Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1889-01-13

there not be much of wife1y pride in his
future if she fit herself to be his com
panion, and if necessary lead him to a
higher plane? These interrogatories
merit an answer, and in the prospective
plans for 1889 might not many wives
wisely devote set times for mental work
and intellectual training, thereby being
not only housewives but helpmeets for
worthy husbands? Thought for food and
raiment, yes; but thought also for higher
needs.
RECIPES.
White Cocoanut Drops-One pound
grated Uocoanut, half pound pulverized
sugar, whites of six eggs beaten stiff;
drop on buttered pans and bake. These
drops are delicious.
Thin Biscuit-One quart of flour, one
tablespoon of lard and butter mixed, and
one tablespoon of salt; make into a stiff
paste, with cold water; beat dough until
it bIisters, roll thin, prick with fork
and bake quickly.
White Turnips-Peel some nice, fresh
white turnips and cutting them in quar-
tiers put them to stew in cold water, and
when about done finish boiling IN milk,
with salt "a little red pepper and piece of
butter, and serve plain
Roast Spare Rib-Take nice spare rib
with part of the tenderloin left IN; sea-
son with salt and little pepper; sprinkle
with summer savory; put in pan with
little water; haste often and roast until
nicely Drowned and thoroughly wen
done.
Deviled Biscuit Take one-fourth
pound of water crackers Cor biscuit, as
the English call them steepin milk for
ten minutes, take them out, dust with a
little cayenne, salt and black pepper and
bake IN a slow oven for about twenty
minutes.
Apple TUrnOvers- pint of sliced
| tart apples. Place one crust in pan, on
one-half of it put the apples, and one
half cupful of sugar, one tablespoonful
of water, and dust with -four Turn the
other half of crust over this, pinch
| together, and bake in moderate oven .
| Lemon Pudding-Stir together one
| and half cupfuls of sugar, one-fourth
/ cupful of butter, three eggs, one fourth
! cupful of water, one small cupful of
| bread crumbs and the juice and grated
! rind of one lemon. Bake in small pud-
| ding dish about a half hour Serve
warm.
| Leche Creme-Boil one pint of milk;
| mix III two tabIespoonfuls of corn starch
| and the yolks of two eggs and one half
/ cup OF sugar; Doll few minutes. Put q
/ layer of stale cake at the bottom of a
| glass dish; soak in milk put on a layer
| of jam, pour the hot custard over at
/ once, then beat up the whites to a stiff
| frOth, add little sugar and put on the
/ top.
Chocolate four tablespoonfuls
| grated chocolate with four tablespoon
fuIs of sugar. Heat two cupfuls of milk
with two eupfuls of hot water When
boiling, stir IN chocolate and sugar until
smooth. Serve with tablespoonful of
| whipped cream on the top of each cup
Whip the cream when it is very cold with
/ an egg-beater.
Baked Minced Beef-A cup of cold
| chopped roast beef, cup of boiled rice
a cup of milk. one egg, two tablespoon
/ fuls butter, one-quarter teaspoonful salt
One-eighth teaspoonful black pepper
| Put the milk over the fire in a saucepan
and when hot add all the other things
except the egg. Stir two minutes, re-
move from the fire and add the egg well
beaten, turn into a pudding dish and
bake twenty minutes.
Lemon Jelly Cake-One and a half
cups Of sugar, half a cup OF butter, three
cups Of -four, two teaspoons of baking
powder, half 3 cup of milk and six eggs