Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1889-07-07


and will, think, be good preparation
for day IS work.
For dinner: COnsomme-A small roast
of beef six pounds; an hour and half
will cook it; mashed potatoes, rice
cooked dry, Carolina fashion. You
say you woHld 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 vessel
of boiling water previously sailed ana
cover when the grains are swollen ana
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 spoon from
first to last, but when it is to be
served shake it out of the vessel.
A corn omelet and 1 shall write
directions for cooking it, as this is the
first this season: Take well filed ears Of
corn and remove ali 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
tablespoonsful of green corn pulp add
the beaten yeIks of three eggs and lit
tie salt. Beat the whites of the eggs to
stiff froth, mix with the corn and yelks
and pour into hot frying pan, with a
little butter to grease it. Cover at once.
Set 1t where it will cook but not burn.
When set fold over the omelet and sarYe
on hot dish.
For a relish we IL have mayonaise of
and soma SOTtba 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 fiavoring
and mixing ''What think you of
Spanish cream?" GLOW is it nader
ooh! easily - Take one-third of a box
of gelatine, soak it in pint and half
of 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, wen
beaten, with one-quarter of teaspoon
full of salt and one-half cup of sugar.
Take off the fire. Last, beat the whites
of three eggs to a stiff froth and stir in
with one-half teaspoon of essence Of
lemon. Pour in a glass dish and set
away to cool. Then put on the ice to
stiffen. There is some marmalade
here that will serve to render it all the
more palatable. The supper arrange
ment is easily made. During the warm
weather we content ourselves with iced
milk and tea bread cut very thin and
buttered, sardines served with sliced
lemon, dish of blackberries and sponge
cake
Now by this forethought tomorrow is
freed of care and the day can be devoted
to that precious business of shopping.
Nay, color not so; the bridal vel, the
wedding ring, then home-that IS the
order of arrangement, and fortunate is
the woman skilled in the elimination of
ha ppy hopes.
RECIPES.
Cream for serving over potatOes-Put
into a stewpan half pint of thin cream,
and mix with it till smooth one ounce of
fine flour, one ounce of butter and a
pinch of salt stir over the fire TIL it bOiIs,
then pour over the potatoes.
Mutton steaks. fried-Make batter of
grated bread crumbs, milk ana one egg.
Put it into shallow dish. Have some
mutton steaks cut from the loin, with
bone cut short. Have ready in frying
pan hot butter or dripping. Dip each
steak twice in the batter, then fry them
brown and send to table very hot.