Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1889-07-11

q cool and comfortable fashion. They
may be tucked leDgthwise to form
yoke, or else they are shirred at the top.
The sleeves are straight and full, or if
preferred in coat shape, are quite full
and high about the armhole The belt
may be of insertion or of ribbon, and the
space below the belt may be worn out
side the skirt or thrust under it, as the
wearer chooses.
Household
Come, little girl, you that wished
description of the wedding dress, follow
an old housekeeper into the dining
room where she must plan three meals
for Tomorrow, If she goes shopping
with you. What is that you sav?''
You are not going to be bothered
housekeeping My dear, not a bother,
call it and think it labor OF love. Soon
you viii put on the wedding ring, shall it
be light circlet binding willing, striving
hearts, or leaden in weight, drag down
happiness and leave dead embers on an
altar where the flames of true
love, fed by self-abnegation on
the part of each would keep these
glowing more and more warmly?
Each of you will have your part of the
temple building for that altar and each
may be the others help, the other s
blessing, but it must be fostered in a
home. The plant named welded bliss,
like many secret herbs, is domestic. aud
furnishes SAVIOR from kitchen gardens
and for homely dishes. So, my pretty
one, come with me and let US take
morning lesson before you come to
point where ignorance shall shame you,
= - IL II
can learn lessons, also, of economy that
will make you all the more contented to
accept what a husband can provide, and
to blde patiently the time when, by
united effort and wise forethought, you
shall enjoy the well earned luxuries of
later years.
Does the dining room look cool? The
carpet has been put away carefully from
moths, and checked mating. that fits
the oaken furniture and is easier kept
than bare floor, give an air of cleanli-
ness to the room. Those curtains are
only cheap muslin, but as they sway
back and forth they look cool, and the
morning glorIes, cypress and MADEIRA
vines from a prettier ornamentatiOn
than any hand but nature could be-
stow. Sit ye down, lassie, in the big
willow chair in the bow window, that IS
where the goodman sits, and if he gets
his paper he waits comfortably and
quietly any little delay about meals. J
Close by is the pretty writing
desk that came last birthE
day; now don't you think it
nice in an old lover to remember ami
versarles, and in passing let me say
cherish that little plant of sentiment.
CynIcs may sneer, but the tender vine
carefully nurtured binds hearts together
IN bonds sneering world can never
sever. The menu will not be elaborate,
as in this simple home there IS no place
for chef, as handy maid of all work
must do that which is necessary with al
little aid from more skilled mistress.
''You are interested, you say,
Fenough to leave coy window work and
look over as the writing progresses. -
Here it is for breakfast: Peaches as
fruit, oatmeal, sugar and cream, broiled
ham, shredded eggs, Saratoga chips,
rolls and coffee. 1t sounds appetizing,
and will, I think, be a good preparation
for q day rs work.
For dinner: Consomme-A small roast
of beef, six pounds; an hour and a half
will cook it; mashed potatoes, rice
cooked dry, Carolina fashion You
say you would like to know how that is,
aha! You are getting interested. That's
right, no quizzing allowed. Wash the
rice thoroughly through as many waters
as are necessary TO remove every particle
of the white, fine dust; it is that which
makes that pasty blue mass that bears
no resemblance to this dish when prop
erly cooked. Then pour it into a vessel |
of boiling water previously sailed and
cover when the grains are swollen and |
soft pour off the water-this can be used |
in soup-and set the rice uncovered on
the back part of the stove until the meal |
is done. Do not put in a spoon from
first to last, but when it is to be |
served shake it out of the vessel. !
A corn omelet and l shall write
directions for cooking it, as this is the |
first this season: Take well filled ears of |
corn and remove all the silk from be- |
tween the rows. Cut the kernels down |
through the center, being careful not to |
loosen them from the cob. Prees out the |
pulp with the back of knife. To three |
Of green corn pulp add |
the beaten yelks of three eggs and q lit |
tie salt. Beat the whites of the eggs to a
stiff froth, mix with the corn and yelks |
and pour into a hot frying pan, with a
little butter to grease il. Cover at once.
When set fold over the omelet and serve |
On hot dish.
For a relishNwe have mayonaise of |
and some Southern corn bread |
for those who prefer it.
The desert will be and must be pre- |
pared tonight, as the lady of the house
has more delicate perception of favoring !
and mixing what think you of |
Spanish cream?'' "How is it made?''
ooh! easily. - Take third of box |
Of gelatine, soak it in a pint and half |
IF milk, when dissolved set it on the fire |
and let it cook slowly, being exceedingly /
careful that it does not scorch. Then |
STIR in the yelks of three eggs, well /
beaten, with one-quarter of a teaspoon
full Of salt and one-half cup of sugar. /
Take off the fire. Last, beat the whites
IF three eggs to a stiff froth and stir in |
with one-half teaspoon of essence of
emon. Pour in a glass dish and set
away to cool. Then put on the ice to
jtiffen. There is some marmalade
mere that viii serve to render it all the
more palatable. The supper arrange
nent is easily made. During the warm
Weather we content ourselves with iced
milk and tea, bread cut very thin and
sardines served with sliced