The Big Stone Gap post. [volume] (Big Stone Gap, Wise County, Va.) 1892-1928, 1893-12-14
HOUSEHOLD BREv.v!Es.

TO Extract PANT from Garments -
saturatc the spot with turpcntine; let
it remain several hours, then rub be-
tween the hands It will crumblc away
without injury TO the color OK texture
OF the goods. Yankee Blade.
Conserve Of Roses -}soil half
pound OF sugar TO foit souff'c; pour into
this strip the best doublc-distilled rose
water: boil it again, mix with 1t little
prepared cochineal or carmine to color
IL, and pour conserve into molds
Crust for TartS Rub one tcacup-
full Of lard into three .cncupfu's OF -four
and q pinch OF salt Beat the white OF
one egg slightly, and add Ave table
spoonfuls OF water to it, ana mix 1t into
the -four Do not mix more than nee
essary, and it will bc a faaky crust
Potato Roulettcs.-Mix a pint Of
mashed potatoes with tablespoonful
Of cream. salt and pepper to season. ana
che beaten yolk OF an egg Form into
oblong roulcttes. dip in beaten egg,
roll in bread crumbs and fry in hot
lard to a golden brown. Detroit Free
Press.
-SmothereG Oysters. one table
spoonful of butter in covered sauce
pan with half tablespoonful OF white
pepper, one teaspoonful of salt and
few grains Of cayenne. When hot, ada
one pint OF oysters. carefully prepared
Cover closely and shake the pan TO keep
The oysters from sticking: cook two or
three minutes. or till plump. Serve on
toasted crackers boston budget.
Mashed Potatoc, Wash white po-
toes and put them on to boil, with just
enough water to cover them. Boil
twenty minutes. When done pour off
the water. remove the skin and mash
Season with salt, pepper. cream and
butter Grease a shallow pan and heap
them up in pyramid shape, smoothing
the top nicely. Place them n the oven
until brown They may he slipped out
of the pan into the dish without spoil
ing the shape Ohio Farmer.
"A Boston Dish. a fish and
put II into boiling water with tea
spoonful each OF salt and vinegar; boil
until the fish will separate from the
bone; remove skin. bones and flake;
season highly with salt and pepper.
Spread it on platter and pour over 1t
hot cream and sauce nude with one
quart of milk, three tablespoons OF
-four, one fourth cup OF butter. Season
sauce with salt. pepper. onion juice and
a tablespoonful of finely chopped pars-
ley. Spread over it one cup OF bread
crumbs moistened in one-fourth cup OF
melted butter. and brown in oven -
Detroit Prec Press
Filling for Melton Mowbrays TO
make the pie itself equal weights OF
lean and fat meat should be used and
minced to about the size OF small peas.
The manufacturer should decide on
the character and degree OF seasoning
70 be used. bearing in mind that for
pork the ratio Is about ten ounces OF
seasoning to every twenty pounds OF
meat. The compound is set off by n
good Jelly. made by dissolving two
ounces of gelatine (the best In quart
of boiling water, and when thoroughly
mixed adding Il sufficient quantity to
each pie. II should be stated tn
these meat pies can be made OF any
Kind of meat, either beef, pork, mutton
or veal All arc equally delicious The
lids OF the pies should be we'll brushed
over with we'll beaten egg and baked
in good sharp ovcn.-Rural Now