Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1888-06-22

! dlOIe ueulSb COOklnG IN sumner. lci
there IS something more to cooking than
humdrum and heat. 1t msy tighten the
load for the ovsrburdened hOusekeeper &c
know Whist a we'll appointed dinner rep,
resents. To prepare it requires knowl-
edge, science and that indednsbie quality
that Is called good taste, which Is Unborn
/ snd cannot be bought. There are three
essentials to make cooking successful,
thoroughness, art and hospitality. Three
essentials at the dinner table, 5 well
dressed, congenial company, pretty
table and something to eat.
The dining room ought to be the
brightest room in the house, snd its fur
Dishing need not be matter CT great
exs ense. Many housekeepers like 6
stained floor with rugs. Oak and cry
alternated are pretty, and large rug
under the table makes ii comfortable to
the feet in cold weather. The wall paper
and curtain drspery should harmonic,
and Madras Of sunny hue with dots OF
gay colors is inexpensive, and is much
lighter and more appropriate than heavier
,stuffs. As to the table itself, there Is
no longer strict adherence to white in
nspery or ware, bit of coloripg fire.
quently entering into the nspery and
chins, but colored glass is tsbooed
n thing can permanently supplsnt the
clear crystal that has been so long the
pride Of housekeepers.
To Keep glsss properly cleaned Is hardly
| servant work, as there are very few COM
potent for it, for il carelessly done it re-
! facts neither brightness nor credit
| Three things are needed to wash glsss
| properly. Plenty Of hot water, plenty Of
linen towels and emsl, soft brush.
| Some persons use soap, but then it is
necessary to rinse thoroughly or the glass
J will be stresked. Alter the glasses have
| been picked up, il any have had milk in
| them, rinse with cold water first, then
@as5, using sCft cloth. An old napkin
| IS good ana the checked linen toHeIirg
for Wipilg il We'll drained.
There will be little but polishing to be
| done. a few experiments will convince
| the economical that il this WORK there is
no place for old table cloths, the lint being
most exssperating. The soft brush i3
| needed in the crevices CT cut and
pressed glass and ebout the han
| dies Ct mugs. Although soap in
washing glass is not to be commended
| little ammonia added helps the cleansing
! process, particularly when castor bottles
or decanters are TO oe cleaned small shot
| is convenient for this and can be kept IN
easy reach. Quite az good and of'ener in
kitchen are egg shells, these broken up
| fne and put in the ottles needing 20 De
c-esnsed will generally remove ell stains.
a. this SEASON It mEy be vel to give g
timely caution shout putting ice in
| glasses: pour in the water before drop
! plIg in ice, or q set Of bottomless glasses
sye likely to result.
Suverware needs about the same treat
ment, and its csre belongs also to the
| ledy herself. Silver well washed seldom
aeed9 rubbing, common salt will remove
egg stain, ana there is 10 modern polish
Ing powder better than whiting ind an
monis, the finishing stroke being done
with soft Chsmois skin.
MsEy and diverse are the designs in
silver, from what is known ss the apostle
spoon to isEclful flower shapes.
a lady given to neat little dinners hiss
new freak IN cutlery, the knives and
| t2rks are almost hllipuEian and OF grace
tut form snd appropriate ornsmentation
AZ modern epicures do not eat with the
haste Or greatness tbs. Characterize
the fesst Of savage ancestry, the ne
forms are not only artistic, but te.teT
edapted to modern usage, and the l1dy may
DE right in RELOCATING to trenchers Of
boar's heads, and whole joints Of meat,
the dangerous and formidable weapons
Of the feeding period.
The short talk is frightening to a lee
lure and we will throw over the table for
his week the latest decoration, g satin
cover OF blue scarlet, pink or gold, over
which lace spread is thrown, with
border Of very open meshes.
RECIPES.
! Apple Pudding-One quart of chopped
apples, one pint of -four, one pint OF new
milk, and four eggs. Ike and est with
| butter sauce.
Squash Cskes-Steve two and halt
cups CT cooked squash; add q pint OF
milk, two eggs, teaspoontul of sugar,
pint Of flour, two tesspoonIuls of baking
powder and little salt. Beat together
until smooth and fry brown in butter.
Vanilla Biscuit-Mix one-quarter
pCuad Of butter with one-halt pound of
| sugar; sdd one-hslf pound of -four 8rd
| ow0 we'll beSten eggs, one teaspooniul Of
baking powder, one quarter pound OF
cursrts and several drops Of vanilla
essence; roll ii cut, then cut in Shapes
AID bske in Toured tin.
Ffozan Peache--Pare two dczon ripe,
soft peaches, end remove the stones;
pound she kernels to paste eud mix witt
TWO pUunds Of sugsr; pour over e quart
Of water end boil five miT utes, strain and
o., sud add IL TO me peaches, we'll mash-
ed, put in freezer and irefZe.
H0ttgge Fruit Pudding-Put in deep
baking dish layer Of fresh berries. Mx
one cup!ul OF sugar, one tablespoonful Of
butter, one egg, ere feaCup of sweet
n!s, thsee tescups Of -four, and two tea
spoonfuls CT baking powder. Pour over
She berries and bake until brown, remove
from the over, turn the top side down,
Gld serve warm with sauce.
Dreaded Spring ChIcken-Cut up q
young chicken in pieces, roll in beaten
eggs and grated bread crumbs, season.
With parsley, pepper and salt, place in G
pH1, lsy on each piece Of chicken lumB
Of butter, add little water, bake slowly,
haste often. When the chicken is dished,
pour in tescup Of cream and G cup of
sale hresd crumbs, stir and pour over
the dish.
Vesl Patties-Mince little cold veal
and ham, allowing one third bam to two
thirds veal; add hard boiled egg,
chopped seasoning OF pounded mace,
salt, pepper and lemon peal; mo!sten
with E little gravy and warm. Msks
puff paste, roll thin snd cut in round