Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1888-03-18

the center OF an individual butter plate
/ Ia front of each place. And cannot you
find few flowers to brighten the table7
| Be sure there are cups and saucers and
spoons OF various sizes conveniently ar
ranged for serving. The kettle is singing
merriIy; come, little girl, and make the
coffee. Papa likes it boiled sn,im Of
Mocha and Java m x4d. Il must be we'll
| roasted and do not grind 1t too doe. Take
one coffee cup full and mix into it the
| white and yolk of one egg; now pour
on this two pints OF boiling water, let it
| boil Ave minutes; then add another pint
of boiling water, ;stir Esnd pour back and
forth and set it where it will keep only
hot. Cream is best, but If you canDoE
have that, boil down milk and use it hot;
cold milk will jure the favor.
Now the steak, little one, rake ont the
cosls, thoroughly wipe the brOiler, and
put il over these; while il is heating beat
! the steak lightly, and with sharp knife
cash the edge TO keep It frGm curling.
Grease the iron little snd put on the
steak; have ready your fork and turn 81.
most Immediately; then turn agsin. I'll
tell you secret. little one, for every
right method there is 5 reason, ann that
| is true in the kitchen; you must subject
| both sides to intense heat in order to scar
the outside and shut in the juices, or else
the heat will act Ike pressure upon q
sponge and the steaks gill be something
like the eQuetz=d sponge. After the SEC
ond turn you may leave 1t long enough to
get q dish; p1T this dish where 1t will De
hot, and put therein an S0uudsrt supply
Of butter with sprIDkling OF sslt arc
pepper, cut into your steak and II 1t Is
brewn on the outside and delicate pink
| inside it is done, and needs only TO be
well turned in the melted butter
ana covered closely with 6 not dish
for 8 few moments TO \be resdy tof
eatiDg. Slice some bread neatly; you
! need for that brosd-blsded sharp knife,
put the slices square on the plate; these
should never exceed half irch in thick
ness, and place on the table. II mamma
Is willing you mag pat on some cake and
preserved fruit. These you eau learn 70
make before very long. Bring in the
food you have cooked aud pace it care
fully on the table. Take g last look, max
ing mental note OF everything needed
81 the meal, because 1t is irritating to all
for anything to have to be supplied. All
is ready, "Come mEmma snd pspa!"
"Tired, daughter" eyes, little, but
mother looks rested, papa is gTatitied and
our little girl has learned TWO lessons, the
most valuable one being that manmn's
duties may be lightened; the other hist
work with viii brings pleasure to all.
This Is small experiment, only paving
the way for the eldest daughter to be
fitted for her own sphere, helping the
desE N other by tightening her burdens,
and giving time, strength and opportunity
to her for retaining her just place in the
home and in Society tIat mother may
know; and that even until the time when
sIlVereo hair is her crown Of CORY she
may be enshTiaed in the hearts Of bus
band and children as the lovellest, and
society shall accept 'hsir verdict.
RECIPES
Cocosnut PGddu g-FOur eggs, one cup
Of cream, one cap ofsugar, one aud a half
coc0snu;s grated, enc tablespoonful Of
butter, enc nutmeg. Good.
Transparent pudding-One cup OF but
ter, one and half cups OF sugar, six
eggs, hslf cup OF cream, one nutmeg
Half the whites stirred in the filing the
last thing, and the other half for mer-
ingue.
Bresd for Tea-Oue pint 1ouer, one
cup sweet milk, half cup sugsr. one table
spoonful butter, Two eggs, We'll beaten,
TWO teaspoonfuls baking powder; bake 10
pan with fue; bake SLOWLY; eat hes
with teas and preserves or honey.
Bittercskes of CIld Biscuits-Crumo
quart bowl full OF stale biscuit toe
night before; with fork NIX with NIT
and water until soft; let stand till mgFn-
ing; stir in halt pint four, one egg; make
thin with milk and water; add one-hslf
teaspoonful baking powder. -
Angels food-Beat the whites of six
eggs to roth; tablespoonful Of pow
dered sugsr 10 esch white; into khicAs
beat s red jelly to give it s pretty color.
Whip s pint of cresm sweetened and.
favored to taste. Pour the hrst prepare
tion over It. Serve ~ith cake.
Chocolate custsrds-Ooe.fourlh OF
cake Of chocolate, one pint Of boiling
wster, six eggs, one quart Of milk, one
hslf cup OF white sugar, tive teaspoons Of
vanilla. Dissolve the chocolate in q very
little milk, stir into the boiling wafer and
boil three minutes. Wnen neSrly cold
add the beaten eggs, SIR into the nils,
favor and pour In cupsI set in boiling
water and bSke.
Bouillon-FJr bouilloa take four
pounds Of meat and two Of bone cut The
meat and bones in small pieces; add two
quarts of cold water and heat slowly; add
one tesspooniul Of salt, four pepper
corns, four cloves and one tablespoonful
Of mixed herbs and simmer five hours.
Boil it down to three plnts; strain and e.
move The fat.
Boil three large potatoes, mssh and
work in 8 lump Of butter the SIZE of Sd
egg, one cup OF milk, stir in with spoon
g ,ur enough to work up with ths hand.
Then cut this mixture into pieces and
wrap it around the apples and tie your
sumplings in cloths and boil them hard
for 50 hour.
Oae pound of 1ne grsnulsted sugsr. or
two rounded cups; eight eggs; six table
spoontuls Of water-small halfsup-tkree-