The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1892-01-20
THE ROANOKE TIMES. WEDNESDAY, JANUARY 20. 1892
HOUSEHOLD BREvITlEs.


For good stove polish in the form
OF a powder. use good quality plumba.
go, applied with stidf brush. -Scien.
tific American.
Lemon jelly Filling.-One-half pint
OF sweet milk, one egg or yolks of two,
one teaspoonful Of corn-starch, one Ia.
blespoonful of flour, two tablespoonful
OF sugar, the juice and grated rind OF
one lemon. Cook like boiled custard.
boston Budget.
Nice Dressing. Cut bread into
slices, then into small dice-shaped
pieces, put in butter, salt and pepper, o
tiny bit of sage, the mcrest flavor OF
onion, mix, put in three eggs. For nice
turkey gravy, make as usual, and Just
before taking up put in one quart of
oysters. Detroit Free Press
Pic With Two Crusts.-Pare, quar-.
ter and core tart apples and lay them
closely together in deep pie plate
lined with paste. Season with sugar,
piece of butter as large rs hickory
nut, whatever spice or extract one pre-
fers, and n little water. After adding
the upper crust sift pulverized sugar
over the top and bake forty minutes.
Boston Globe.
Thin muslin or lawn dresses will
be stiffened and cleansed by washing
them in bran-water. Boil two quarts
of wheat bran in gallon and half of
water for half an hour. Strain this
through n towel and add to the water
for washing. Avoid the use of soap or
starch if possible. A little of the bran.
water may be stirred in the rinsing wa
ter or the goods rinsed lightly in pure
watcr.-N. Y. World.
An experienced housekeeper once
we'll said: 81 never throw away n sim
gle potato which is left over; there is
always some use for it. If even one or
two only are left, CRATE them and use
them to thicllen soup. If more, they
can be sauteed the next morning for
breakfast, or cut into dice and heated
up with hot milk into which some salt
and piece OF butter has been added.
I'y putting them into hot oven and
allowing the milk to be partly absorbed
by the potatoes, this makes very GOOD
plain dish"
Chocolate Layer CalSe.-Makc IA
cream sponge with two eggs, one cup
sugar, one-half cup sweet cream, one
cup flour, one hoaping teaspoonful
baking powder and one-half teaspoon
full salt Bake. Beat whites of two
eggs (but not as for frosting), adding
two tablespoonfuls sugar for each egg.
Crate in chocolate sufficient for taste
and color, add few drops vanilla and
spread between layers and on top.
When making this often take three
eggs, using two ycllks and one whole
egg for the cake, reserving the whites
for frosting. -Orange Judd Farmer.
"A Fruit Pudding This is Mrs. Lin
coins way of making an apricot pud-
ding, but any kind of fruit can be used
rs well: Boil one cupful of rice fifteen
minutes, or steam till tender. Wiring
small pudding cloths. two-thirds of a
yard square, out of hot water. and lay
them over small half-pint bowl.
Spread the rice one-third of an inch
thick over the cloth. Put an apricot in
the center, filling the cavity in each
half apricot with rice. Draw the cloth
around till the apricot is covered
smoothly with rice Tie tightly and
steam ten minutes. Remove the cloth
carefully and turn the balls out on n
platter and serve with sauce, for which
take one cup apricot juice, one half-cup
sugar, one teaspoonful corn starch or
Hour. Boil all together for five minutes
and strain. Use any kind of fruit Juice
or sirup in this same way for sauce
Chicago Herald.