Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1886-10-03

third of cup Of butter, In which q table
spoonful Of curry powder has been
mixed.
Picked Chicken-Boil four chickens
until tender enough for meat TO fall from
the bones; put meat in a stone jar and
pour over 1t three pints of cold, good
cider vinegar and half of the water in
which the chickens were boiled; add
spices II preferred, and it will be ready
Tor use in two or three days. This is a
popular Sunday evening dish; it is good
for luncheon at any time.
Crab apples--Select perfect ones; pour
boiling water over them, which removes
the skin; lay them in water enough to
cover them; let them simmer slowly I'M
til soft; take them out and drain; make
a clear syrup, pound for pound; boil them
in 1t till clear, lay them on dishes to cool,
and place them in jars; cook the syrup a
little longer, aud pour it over the apples
when hot; seal.
Macaroni pItalienne-Drop half a
pound of the smallest size into sailed
boiling water. 1t will be tender in from
thirty to forty minutes. Drain and put
on hot dish containing two ounces of
butter; sprinkle over trhree ounces of
grated cheese; take n SILVER fork in each
hand and toss the macaroni until the but
ter and cheese are melted. Season with
salt and pepper and pour over 1t few
tablespoonsful OF any good beef gravy
and a cup OF tomato sauce.
Moths-I have never during twenty
years OF housekeeping had moth of any
description, and attribute my immunity
entirely to the use OF turpentine. After
eaoh OF my carpets is well swept, it is at
once gone over with the following mix.
ture 10 three quarts of pure cold wa
ter add three tablespoonsfulo Of tupentine.
In this thoroughly saturate a sponge.
squeeze about two-thirds dry, and 90
over each breadth separately and in all
corners. As often as the water becomes
soiled take fresh supply. You will be
surprised to see how beautifully Il will
cleanse your carpets, besides being one
OF the best disinfect ants. NV father. an
eminent physician, had this always prac-
ticed In his family, and we are never
troubled with moths.
Mushroom Catsup--After cleansing and
thoroughly washing the mushrooms,
s.aihs ana oil, cut each into two or four
pieces, according TO its size. Put the
pieces into stone jar, sprinkling salt on
each layer, and let them stand for twenty
four hours. Then take them out Of the
jar and press them to extract all the
juice, which must be bottled Immediately
and corked. Put the mushrooms back IN
the jar, and at the end Of twenty-four
hours press them again, and bottle Juice.
Again return the mushrooms TO the lar
ana repeat the pressing process at the
end OF the twenty-four hours. Mix thor
oughly the juice of the three dressings,
adding pepper, allspice aud one or more
cloves, according 10 quantity, broken in
pieces. Simmer and remove the scum as
long as II rises. When no more scum
appears strain, and when cool put into
bottles, In each bottle put two cloves
and pepper-corn, and seal air-tight. In
cool, dry place the catsup will keep for
PEARS.
Graham rolls--Mrs. Susanna Dodds
sives the most minute and accurate al !
ectldas for perfect gem, of which the /
ohownng Is an abstract; Mix graham or 4
Whole wheat -four, which, II very coarse. /
must nfst be sifted, with ice cold water 4
the proportion of two-thlrds of a pint
I water to 3 quart OF hour. More Wet
ing must be used II the -four is very
oarse. Stir last until a moderately stiff
ongh Is formed, and kneed fhorougblv
rom ten 70 ifteen minutes, till the dough
me and elastic TO the touch. Roll
All Of II at s time into long rolls a little
yer an inca In diaAieter; cut on and
'ape INTO rolls three or four inches long