Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-06-26

eu0rtS TOT tUe Wel!-peliip cl tuoSe YUM
mitted TO her care. let her live TO confer
happiness on others, and the word comes
from all who have so lived that reward
attends each day, and a emulation Will
certainly be hers at last.
A woman of gentle voice, of unweary-
ing patience and quiet determination
and of loving heart has the elements
necessary for heroine, and whatever
the occasion, she will be equal TO it.
Should no great opportunity arise where
in to display these, she is daily teaching
lessons that are indelible because of
their daily exhibitions. At the feet of
such women the genius of "The House.
hold'' lays laurel wreath and on bend
ed knees honors the woman who as wife,
mother, sister or daughter discharges
faithfully the homely duties that the
world seldom sees and even the bene-
fciaries themselves do not always recog-
niZe.
RECIPES.
Butter taffy-1en tablespoonful of
sugar, two tablespoonfuls of vinegar,
one lump of butter size of walnut; boil
till done.
Ambrosia-Ingredient Eight fine,
sweet oranges, one cocoauut. Slice the
oranges into a glass dish, sprinkling
layer of fine sugar and grated cocoanut
upon each layer. Fill up the dish in this
order, having the cocoanut and sugar on
top.
Corn cakes-Sift one pint of cornmeal
with two teaspoonfuls of baking pow
der, add a quart of sweet milk, two
tablespoonfuls of butter and the stif1y
beaten whites of two eggs. Bake on
hot CREASED griddle and serve imme-
diately.
Light cake for tea-Four well-beaten
eggs, white and yolks together, two cup
fuls each of sugar and flour, a little
baking powder and cupful of hot
water. 1t is an inexpensive cake, as
the above quantity will make four good
sized layers.
Ham salad-Take the lean part of
pound OF ham, chop fine; cut bunch OF
celery in small pieces, mix two table
spooufuls of salad oil, three of vinegar
and hard boiled yelks of three eggs,
teaspoontul of mustard, one teaspoonful
each of salt, pepper and white sugar,
pour over the ham just before serving,
Blanc mango for Invalids-It is better,
If possible, to soak the gelatine for this
cream all night, because il will then dis
solve in warm liquid, whereas IL only
slightly soaked the milk must be boiling.
Warm three gills of milk or cream and
dissolve it in halfa an ounce of gelatine
previously soaked in half a gill of water.
Sweeten to taste and flavor with extract of
vanilla. When nearly cold stir into the
blanc mango the whites of two or three
eggs beaten to a strong froth. This blanc
mango will be found light and nourish-
ing
Boiling meat-Meat for boiling should
be put into boiling water; the boiling
water hardens the outside of the meat,
and SO keeps in the nourishing juices.
After the meat has been put in, draw the
pot to the side of the fir4 and let it SIM
mer three or four hours, according TO
the size of the joint; long, gentle sim
mering makes the meat tender.
Catfish chowder-Take large catfish,
or two smaller ones, and boil until thor
oughly done. Pick fine, put in sauce
pan with two onions, four stalks OF
chopped celery bunch of thyme, "a sprig
of parsley, two tablespoonfuls of Wor-
cestershire sauce, quarter of pound of
butter, teaspoonful of mustard, two
teaspoon fuls of salt and a tablespoonful
of pepper. Pour over all a quart of
boiling water, and let cook half an hour,
when add pint of rich milk and stir I'M
til it boils. Serve very hot. E. R. p.
How to make and serve hash-Here is
nice way to make hash of cold roast
beef or steak. Use twice as much po-
tatoes "a you do of meat; chop it fine
and season it highly. Place porcelain
kettle on the stove, put in it half cup
of butter and let it get hot before put
ting in the hash. Add half cup of
milk and little not water TO every quart
of hash. Let it cook slowly, stirring
frequently. Another nice hash Is made
by mixing two cups each of chopped po-
tatoes, corned beef and toasted bread.
Put half q cup of butter in frying
pan, turn In the hash and spread it
evenly over the pan; molsten it with hot
water and let it stand until it begins to
be brown, then place it on hot platter,
season to taste with salt and pepper and
serve immediately. II you want the dish
extra nice, place eggs that have been
broken into boiling water upon it just
before serving it.