Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1888-04-06

ussges Of good society are her ssfeeusrd
in this, IS It is considered very bad form
to sc:ep: from : gentleman anything
more than flowers, some favorite selec-
ticn CT music, or book not costly, given
because OF desire on the part # one or
Inc other for 6 b5tter knowledge OF its
contents. Neither will e girl. governed
o. q deicscy Of feeling, allow much IL the
Tsy OF carriage hire or t5e.tre tickets; in
& word,a woman Cannot z Jrd to lose ner
independence or give those who sdnii
her reason TO think her grasp!ng or
svariclous. To be seen too oflen In
public places, to liDgsr 20 talk en- the
streets, to indulge IN psrlor cnat IN the
presence OF strangers over dry goods
counter, to dress or deport herself in
way that will render her conspicuous Is
paying too Gear price for nctoriety, and,
instead OF winding admiration from these
whose opinion Is worth anything, 1t only
leads to coarseness, and will soon prove
S barrier to girls entrance into the
inner circle OF social life, where are found
its best elements, and where coed men
end women esgerlY greet debutante
who has acquired self respect and who by
|
her place and retains It also.
In this period CT girls history mother
still has her place, aud should have her
daughters confidence, because she has
qualified herself to give wise counsel in
any emergency In her daughters new
life, and make the tie SO close IS to rem
der 1t impossible that any barrier should
come between thsm. II, in the daugh-
ter's eye, mother may rot seem elegant,
or II by the daily care OF rearing her lit
tie family she hiss grown rusty in ques-
tions simply of etiq 1ette, let the daughter
remember that she is mother still, and
mothers love is her stronghold; that the
less attractive that desr one may be to
strangers, q daughters d. voled affection
enhances her own charms 8 thousand
fold by charming the beautiful heart Of
the maiden.
RECIPES.
| Fried Bread-Cut the crust from slices
Of stale bread; dip each in thin batter
made OF s cup OF milk, two eggs and
] heaping tablespoonful of four sailed
slightly, and fry in lard or clsrifi4d drip
ping 10 yellow brown. Drain eff the fat
from each piece as you take 1t up. Serve
hot.
Tomato Ssuce-To half can OF toma-
toes allow small onion sliced. Stew
both together for half an hour, rub
through colsnder and return to the
saucepan with g tsblesp oonful Of butter
rolled in tesspoonful Of corn-s starch,
half teasp oonful of sugar, pepper and
ssult to your fancy. Boil one minute and
serve in gravy dish.
To mend chIna-Into 5 solution of gum
arabic stir plaster of paris until the mix
lure assumes the consistency of cream;
apply with s brush TO the broken edges Of
china and join together. In three days
the article cannot be broken in the same
place.
A nice way to cook chicken-Cut up the
chickens, put into q pan, cover with
water snd let stew IS usual. When done
mske tHlckenipg of cream and -four;
add butter, pepper and salt. Have ready
q nice short Cake, baked and cut in
sqnsres. Ivy the squares Oh 5 dish and
pour the Chicken end gravy over them
while hot.
Ssgo Padding-One cupful Of sago
soaked in cold water until soft. Add
four quarts OF scslded milk. SWeeten to
taste, and little ssIt. Let 1t cool, and
when read to put in the oven, turn In
three well-besten eggs, but do not stir
the mixture when you put the eggs in.
Bake three-qusrteIs OF an hour. Flavor
to taste. Tepiocs, same as sage, use
only five eggs.
Birds Nest Puddiag-Pare four good
sized sour spples, stew until soft
Make batter Of one cup Of milk, butter
the size OF an egg, two and oBe-hslf Gasp
fuls OF -four, two hespipg teaspoonfuls
baking powder, q pinch of salt. Pour
over the stewed epples and bake in hot
oven.
Sauce for the Above-O1e egg beaten
light, one cup OF sugar, one-half cup hot
water, one sliced | mon, one tablespoon
fol cornstsrch. Boil until 1t thickens.
Chicken Croquettes-Boil two medium
sized chickens until they are ~ tender,
chop them fine, add one pint OF cream,
almost half pound CT butter, with s lib
ersl allowance Of salt and pepper. The
easiest way to shape these is to press
some OF tie mixture nrply into small
moulds, or shallow cups will do; fry them
In not lard until they are brown; some
cooks prefer salad oil to butter, but clar-
insd outer gives much more agreeable
flavor and batter color.
Potato South Add to a cupfuI Of
cold mashed potato half cupful of milk,
80 - @NNH'4f1 LlH~h Oub all
aud beat very smooth. Wh three eggs
and beat the m into the potato with pepper
and salt. Heat two tsbIespoonfuls of
nice dripping in frying pan, pour in the
potato, shake Is 1t cooks TO keep it clear
OF the bottom, and when "set" all over
turn 1t into hot dish as you would an
omelette. Serve snd eat at once.
1ialisn Rice Puddiug-To two cups of
boiled rice add 3 cup full CT hot milk, in
which has been stirred bit OF coda the
size OF pea, ard a desert spoonful Of
corn starch. Mix well and stir in q table
spoonful Of melted butter and two well
beaten eggs. Add next cupful Of minced
veai, chicken. turkey, duck or mutton,
moisten with three tablespoonful Of
highly seasoned gravy, stir Gil thorough
ly, put in buttered mould and bake,
covered In dripping pan Of hot water
for an hour. or better still, steam it for
an hour and half; turn out On hot nat
dish and pass tomato sauce with it.