Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1886-04-18
HOUSEHOLD.
.aaed for the Civilized
wno Cannot Live
without Cooks

-
TO- ,,as.pr cor Young
uou.shseperS'
nRRAKrAsr.
oranges waters,
ca I os sraitre d'Hotel'
POp-oyers' coffee.
pIsNgB,
Heef SOUP.
shsu ." Mashed Potatoes
fkct, Lettuce,
se eean7' Fruit, Coffee.
SUPPER
veal Cake, -,
Eeao, Lemon Marmnladc,
c N Iced Tea, MIX
4 nHeAKFAsT. 49,.
Vim butter sauce-Dip
Ky h,aten egg, then in pep
srscker dust, and fry in
y w = rich golden brown, Lay
E' 70 : on, an a paper to absorb
4 range on a hot dish and
I en,Iet a generous spoonful
Il axe /. by beating two taole-
i a utter to q cream with a
q lemon juice and a table
Minced parsley. , :.
|kne piat OF -four (prepared Is
n y XII of milk, one table
t'1.tey and a teaspoonful OF
'',,sr ana alt into the flour,
Mix and roll out as thin as
iSto rounds with a cake cut.
IN 4, again, this time surpass-
.'p,ssible." They should
r.nslucent. Transfer with
red BAKING pan and set in a
E,til delicately Drowned. They
ously dainty.
2msiire d'hotel, are always
'breakfast or luncheon. Steam
a oulrt of pota oes, peel them
a, in slices. Melt one ounce
4 hntter ia a saucepan, and
,ablespoonful of Hover; stir,
e,Ilow add a quart of milk and
Lei the mixture boil once,
IN ID from the fire. Turn the
"A, the saucepan and set it on
ia range where the contents
'Eoply. STR for ten minutes,
teaspoonful of minced parsley
n / Of two eggs. Serve hot.
Il One egg, one pint milk, one
IN quite half teaspoontul OF
Snroughly. Mu I be baked II
delicious for breakfast.
DINNER.
Take a shank of beef will
Meet upon it, put it in coli
'Soil i've or six hours the da.
The next day skim off tn
'S,he Jelly in soup kettle, AM
More serving add turnips, car
IL, cabbage and potatoe
IN in quantity desired; a fey
Ind a little celery improve II
IA salt and pepper and drop /
8es. Turee tsblespoonfuls {
"a added with the vegetables.
&tratln is pre- pared in this way
|1lsh thoroughly and place 1t in
81 which has been covered wit
need parsley, mushrooms, ga
~. Cover the fish with ii
lad. for a shad weighing thrt
e gill OF broth and half Il
W white wine. Dust the fiS
IA crums and set 1t in a bris
& HE end of fifteen minutes loo
done dish it. 1t rarely taxi
.an q quar.er of an hour. Aft
|$5e snad pour a little of tN
|8he pan and set 1t over a shal
'4g II with a spoon or fork
etach anything that may adhe
al Pour this sauce over the Il
moi. Care must be taken n
~ fish when dishing 1t.
Sqrkey- Pick, draw, SINCE, a.
|Ace d couple Of onions ano
1pnnd OF salt butter inside t
Ia roast before d moderate III
~ the FIRST hour, 8 piece
!'1per tied over tue breast; ba!
M with butter and lemon JUL
ETilh salt just before servii
|1wiih o ture' n of gravy.
4 .pota,oes-Boil some potato
Al them through a sieve.
wa saucepan, with a good lu.
+ and salt to taste; add q iii
a. work them well with " spC
Hhre for some minutes, add
utilities If milk as they get d
beans-Drain off the liqu
Thug hem with very cold wal
lifted, leave them for an he
"a cook twenty minutes in boil
led. Pour OFF this and sh
" 10 u colander. Then stir gu
10 them a tablespoonful of but
A IN pepper, salt, q very II
M tard and a tablespoonful OF
~ back over the fire, toss
'2btly with a fork until they
u fish them.
|e* with mayonaise sauce.
X pudding-@Soak half u box
for one hour in half a pin
+; then add two cupfuls oi
easl,oonfuls OF extract OF LEI
2 pint Of boiling water. W
81 not thick, add the whites
+ beaten TO a stiff froth.
b another of ice-water and
and white. Turn into a 1
9teay 10 harden,
ke-Boil six eggs hard, cut I
IF ind place them around u
the mold with slices Of
"a and tongue; add plenty OF !
W chopped parsley; pour
~ pd strOn5 stock; bake
ia cold, turn out, aud gai
" boiled eggs and beet-roo'
Ri salad-Silce thinly eight o
IA lish potatoes Cooled
~ iinely one good-slzed a
Y huff small onions, rinse
leaves of a large handl
sley Spread a layer of tn
chopping tray, sprinkle llbt
a then haii the parsley, applt
& our halt a teacup OF sweet
'# utter over the whole, ~
In of yiueuur Mix tine ,