Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1888-05-06

tn9 neat OF TIE sun DreeQ6 from them
Presidential vspors.
There are msoy disinfectants recon-
mended, but none better or cheaper than
simple copperas, as it has wonderful
affinity for grease and dirt, and
should be used in all waste
pipes freely. Uuslacked lime
in cellars and damp places will remove
the smell Of fungus by utterly destroying
1t. Into the house let In freely GODS
sunshine; heat Ia messenger of life, and
sunlight makes the life pure. Out of
doors IRE clespses. and weeds and all eye
sores should be consigned to its trsns-
muting energies. A good housewife will
police her own premises and tesch serv-
auts and children habits of neatness that
not only add TO the charm of the home,
but go far towards insurlng the health Of
its inmates.
Having thus get the house in order q
word IS to the guest thst is apt to come
Unexpectedly on q sunshiny day, and
sometimes, it Is sad to add, feels that the
coming is not always welcome. There is
an excellent rule for the young housewife,
be always ready for company, and that
does not imply extravaganza or super
fuous work, 1t only means keep your
house and yourself tidy, and your table
nestly set and we'll furnished with whole
some food, so thst company shall not
| disturb you. Just remember your
family is your best company. The daily
fare you prepare for those you love best
Is good enough for whoever sits down at
d hospltable board. If;he or she have
greater variety at home, they will certain.
ly er Joy the dinner of herbs where love
is, and if they have worse, you have
spread feast for them A husosnd or
child should feel that they
can a. any time ask al
friend home with them, and that
woman is to be pitied and blamed who
cannot cordially receive their friends,
and by graciousness Of manner dispel any
fear of inopportuneness On the part of
the friend. II Is better to ask one 10
take slice of bread and butter with you
than allow them to go away feeling that
your economy is niggsrdliness, and your
pride of go miserable q kind IS to be
oblivious OF that better, noblesse oblige.
HOW TO MAKE MAYoNAIsE.t
A cool room is always insisted on for
making the sauce, but to the amateur l
say, oil, eggs and bowl should also be put
in the ice-box until well chilled, and even
then mishaps may come from using q
warm spoon from hot kitchen drawer or
closet; that, therefore, must cool also.
or course 1t is often successfully inside
with only the usual precaution of q cool
room, but with everything we'll chilled
1t is hard to fail. II very little
of the sauce is wanted, one yolk of
egg will be better than two. Separate the
yolks:: very carefully, allowing not q
speck Of white to remain; remove also |
the germ which is attached to the yolk. |
Stir the yolk at least minute before be- |
ginning to add oil; then arrange your |
bottle or sharp spouted pitcher in your
left hand so that 1t rests on the edge Of
the bowl, aud you can keep up pretty |
steady drop, drop into the egg while you |
stir with your right hand steadily. The |
oil must be added drop by drop, !
but this does not mean q drop
every two or three minutes; you may
add q drop to every one or two
circuits of the spoon. The reason for
adding it slowly is that each drop msy
form an emulsion with the egg before
more goes in. After two or three min.
mas not begun to look psle and op,que,
it steadily for two minutes, and then add |
Oil slowly drop by drop, stirring all the
time. II it has not now begun to thicken |
it probably will not, but the materials |
srs not lost. Pot the yolk OF
another egg into cool bowl, |
and begin agsin using the egg
and oil you have already mixed, in place |
of fresh oil. When this is all used. pro- |
coed with the oil, Git is hoped, however.
that the work will proceed without the |
necessity for beginning afresh.). When |
the mayonnsise becomes quite thick, use |
few drops OF vinegar to thin It; then |
more oil, until sufficient ssuce is made. |
Then white pepper and salt should be
added for seasoning. The vinegar used |
should be very strong, 30 that
very little Of 1t will be sufficient
to give the necessary aciditY, without |
making 1t too thin. This is especially |
the case when the sauce is required to |
mask salad. 1t should for this purpose |
be set on ice until firm, but in all cases |
be kept cold. The best msyonaise, left !
in q warm kitchen, would separate and |
become oily. The stirring must be steady |
and constant, and the task must not be |
left until completed.
Mayonnaise is the basis of several other |
sauces, so that in accomplishing it a
crest deal is done.-[Catherine o ven In |
Hsrper's Bazaar, -
RECIPES.
Cream Tarts-Mske thin pun pasts, cut |
small, bake and fill with whipped cream,
on which drop spoonful of acid jelly.
Sauce for Fish--The yelks of three |
eggs, one teaspoonful OF vinegar, quarter
Of pound OF butter, little salt. Stir
over slow fire.
Frozen Bananas-Peel and cut into |
slices two pounds Of bananas and two
pounds Of sugar, juice OF two lemons OF |
oranges. and one quart of water. Let |
stand till dissolved and freeze.
Butter Scones-Dissolve one pound |
sugar in half pint cold water, mix with |
one pound butter rubbed into three |
pounds -four, one teaspoon dissolved soda
and two eggs. Roll out into little cakes
and bake.
Meat salad-Chop fine one or two
pounds Of corned beef, then take two
thirds of cup of vinegar, one tablespoon
of sugar and one egg. Beat altogether
and pour into frying pan and let boil;
then pour into dish to mold. Serve in
slices when cold.
Pineapple sherbet-Boil q pint and q
half Of water and pound OF sugar to-
gether ten minutes; remove from the
fire and allow it to become cold. Add
the juice Of five lemons Take q pound
and half Of pineapple, which must be
chopped fine and pounded in a mortar.
Press through the sieve and add to the