Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-05-01

sven II she has work in the afternoon
anu some time must, l suppose, be al
lowed for preparation--no mental work
Of any kind should be allowed after 5
p. M. After g loug day OF school, many
time does the tired child return with q
quantity of exercises, etc., to
be prepared for tomorrow, all OF which
must be done IN the evening, and It
stands TO reason that il must be highly
prejudicial to the brain to be taxed at a
time when IL is fatigued and the physical
powers Of the child are at low ebb. -
Every mother would do we'll to take
this advice to heart; and while the pres
emit public school system seems to make
such line of conduct as this impossible,
II is only the more necessary to believe
in it thoroughly, and BY force Of public
opinion mend the public school system
till we may have health as we'll as knowl-
edge for our girls.
RECIPES.
Shortcake-One pound of -four, one
half pound of butter, salt TO taste. Rub
the butter thoroughly into the i1our after
sitting the latter with the salt In It.
French toast-Beat one egg thorough
ly, mix with 1t one teaenpful Of sweet
white bread, take of the crust, dip In
the mixture, allowing it to absorb a lit
tie, then fry in hot butter.
Washington pie-one heaping cupfuI
of butter, two cupfuls of sugar, five cup
fuls of flour. one cupful of milk, four
eggs, one large teaspoonful of baking
powder; season with nutmeg. Bake in q
loaf or or crust. Il is best in loaf.
a@Ginger cookiss-One cupful of brown
sugar, two onpfuls of molasses, two
tablespoonfnls of vinegar, eight table,
spoopsfu's of hot water, one tablespoon
full Of = dger, one tablespoonful saler-
atus, one cupful butter, or half butter
and hal ( fried meat ia: a little salt.
Tomato soup -(Aunt Hat's)--One
quart OF boiling tomatoes; salt TO taste;
add one-third teacupful of butter and a.
teaspoon slightly rounded fun of soda
and stir thoroughly: odd now one quart
of sweet milk and one quart of hot water;
bring all to a boil and serve with crack
ers.
Apple f1oat-Peel as many apples as
will make pint when cooked, and stew
them until tender in as little water as
possible; wash them through a sieve,
sweeten; fiavoPSsligbtly with few drops
of lemon and set away TO get very cold;
when ready to serve whip the whites of
two eggs very stlg ana add them lightly
to the apples.
Fig pudding-Put in a glass dish
layer of sponge cake; after soaking the
slices in sherry split some nice figs in
halves and place a LAYER on the cal-e;
then cover this with cnstard and I'LL the
dish with layers of cake aud figs, cover
ing the whole with cnstsrd at the last.
Brandy somewhat diluted can be used in
stead of sherry if preferred.
Breakfast mufins-One pint of foul,
a pinch of salt, fresh milk enough to mix
to q thin batter three eggs beaten light
ing. Grease well three sets Of "Gem'
pans, fill with the batter and set them in
very hot stove. In fifteen minutes
they should be done, and, if properly
made, as light as possible. No lard must
be put in them.
Crisp Sweet Cakes-Put q teaspoopf nl
of carbonate of soda to one pound of
flour, rub in six ounces of butter and
eight ounces of caster sugar. Beat up a
large egg, mix it with the Hour, and add
as much milk as will make a stiff dough.
Roll out very thin and cut into round
cakes, putting slice Of citron or
blanched almond on the top of each.
Bake In a very quick oven till of light
brown. If stored when quite cold in a
dry place and covered with npnfeetioDers
paper these cakes will estss crisp after
ssEeFal weeks as when baked.