Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-11-13

open canned frult ~ hour o" two be-
fore ii is needed for use. 1t is fer richer
when the oxygen Is thus restored to it.
To clean black cashmere wash in hot
suis, with little boray III the water:
rinse in blueins water-verv blue-and
iron while damp.
To keep moths away from furs take
equal parts of oil of camphor and spirits
of turpeutine; soak piece of blottins,
paper in it and put the paper in the
drawer on top of the furs. 1t Is & CAPT
tai thing to keep III all drawers where
clothing and linen are stored.
A pretty novelty for table is to have
several yards of soft silk launched and
billowed' over the center of the table,
caught here and there by designs in nat
ural flowers. This suggests q brocaded
effect, which is very handsome. Be-
sides the candles burning under co!ored
shades, small cut-glass lamps, with lace
shades, are also used, all these means of
lighting adding Us much as anything to
the beauty of the table.
Custard glasses are all out of date. If
you serve junket, fruit fools, cream
meringue, tapioca or rice souffies, whip
ped jelly or hot custard. the semi-liQuid
dessert is served in tea or coffee cups and
saucers. The Quainter the pattern the
prettier the effect. The saucer is USED
to hold the lady finger or sponge cake
accompaniment, and the plate is passed
around in lieu of silver tray. These
custard cups have to 20 Into the oven as
a rule, hence the absurdity of using fine
or costly china.
Crysauthemums are once more giving
thnir Inn
ton of our homes, and nothing can be
more effective than these flowers in all
their variety. For table sdornments
they are prime favorites, the yellow
ones taking the lead, perhaps. A large
fiat mass of them in the center, OF sew
eral shades, with a bali of the same sus-
pended from the chandelier above is
fashion that some people favor. Tie
growing plants are very satisfactory in
room, as they look we'll for some time
aud are truly decorative in form aud
coloring.
Recipes.
Mock mince pies-Fifty oyster crackers
crumbed fine, one cup of sugar, one
half cup boiled cider, one cup raisius,
one cup water, oue-half cup butter, two
teaspoonfuls ground cloves, oue-half
teaspoouful pepper, little salt. Cook
the same as mlnce meat. The recipe
makes two large pies or three small ones.
Bell frltrers-Put plat of water IN a
stewpan over the fire. When it boils
stir in rapidly one pint of flour, making
very stiff paste. Take it off and when
sufficiently cool, add three well-beaten
eggs with a little salt. Have boiling
lard ready, and drop in the fritters with
spoon and if the lard is just boiling,
they will puff up like balls. Serve with
lemon sauce.
Italian Cream-Dissolve one ounce of
gelatine in half pint of water. Pour
one quart of rich cream on one-half
pound powdered sugar. Let it stand
half an hour and whisk until very light.
Pour in the gelatine and beat until it be-
gins to stiffeC. Pour some ice cold water
into the moulds. Shake it around and
empty the moulds and fill Immediately
with the cream, seasoned with lemon or
vanilla. Eat with rich cream seasoned
and whipped very light.
French cream cake-MiX two cupfuls
of sugar, one-hslf cupful of butter. one
cupful sweet milk, three eggs, three
cupfuls flour, three teaspooniuls baking
powder. Bake in cake tins. Jelly part:
Take one pint sweet milk, let come to a
boil, mix two tablespooufuls cornstarch
or flour. one-ha!f cupful butter, one
cupfui sugar, whites of two eggs, stir all
il the milk; let come to boil; let partly
cool then spread; makes very delicious
cake.
Orange Jelly-One box Of good
Gelatine soaked in one-half pint of cold
water for one hour; add the juice of
three lemons, one quart of boiling water
and one and n half pounds OF "Coffee
Az sugar. When all Is dissolved add
the juice of eight OF nine oranges.
Spun Eggs-Beat three or four eggs,
season them, and run through colnnder