Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1888-04-29

Changes can be rung in such way as
to give variety and never pail. Fashion
| has decreed the proper time for serving
| Said is with bread after the SOUP and
before the meat course.
Spring is emphstically fish season, and
IS much OF its value as an article of diet
depends upon how it Is cooked, sugges-
tion may not be out OF place. For break
fast fish must be fried, and to do that
successfully Is an art. Every house
keeper should have a wire basket, Ia
order to plunge the fish into a kettle of
boiling lsrd and remove it as soon as it
has Drowned. In no other way can
crispness and thorough cooking be ct
t:ined.
Another breakfast dish Of superior e1-
cellence is we'll made omelet. This
delicate dainty tso often presents a
hard, boxed, unsppetizing appearance,
with grim suggestions of indigestion and
disappointment. Two many eggs Is one
Of the errors committed by the ignorant
cook; again it is Drowned until not un-
like baked tough slab of something un-
known. 1t should be of delicate golden
shade, more OF jelly consistency The
butter pu. into the pan, which must be
lot, must be melted IS quickly as pos.
sible by shaking the pan constantly so
that it will not burn When perfectly
melted and bubbling add one well beaten
egg at time evenly over the pan. When
the omelet begins to be firm, immedi-
ately fold it over gently. 1t is generally
understood that two eggs are allowed an
omelet for one person, but the French
chefs mostly agree in giving three eggs
nr6farQnnn fb,r . a.
time given for cooking an omelet.
Attention to changes on the part OF
housekeepers and cheerfulness at meals
VIII DO much for the man OF the house.
Give him such good things as are within
your reach and let everything contribute
to what excellence this life afford, and
the men thst Csc 'ar loved to have about
him, (and he is not alone in the prefer
ence, y fat, sleek headed men that sleep o.
nights will more abound. Who csn love
q lean snd signing Cassius?
RECIPES.
Potato rissoles-Mash, salt and pepper,
boiled potatoes; roll in balls, dip iu egg,
then In bread crumbs, fry In hot lard.
Asparagus soup-Parboil the asp.rs-
gus with as much water as will cover 1t,
pour in sweet milk, add butter, pepper
and salt.
A pretty novelty In luncheon favors
would be yellow sschets in the form of
bananas, scented with violet powder.
This can be easily done by cutting q pat
tern from the ekin of the natural fruit.
Water crackers-One pound of -four,
one teaspoonful of salt, one-half ounce
Of sods, even teaspoonful of lard, made
up with sweet milk, beaten well, roll thin
and bake quick.
Frozen Standardization and strain
one pound OF strawberries, NIX with the
juice OF one lemon and let stand half an
hour, add one pound Of sugar, and after
smother half an hour one pint OF water.
As soon as the sugar is dissolved, freeze.
Pepper Nu.s-Two cups OF sugar, one
OF outer, one Of sour cream, with one
half teaspoenful of soda dissolved In 1t,
four eggs, -four enough to roll out. Flavor
with nutmeg and cut any shape desired.
Potato Cakes-Tske cold mashed pe-
tatoes, mix two beaten eggs with them,
season II necessary, -four the hands and
make into oblong cakes. Fry in beef
drippings and butter. Turn carefully
Wden Drowned on the under side.
Cocoanut Tarts-Dissolve half pound
Of sugar In pint Of water, add . pound
Of grated cocoanus and boil. Lee cool;
add the well beaten yolks Of thee eggs
and the white Of one; beat all together
and pour IN tart TINS ltned with pun
paste.