Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-03-30
HOUSEHOLD.

HOUSEHOLD.
There is considerable grumbling about the de-
cadence of the old fashioned hospitality, such
is found in new countries and of course be-
longs to old times. To be given to hospitality
is Christian virtue, and where brotherhood is
felt natural instinct. While to exercise hos
pitality is often urged in this column. there are
recognized reasons for an abatement in its ex-
ercse.
In days that ante date the advent of railroads,
transit was less rapid and changes less frequent.
The coming of friends from a distance was not
a question of few hours, but the travel con-
sumed so much time that the interval between
visits was of necessity long. Then in addition
change was not written on domestic servi ce;
ev en- in those sections where slavery did not
exist servants held to long tenure of office, and
were much more identified with the family. In
those days an entrance OF guests Gid not hazard
exit of servants, but the company coming
was eagerly anticipated and preparations as
cheerfully made by maid as mistress.
Now how frequent is it that the whole intri-
cate machinery of the household is thrown out
of gear by the arrival of guests. the demands
tally becomes at times burdensome. Modern
housekeeping is elaborate in the extreme, or it
tide would hide their inability by living in strict
seclusion. Again, the old fashioned host is a
man of past age The burden of providing for
the comfort and pleasure of guests falls usually
upon the already overburdened wife. The
mans ever-ready excuse OF business, which al
ways passes current whether legitimate or not
the role of hospitality. The wife, too, who
would be on hospitable cares intent, is often
che, ked by a manifested dislike the part Of
the husband for company. He urges, and with
q show of reason, that ne comes home for rest;
that after day spent in busy marts he is in
no frame OF mind to visit or receive
visitors and the acquiescing wife falls into the
habit of couceding to his selfshness. He too
often forgets that to her is the stagnation of
routine, and wonders some day what has be-
come of her former brightness, her witty sallies
and charming smiles.
A fixed determination to preserve one's indi-
viduality, to rid ones self of the selfish, the
vulgar, the idler and the gossip may be carried
to the extent OF sublimated selfshness. Here is
a danger point; when the heart and the home is
shut against whatever is uncongenial, there is
danger that isolation begets those qualities in
ourselves which are to us most hateful in 9TH
stepping over the Threshold that home life be-
come stagnant, and that the sanctuary we would
guard SO jealousy be merely a resting place.
the home life If permitted to enter. Whatever
reasons are urged in vindication of seeming in
hospitality, it were well to give pause and to
consider if in getting away from the old idea of
hospitality, we are not nearing point that is
fraught with harm to ourselves.
RECIPES.
Dainty Cookies.-Two cups sugar. one cup
butter one cup cold water, pinch of soda dis
solved in water, one teaspoonful vanilla, rolled
thin as possible.
Aunt Betsy's Graham Pudding-Two and one
half cups OF graham flour, one-half cup OF |
water or milk, cup of molasses, one egg 6 |
little salt, one heaping teaspoonful soda. Steam
two hours. Eat with sauce.
Black Cake.-One cup of sugar, one cup of |
butter, one-half cup of molasses, one-half cup |
of buttermilk or sour milk, one cup of raisns or
English currants; all kinds of spices to taste; |
two eggs, one teaspoonful soda; -four enough to |
make it stiff like cake.
Sandwich Cake-Two cups Of sugar, three |
fourths cup of butter, one cup of sweet milk, |!
soda, two and half cups Of -four, whites of |
five eggs.
Take out four tablespoonfuls of the mixture, |
add one-hah cup of molasseS, one half cup Of |
flour, one-half cup of r2isins, citron and figs !
and spice to taste. Bake in square tins. One /
layer of the dark, two of the light, put together
like jelly cake.
Fig Cake-One cup of sugar, one-haf cup of |
butter, two eggs, one-half cup of milk, two ta- |
blespoonfuls of baking powder, two cups of !
fou r; this makes three layers.
Filling-One pound of figs, one cup OF water; /
stew gently until soft, then chop fine. add two |
tablespoonfuls OF pulveriZed sugar, spread be- /
tween layers and frost the top.
Frosting-White of one egg, two tablespoon
fuls of cold water, one-half teaSpoonful OF va
nilla pulverized sugar stirred in until stiff; do
not beat the egg.
Stuffed olives stand up now on small rounds /
of toast, upon which the powdered weIl-boiled
yolk of an egg gives the necessary gradations OF
color, from the blue or gold of the luncheon
plste to the neutral tint OF the anchovy curled
enough to suggest the Eitel, but it certainly
sometimes leans.
Baked Veal Cutlet-One and half pound veal
outlet laid in q well buttered roasting pan with
a cup of water 10 prevent burning, over which
spread dressing made as follows: Two Supfuls
of bread crumbs, two onions chopped fine two |
well besten eggs; butter size of an egg, salt and
pepper; mix well, lay tin cover on top and |
bake half an hour, remove the lid and allow it 10
brown.
Dutched Lettuce Wash carefully two heads |.
Of well grown lettuce, separate the leaves and
tear in pieces. Cut large slice of ham in
small squares and fry brown, add two table,
spoonfuls of vinegar. Beat one egg until light
add two tabiespoonfuls of sour cream, then add
it to the ham; stir the IRE one minute until
it thickens, and pour, boiling hot, over the let
tuce; mix carefully with fork and serve at
once.
French 0melet-Beat up four eggs in a basin,
add small rasher of bacon cut up into very
small pieces, some finely chopped parsley and
chiyes, with pepper and q very little salt to
taste; melt spout two ounces of butter in an
omelet pan, and pour in the mixture; stir il
with spoon till it begins to set. then leave OF
strringi shake il little and fold it in half; let
it brown for half minute and then turn il out
under side upwards upon dish.