, one and one-half cupfuls of sugar,
three eggs, one teaspoonful each Of
soda, cinnamon and Glove, pinch of
mace, flour to roll stiff, one cupful of
chopped and stoned raisins: Bake, and
cover tightly as soon as taken from the
pan.-Good Housekeeping.
-Fleas annoyed an ingenious Wash
ingtonian and he thus describes how
he got rid of them: IF those who are
troubled with this insect will place the
common adhesive fly paper on the floors
OF the rooms infested, with q small
piece of fresh meat in the center of
each sheet, they will find that the fleas
vii! jump toward the meat and adhere
to the paper. completely rid badly
INFESTED house in two nights by this
means"
'-Graham Biscuits: Put quart of
graham flour into II bowl; rub into it
thoroughly two ounces of butter or
lard; add Il tcaspoonful of salt and two
teaspoonsful of baking powder; mix
and rub again until thoroughly blended,
then add sufficient milk, about half
pint, to make soft dough; turn out on
the board, knead lightly, roll into a
sheet about thrcc-quarters of an inch
thick. cut into biscuits; place in creased
tins and bake in quick oven twenty
lninutes.-Old Homestead.
Pens In Franchise: Rinse and
drain can of French peas Put into
the chafing-dish n generous tablespoon
1ul OF butter, one tcaspoonful of flour.
one teaspoonful of sugar and n level
teaspoonful of salt. Place the dish
over the lighted lamp and stir until the
butter begins TO bubble; then add the
peas, and cook for five minutes, stirring
with fork. AT the end of that time
add half II pint of cream or rich milk
and cook for ten minutes longer, stir
ring frequently Keep the lamp wiclss
low.-Ladies' Home Journal.
Compete of Apricots: Twelve ounces
OF sugar to one pint of water; some ripe
apricots; boil twelve or fourteen ounces
of sugar in Il pint of water for quar-
ter of an hour, removing all the scum
as 1T rises; put as many ripe npricots
into it as required, and let them SIM
mer for quarter of an hour or twenty
minutes, until they are tender, but do
not let them break; then take each
apricot carefully out on n glass dish, ar
ranging them as taste directs, and when
the sirup is cool pour it over them and
set it in cold place. Boston Herald.
-Fillets de Bnuf: Undercut of SIR
loin of beef, one lemon, two ounces of
butter and little good gravy; cut the
undercnt of n sirloin of beef into small
slices; fry them for eight minutes in
two ounces of butter; warm the gravy
and squeeze half Il lemon into it, sea-
soning it to your taste; put a pound of
mashed potatoes into the center Of
very hot dish; stand the fillets, or slices
of beef around it, leaning them against
the potatoes. fresh-chopped parsely and
some bread crumbs; spread them even
ly over the outlets with n knife, wrap
them in buttered paper and broil them
over clear fire; serve them up in the
papers with sauce piquante in turcen.
Boston Herald