Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1886-12-26

Much OF the worry may be avoided
by systematizlng, and it Is not
necessary to enumerate the many
ways where this Can be made serviceable
to the quick mind OF the busy house
keeper. A hint can be utilized. Do not for
get the text OF this short sermon, "Don't
worry" II you are OF a nervous, ex-
citable temperament lag 1t specially to
heart, and 1t will ward of grey hair and
wrinkles until time alone shall crown
your head with houorsd coronet.
HARMLESS SWEETS
A cream made of couttctioner's sugar
Is the basis OF all uucooked candies. (Con
trc'ioner's sugar is another name for
xxx powdered sugar, costing 10 cents
pOuud
Small quantities are easiest handled,
and the work is so simple that, II sun
Gent quantity Is not made at tl.st, more
is easily manufactured.
Take goOd-slzed bowl and break into
II the white Of one, two or more eggs, and
add to 1t an exactly equal quantity OF cold
water. Then stir in coniectioner's sugar
slowly until you have 1t stiff enough to he
moulded into shape by the fingers. Fla
vor to taste with any essence liked hest.
Vanilla IS always aie. Mould the paste
into balls about the size OF large marble.
into egg shapes, cubes, squares or IoZenge
Shapes, and lay upon platter or waxed
paper TO dry.
Flavor part of the French cream
made with peppermint or wintergreen
essence 10 taste, mold into lozeng 9, set
to dry, aud you will have three varieties
of candy finished, Mold some of tue
cream favored with vanilla INTO balls
about the size Of % cent piece, have
ready some English walnuts cracked so
as to divide nicely in halves and press
half OF the nut on each side of the ball of
cream set Is, dry, aud they will be
ready TO eat In few hours.
Chocolate creams are a favorite kind OF
candy. To make, mold small bits of the
cream navored with vanilla into cone
shape, set to dry. Melt some bakers
chocolate In bowl set over boiling tea
kettle. When the creams are dry, take
them one by one ON h tir-pn or fork
and roll In the melted chocolate until
thoroughly coated. Set aside dry.
Snould the checol ate cool before Won have
flashed, place over the teakettia again.
or, better still, staud 1t while using in a
pan of hotswater.
OYSTERS.
Steamed oysters-Wash the shells and
place the oysters in the oven until inc
shells open; take them out and put them
In shallow tin in your steamer; cover,
and keep over boiling water until the
oysters are pufted and curled. They can
DE dressed according To taste at the table.
or salt, pepper end butter put over them
ana served In very hot dish. Some Der.
sons Ike the liquor of the oysters saved
no ana poured over them.
Broiltd oysters-Select the largest
oysters Tor broillug; drain and wipe dry,
place IA the broiler aud cook over a
bright IRE, Have ready hot dish, aud
when they are done add butter, salt and
PIPER, and serve at once. Slme prefer
them rolled in a cracker dust, but | think
mucn II the delicate flavor OF the oyster
is lost thereby
oysters on toast--Put one quart of fine
oysters IN saucepan with their own
liquor aud let them heat until the edges
curl Season with salt, pepper ana
hesping tablespoonful OF butter. Have
ready some thin slices of nicely Drowned
buttered toast on hot dish; nonr
the oysters over the N and serve uuirklv
ADDED RECIPES
Homlny crOquettes art very good To eat
ana pretty To look at They are inexnen'
sive, aud are made as follows, mr.
TWO dozen boil pound Of lne hominv
unul Wei donei season with little salt
ana "nen cold stir In q half cup OF rich