The Roanoke times. [volume] (Roanoke, Va.) 1890-1895, 1892-08-11
HOUSEHOLD eREvlTIEs.

cherry lce.-One quart of cherry
juice and two pounds of sugar; heat un
til dissolved, and then add one quart OF
water. When cool, put in the freezer
and when partly frozen, add the whites
of six eggs, we'll beaten.-N. Y. OBJ
server.
Fried Onions-Cut the onions in
slices and soak them in milk for ut leasi
ten minutes Then dip them into flour
and immerse in boiling fat. After thew
have fried for six or seven minutes they
will be found to be firm and delicious =
II. Y. World
Baked Potatoes Creamed.-I,alSe
the potatoes, and when nearly done cut
Off circular piece from the upper part
and scoop out the pulp. Mix this we'll
with cream and bit of butter, put
back in the skin and touch it over with
the white of an egg beaten to froth.
serve not In anapkin.-Old Homestead.
Canning Apples Select tart apples.
Bellflowers or Duchess are excellent
for canning Peel, quarter and core;
throw into cold water until you have
enough; prepare sirup, by using half
pint of water for each pound of sugar.
Drain the apples through colander
and put them into the strip when it
boils; cook slowly until tender; but
keep them whole; dip into cans and
al.-Housekeeper.
Pink Lemonade-A change from
the ordinary lemonade may be made by
coloring 1t Il pretty shade of pink with
cochineal coloring, made in the follow
ing manner: Boil together, for twenty
minutes, one ounce of cochineal, one
ounce of cream of tartar, one-fourth of
an ounce of alum, one-half pint of
water. A small quantity will suffice to
color the lemonade, and will not mute
rally change the taste.-Good House
keeping.
Rice and Veal Cakes. Wash half a
teacupful of rice in cold water, then
boil in milk until tender. Have ready
teacupful of cooked veal chopped fine.
Put this. into the rice, break in two eggs
and salfto taste, Stir until we'll mixed.
and make In little cakes and fry light
brown in butter. Cold veal left from a
previous meal can be used as swell as
not and cold rice may be used, but is
not quite so nice as with freshly cooked.
-Demorest's Magazine.
Soft Shell Grabs. to it that no
dead crabs are in the lot Under the
sides of the paper shell will be found
quantity Of shaggy feathery substance
which must be removed; be careful also
to remove the sand pouch Wash and
dry each crab, toss them in little flour
and fry in liberal quantity of hot fat.
a thick covering of batter and bread
crumbs detracts from the excellent
qualities of this most dainty dish, and
should not be tolerated by epicurea
Boston Budget
With fish may be served potatoes
and tomatoes in any form, also cucum-
bers, onions and green peas. If the fish
Is prepared with curry sauce as an &C
compartments rice should also be served;
If dressed with q cream sauce, any kind
of potatoes, except fried, will be appro-
pirate. Fish is so delicate that vege-
table OF pronounced flavor should
never be served with it. Therefore,
onions should be made as dainty o. pos.
sible by being boiled in large quantity
OF water, which should be changed sew
eral times; they may then be drained
and dlshed with cream saue3.
Cheese Ramakins Crate half a
pound Of American cheese and hal9
pound of bread crumbs; soak the crumbs
in half pint of milk; put these In
mortar, add four ounces of sweet but
ter. half saltspoon Of white pepper,
two saltspoons of salt and half tea
spoon of dry mustard; put the mixture
in bowl and add the beaten yolks of
five eggs. Beat the whites to stiff
frpth and add to the mixture Heat
and butter the ge0 pan, put in the
mixture and bake twenty minutes The
mixture may be made stiff with -four,
rolled into little cakes and baked on
buttered paper. Household Monthly. :