Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-05-18

) a shoulder. And how many who al
: married know tenderloiu from sirloin {
the meat of hindquarter from that {
} the forequarter?
You say that you always order a Dor
terhouse steak? Are you sure tina
you know what constitutes a DOR
terhouse steak? Can you distinguish be
tween it and q tenderloin, or do vol
know whether you ever get an honest Gu
OF eltherY Oh, yes, you NAV pay TO
one or the other. The butcher know
how to charge as well as to cut ant
to weigh, and he is never the victim o
MS own generosity. The truth Is tn,
modern order system, while it Is very
convenient, and sometimes it would bt
hard to see how q housekeeper could gel
on without it, is neither economical nor
completely desirable.
Let any lady try for one month
gong to the grocery and the
market to make purchases and she will
be surprised at the Improvement in her
table and the surplus IN the domestic
treasury. She must, however, prepare
herself to buy wisely, she must be learned
In the different cuts of the animal, how
to judge poultry, and to detect stale veg
etables.
Once in large cities it was the inva-
rlable custom for the lady of the house to
90 the marketing. She inspected stall
AFTER stall and, accompanied by her
servant, carrying the basket, made the
tour of the entire market IN
I'll satisfied. There was in this
better opportunity for economy and
careful selection, than when a clerk.
Ignorant if not indifferent to the tastes of
the family, merely fills the basket ac-
cordlng to an order given the daY pre-
Vlous. Ladies at the butchers stall will
stimulate neatness where there cannot be
an excess, and the mistress will easily
see whether the preponderance of meat
IN the tender loin steak she is buying is
on the tough side of the ''T'' bone.
Then in the purchase of vegetables and
other table supplies, the days display
Will make it much easier matter for
she careful housewife to cater for her
fam1ly, with much better chance
OF suIting their tastes and her purse
than when she simply gives an order
without really knowing what is in the
market. The rock on which many an
American household is wrecked is q want
OF economy in the kitchen, and if ladies
would do their marketing in the markets
ana not in their sitting rooms, there |
would be noticeable clearing of channels
leading to financial security.
RECIPES.
Tea bread-Three eggs, one tablespoon
full of sugar, one coffee-cup of flour. two
cofee-cups of Indian meal, two and one
half cups of buttermilk, one teaspoonful
Of soda and one tablespoonful of lard.
Prune meringue-Fill your pudding
1lsh with prunes that have been slowed,
the syrup; make one and one
lalt pounds sugar into icing and pour
over the prunes; set in the oven to
brown.
Wafers-Take two tablespoonfuls of
oiled white sugar, the same of butter,
me coffee oupful OF flour, and a tea
poonful of essence of lemon; add milk
enough for thick batter. Bake in but
ered wafer irons, and then strew white
ugar over them.
Jolly boys-one pint rye meal, one
lalf cup cornmeal, one cup -four, one
alt teaspoon salt, one teaspoon CHINA
non and two rounding teaspoons baking
owder. Mix well. Add two table,
poons molasses and two eggs well beaten |
nd enough milk to make q stiff batter.
'ry in hot fat.
Milk soup-Take one quart of milk.
id pinch of salt; beat one egg well,
tlr IN flour to thlcken that has one
ourth teaspoonful of baking powder
liked through it. Mix the eggs and I
our so 1t will form Jumps; when the I
nix boils stir them in and cook two or
lree minutes, and you will have a nice
PUP. l
Lyonnaise potatoes-Twelve potatoes r
piled till nearly done; when cold slice L
cut into dice. Chop fine one onion. v
ut tablespoonful of butter in the d
,illet; put in the onion and let it fry two Il
inutes. Add the potato dice. Stir u
and for five minutes. Just a
'fore taking up add salt and pepper to Ii
ste. Il
Potato yeast = Take six good-sized "
lied potatoes; crate them into a good Il
.ed earthen bowl Zone holding at least n
70 QUARTS. Add teaspoonful Of salt Il
o tablespoonfuls of brown sugar, a a
acup of lukewarm water and teacup fl
yeast. Mix thoroughly, and set in a IL
lrm place to rise. When thoroughly d
en- set away to keep in cool place. Il
Omelst with herbs. Beat four eggs 81
htly, add four tablespoons of milk ,one Il
lspoon salt, one saltspoon pepper and IL
teaspoonful of chopped herbs. Melt al
tablespoon butter in an omelet pan, 10
1r in the omelet and cook until of a cI
t, creamy CONSISTENCY. Fold and ia
N ont. Taragen, parsley, mint and Ell
ives are the ksrbssbest for this use, but in
ne can be&omffted. This should not pc
cooked sss5nagas the ordinary omelet, CO
Is veEzHIce. if