Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1889-08-15

will be found Indispensable. Every cup
glass. spoon and utensil used should be
taken out of the room and washed as
speedily as possible. As to walking on
tip toe and whispering, nothing can dis
turb q sick person more.
RECIPES.
Coffee je1lY-Take two tablespoonfnls
of gelatine and pour over it one pint of
coffee. When dissolved strain and set
away in the ice chest to cool and thieken
Serve with sweetened cream favored
with vanilla.
a most tempting and delicious dish is
made of alternate layers of sliced peach =,
orange, pineapple, banana and musk
melon, with q cup of wine poured over
if, powdered sugar sprinkled lightly on
and the top clotted over with fresh ber-
ries.
Orange ielly-Take half a box Of gela-
tine, one half cup of cold water, one
cup OF boiling water, juice OF one lemon,
one cup of sugar, one pint of orange
JUICE; soak the gelatine in cold water
until soft aud add the boiling water,
lemon juice, sugar and orange juice;
stir till the sugar is dissolved, then
strain.
Fruit tapioca-Pick over and wash
three-quarters of a cup of pearl tap1ooa.
Put 1t in q double boiler with q pint and
half of boiling water. Cook till soft
and transparent, stirring often. Add
nearly a saltspOonful of salt. quarter
of cup of sugar, one good sized banana
and one large, juicy, sweet orange, cut
in thin slices. Serve with cold cream.
Soft water for bread-Hard water con-
tains too much limestone, and that
causes bread baked with it to soon dry
ous. If you use soft water to mix the
dough you get a much better article of
bread and one that will retain its fresh
ness. A good plan is to set a cup of
water in the oven when your bread is
baking. This will enable you to get a
softer bread and only half as thick
crust.
Chocolate cream cake-Take one cup
of sugar, One-half cup each of butter and
milk, two eggs, one and one-half cups Of
-four, and one teaspOonful OF baking
powder Bake in two layers. Cream
Two cups OF granulated sugar, three
fourths of a cup OF milk and piecs Of
butter the size of an egg. Place over
the stove until it comes to boil, then
boil fifteen minutes. Beat until stiff
and spread on the cake Melt two
squares of chocolate and spread on the
cream.
Peach preserve-The peach is the fruit
for preserving. Dried quickly with the
skin on, they are better than half the
canned stuff, if they are properly cooked
i'll sugar till clear and syrupy. A high
favored white peach in sugar syrup al
most too thick to serve is made by cook
ing the peach till clear in syrup made
with pound for pound of sugar, and then
boiling the syrup down after the fruit is
taken out. The sweet juice from the
cracked stones of the peach add flavor,
and that is the kind OF preserves some
people remember to the end of life.
Stuffed and baked tomatoes-From the
blossom end of a dozen tomatoes
smooth, ripe and soEd-cut thin slice,
and with a small spoon scoop out the
pulp without breaking the rind surround
ing it. Chop a small head of cabbage
and a good-sized onion finely, and mix
with them fine bread crumbs and the
pulp. Season with pepper and salt and
add cup of sweet cream. When all is
wei mixed, fiji the tomato shells, and
place the tomatoes in n buttered baking
dish, cut ends up, and put in the pan
just enough water to keep them from
burning. Drop a small lump of butter
i'll each tomato and bake. till well done.
Serve in the same dish -