The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1891-02-04
USEFUL AND SUGGESTIVE.

uihpKln Fassry.--BOil pumpkin
and mash 1t up. Season with pepper
and salt to taste and add teaspoonful
OF cream. Mako pudding paste to put
round it. Balo thoroughly. Boston
Budget. "
IL you arc preserving pears and wish
to enhance their delicate flavor Just
Doll In tho syrup some ginger root Tho
ground ginger will do as far as flavor is
concerned, but it shows, and of course
you want the syrup perfectly clear
cranberry Jclly.-To ono quart OF
cranoerries allow six good-sixcd sour
apples. Put the cranberries into por-
celain-lincd Kettle and tho apples, after
being peeled, quartcrod, and corod, with
them. Covor with cold water and stow
till soft Strain through jelly-bag,
and add pound OF sugar to one pint OF
juice. Pour into jolly-mold and cool
-Demorest's Monthly.
Dutch Apple Cake pint OF
flour, two teaspoonfuls of baking-pow-
der, half teaspoonful of salt, largo ta-
blespoonful of butter rubbed in flour,
one egg, three-fourths cupful of milk.
Beat well and place in shallow pan.
Pare six apples, cut into cighths, lay in
rows on tho cake, points down. Sprin-
kle three tablcspoonfuls OF sugar ovor
the cake, and bakc.-Good IIousokeop-
ing.
TO prepare escallopcd onions stir to-
gether ono tablespoonful OF butter and
one tablespoonful of flour, add ono cup
full OF sweet milk and cook in sauce
pan, stirring constantly until smooth.
Boil tho onions till soft, adding a littlo
salt to tho water, thcn fill the baking
dish with onions and cracker crumbs,
having layer of tho crackers on top.
Season with bits of butter and littlo
rappor, pour the sauce ovor all and balko
until nicely browned.-N y. World.
Scotch Eggs.-With ono cupful OF
cooked ham. chopped ilno. mix onc-half
a cupful bread crumbs mado into paste
with ono-half n cupful Of milk, one-half
teaspoonful of prepared mustard,
little salt and ono egg, we'll beaten; hard
Doll SIN eggs, remove tho shells, and
cover them with tho prepared mixture,
and fry about two minutes in very hot
TAT; serve either hot or cold. Chicken,
veal or salmon may DO substituted for
the ham, but lemon juice should be
added to tho seasoning if salmon is
usod.-Boston Herald.
"A Delicious Pio-Sclcct largo ripo
peaches; after pouring boiling water on
them, peel and cut in quarters; If too
large, cut them once in two; crack two
or threo OF the pits and put tho meats in
the pic to flavor it. Mix spoonful of
flour with two-thirds of cupful of
sugar; lay the peaches in and sprinkle tho
sugar over, then put ina fow small pieces
Oh butter. lie sure to wet tho edge of
tho lower crust before putting tho upper
cruston, SOFAS to keep tho juice from cook
ing out For the crust use just as much
lard or butter as you do ice-cold water.
Don't forget to put in pinch of salt and
mix tho shortening we'll through the
flour with knito before adding tho
water. -Ilouscltoeper
Tho use of wooden underwear and
ncgligo shirts is so much moro common
than formerly that somo hints on tho
washing of them, which wo find in an
exchange, may be useful to housckeep-
crs. The water should be of warm TOM
perature without being absolutely hot,
and plenty Of ammonia ought to DO add
cd to each tub. Very little, if any, soap
Is ever necdful if tho woolens arc thor
oughly squeezed in water thus prepared;
nor will tho wooden full, as it does il
soap is rubbed on each article and thon
the piece rubbed on board If soap is
used at all in cleaning woolens, it is
best dissolved and put into tho water
with the ammonia before tho articles
arc put in. Woolons should not DO
boiled, nor is it essential that they
should DO scalded. They arc hest cleans
cd by putting Thorn through repeated
wators.