Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-05-22
to judge poultry, and to deteot stale veg-

to judge poultry, and to detect stale veg
etables.
Once in large cities 1t was the invs-
riable custom for the lady of the house to
do the marketing. She inspected stall
after stall and, accompanied by her
servant, carrying the basket, made the
tour of the entire market I'M
til 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 flls the basket &C.
cording to an order given the day pre-
vious. 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
the careful housewife to cater for her
family, 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 a. want
of economy in the kitchen, and If ladies
would do their marketing in the markets
and not in their sitting rooms, there
would be noticeable clearing of channels
leading to financial security.
RECIPES.
Tea bread-Three eggs, one tablespoon
ful of sugar, one coffee-cup of flour, two
coffee-oups of Indian meal, two and one
half cups of buttermilk, one teaspoonful
nf- do or,I Toh1 Ell -
Prune meringue-Fill your pudding
dish with prunes that have been stewed,
omltting the syrup; make one and one
half pounds sugar into icing and pour
over the prunes; set in the oven to
brown.
Wafers-Take two tablespoonfuls of
rolled white sugar, the same of butter,
one coffee cupful of flour, and tea
spoonful of essence of lemon; add milk
enough for thick batter. Bake in but
tered wafer irons, and then strew white
sugar over them.
Jolly boYs-One pint rye meal, one
half cup cornmeal, one cup flour, one
half teaspoon salt, one teaspoon CHINA
mon and two rounding teaspoons baking
powder. Mix well. Add two table,
spoons molssses and two eggs well beaten
and enough milk to make q stiff batter.
Fry in hot fat.
MIX soup-Take one quart of milk,
add pinch of salt; beat one egg well,
stir in flour to thIoken that has one
fourth teaspoonful of baking powder
mixed through it. Mix the eggs and
-four so it will form Jumps; when the
milk boils stir them in and cook two or
three minutes, and you will have q nice
soup.
Lyonnaise potatoes-Twelve potatoes
boiled till nearly done; when cold slice
or cut into dice. Chop fine one onion.
Put q tablespoonful of butter in the
skillet; put in the onion and let it fry two
minutes. Add the potato dice. Stir
constantly and for FIVE minutes. Just
before taking up add salt and pepper to
taste.
Potato yeast - Take six good-sized
boiled potatoes; CRATE them into good
sized earthen bowl Zone holding at least
two quarts. Add teaspoonful of salt,
two tablsspoonfuls of brown sugar,
teacup of lukewarm water and teacup
of yeast. Mix thoroughly, and set in q
warm place to rise. When thoroughly
risen set away to keep in a cool place.
Omelet with herbs.-Beat four eggs
lightly, add four tablespoons of milk lone
teaspoon salt, one saltspoon pepper and
one teaspoonful of chopped herbs. Melt
one tablespoon butter in an omelet pan,
pour in the omelet and cook until of
soft, creamy consistency. Fold and
turn out. Taragon, parsley, mint and
chives are the herbs best for this use, but
some can be omitted. This should not
be cooked so long as the ordinary omelet,
and is very nice.