Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-06-19
or few rows of stitching at the bottom.
The bodice has corssge of embroidery.
Household.

the nousekeeper. FIRST In South lanusi
is the rapid development of insect life,
and if the spring work has not been very
thorough there has to be se cond over
hauling of beds and repeated airings OF
wooden garments, with diligent inspeo-
ton of the edges of carpets, and
close watch on screens that there be
no breaks where venturesome millers and
torturing mosquitoes may find entran e.
In addition, as the summer heat ad-
vances, the conscientious IN other or wife
who sits at the head of the table, finds
that not only is her own appetite capri
cious, but that those around her are de-
clining the regulation beef steak and the
standard potatoes, that have been served
with unvarying uniformity for 10, tn Sc
many months. If there is one error
that housekeepers are apt to fall into,
it is that of cooking in q rut. Few
think that, aside from rest from
business, much of the advantage
of leaving home is derived from
change of menu as much as change of
air and scene. If a housewife does her
own cooking she is apt to be inventive as
she grows tired of cooking. The same
dishes 365 times a year; but a servant is
most usually Chinese so far as unvarying
is concerned land often the mistress allows
her the monotonous tenor of the way be-
cause it is easier than to attempt teach
ing almost non intelligence anything
new. This is scarcely just to other mem
bers of tine family.
The trouble of it all is known to the
housekeeper, as it is to no ons else. The
husband looks to results, and while he
may not confess it even to himself, he
wearies of home fare and drops into a
hotel or restaurant, because he desires
change.
The breakfast for a summer morning
is the test of good housekeeping. One
does not always wish for a saucer of oat-
meal, too often half cooked and deluged
with skim milk; neither is steak, tender
and juicy though it may be, always
tempting. Too often the fumes of it
turn one IS relish into loathing, and for
the moment you VOW to be vegetarian.
Suppose instead of the Irregular
there is substituted a breakfast of a
different style. There is reason to be-
lieve that the majority, even the mason
line head of the family, will appreciate
the change and relish the food.
A clean mating freshly wiped, light
muslin curtains swaying in the morning
breeze, the rays of the morning sun ex-
cluded by blinds, makes framing for
the picture q well-set table makes. In
the center on pretty square is low
dish of flowers, fresh, the morning dew
not dry upon their petals; pretty cloth
covers the tablet is glossy and straight
in fold. Each plate is hanked 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
sweeten 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 oat-
meal. Well cooked it must be. Rolled |
wheat can be prepared the day before |
while getting dinner. Use jar,
such as is used for baking beans,
put two cups of wheat mixed with one |
teaspoon of salt, and a quart and a 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 ii |
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
3 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 q 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
aud light, crisp buiscuit, makes break
fast that will send John or Joe to his
duties with gay heart and con-
tented spirit.
Such a breakfast is simple and at
tractive, but change from this will be
'equired. The bill of fare must be
7aried, and upon the housekeeper this
depends. Do not, as you value the con-
eminent of your family, condemn them
rom January to January to the unvary-
ng round of steaks, chops, rolls, ham
md eggs, fried potatoes and hash, that
nave so much of boarding house flavor
Is to dissipate from the house that treas
lred sentiment that here is home, sweet
lome. II
RECIPES.
Ginger snaps-One cup brown sugar,
ne cup molasses, one cup sour cream y
ne-half cup butter, one tablespoonful
niger, one teaspoonful soda. q
Mashed potatoes should be beaten withss.
spoon or fork till creamy. Then add Ii
milk to moisten, and season with butter,
copper and salt.
Boiled leg of mutton-Put into we'll
allied boiling water. Skim from time
D time. A cup of rice boiled with the
hutton is an addition that many enjoy.
Sponge cake-Two eggs, one-third cup
'ater, one cup flour, one cup sugar, one
cream tarter, one-half tea
Doonful soda and q little salt.
Plum Cake-One cup butter, two cups
agar, two eggs, four and one-half cups
our, one cup sour milk one teaspoonfuI
ida, two cups ourrants, one cup raisins,
ne-quarter pound of citron, mace,
owes, nutmeg and cinnamon for spice.
Soft Ginger Cake-Half-p molasses,
uarter pound lard or butter, one and
ne-quarter pounds flour, three-quarters
int water, two teaspoons baking soda.
GU may use one egg if you chose;
,ices to suit the taste. The addition of
alf pound currRnts and half pound rails
is makes very nice lunch cake for
lsketa