Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1888-03-16

with them as they are, and is well repaid
for any real or imagined martyrdom.
She who exerts her influence in so re-
fining base metal as to bring out
the fine gold will happily count her
gains, as she goes down the hill of life
shielded from rude buffetings by the man
whom she chose and who has proved
worthy to be her protector, her anchor
age in all life's storms, and when in fond
mother love her eyes rest on stalwArt
sons, who rise to call her blessed, all the
little crosses. The trivial self dsnials OF
!! the past, when weighed against her &C
cumulated happiness, will be lighter than
dust il the balance.
RECIPES.
Chloride of lime should be scattered at
least once week under sinks, sud in all
pisces where sewer gas is liable to Turk
White Sauce for Fish-To each cup of
| boiling milk add one tablespoonful butter
and two taolespoonsful -four. How to
mix: Melt butter, rub in smoothly the
four and add boiling milk by degrees.
| Mock Oyster Soup-Take one pint of
tomatoes and put to boil in half gallon
of milk, adi an ounce of butter and tea
spoon OF soda. Let boil and skim. Break
in pieces half q pound of crackers, throw
in the soup, let boil up. Season with
salt and pepper.
Apple Snow-To the whites of two
well beaten eggs take pint Of strained
apple, sWeeten and hlvor with little
rose water and teaspoonful Of lemon
juice. Beat the apple into the egg
spoonful at time, when all will be as
light as beaten white Of egg. Use Dover
Egg beater. Eat cold with cream.
Potsto Soup-Fry half q dozen potA-
toes sud one sliced onion in some butter.
When done, put in half gallon OF water,
and add large tablespoonful of chopped
par ley. Let it boil, take up and run
through colsnder. Return to the fire
and let simmer five minutes, add the
beaten yoiks of three eggs, with pepper
sud salt.
Hot Egg SAlad-Chop one tablespoon
ful Of pickle, mix 1t with an equal
quantity Of the grated rid and juice OF
lemon. saltspooniul Of salt, & dash OF
cayenne pepper and three tablespoonful
If salad Oil. Heat in q irving pan one
tablespoonful of Oil, break three eggs
into it and stir them over the fire two or
| three times, in order to slightly mix the
| whites and yolks; let them COOK three
minutes, then pour them on salad dish
and serve with the dressing of pickle,
etc, poured over them.
Oyster stew-Boil fifty oysters in
their own liquor one minute; drain and
wash the oysters in cold W&ter. Pat
pint of milk in q farina boiler; scsld.
Rub together one large tablespoonful of
butter and two even tablespoonful Of
corr starch, and stir into the hot milk;
stir and cook until the consistency Of
cream; sdd the oysters; salt and pepper
to taste; take from the fire; add the we'll
beaten yolks of two eggs and table
spoonful OF chopped parsley. Serve at
once. They must not be boiled after
adding the egg, or the sauce will curdle.
Points in Making Ange! sCake-Success
in angel cake depends upon the manner
of making ard baking. Miss PIrlos di-
reefs that the whites of the eggs should
be beaten to stiff, white froth, then the
sugar beaten gradually into them and
finally the flour and cream Of tartar
should be added and the mixture beaten
thoroughly. Now place in very mod
crate oven and bake slowly. Thorough
beating and slow baking are what give
fine, moist texture. The cream Of tartar
gives t cake that pearlY wilderness and
ueutralzss the peculiar favor of the
whites of the eggs.
Fish Puddipg-A good Lenten dish is s
FISH pudding, ma after the following
recipe: Take one can of salmon, two
eggs, one cup of bread crumbs, one table
spoonful OF melted butter, minced picked
cucumber and pepper, and salt to taste.
Turn the fish in colander to drain of all
the liquor, which is to be kept for the
sauce. Then break the fish in pieces with
& fork, removing all the bones; mix il
thoroughly with the eggs, seasoning and
melted butter. Put the mixture In a but
tered pudding mold and set it, tightly Gov
cred, IN pan Of boiling water to cook for
one hour. For the sauce put one ounce
of butter IN q saucepan on the fire; when |
melted stir in teaspoonful Of corn |
starch mixed with q little water, add |
slowly cup OF boiling water and stir |
until 1t is rather thick. Add the beaten |
yelk Of an egg, the liquor from the can, q |
teaspoonful each of minced picked |
cucumber and parsley, pepper and salt to
taste, and let all boil once. Serve with |
the pudding.