The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1891-01-24
USEFUL AND SUGGESTIVE.

keep tho stove or range free from
SCOT In all its parts A hot-air passage
clogged up with SCOT will prevent tho
oven from baking well.
III ono wishes to cool hot dish in q
hurry. 1t will DO found that II the dish
DO placed in vessel full Of cold, salty
water 1t will cool far moro rapidly than
II 1t stood in water free from salt.
Spun candy may be mado after
fashion with fork. When tho sugar
has reached the proper degree, IL q four
tined fork DO dipped in and drawn slow
~ out 1t will spin thread, which may
be wrapped around framework OF
whatever you may choose.
-Oyster-loaf Is good luncheon dish.
Cnt tho tops from several small French
rolls. scrape out tho inside crumbs, and
Try them brown in butter. Now fill the
empty rolls with mixture of oysters,
bread-crumbs, salt, pepper and butter,
set In hot oven fow minutes, and
serve.
Bread Pudding. three eggs,
add three tablespoonfuls sugar. littlo
nutmeg, or any flavoring you like, fill
your dish to within IN inch Of tho top
with sweet milk. Put in fine dry bread
crumbs ono pint and bake one hour. A
three pint tin dish Is tho best.-Yankee
Blade.
Salmon 10 Mode-Talke two ton
cups OF milk, add two tablespoons corn
starch, ono beaten egg and large table
spoon buttor; boil until thick. Heat q
can OF salmon, throw the oil away, put
the hot salmon on platter, pour over tho
dressing and cover with slices Of hard
boiled eggs; garnish with cresscs.-Ds-
troit FREQ Press.
Fruit Cake.-Raisins and spices 20
taste, one cup molassos. ono cup brown
sugar, ono cup shortening, two eggs, two
teaspoonfuls soda, three cups flour, two
cups dried apples mot soalsed). Boat
all together and stir in raisins and
spices to suit Soak tho applos over
night In tho morning put in tho mo-
lassos and sugar, boiling down quito
thick.-Boston Budget
-Roast Goose. -Rcmovo pin feathors.
singo, draw and wash well. Wipe, stuff
and truss. Sprinkle with salt and pop
per and dredge with flour. Buko one
and half hours. basting often. STUFF
fing-Mash six or eight hos potatoes.
Add two onions cut fine and fried until
yellow in two tablospoonfuls butter; add
two teaspoonfuls sage, one spoonful salt
and ono spoonful pepper. Gravy-Turn
Oil tho fat from tho pan. Add two table
spoons flour, brown and add tho wator
IN which the giblots wore cooked aud
enough moro hot water to mako tho gravy
OF tho right cficl1ness. Strain, add tho
chopped gi:,icts and salt and pepper
Boston G,cDc.
Poultry should BIO picked and drawn
as soon as possible after killing, then n
day or night should elapse before it is
lit for cooking. Rinse out tho fowl SOW
oral times with clean water, dissolve n
teaspoonful OF soda in that which is used
last. Rub little soda over the skin.
let 1t remain about ten minutes. tben
wash off In clear water. ANY stronr or
unpleasant taste will thus BIO prevented.
Proparo dressing for turkey by mixing
bread-crumbs with butter, pepper. salt.
pulverizod sage and o dozen oysters
chopped fino and stirred into it if Won
like. Wet tho whole with sweet cream.
milk or water. Rub tho turley with
soft butter and drcdgo with flour. Tho
giblots may BIO cooked separately, chop
ped and added to the gravy. While
roasting baste tho turkey every fifteen
minutes, removing the water as roo uired
to keep tho bottom of tho pan we'll COW
cred, then drcdgo with salt, pepper and
hour.-N. Y. World.