Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-11-09

Open canned fruit an hour or two be-
fore it is needed for use. 1t is far richer
when the oxygen is thus restored to it.
To clean black cashmere wash in hot
suds, with little bora1 IN the water;
rinse in blueing water-very blue-and
iron while damp.
To keep moths away from furs take
equal parts of oil of camphor and spirits
of turpentine; soak piece of blotting
paper in it and put the paper in the
drawer on top of the furs. 1t Is capt.
tai thing to keep in all drawers where
clothing and linen are stored.
A pretty novelty for table Is to have
several yards of soft silk ''hunched and
bilIowed'' over the center of the table,
caught here and there by designs in nat
ural flowers. This suggests brocaded
effect, which is very handsome. Be-
sides the candles burning under coiored
shades, small cut-glass lamps, with lace
shades, are also used, all these means of
lighting adding as much as anything to
the beauty of the table.
Custard glasses are all out of date. II
you serve junkst, fruit fools, cream
meringus, tapioca or rice souffies, whip
ped jelly or hot custard, the semi-liquid
dessert is served in tea or coffee cups and
saucers. The quainter the pattern the
prettier the effect. The saucer is used
to hold the lady finger or sponge cake
accompaniment, and the plate ia passed
around in lieu of silver tray. These
oustard cups have to go into the oven as
a rule, hence the absurdity of using fine
or costly china.
Crysanthemums are once more giving
us their annual beauty to use for decora-
ton of our homes, and nothing can be
more effective than these flowers in all
their variety. For table adornments
they are prime favorites. the yellow
ones taking the lead, perhaps. A large
fiat mass of them in the center, of sew
eral shades, with a ball of the same sus-
pended from the chandelier above is
fashion that some people favor. TIE
growing plants are very satisfactory in
room, as they look we'll for some time
and are truly decorative in form and
coloring.
Recipes.
Mock mince pies-Fifty oyster crackers
crumbed fine, one cup of sugar, one
half cup boiled cider, one cup raisins,
one cup water, one-half cup butter, two
teaspoonfuls ground cloves, one-half
teaspoonful pepper, a little salt. Cook
the same as mlnce meat. The recipe
makes two large pies or three small ones.
Bell frItters-Put pint of water IN
stewpan over the fire. When 1t boils
stir in rapidly one pint of flour, making
very stiff paste. Take it off and when
sufficiently cool, add three we'll beaten
eggs with a little salt. Have boiling
lard ready, and drop in the fritters with
spoon and if the lard is just boiling,
they will puff up like balls. Serve with
lemon sauce.
Italian Cream-Dissolve one ounce of
gelatine in half pint of water. Pour
one quart of rich cream on oue-half
pound powdered sugar. Let 1t stand
half an hour and whisk until very light.
Pour in the gelatine and beat until 1t be-
gins to stiffen. Pour some ice-cold water
into the moulds. Shake it around aud
empty the moulds and fill Immediately
with the cream, seasoned with lemon or
vanilla. Eat with rich cream seasoned
and whipped very light.
French cream cake-Mix two cupfuls
of sugar, one half cupful Of butter, one
cupful sweet milk. three eggs, three
cupfuls -four, three teaspoonfuls baking
powder. Bake in cake tins. Jelly part:
Take one pint sweet milk, let come to a
boil, mix two tablespoonfuls cornstarch
or flour, one-half cupful butter, one
cupfuI sugar. whites of two eggs, stir all
in the milk; let come to q boil; let partly
cool then spread; makes a very delicious
cake. ~
Orange Jeily-One box of good
gslatine soaked in one-half pint of cold
water for one hour; add the juice of
three lemons, one quart of boiling water
and ous aud half pounds of 'tCoffee
Az sugar. When all II dissolved add
the juice of eight or nine oranges.
Spun Eggs-Beat three or four eggs,
season them. ana run through colandsr