Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-05-31

thoughts could only come to one in whose
pathway the roseleaves are from shattered roses
Prospective thoughts are they, of briarS and
steep passes that might have been removed had
the first steps been those of O graduate from a
school Of practical life.
To some of these young ladies school life is
ended. to others it is vacation time, and to
all these are days when it would be
/ wise to lay aside books on political
economy, comic sections and the like, and take
mn he study of domestic economy and that form
OF mathematics which teaches proportion and
the best 9ethods by which to regulate house
This is IS, time to help tired, nervous
mother. In the busy closing DAYS of school there
helper and n ow she it is who has fairly earned
vacation and for the daughters thers are new
lessons that may in afteI years years put ner prlG e.,
above rubies, and in the present. Will pay heT IN
affection and increased usefuf2sss; some SON Gay;
some time, she. thus qualifeaS VIII Dulio
up a home where the weary wiz c Tn'y
for rest and the troubled for consolation, NOW
is the time for mothers to remember that M. IlIe
all frolic is not the best even for the girl 1lsS
a Few hours each day spent in household du ties,
plain sewing and care of the Younger childI en- is
OF infinite benefit in rounding the character of
the daughter who before many years may occu-
py similar place to her own. Let the girl ex-
pertinent in flour, spoil dough, burn steak and
over cook eggs. By experiment she will learn
and when through sickness the mother
has to resign the management, or when
she can take needed recreation she will be en-
abled to leave all household cares confidently in
the capable hands of her young lady daughter.
friend has manifested genuine interest in
the Ladies' Column by sending the foil owing
communication, favor which it is hoped will
be repeated by others ED.
81 wish 10 tell THE GAzErTE's readers of the
Ladies' Column OF a new and simple method
of preparing yeast cake for making light bread.
1t is the very recent discovery of Mrs. Ellen T.
Rice of Chattahoochee, Fla, and on coming to
understand it one can scarcely help wondering
why nobody ever thought of it before. She
writes that she was entirely out of yeast for
starting bread and also out of hops to use in pre-
pairing yeast. By accident it occurred to her that.
since lager beer was composed largely OF hQRSfftf
might make good yeast, so she procurean MALT
pint, added half as much warm mot hot water,
and then stirred in sifted cornmeal until it was
stin enough to heap up on spoon, then she put
away the vessel-a small tin bucket-in q mod
erately warm place not far away from the
kitchen stove. In due time it gave Off the
proper yeasty odor, after which she made II out
into cakes, which she dried in the usual way.
The half pint of beer made quite large batch
OF cakes, and she says she finds it the quickest
rising yeast she has ever used, and the best.
Either key or bottled beer may be employed in
making the yeast cakes. So, after this, there
need be no further worry making yeast with
hops. bottle of beer, TO be had in most towns,
will make yeast enough to last family for
months. J. p. So
RECIPES
Charlotte Russe-Line a dish with split lady
fingers or thin slices of sponge cake To one quart
of rich sweet cream add havoring and sweeten
Whip the cream to stitf roth, fiji in the dish
and lay cakes upon the top and set it upon the
ice.
White cake.-Three cups of sugar, half cup
of butter, the whites of eight eggs, one pint OF
flour and two teaspoonfuIs of baking powder.
Rub the butter and sugar to a cream, add tbs
-four and baking powder. Mix altogether add
small teacup of sweet milk, favor, and stir in
the stiffiy beaten whites of the eggs the last
thing. Bake in moderate oven.
Strawberry Shortcake.-Into one quart of
sifted -four rub one teaspoonful of baking pow
der, half q teaspoonfnl OF salt and two table
make soft dough, and bake in two buttered pie
pans. When done, split with sharp knife
butter both halves, cover the lower half with
thick layer Of ripe strawberries well sweetened,
lay the other half of the shortcake on top, crust
down, cover with more berries and sprinkle
with plenty of sugar. Serve with pitcher Of
cream.
Almond pudding-Blanch four ounces of sweet
pound them in a mortar; add few drops Of xose
water while pounding. Stir one-quazcsf pCuallns
of butter and one quarter pound ,of sugar to a.
cream. Beat well the whites 81 six eggs; stir
the almonds and beaten eggs alternately into the
butter and sugar. Line pie dish with puff
paste, pour in the mixture aud bake in mod :
crate oven half an hour. SPRINKLE with susHf
and serve. - =
Orange foat-six sliced oranges, one pints8f
boiling water, one lemon, juice and grated u1sd,
spoonfuls Of cornstarch and whites of two sszrz
Arrange the sliced oranges in the bottom Of
dish and pour over them light cust4rd made