Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-08-21

The Kitchen.
A drive around the oity of Fort Worth
cannot fail TO impress any one with the
idea that this is city of home builders.
An observaut person will also discover
that these builders are oblivious of the
asserts, the one thing indispensable to
man g contentment is a cook, then would
it not be sound policy to provide for the
comfort, if not for the long life of so i'm
portant parsonage? In a climate that
has six months summer, and locality
that demands south breeze for any de-
gree of comfort, there is no reason for
the Indifference manifested in the posi-
ton and convenience of a kitchen. Peo-
pie go on building the little one-story
shanty in the rear of handsome
houses and seem to ignore the fact that
it is an unsghtly excrescence and place
of torture.
If there is any distinction in apart
ments preference should be given the
kitchen, an apartment from which
emanates comfort, or the lack of it, for
an entire family.
In the present unorganized state of
domestic service it often happens that
the ladies of a family are compelled to
be the cooks for longer or shorter terms,
and in that case the necessity for COM
Portable apartment is doubly imperative.
The Romans recognized the import
ance of the cuisine aud among them
it WIS wont to be a pretentious apart
ment. Neither was the presiding genius
rated as a commoner, but had a right to
exercise that despotic rule which incom-
potency in latter times unhesitatingly as
sumo.
1t is hoped that the day Of airy kitch-
ems with plenty of windows is at hand.
day when house builders will be re-
quired to put in ventilators to carry off
steam and heat and to make arrange
ments for cool currents that will Tot in
terfere with the cooking process. That
supplementary to this those whose duty
it is to furnish this apartment will recog-
nize the necessity of putting into it all
possible appliances to mitigate discom-
fort and tighten labor. Modern in
vention has done much in this direction
but much remains to be done ere perfec-
ton is attained. There is no better field
for the inventor or place to exercise in
hlbc OuLld1 VI
money.
RECIPES.
Potato balls-Two two cupfuls cold
mashed potatoes add an egg, d teaspoon
full of butter and salt and pepper to
taste. Form with Toured hands into
small round balls and fry in deep fat.
Coffee cake-Two cups sugar, one cup
butter, one cup molasses, one cup strong
coffee, one egg, two teaspoons each
soda, CLOVES, one cinnamon, one tea
spoon nutmeg, one cup raisins, flour.
Potatoes hashed with cream-Chop
cold boiled potatoes fine and stir them
into cup of hot milk in which has been
melted two tablespoontuls of butter.
Pepper and salt to taste. If you have
cream use this and half as much butter.
Lyonnaise potatoes-Slice cold boiled
potatoes into neat rounds; cut medium
sized onion into thin slices, and put it
with good tablespoonful of butter or
bacon dripping into the frying pan;
when the onion is colored, add the pota-
toes, about two cupfuls, and stir them
until they are light brown. Strew with
chopped parsley and serve.
Hasty muffins-Two cups -four. two
eggs, one tablespoonful mixed butter and
lard, two teasponsfuls white sugar, one
teaspoonful baking powder, salt-spoon-
full salt, one cup milk. Into the eggs,
beaten very light, stir the melted short
enidg, the sugar, the milk and the
flour, well mixed with the salt and bak-
ing powder. Stir well, and bake In
thoroughly creased tins.
Escaloped tomatoes--Put in a baking
dish layer of cracker crumbs, seasoned
with bits of butter; then layer of sliced
tomatoes, seasoned with salt, pepper and
sugar if desired; then layer of crumbs.
and SO on till the dish is full, finishing
with crumbs. Bake from three-uusrters
Of an hour to an hour.
Kumyss-To three quarts of sweet milk
add one quart of hot water in which has
been dissolved one cup of sugar; when
this mixture is lukewarm add three ia
olespoons of brewers yeast; set in a warm
place, stir often, and in about one and a
half hours it will begin to sparkle, when
It is ready to bottle; cork tight, put in a
,ool place and in few hours il will be
ready for use.
Fruit cake-Five eggs, hslf a cup of
MIX, nve cups of Hour, fiavoring to
aste, three cups of sugar, one cup of
'utter, half pound of raisius, half pound
u currants. Work the butter and sugar
o cream, add the eggs well beaten.
he fiavoring, and sift the -four, stirring
thoroughly; flour the raisins and cur
ants, and stir in last. Bake slowly in a
noderate oven for two hours.
Fig prsserves-Take ripe figs, wine
hem and quickly lmmerse them in a
trong lye, made from one quart of water
nd two heaping spoonfuls of sods.
Drain and with sharp pointed fork
rick each one in several places. Have
eady on the stove rich syrup made |
rom one pound of sugar and one cupful |
( water. Drop in few figs at a time. |
ook slowly until clear. Remove from |
he syrup and add more figs. Continue |
ntil all are done. Put in cans and pour
he hot syrup over them. Seal tightly /