Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1889-09-19
Household.

Household
Miss Juliet Corson, so widely and
fav orably known for her cooking les
sons, asserts that if dozen men and q
dozen women be selected in an average
company the masculine selection will
possess much the more knowledge of
cookery. Startling as this declaration
may seem, there is more truth in it than
at first apparent. There is scarcely a
man of twenty-five who does not claim
to be expert in SOME branch Of cooking.
who cannot tell how his mother cooked
this or that, and give the exact method
of some restaurauteur in preparing a
favorite salad or chowder.
Seat him at public table with beyy
of women, and who orders the meal? 1t
is to be hopedtf it is the man,
or the company will fare lily.
As a reason for this it may be urged
that men are more given to appetite;
they enjoy eating while the majority of
women esteem other things more highly
and would willingly sacrifice a month Of
dinners for the pleasure of a new bonnet,
or the excitement of a new dress. a
woman desires to look well, a man to
feel well
a household of women may be very
dainty in all the appointments of the
diningroOm the drawn linen dOylies and
handsome table cover immediately
fine, glass, silver and china brightly
shining, flowers, lights and ribbons in
accord with the latest freak of art but
little bouillOn, tiny appoTtiOnment of
croquettes, diminutive cup of
chocolate, with a little fruit, ices and
bon bons artfully displayed is faring
sumptuOusly in my lady castle of
starvation. Once let the burly be-
whisker9d masculine take possession and
all is changed. He believes i'll the roast
beef of old England, he does; ne wants
it well done, which Is rare, not raw, nor
dried up. 1t is likely he can call in the
cook and tell her that ree-fourths of
an hours roasting for each pound is
sufficient and to buy sirloin, never less
than eight pounds, to put it in the oven
without sailing at an almost burning
heat, and basic every fifteen minutes
with its own juices until done, then salt,
pepper and sprinkle with flour and
brown as fast as possible.
He knows about graves, too, and
seldom errs.
This is what he says "My mother
took out the meat, put the dripping pan
on top of the stove, sprinkIed a little
-four N the bottom letting it brown, not
scorch. then poured i'll some boiling
water slowly, at the same time Ioosening
the crust, and when it boiled up salted if
necessary and poured through strainer
into a hot gravy boat. No Jumps or
black specks in mothers gravy.
And oh. the beefsteaks that he knew
how to cook. Can't you see his first
finger come forth rs he emphasizes THAT
it must be an inch thick at least-better
an inch and half-and how the Goals
must BE clear, the grldiron clean, and no
fork be stuck in that lets out the juice:
how it is to be turned constantly, and
sailed, peppered, buttered on.a. hot dish
when done and to be eaten at once, no
matter whether anybody is ready for
breakfast or not? And he can also sea-
son it as $hey do'at Delmonico's or the
Palmer; or some. other epicurean eating
place. He knows hint of garlic, dash
of red pepper, a dressing of tomato or
mushroom makes a variety that gives
zest to the appetite.
1t is IN making coffee, however, that
he delights, and he does make it. Bend
your ear, my dear, know his secret
He will have it freshly parched and
ground. of the best quality, and puts
plenty into freshly boiling soft water.
Yes, he makes good coffee, and for such
a drink one may pardon his egotism and
even promise to sit opposite him at table
for one s natural life. Miss Corson was
right-men do know some things better
than women.
RECIPES.
Hominy crOGuettes-One cupful of
boiled hominy, one tablespoonful of
melted butter, one stiff egg, one table
spoonful of sugar. Make into Toured
balls and fry in deep lard.
Icing boIled-One cupful sugar, four
tablespoonful hot water: boil about six
minutes until 1t ropes. Beat the white of
one egg stiff and pour the sugar over it,
beating until it is stiff and nearly cold.
Spread on the cake when cold and let set
until the next day.
Cocoanut custard-Boil in q kettle of
hot water two tablespoonfuls of corn
starch and one quart of simmering milk,
yelks of four eggs. six tablespoonfuls
of sugar. Boil three minutes; add,
when cold, one teaspoonful of vanilla
Serve with plain cake.
Canned pears-To six large pears,
peeled and cored, use q pound of sugar ..
a pint of water, the thin rind of oae
lemon and little cochineal Boil ana
skim the syrup, add the pears, let them
boil until clear and red, and when done
add TO the above quantity the juice os
three lemons and put in jars.
Flannel cakes-Three eggs, one quart
of sweet milk, about one quart of flour,
q small teaspoonful of salt, two tea
spoonfuls of baking powder; beat the
vaIL-s md half Of the milk salt and fOur.