Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1888-05-11

J with common stove. however. peeiingi
eggshells nor feathers need to be throw
, out, for the odor of the burning lasts bu
! q short time. while thrown into tine ysr
, the heat Of the sun breeds from then
pestilentisl vepors.
There ere many disinfectsnts recon-
mended, Dut none better or cheaper ths,
, simple copperas. IS it has a wonderful
afffnity for grease and dirt, an.
should be used in sill vast,
pipes freely. Uaslscked linn,
in cellars and damp places will remove
the smell Of fungus by utterly destroying
1t. Into the house let In freely God.
sunshine; heat is messenger of life, anc
sunlight makes the life pure. Out Of
doors fi;ecleanses,a and weeds and all eye
sores should be consigned to its trans.
muting energies. A good housewife will
police her own premises and teach serv-
ants and children habits of neatness that
not only add to the charm of the home,
but 60 far towards insurlng the health OF
Its inmates.
Having thus set the house in order a
word as to the guest inst is apt to come
Unexpectedly on sunshiny day, and
sometimes, 1t is sad to add, feels that the
coming is not slwsys welcome. There Is
an excellent rule for the young housewife,
be always ready for company, and that
does not imply extravaganza or SUPER
fiuous work, it only means keep your
house and yourself tidy, and your table
neatly set and we'll furnished with whole
some food, SO that company shall not
disturb you. just remember your
family is your bes. company. The daily
fare you prepare for those you love best
is good enough for whoever sits down at
hospitsble board. Itshe or she have
greater variety at home, they will certain
ly enjoy the dinner of HERDS where love
is, and if they have worse, you have
spread feast for them. A husband or q
child should feel that they
can ct any time ask a
friend home with them, and thst
woman is to be pitied and blamed who
cannot cordially receive their friends,
and by graciousness of manner dispel any
fear of inopportunepess on the part Of
the friend. II is better to ask one to
take slice of bread and butter with you
than allow them to 60 away feeling that
your economy is niggsrdliuess, and your
pride of so miserable q kind as to be
oblivious OF thst better, noblesse oblige
HOW TO MAKE MAYONAISE.
A cool room Is always insisted on for
Masking 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.
OF course it is often successfully msde
with only the usual precaution Of cool
room, but with everything we'll chilled
it is hard to fail. II very little
Of the sauce is wanted, one yolk of
egg will be better than two. Separate the
yolksan 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 go thst it rests on the edge of
the bowl, ant you can keep up q pretty
stesdy 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 drop
every two or three minutes; you may
add 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 gees in. After two or three min
utes, look carefully at the mixture; il it
has not begun to look pale and opaque,
but retains a dark, oily appearance, stir
1t steadily for two minutes, and then add
Oil slowly drop by drop, stirring ell the
time. If it has not now begun to thicker
ii probably Will not, but the materials
are not lost. Put the yolk of
another egg into cool bowl,
and begin again 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 msyonnsise becomes quite thick, use
a few drops of vinegar to thin it; then
more oil, until sufficient sauce is made.
Then white pepper and salt should be
added for seasoning. The vinegar used
should be very strong, SO that
very little Of it will be sufficient |
to give the necessary acidity, without
making it 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 sill cases |
be kept cold. The best mayonaise, left |
in warm kitchen, would separate and |
become oily. The stirring must be steady |
and constant, and the task must not be |
left until completed.
Msyonnaise is the basis of several other |
sauces, so that in accomplishing it q |
crest desl is DONE Catherine o ven in |
Harper's Bazaar,
RECIPES.
Cream Tsrts-Mske thin pun pssts, cut |
small, bake and fill with whipped cream,
On which drop a spoonful Of acid jelly.
Sauce for Fish--The yelks of three |
eggs, one teaspoonful Of vinegar, quarter |
Of a'pound Of butter, little salt. Stir
over slow fire.
Frozen Bsnanas-Psel and cut into |
slices two pounds OF bananas and two
pounds Of sugar, juice Of two lemons or
and one quart of water. Let
stand till dissolved and freeze.
Butter Scones-Dissolve one pound
sugar in haf pint cold water, mix with
one pound butter rubbed into three
pounds -four, one teaspoon dissolved soda
ind two eggs. Roll out into little cakes
md bake.
Meat salad-Chop fine one or two
pounds OF corned beef, then take two.
birds OF cup of vinegar, one tablespoon
II sugar and one egg. Beat altogether
md pour into frying pan aud let boil;
hen pour into a dish to mold. Serve in