Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1889-09-22

obtain the desired possessions. To
woman beset by a desire for bTic-a- brac
or fine clothes the pleasures of the table
usually possess little attraction, and she
does not pause to reflect that an abund-
ance of good food well prepared is not
only bone and snew for her growing
children but also the fuel absolute that is
necessary TO run the engine that brings
supplies INTO the home, that without this
abundance and quality wan faces
and languid frames are likely to
gather around the meager board and
the husband, who must and generally
will have what his appetite Graves spends
more than her mistaken economy can
possibly save from q household allow
ance. No, no; spend money for good
cooks and save wives, furnish the table
bountifully, and with tempting variety,
that husband and children may gather
strength from the generous fare It is
better that the best dress, cloak and bon
net serve series of years, that the
daughters have fewer tucks, puffs and
ruffles, that the time and money devoted
to such things be spent in kitchen and
dining room, than to have a dispirited
husband because over worked and under
fed and neglected children, whose ply
steal condition will forever unfit them
for the duties of after life.
That disqualification or love of finery
or niggardliness that would lead to re-
striction in supplying the righteous de-
mands of the body is not only reprehensi-
BILE, but is little short of erimmality
The want of appetizing, nutritious
food and neglect of careful catering
for variety that shall please, an affected
indifference to what IS on the table has
much to do with many of the nerve dis
eases and dyspepsia of American lie.
Pay the cooks and pay good ones; let
the butcher, grocer and baker know that
yours is a home where the housekeeper
cares for her table, and the DOCTORS
visits will be cut down and drugs have
little market. Better brave fashion,
sheer and look upon rooms bare of knick-
knacks than possess all at the cost of
plenty in the larder and of health in the
family.
RECIPES.
Tomato wine-To one gallon of juice
add three pounds of sugar and two table
spoonfuls of yeast. Let it ferment for g.
few days, then strain carefully, bung
up close and bottle in about six weeks.
Beef soup-Boil one small beef bone IN
three quarts of water When it has
turnips, four potatoes chopped fine, to
tablespoonfuls each of barley and rice:
season with salt and pepper. Boil one
hour longer.
Orange cake-Two cupfuIs sugar, four
eggs, leaving out whites of two; half
cupful of butter, one cupful of water,
two teasponfuls of baking powder, three
euDsful of -four, piece of grated rInd and
pulp of one orange. Use remaining
whites for frosting the top.
Fingered apples-Take four pounds
each of apples and sugar; make thick
syrup of the sugar; chop the apples with
one ounce Of white ginger root, add tds
the syrup with the grated rind of four
lemons and boil slowly for an hour and
half
Iced cake-Make delicate sponge
cake and bake in a deep, square mold =
make frozen custard; take off the top e
the cake and take out the center. ieav-
ing the bottom and sides an inch thick
FIJI with frozen eustard; put the top
back. Serve with Montrose sauce
Jellied tongue-Boil a tongue Until
tender. When cold peel and slice, and
cut the slices into pieces about an inch
square. Dissolve q box of gelat;cIe in
pint and half of the liquid add two
teaspoonfuls salt and half teaspoonful