Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1888-03-11

riHce of preconceived opinions on your
mart. aud much self abnegatiOn, but bet
ter this than 8 sacrifice of home liberty,
lonely hours of weary watching and fore
boding, waiting for those whose rightful
nl.ce is meath the sheltering roottree OF
home.
Men, taken as they are, are not what
they should be; but wise woman deals
with them as thev are, and is well repaid
for any real or imagined martyrdom.
She who exerts her influence in so re-
6ning bsse metal as to bring out
the ace gold will happily count her
gains, as she goes down the hill OF life
shielded from rude buffetings by the man
whom she chose and who hiss proved
worthy to be her protector, her anchOr-
age in all life's storms, and when in fond
mother love her eyes rest on stalWart
sons. VINO rise 10 call her blessed, all tn
little crosses. The trivial self denlals OF
the past, when weighed against her &C
cumulsted happiness, will be lighter than
dust in the balance.
RECIPES.
Chloride of lime should be scattered a.
least once a week under sinks, and in all
nIaces where sewer gas is liable to lurks
White Sauce for Fish-Fo each cup OF
boiling milk add one tablespoonful ontter
and two taolsspoonsful -four How to
mix. Melt butter, rub in smoothly the
6our and add boiling milk by degrees.
Mock Oyste, SOup-Take one pint OF
tomatoes aud put to boil in half 8 gallon
of milk. add an ounce of butter AMOS Vsa-
snoon of soda. Let boil aud skim. RFeak
! in pieces half pound Of crsckerss shrow
in the SOUP, let boil up. Season with
salt and pepper.
Annie SnoW-To the whites OF two
well beaten eggs take pint OF strained
annie. sWeeten and favor with little
rose water and teaspoonful OF lemon
mice, Best the apple into the egg 8
spoonful at & time, when al will be as
light as beaten white Of egg. Use Dover
cog heater Est cold with cream.
Potsto Soup-Fry half 8 dozen pote-
toes and one sliced onion in some butter.
When done, put in half gallon OF water,
and add q large tablespoonful OF chopped
parsley. Let it boil, take up and run
| through q colender. Return to the fire
and lei simmer FIVE minutes, add the
| beaten yolks of three eggs, with pepper
and salt.
Hot Egg Salad-Chop one tablespoon
Iul VI plChlCg LILA ~ " -.
quantity Of the grated rind and Juice OF
lemon. saltspoonful Of salt, a dash Of
| CAYENNE pepper and three tablespoonsful
of salad oil. Heat In irving pan one
| tablespoonful of oil, break three eggs
into II and stir them over the fire two o,
three times, in order to slightly mix tie
| whites and yolks; let them coo6 three
minutes. then pour them on salad dish
and serve with the dressing OF pickle
etc, poured over them. "a
| OYSTER stew-Boil fifty oysters IA
their own liquor one mln1te; drain and
wash the oysters in cold water. PATS
pint of milk in q fsrina boiler Secsld
Rub together one large Tablespoonful q
butter snd two even tablespoonful 20
corn starch, and stir into the hotDsmilk
stir and cook until the consistency o.
cream; s6d the oysters; salt and peppes
to taste; take from the fire; add the WeH
Ebesten yolks Of tive eggs and 8 table'
| spoonful of chopped parsley. Serve g
once. They must not BE boiled ate
adding the egg, or.the sauce will curdle
Points in Making Angel sCske-Succes
in angel cske depends upon the MAMIE
of making and baking. Miss Parlos di
reefs that the whites Of the eggs SHOULD
be beaten to stiff, white froth, then tn
sugar beaten gradually into them ant
finally the -four and cream of tarta
should be added and the mixture oeatel
thoroughly. Now place in vary mod
crate oven and bake slowly. Thoroug