Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1886-07-11
THE HOUSEHOLD.
Suggestions for Those Who Toll to MIN
lister to the Lovers Of Dainty
Cooking.
The Breakfast, Dinner and Tca-re' N,
Deriy Spread for Those 80
Home,


Home,
BREAKTAsr.
Cantal0upe.
Liver and onions, Cn Brains,
Potato OmelCt Corn Bread Oat Meal Crisp,
TIA, Coffee
Bone 81 mn.
stewed LAM and Peas,
succo Ts,,;l J FInp & Tomato mate, salad
sUPPER
Beef Heart,
Potato. Chlps, Crumpets,
Msrgaregs Melange, rig Cake
BREAKFAsT.
Liver and onions--Slice the liver thin
and cook In salt and water. Cut up few
onions and put in the flying pan with a
little water. When tender put In Il
spoonful OF lard and fry brown. Take
them up, keep warm, and try the liver In
the pan, adding more lard. Sift cracker
crumbs on the top, pour the onions over
and serve.
Calf brains-Scald the brains, beat
them up with little nutmeg, pepper,
salt, thyme and p'rsley, and tablespoon.
full Of vinegar. Chop the yelk OF hard
boiled egg. Make thin batter In which
mix the brains. Form into cakes ana fry
brown.
Potato omelet-Take six good-sized po-
tatoee, two tlblespoousful Of salt, one
tablespoonful Of butter and little pep
per- Peel the potatoes and put them in
10 boiling water When they have been
boiling for fliteen minutes, add one tea
spoonful Of salt AS soon IS cooked
drain and mash well. Add o9e teaspoon
full OF salt, a little pepper, the butter;
! then add four well beaten yelks, mixing
we'll Rub through u colander. Melt
two tablespoonsful Of butter In frying
pan. Put In the potato, smoothing II
over. Fry It light-brown color, double,
and serve ike an omelet.
Oatmeal crisp--Scald the oatmeal with
boiling water, stirring with spoon, and
make pretty stiff dough; knead well
together, dust the mouldlng-bOard with a
little Graham flour, and roll TO a thick
ness OF nearly half an inch. Then cut
into small cakes and bake In an oven
fifteen minutes or more until they are
dry and hard, but only slightly Drowned.
Watch closely that they do not scorch in
! baking, In rolling out this dough 1t
cracks badly near the edges; after using
the cake-cutter gather up the ragged
pieces, knead them well together, and
roll again
D.bread-Into one pint of rich
| buttermilk stir one level teaspoonful Of
soda until II foams. Add the well-beaten
( yelks of two eggs, then the white South
ern cornmeal, until the mixture has the
| proper consistency. To this add two
tablespoonfuls melted lard and lastly
the whites OF eggs well beaten. Use iron
muffin mods well creased and heated.
DINNER.
/ Too often the bones of roast beef, poul-
try or game are thrown away as worthless
/ when they would make an appetizing
soup. Break the bones In pieces and put
/ them in the soup kettle with sufficient
water sailed to taste for the amount of
/ soup required When the water DOLLS re-
move the scum, and add for every quart
| Of water two bay leaves, four cloves, four
! peppercorns and one onion. Let all boil
| gently for three hours, and then strain
the soup through lne sieve and set 1t on
the fire. Mix two tablespoonfuls of floul
with one egg and milk enough to make O
thick paste, pour 10 slowly into the soup,
stirring constantly until it is cooked
adding little chopped parsley. The
strained bone soup may be also used fol-
preparing any sort OF soup.
Stewed lamb and peas--Have the bones
taken out Of the under side OF shoulder
of lamb aud bind into good shape with
tape. Cover the bottom of pot with
chopped salt pork, strew with minced
young onion, lay In the meat and pour ia
a quart OF weak broth made from the ex
tracted bones and other trimmings. Cover
closely and stew tender. Take out the
lamb, unbind II, and keep hot, covered
over boiling water. STRAIN the gravy left
In the pot, return to the fire with two
quarts OF green peas and cook until they
are done. Strain, and lay about the meat
Succotash-Take corn and beans il
the proportion Of tWo-thirds corn anC
one-third beans; boil the besns from hail
TO three-quarters OF an hour with the cob,
from which the corn has been cut, theI
take out the cobs and add the corn anC
let the whole loil fifteen or twenty min
utes II the corn and beans are young, hal
an hour II they are old. To two quarts
OF corn and one quart OF beans take two
tablespoonfuls Of flour and rub 1t smooth
with the same quantity OF water, stir Il
into the succotash and let IL boil dive min
utes. Put one tablespoonful OF butter IL
the dish In which the succotash is TO bt
! NA'NNi SNAh wv hNosphbulhlo VI ehii luLt
the latter and put the whole ON the but
ter.
Cymling pudding-Boll cymlings auC
wash dry, add milk, butter, eggs, peppe
and salt. Pat In haking-dlsh, cove
with grated crackers aud bits OF butter
Bake one hour.
Tomato salad--Peel and slice eIgh
Tomatoes and set on ice. Make dress
J ing OF the yelks of six eggs ruhbe,
smooth, one tablespoon OF mustard, on
OF salad OIL, one Of sugar, teaspoonfu
, OF salt and pepper, half teacup OF vim
egar, the juice of one lemon and a raw
egg well beaten onions chopped lin,
are liked by some. Just before servlnl
cover the tomatoes with pounded ic,
and pour over the dressing.
Tuitu iruttl-One quart OF rich cream
two ouuces OF hlanched almonds choppe,
very fac, one halt.pound OF sugar. Whei
hall frozen add a teacup of chopped rails
ms aud cltron each aud hali-pound o
orange preserve, mix we'll with the cream
and tre' re. Peach preserves can be sub
sututed II more convenient.
SUFFER-.
Cold beoi's heart-Wash the hesrt wei
and soak for half an hour in cold, salteC
water. Wipe and stuff the oriiices witt
a forcemeat Of bread crumbs, fat sal
pork, minced line, and q little onion
chopped and seasoned with pepper. Sew
up IN a coarse muslin, tltted 10 the shsp,
OF the heart, put on TO boil In cold, sal,et
water, with a tablespoonful OF vinegar Il