Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1886-05-09
THE HOUSEHOLD.

lHE HOUSEHOLD,
Tho Fcast In Season, with Salad Ns
for the solitary, but for
Families.
! PRACTICAL iseocipts- Plain Direction. To-
Preparing Ynintnble
Dishes.
nRRAHrAAI,
rt lacked Wheat, nakcd Flash,
Tea, Oohee
i DINNER.
Ia 10y broth
Maohcd potats 60, Spinach lritnoe
Amber Pudding,
Coffee.
SUPPER
oroam puGs. Hurry Gake,
Pineapple Salad.
! BREAKFAST.
Baked hash-Usc cupful % any kind
OF cold meat chopped rather coarse. n
ouplul OF cold cooked rice, a generous
cuptnl o. milk, an egg, two tabieapoonfuls
I
eighth Of u teaspoonful OF pepper. Pat
the milk on the lire Ia frying pan, aud
when II has become hot add all tho other
ingredients except the egg, STIR for one
IDinutei then remove from the lire and
ada the egg, well beaten, Turn into an
escallop dish and bake IN d moderate
oven for twenty minutes. Serve In The
same dish.
Fried potatoes--When they are smok-
| Ing hot and delicately Drowned thew are
delicious. To have them moist ana free
from an abundance OF grease, depends
entlrely upon two thinga--the coalition
Of the Ore, and the lardi for the lard, put
IN at the first n generous supply, and see
that II becomes smoking hot over a fire
not too bright at first, but steadily in
creasing In temperature.
Curried dggs Put teaspoonful OF
minced onions into cupful Of weak
broth let 10 boil, strain out the onion, |
put the broth into II deep frying-pan, |
season well, aud poaoh six or eight eggs
In II until the whites are firm, remove |
them with u skinner, aud lay on rounds
OF buttered toast ina heated platter. Pour
half cuptul OF hot milk in the bottom Of |
the dish, and let the toast soak IL M
while you make the sauce. DO this by
stirring Into the broth In the frylng-pan
tablespoonful OF butter, and, ne II dis.
solves, good teaspOonfnl OF curry pow
der wet up with water. Simmer until
thick, and pour over the eggs In q dish.
Egg brcad-~liub well together ono
quart meal, .one-fourth pound butter; add
one-quart milk, and stir until free from
Jumps beat four eggs very light and add
10 batter teaspoon OF salt. Beat well
and bake In a hot oven.
Flapjacks-0ne cup 1nc white meal,
one cup Of hour, two cups OF boiling wa
ter, one tablespoonful Of sugar, one tea
OF ealt and the same Of baking
powder; two eggs. Put meal and salt
INTO Dowl and scald with tho water;
when u Is cold stir In tho milk, siit -four
ana baking powder together aud beat In
next, then eggs and sugar whipped light
Iogetheri beat for one minute hard ND
rom the bottom.
DINNER.
Barley broth--Thrce pounds OF coarse ,
mutton or veal or ''scraa't OF mutton ,
ind q knnckle OF veal three quarts OF /
wafer, h1lf an onion, one carrot, pepper
lnd salt, one cupful OF pearl barley
soaked three hours In wafer Put the (
meat, cutup small, and the bones broken, q
over the fire with the onion and cold !
water; cook slowly for five hours, season
md set away until next day. Skim OF | i
he fat, strain out bones and meat, put G
he lispor into pot with tho soaked and t
itrained barley and the carrot cut into .
lice. Simmer one hour End serve. [
Stewed salinon--Drain all the oil from Q
can Of salmon and nll the can with boil.
ng water, adding a little salt. Set The !.
an In q saucepan with boiling water
ntl The hsh " quite kOt, then tusn the ),
IN out aud Keep IT hot 10 each pound
4 fish allow for thu sauce. Nix two
unces Of butter and one tablespoonful OF !,
Snr smoothly. When ahe milk. reaches !
he boiling point add the butter and -four
nd boil until thick, seasoning with salt
nd pepper. II onion "a liked one may be r
OILED In the milk. fbe milk In this case =
aust DO strained before the -four and
utter are added Dntter o baking dish
nd put IN u a lay0F Of Dish, then some Of Y
no sauce, spripkling fine bread crumbs i
yer IT, Repeat until the ash and sauce :
70 used, having the top layer of bread
rnmbs. Bake ia d brisis oven until tbs
0p is nice brown.
Steamed chickens, stnffed.--Cloan end
ress az for roasting. Mako stunlng oil
rumbs seasoned VITA, pepper, salt and
utter, thon ak witt dozen Oysters,
ach Cat into threA pieces. Bind legs
nd winRs 10 the bssty with tape AID put
nto steamer with closely lifting lid. III
'ou have 40 stea mer (Which Is piwh
'ut me fowl into 4 tin pail with good
~ and set in 4. pot % cold water Heat
gradually to boil, aud, II the fowl 90
nifagoWn, cook steadily for two
'ouiS 6fisr shs boil begins.
)pen tho steamer nt the end oi
10 fecond tins Tor the fFst hour and ttyl
he breast with fork Iften0sF, Iomogel
DO ghioker 10 4 hot water diah AND htcp
Dynrod whIlo YOU make the gravy htrnln