Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1886-03-21
THE HOUSEHOLD.
A Lenten Menu for Those Who Abstain
from Flesh for Forty
Days.
Suggestions for COnveniences in the Homes
of Women who Are House
keepers.
Breakfast.
Graham Flakes.
Broiled Mackerel Breakfast Cake.
Frosted Omelet.

Breakfast,
Graham Flakes
Broiled Mackerel Breakfast Cake.
Frosted Omelet.
Tea. Coffee.
Graham fakes-These are otherwise
known as "granulated graham" and
furnish pleasant variety ,iu the list of
breakfast cereals. They can be prepared
Mt five minutes notice Put scant cup
iu in a'deep dish; cover with quart of
boiling milk and water, put in the dish
top, set in hot water, and let the fakes
swell until you are ready to dish them.
Add salt il you like. Eat with cream and
sugar.
Broiled mackerel-Wash it in two wa
tiers, lay 1T inside down in plenty of soft
water, to which add cup of vinegar;
ascertain by tasting the fin II fresh
enough-it would be safe to soak over
night, drain well and dry carefully; have
the gridiron hot but not scorching. and
grease lightly; lay on it the fish open and
skin side down, turn it once. When done
place over 1t hot dish, invert the grid
iron, pour wineglass of boiling water
over the fish; let this remain five minutes,
pour off the water, butter well and gar
nish with hard-boiled eggs sliced; II pre-
ferred season with favored vinegar or
lemon Juice.
DINNER
Potato Soup.
Boled Fish Potato Timbals.
p,..,o Macaroni with oysters
Orange Pudding S"'" 'oH0"'
Coffee.
Breakfast cake-One quart of sweet
milk, three eggs, beat separately and
very light, piece of butter the size of an
Egg, three coffee-cupfuls of flour, little
salt, three teaspoonfuls of baking now.
der. Put the white of an egg in last, ana
bake in gem-irons in a hot oven
Frosted omelette-Six eggs is the usual
number for an ordinary sized omelette,
but any number OF eggs may be used by
remembering the rule--three tablespoon
iuls OF milk to each egg. If -four is used,
one tablespoonful win take the place of
Two eggs. Beat separately and we'll the
yolks and whites of six eggs, reserving the
iroth OF two. Stir gradually into. the
yelSs tea-cup of milk, season with pep
per and salt, and, if you like, a little
chopped parsley. Put tablespoonful of
melted butter ina hot pudding-dish, pour
u the mixture and set 10 hot oven.
When 1t thickens, spread gently with the
reserve ffoth, and brown delicatery.
Potato soup-Boil enough Irish pota-
toes to make two cupiuls when mashed
whip them light and keep hot. Into two
quarts OF boiling water shred small
onion, two stalks of refuse celery and
lh'ee sprlgs Of parsley. Cook until the
vegetables are soft. Put them through a
colander with the water in which they
were noiled, then pass the potato through
the 'holes into the same spot. r turn I'd
me nre, season with salt and bring to n
gentle boil. Take care it does not burn.
Now stir In! four generous tablespoopfuls
OF butter cut or rubbed into two spoon
luls OF prepared -four. Boil two minutes
more and pour out.
Boiled tish--Scale and steam we'll. emf
IL open no more than necessary. earefnllv
removing all the black blood from M.
spine II fresh, lay ii IN salt water tven-
" minutes before cooking. A small niece
OF saltpetre put In the kettle makes the
hsh hrmer. Use only water enough Ia
cover the fish; cover closely and simmer
slowlyi skim as long as any dross rises
when the thickest part can be separated
from the bone the fish Is done. Drain thu
water from II Immediately. Serve with
outter sauce, made thicker than for meat
ilsn Kettle should be used II possible
ss mat has a strainer on which the Ash is
lala, and then immersed in the warm
water TO cook.
lolato timbals-Eight large potatoes.
one teaspoonful salt four of butter. hall
seaspooninl pepper, three eggs, one Gun
o. not milk, one-halfcup OF crumbs. Pare
sue potatoes and cook them in enough
oonmg water to cover. When done. |