Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1889-09-29

cook rice? it's so nice ia you to know. p
80 Why my mother; and she was South
Carolina woman, raised up under the old
dispensation, when women were more
proud of housekeeping lore than Of brio
a-brac and dress. Savagely Il
you Il only learn to COOK like mother
you viii never hear me complain.
ooh! Twas your mother, was it2
But the wise little woman put her I'm
ger on her lip, and only made a mental
score of which side had the victory.
RECIPES.
White cake-TwO and one-half cups OF
pulverized sugar, one cup of butter,
three teasDoonfuIs Of baking powder,
four cups of flour, one cup OF milk whites
of eight eggs.
Grape catsup-Five pounds grapes,
one pound sugar, one pint vinegar, one
tablespoon pepper, one of allspice, one
of cloves, one of cinnamon and one half
of salt. Boil till it is a little thick Ex-
cellent with fish.
A very small bit of red pepper put in
the water in which meat or vegetables
are boiled VIII, to some extent deOdor-
ize the steam and save the disagreeabie
OdOr arising from cabbage, onions, etc.
Boston sponge corn Cakes-One Cupfui
of -four, One-half cupful of corn meal
one-half teaspoonfuI Of salt, one-half
teaspOOnfUl Of soda, One-thrd cupful OF
sugar. one egg, one tablespoonful Of.
melted butter, one cupful of sour milk;
STR melted butter and sugar tOgetheg
first; bake II gem pans or brick loaf pan.
Here is a tried receipt for sO-caIled
coffee cake without Coffee learned from
woman who has cooked in German
families for years: Reserve one quart Of
dough from a batch of bread, add two
unbeaten eggs, One-hGlf teacupful of
sugar, a piece of butter the size of an
egg and mix thoroughly. set 10 rise
when light; sprinkle over the top little
graduated sugar, a little cinnamon and
eighteen almonds chopped fine, and bake
Little tea cal1es-Beat one egg, add
half 9 cupful of sugar TO be more ex-
plicit, two-thirds of gilD, two ounces
of butter, creamed, and a gill of sweet
milk; then sift in half a pint OF -four
mixed with a teasPOonful Of baking DOW
der, and flavor with half teaspOOnfUl OF
lemon, bitter almond or vanilla extract.
Bake in creased iron muffin pans, If
possible, although any muffin rings VIII
answer the purpose. The cakes are nice,
warm or cold.
Green tomato pressryes-Eight pounds
Of small green tomatoes pierce each With
a fork; seven pounds sugar, four lemons
(the juice only one. ounce Of ginger and
mace mixed. Heat all together slowly
and boil until the fruit is clear. Take II
from the Kettle in a perforated skinner
and spread upon dishes 70 cool. Bon tine
strip thick, put the fruit into Jars and
cover with hot strip. The secret Of sue
5ess is TO have fresh fruit, not bruised
and not too dead ripe, the best spices.
strong cider vinegar; have your fire Just
light and plenty of good dry wood at
hand 50 as to have an equal fire.
Stuffed pepper mangoes-CUt the tops
from one dozen green peppers, remove
he seeds and save the tops. stand the
peppers upright IN a tub, put a teaspoon
III Of salt in each and soak twenty-fOur
hours, then drain and rinse Cut one
arge hard head Of cabbage on a cabbage
utter, add TO It half teaspOOnfui OF
ground cloves, the same OF ground all
pice, an ounce Of n7whole mustard and a
tablespoonful Of salt. Nix thoroughly.
stuff the peppers with the mixture, pus
n the tops and tie tightly stand them
Upright IL a stone jar and cover with cold
-inegar A half cup Of chopped horse
adish or a handful of nasturtiums may
,e added 70 prevent the vinegar from
holding.