Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1888-05-04
aouaehold.


In the short talks to women that have
been introduced into this column from
week to week, THE GAZETTE INDUCES
the hope that the patience of the reader
has not been exhausted, nor the lessons
altogether vain. Every day life is full O:
lessons, and, as all do not use the same
| books, an interchange ought to be proflta-
bic. Mothers are in the msin faithful and
daughters sppreciative, and for such, this
week there comes lesson from the Gre
stor of "Portia" and "Desdemons," one
who, by his works, proved his right TO
speak. What is it he says? Listen
young girl, this is it: IA low, soft
voice is q most excellent thing in
womsn." All uEconsciousiy, no doubt,
the merry school girls pass along the
streets, gather in the cars, and their
| tones are not sweet, persuasive ones,
that chsrm ear and sense, neither are
their sections marked by the gentle
courtesy thst stamps lsdyhood SO
genuine. Our girls are bright blossoms,
aud all who look on them desire that
there be no speck of blight OF the fresh
petals, and with no thought Of anne, IL
is kindly urged, that more attention be
psid to intonstion of voice aud TO cu,sf
vating gentle, modes. dignity of N srzsx
that shall have no shade OF insolence u
mar Its loneliness. The eye that falls
before glance, the voice that lowers in
the presence of strangers, in short that
girl without tlmidity or agsressiveness,
hes sdded chsrms to her sweet msiden-
hood that will repay q mothers care ans
h do Il 10 hnr 60
the latter beauty that ia most lovab!e
snd 8 grace that is most wiDsome.
the housekeeper tiads this g season
when appetites ere cspricious and the
daily recurring question, "Whss shall l
have for diDner2" most vexatious one
Much therefore depends upon the talent
aud skill of the woman who is ST The
head and whose well directed efforts will
result in dainty dishes so pleasing in
their prettiness az 10 tempt the palate
and stimulate the appetite.
The French excel IN salads, and Amer
ic1os are slowly lesrnfug the use ard
economy Of these. Almost anything can
go TO maze q salad, cold asparagus,
string besrs. potatoes, caul;fower snd
such other remnants OF yesterdays meal,
meat, fish or chicken, SIS nay be on hand
to mix together, hard boiled eggs sliced
ever to make it pretty and mayonsise or
plainer sauce to make it pala,able
Changes can be rung In such s way as
to give variety and never psll. Fashion
has decreed the proper time for serving
said is with bread after the soup and
before the meat course.
Spring is emphatically fish season, and
as much OF its value as an article of diet
depends upon how it is cooked, sugges-
ton ms7 not be out of place. For break
fast fish must be fried, and to do that
successfully Is on art. Every house
keeper should have wire basket, In
order to plunge the FISH into kettle of
boiling lsrd and remove it as soon as it
has Drowned. In no other way can
crispness snd thorough cooking be at
tsined. -
Another breakfast dish of superior exkl
cellence is we'll made omelet. This
delicate dainty tso often presents a |
hard, beked, unapps.izing appearance,
with grim suggestions Of Indigestion and |
disappointment. Two many eggs Is one
Of the errors committed by the ignorant |
cook; sg.in it is Drowned until not un-
like baked tough slab of something un-
known. It should be Of delicate golden |
shade, more Of jelly consistency. The
butter put into the pan, which must be
hot, must be melted IS quickly IS pos
sible by shaking the pan constantly 30 !
thst 1t will not burn. When perfectly |
melted and b1bbling add one well beaten |
egg at time evenly over the pan. When
the omeles begins to be firm, immedi- |
ately fold it over gently. 1t is genersllr3
understood that TWO eggs are allowed an I
omelet for one person, bu. the French |
chefs mostly agree in giving three eggs
the preference. Less than minute Is the |
time given for cooking an omelet.
Attention to changes on the part Of |
and cheerfulnes5. 1t meals |
will do much for the man Of the house.
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