Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-06-15

breeze, the rays of the morning sun ex-
cluded by blinds, makes a framing for
the picture a well-set table makes. In
the center on a pretty square is low
dish of flowers, fresh, the morning dew
not dry upon their petals; a pretty cloth
covers the tablet is glossy and straight
in fold. Each plate is flanked by
saucer and spoon, clean napkin, knife,
fork, salt bottle and butter plates, with
red napkins for fruit. The fruit, what
ever in season, is set within convenient
reach, cold from the ice box, berries
served without sugar, that each may
swseten or not as best suits their morning
within. After each one has eaten, the
fruit course is quietly removed, and then
is served some preparation of wheat with
''top o. the pot' milk, instead of cat
meal. Well cooked it must be. Rolled
wheat can be prepared the day before
while getting dinner. Use a jar,
such as is used for baking beans,
put two cups of wheat mixed with one
teaspoon of salt, aud quart and pint
of boiling water into this pot. without
covering or stirring place it in hot oven
and bake several hours. 1t may then be
taken out and allowed to cool. In the
morning after the fire is made put il
back into the oven till wanted for break
fast. Then, steaming not, it is in solid
Jumps of sweet, tender kernels crowned
with two inches of starch or jelly and
may be turned into the dish for the table.
The last course for this breakfast may be
a small rolled omelet, cooked for one
minute on the griddle in the fat of
bacon Four eggs well whipped, little
salt and one third of cup of milk COM
pose this dish, which is far less savorY
cooked in the usual way as one large, fat
omelet. This, with good cup of coffee
and light, crisp buiscuit, makes break
fast that will send John or Joe to his
morning duties with gay heart and con-
tented spirit.
Such q breakfast is simple and at
tractive, but change from this will be
required. The bill of fare must be
varied, and upon the housekeeper this
depends. Do not, as you value the con-
tertment of your family, condemn them
from January to January to the unvary-
ing round OF steaks, chops, rolls, ham
and eggs, fried potatoes and hash, that
have SO much OF boarding house flavor
as to dissipate from the house that treas
ured sentiment that here Ia home, sweet
home.
RECIPES
Ginger snaps-one cup brown sugar
one cup molasses, one cup sour cream,
ons-hslf cup butter, one tablespoonful
ginger, one teaspoonfnl soda.
Mashed potatoes should be beaten with
a spoon or fork till creamy. Then add
milk TO moisten, and season with butter,
pepper and salt.
Boiled leg OF mutton-Put into we'll
sailed boiling water. Skim from time
TO time. A cup of rice boiled with the
mutton is an addition that many enjoy.
Sponge oake--Two eggs, one-third cup
water, one cup -four, one cup sugar, one
tesspoonful cream tarter, one-half tea
spoonful soda and 9 little salt.
Plum Cake-One cup butter, two cups
sugar, two eggs, four and one-half cups
flour, one cup sour milk one teaspoonfui
soda, two cups currsnts, one cup raisins,
one-quarter pound of citron, mace,
cloves, nutmeg and cinnamon for spice.
Soft Ginger Cake-Half- pint molassss.
quarter pound lard or butter, one and
one-quarter pounds flour, quarters
pint water, two teaspoons baking soda.