The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1892-02-14
FlREslDE FRAGMENTS,

! -Polya: Boil scant pint OF rice in
as MUCH water as will cover it; when
half boiled put in q small fowl, an
onion, blade or two of mace, pepper
and salt; when the fowl is tender dish
up and pour the rice over it.-Boston
Herald
Grouse au Cresson: Pick. singe and
truss the birds, tying piece of slitted
!as bacon over the breast of each; roast
Tor fifteen minutes, and serve garnished
with watercress and fried bread-crumbs
serve with bread sauce and gravy
Ladies' Home journal.
Foam Sauce: One teacupful of
white sugar, two-thirds of cup of but
ter and one tablespoonful of flour beate n
together till smooth; place over the
hire and stir in rapidly three gills OF boil
ing water, season with nutmeg, let
simmer three minutes. Home.
Strips of ribbon applied. to common
ticking, with an embroide fed scroll pat
tern between the strips, are very pretty
Tor sachets, cushions, etc. Excellent
book-marlss are made with strips of rib
bon sewed together and finished at each
end with an ornamental button.-N. Y.
World.
Graham Griddle Cakes: You can
use sweet or sour milk. One pint Of
sour mills; one beaten egg; thickcn with
two.thipas sifted graham flour, the other
third wheat flour. and one teaspoonful
OF soda dissolved. If you use sweet
mills, use baking powder sifted into the
hour instead of soda -IIouselSeeper.
Mock AIince Pies: One cup of
sugar, ono cup of molnsscs, one and
one-third cups of bread crumbs, one Gun
OF good cider vinegar, four cups of
water, three eggs, ono cup of raisins,
one ounce of cloves, one ounce of soda;
mix and bake in rich crusts. This
amount will make three pies.-Detroit
Free Press
To Boil Hominy: A half-pint of
large hominy is sufficient for family
of average size. 1t swells to four times
Its original bulk. Put it on the fire in
plenty of cold water as soon after
breakfast as possible, in order to allow
1t plenty of time to become thoroughly
cooked before dinner. When the water
dries out, add moro, but let it be hot
-Four hours at least are required for the
grains to become thoroughly softened
and done, when it is n most wholesome
and palatable article of food. When
ready to be dishcd for dinner. add a
tcaspoonful of butter, and mix it in
thoroughly Harper Bazaar
AS in different recipes the uuanti-
ties given are sometimes in measures
such rs quarts instead of pounds, and
sometimes in winegiasses, tumblerfuls,
etc, the following table will be found
useful if pasted on the nyleaf of the
recipe-bo you generally use: A com
mon-szed tumbler holds half IL pint. A
common-sized wineglass holds half a
gill. quart of sifted -four equals ono
pound quart of cornmeal equals
one pound two ounces. One quart but
ter is equivalent to two pounds. one
quart powdered sugar to one pound
seven ounces, one quart granulated
sugar to one pound nine ounces. Butter
the size of an egg" about two ounces.
N. Y. Tribune.
Dreamed Turnips: Pare the tur-
nlps, and cut in slices ne-fourth of an
inch in thickness; then cut the slices in
strips like Il match Boil these in
sailed water half an hour Drain them,
place them in a dish, and cover with
cream sauce, made by melting in a
small frying pan one tablespoonful of
butter, adding to it one tablespoonful
of flour; stir until smooth, and then add
one pint of milk; stir it constantly until
it boils, then season it with one tea
spoonful of salt and a little pepper, and
pour it over the turnip. Good House
keeping.