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


then is the hour for Angeles lesson,
and the earlier and more firmly it is en-
forced the more satisfactory viii be the
result. Falthfulness to detail made
''The Last Judgment the envy of all
succeeding painters, and left in marble
the enduring impress of a genius
that has been the insplre-
ton of all sculptors since his day.
sermonizer rounds up his discourse
with practical application, the readers
of the household know that they are not
expected to adorn a ST. Peter 5 by their
work, but are intelligent enough to grasp
the idea, far off though 1t may seem,
that temples grander than st. Peter s,
temples that are to be adorned or disfig-
ured by their fidelity or neglect, temples
not made of perishable material, where
the workmanship will, if well done stand
the test of fire, and the duration be eter-
nal, are about and within them. and
they can easily recognize the field of duty
that Is the field of happiness.
ROSE JAR.
The method here described an English
writer considers superior to others.
Gather the rose petals in the morning;
let them stand in a cool place; toss them
them in layers, with salt sprinkled over
each layer, in large covered dish;
glass butter dish is convenient recepta
Gle. You can add to this for several
mornings, till you have enough stock,
from one pint to quart, according to
the size of the jar; stir every
morning, and let the whole stand
for ten days; then transfer it to
glass fruit jar, in the bottom of which
you have placed two ounces of allspice,
coarsely ground, and as much stick
cinnamon, broken coarsely. This may
now stand for six weeks, closely COW
cred, when it is ready for the perma-
nent jar, which may be as pretty as
your ingenuity can devise or your means
purchase. Those with double covers are
the best and very pretty ones in the
blue and white japanese ware, holding
over a quart, can be bought for a few
shillings. Have ready one ounce each
OF cloves, allspice, cinnamon and mace,
all ground mot fine); one ounce of Orris
root, bruised and shredded; two ounces
of Iavendar flowers and small quantity
of any other sweet-scented dried
flowers or herbs. Mix together and put
into the jar in alternate layers with the
rose stock, add few drops Of oil of rose,
geranium or violet, and pour over the
whole one quarter pint of good cologne.
This will last for years, though from time
to time you may add little lavender or
orange flower water, or any nice per-
fume, and some seasons few fresh rose
petals. You will derive q satisfaction
from the labor only to be estimated by
the happy owners of similar jars.
RECIPES.
Cold tea-The mistake that most peo-
pie make in preparing tea for cold
drink is in letting it stand TOO long on
the tea leaves. (.
Peach cake-Bake three thin sheets Of
sponge cake, cut ripe peaches into thin
slices, put layer of peaches and sugar
and whipped cream favored with vanilla
between the cakes and pour hot cream
on the whole, to be served soon after
prepared.
Snow drink-Put the juice of lemon
to pint of water in which an ounce OF
sugar has been dissolved; then add the
beaten white of an egg ana frOth up.
You may serve this with small bits of ice
broken up in the egg while beating
Tomato omelet-Three eggs, one cup
-four (scant) one tablespoon fine herbs,
salt and cayenne pepper, one tablespoon
sugar, juice of two large tomatoes and
one cup warm milk. Bake with meat as
above or alone in buttered pan
Cracker pudding - Three crackers
rolled fine one quart of sweet milk, two
thirds of a cup of sugar, yolks of three
eggs, salt and nutmeg; bake twenty
minutes; beat the whites Of the eggs to
froth, add two-thirds of a cup of sugar,
and spread over the pudding; brown
slightly in oven.
Almond cream-Melt half an ounce of
in small teacup Of boiling wa
ter, with half teacup of sugar; CRATE
four ounces of almond paste into it, and
stir over kettle of boiling water until
dissolved. Let cool Whip a pint of
cream and stir in lightly. Flavor the
gelatine strongly with lemon; set on ice.
Green tomato preserve is very rich and
looks like preserved figs. Select those Of
unifrom size and shape and prick each
with a coarse needle three or four times.
TO eight pounds of the tomatoes add
seven of sugar, the juice of four lemons,
half an ounce of ginger and half an ounce
Of mace. Heat all slowly together till
the fruit becomes clear. Remove from
the Kettle with q perforated ladle and
cool without breaking. Boil the syrup
SLOWLY I'LL UnlCH anu LIlCu pour ON CT the
in the jars. Do not cover till
cold.
Orange sherbet-A most delicious
orange sherbet is made in the following
manner: One tablespoonful gelatine,
one scant pint cold water, one cup sugar;
six oranges or one pint of orange juice,
half cup boiling water. Soak the gela-
tine in half d cup of cold water ten min
utes. Put the sugar and remainder Of
the cold water in a large pitcher. Cut
the oranges in halves, remove the seeds
and squeeze all the juice into the pitcher.
Add more sugar if the oranges are very
sour. Dissolve the gelatine in the boil
ing water and add it to the mixture.
Strain into the can and freeze.
Good cake-Whites of six eggs; one
and one-half cupful Of sugar; one-half
cupful of butter; one and one-half cup
fuls of flour; one-half cupful Of corn
starch; one-half cupful of cold water;
one teaspoOnful of baking powder to each
cupful of flour. Mix butter and sugar
together, add water, then flour and the
whites of eggs alternately. The eggs
must be beaten to stiff froth and the
pking powder. thoroughly mixed with
Se flour Bake in four tins, use cocoa
|ut filling, or the following caramel fill
ng."
Ono