Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-09-25
FAMOUS HOUSEWIVES.
How Mrs. Reed Bakes Chicken How
Mrs. Bynum ROasts Beef.
Mississippi Hash.
Mrs. Logan's Citron Pudding-RepresentatIv
Holman's Russian Cream-How Mrs.
Caruth Cooks Biscuits.
Special Correspondence of the Gazette.

correspondence OF the taZetle.
WASHINGTON, Sept I7--The domestic virtues
oi our famous women are noted the world over.
Nlne-tenths of our American duchesses can play
afune on the cooking stove as well as upon the
piano, and the best OF the famous dinners Of the
capital are gotten up not by French chefs but
under the supervision Of the wives of our SEN
stors generals, representatives and judges. Mrs.
Harrison was a noted housewife before she de-
monstrated her skill in presiding over the
executive mansion The wives of every member
OF the cabinet can roast and stew boil and bake,
serve and stew all kinds of dishes the queen S
taste, and three-fou-ths of the senatorial ladies
who keep house here do their own marketing
Mrs. Speaker Reed is a famous cook and Mrs.
Senator John G. Carlisle has tickled the pal
ates OF the epicures of the capitol with new and
delicious dishes, the receipts for which origl-
mated in her own Kentucky home. In fact the
noted dishes from all over the United States are
brought TO washington by these statesmen 8
wives. and you will meet with more things
here in winters dining than anywhere else in
the world.
NOTED LADIES AZ COOKS.
saw to-day the advanced sheets of a cook
book made up entirely of such recipes. 1t is
entitled ''Statesmen's Dishes. and How to Cook
Them, and each recipe is signed with fac
simile autograph of the statesman's wife who
has invented or used it. There are more than
200 ladies among the contributors to this book
and the range of the recipes cover every de-
partment OF culinary science. Mrs. Harrison
has recipes for soup, chowder and cake. Mrs.
and ex-Secretary Bayard gives his terrapn
diplomatic stomach ticker to the world. Mrs.
Speaker Reed prescribes rules for baking q
chicken, which she says is much appreciated in
Maine, and Mrs. Roger O. Mills shows how they
dress mutton in Texas. Mrs. Senator Spooner
gives recipe for pancakes. Mrs. Secretary
Window tells how to MAKE patties of canned
corn, and Mrs. John Wanamaker gives the in
gradients of new tangled lobster salad Mrs.
Clarkson has curious way of roasting suck
ing pig, and Mrs. Senator Reagan has tomato
catsup which would, am sure, taste well with
it.
THEIR COOKING sPEcIALTIEs.
In looking over this book, it is easy to see the
specialties of the various women. Some of our
noted ladies have sweet tooth and they run to
pies and cake. Others are strong on breads and
the substantials and bakers dozen. and more
pride themselves their roasts and soups
Among the noted cakemakers are Senator Tur-
pies daughter She can make pound cake,
fruit cake and angels food, and she has way
of boiling her fro ting which the other girls say
makes 1t taste better than the most delicious
candies Mrs. Senator Frye is fond of sponge
cake and ginger bread. Mrs. Senator Moody is
noted for her sunshine cake and Mrs. Repre-
caramel cake which is lit for princess. Ex-
Senator Joe McDonald's wife is away up on
plum buildings. Mrs. Representative StIuble
prides herself on her charlotte russo and Mrs.
Representative Van Schaick has new methods for
making pie crust and pumpkin pie. Mrs. W.
D. Holman makes delicious Russian cream
Mrs. Roswell p. Flower has her own recipe for
milk punch and Mrs. Representative Wheeler
hasa way of making egg nogg which is temper
ate enough to come from Iowa instead OF
Michigan.
FAMOUS RECIPES FROM THE LOWER HOUSE.
Some of the best recipes in this book are
among those given by the wives of congress
men. Here, for instance. is Mrs. Speaker
Reeds baked chicken:
Select tender fowl, if possible-to have it
fresh is Imperative dress it carefully; fill with
any desired dressing; thrust the legs through
the hole m ade in drawing it at the back; pinion
the wings close to the sidesi dredge with salt
and little pepper, and place in a dripping pan
with about one halt teacup of water. Put it in
a moderate oven and do not disturb il for if
teen or twenty minutes. Then begin to haste
it. repeating the process frequently till testing
with fork shows that it is done. II it browns
too rapidly, turn another pan over it at the last.
Serve with gravy. If the chicken is tough. par
boil slowly till partly done, and put TO bake
with the broth [Signed.