Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-06-12

Way-shat IS TO learn practically how L
make home pleasant and comfortable
This does not imply that with her own
hands she must do the work but that she
must quality herself to intelligently direo
others. If her husband means justify
the employment Of servants lei
her be competent to direct them
Even more than this, she may, in SO far
as 1t does not conflict with duties she has
willingly assumed, put any talent she
may possess at work TO place servants in
her house. There is no reason why a
woman who can paint a picture, write a
song, teach music, or possesses any ac-
complainant that will bring in money
should be condemned to the dreary
drudgery of the kitchen and the house.
AS reasonable would it be to exact OF the
husband that he be his own valet and
| ostler, when one hours work
with his clear brain provides
means to pay those to do the work who
have limited capacity for earning a liy-
ing.
What mistress of a home must strive
for is an intelligent comprehension of the
best methods or doing work, to unite
with this high order of executive abiI-
ity and systematic, energetic action and
bring to the work an elastic tempera-
ment which is best secured and main
tanned by careful economy of vital
forces and diligent observance of sensi-
Bile hygIenic laws.
RECIPES.
Potato fritters-Boil three large pota-
toes and rub them through colander:
then add to them four well beaten eggs
one teaspoonful of rich cream. little
lemon juice, a little nutmeg and some
salt. Beat all very light, then drop from
q spoon into hot lard and fry the same as
doughnuts. Serve hot.
Chicken hash-Mince cold roast or
boiled chicken (not very fine), add to
each cupful of meat two tablespoonfuIs
Of good butter, half a cup of milk.
enough sliced onion to flavor, add salt, |
pepper and mace to taste. Stew it, stir |
ring often, and serve with a garnish of |
parsley Be careful that no particles of |
the bone are left in.
Oatmeal gems-Soak cup of oatmeal
over night with cup of water. In tbs
morning sift together dry one cup of flour
and two teaspoonfuls of baking powder,
add little salt, mix the oatmeal and
flour together, wet with sweet milk to a
stiff batter. drop into gem pans and bake
Potato soup-Cook as many potatoes
as are needed in salt and water; drain
them and mash fine, thin them with
boiling water; pass the mixture through
I sieve; boil a leek and add it to the
soup, as we'll as some -four Drowned
tightly in butter, and cook for five or
:en minutes. Just before serving add
he yolk of an egg.
Squash pie-One-half pint OF stewed
Ind stfted squash, one egg, piece of
'utter the size of an egg, one-half cup
# sugar, one-half pint of sweet milk,
ne-half teaspo nful each Of nutmeg and
innamon and pinch of salt. Beat to-
ether all but the milk; then add the
milk and bake in a deep pie dish three
uarters of an hour.
Rusks-Ten ounces flour, two ounces
utter. one teaspoonful baking powder,
alf teacupful of milk. Warm the
lllk and butter, and stir them to the $.
~ ingredients. Shape the mixture
ulckly into small round cakes, and bake
lem at once in moderate oven. When ;,
ley are nearly done, take them out,
dit them and bake them again O pale
rown.
Fig layer cake-White part: Two
Fps of sugar, two cups of flour, two
lirds cup of sweet milk, whites of FIVE
;gs, two teaspoOnfuis of baking pow
IT; bake in two round tins as for jelly
Ike. Dark, or fig, part: One cup
own sugar, one CUP -four, one cup
opped figs, one-half cup of sweet milk,
liter size of walnut, one egg, one
sspoonful baking powder. When
ked place dark and light layers alter
tely, with a little frosting.
A Pretty Gelatine Pudding-A pretty
doing, which tastes somewhat like
arlotte russo and Is very ornamental
dessert, is made according TO the fol-
wing recipe: Pink gelatine is used for ..
st effect, but the ordinary gelatIne
II do. With the yolks of four eggs, a
It of milk and sugar to taste, make
leo cqstard. Having soaked one
I'd of a box of gelatine in little cold
ter for few minutes, dissolve it with
ee-fourths of a cupful of boiling
ter. When the eustard is cool add Il
gelatine and the whites of four eggs of oil
item stiff; flavor with vanilla, stir all Hi,
ether and put into a mold. SUI
iacaroni with tomato sauce-Maca-
i with tomato sauce is very good when
ked as follows: For the sauce put
ter the size of an egg into the sauce
/, and when 1t is at boiling point
ow in minced onion, little chopped
sley and pepper. Cook i've to eight
lutes and add heaping tablespoonful
-four and little broth or boiling
er. Stir we'll and again cook five
utes more. Now pour in a coffee
full Of stewed and strained tomatoes
STIR all together. Boil half a pound
nacaronl in well sailed boiling water
drain in the colander, place alter
layers of maoaroni and sauce in a
J., pouring sauce oveE8T top. Set IN
oven for few Hsdtes and serve
Cautidz Bay DR.. Issac Thatnp-
S Ez97N atess Ssne other ge11fns, -
FOB MARRIED. FoLKSs I