Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1889-08-25

ten minutes. Granulated sugar is
best for canning, use, and is pre-
ferred by all large canneries. To-
matoes are very easily prepared and
well repay the labor, as aside from the
better quality of the homemade article,
one can is worth in quantity two OF those
put up in factories. Corn is so difficult
to manage that il is hardly worth while
to attempt it. The way that is most
apt to be successful is when il is mixed
with tomatoes "a dish that most of South
erners like. While canned vegetables
add much to table variety, it is hardly
worth while attempting to can them ua-
less one is remote from market. There
is scarcely a month in the year that fresh
vegetables cannot be purchased in the
market, and those out of season, if
craveS, are on the shelves of almost
every grocery. AS in preserving, pa
thence and judgment are necessary to
success, buC with these success is well
nigh certain, and the tired hOusekeeper
of August Will rejoice in the winter over
the results of her summer work.
RECIPES.
Peach fritters-Pare and cut peaches
enough TO make one pint. Stir into the
above batter and fry quickly il hot land.
Drain and sift powdered sugar over
them.
Potato salad-Slice cold potatoes, add
a sliced mild Spanish onion, also picked
French beans, cucumber pickles and
couple of mellow picked walnuts, all
cut up. Pour over this dressing of oil
and vinegar, seasoned with pepper and
salt.
Batter for fritters-Use two cupfuls of
flour, one tablespoonful of sugar, one
ECyaI ba TDOW1aT sEffP6
together. Beat two eggs lightly, and
one cupful of sweet milk or water, stir in
the dry ingredients, beating upward
quickly and lightly.
Fried bread-Cut the crust from slices
of stale bread; dip each in thin batter
made Of one cupful of milk, two eggs
and one heaping tablespoonful Of -four,
sailed slightly and fry in lard to yell
low brown. Serve hot.
Sweet potatOes-Steam or boil till ten
der, and then finish by baking brown in
the oven, or halve them when tender.
Law in a dripping pan, sprinkle little
sugar over them with butter, pepper and
salt, and brown IN the oven. Slice cold,
boiled sweet potatoes and fry for break
fast or supper in pork fat, beef drippings
or butter. Fine.
/ Fried parsnIps-SeTape and leave in
cold water for an hour, then cook half az
hour in hot sailed water, wipe, slice
| lengthwise, dip IN melted butter, then
in Hour seasoned with salt and pepper,
and fry in boiling dripping. Drain free
of fat and dish.
To fry fish weIl-The secret of frying
small fish crisp and brown without
either egg or bread crumbs is to dry il
well, flour both sides and plunge into
plenty of boiling fat. Be sure that the
fat is boiling and that there is plenty Of it,
as upon that depends the crispness and
BROWNIES of the fish.
Peach butter-Select mellow yellow
peaches. Pare and stone. Weigh, and
to every pound allow thTee-quaTters Of a
pound of sugar. Put the peaches In
pOrcelain-line kettle; heat slowly Mash
| and stir the peaches until perfectly
smooth; then press through fine sieve;
add the sugar aud boil for fifteen min
utes, stirring constantly. Put into small
| Jars and tie up.
Plum and pear butter may be made in
] the same manner.
Astor house rolls-TwO quarts of slfted
/ -four, one teaspoouful of shit, one table
spoonful of sugar, one pint of warm
/ Coafiaued on Tlrelth Page.