The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1891-01-01
DOMESTIC CONCERNS.

"A few drops OF extract OF lavender
will prevent m ucilage from moulding or
becoming sour.
Fuel can be saved on ironing day
by placing over the irons an old tin
bucket or similar vessel bottom side I'D.
You need thick n-holder lined with
paper, to handle them with whom heated
in this way
"A pound of sugar is usually required
TO every pint OF juice, though less may
DO used in making currant or rpe grapo
jellios. For straining tho juice, it
should never BIO extracted by suueez-
iEg, but allowed to drip through tho
jolly beg.
Lemon Pies: Five eggs. cup of sugar.
half cup OF butter. two-thirds OF cup
OF sweet cream or milk. juice of two or
three small lemons Cream. butter and
sugar. add yelks Of eggs well beaten,
then the lemons. then the milk. and
lastly the beaten whites Bake in rich
pastry. This makes two pies Detroit
Free Press.
Ham Croq uettes: After all tho nico
slices have been cut from cold boiled
ham. chop the rest, not excepting somo
of tho fat Add an equal amount OF
bread crumbs and cold boiled potatoes,
chopped. Season with salt, pepper and
chopped onion to taste. Make into
fat cakes; fry nice brown. They arc
nice for BREAKFAST, and can DO prepared
the night before. -1lousckeepcr
~+Nursery Mullins: Two cups milk.
100 cups fne bread crumbs, ono cup
flour, saltspoonful salt, one egg, ono
tablespoonful butter. three teaspoon
fuls bakins-rowder. Beat the egg light,
stir in the butter, the bread soaked in
the milk, and the flour and bakinC-p
der. Bako in steady oven, grcasing
tho muffin tins we'll, SO that the batter
may not stick 10 them. -Boston Budget
1t is said that ink spots can DO r..
moved from the leaves OF books bv first
washing the papers with warm water,
using cancels hair brush, then wet
ting the paper with u solution Of oxalato
OF potash, Or oXalic acid in the pronor-
ton of ono ounce to half n pint of wa
ter. Finely wash tho stained placo
with clean watcr, and dry with blotting
papc".
When meat is to be boiled DO sure
aiiV pun III lltO DOlllnS WllHr to start
with, as that closes the pores instantly
and keeps tho richness in tho meat.
When boiling it for soups or bullion put
1T into cold water and bring it 70 boil
ing heat ~ slowly rs possible. for in
this case our object is to extract the
strength and richness from the meat in
stead of keeping it in.
beef Tea: One-half pound gravy
beef and two gillS water Cut tho bcof
very small; put it into jar, sprinkle a
very littlo salt over it to draw out tho
| juice OF tho meat quickly, add the water,
cover tho jar with paper twisted close
over it; let it stand for half an hour;
| place tho jar in n pan OF boiling water;
keep 1T boiling for half an hour, and
you will have good. nutritious beef tea.
easily digested by an invalid. N. Y.
| Observer
Rolled Mackercl: Select q large
mackerel, wash it carefully and remove
backbone. Wipe it with cloth, sprinkle
inside salt and pepper, and little fine
ly-chopped celery, or finoly-chopped
onion if preferred, roll in fine cracker
crumbs and beaten egg, lay on but
tered paper in n sh allow pan and bake
delicatcly in good oven. Basic occa.
sionally with butter garnish with slices
OF beef, slices OF lemon and sprigs of
! parsley. boston Herald.
J