Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-08-14

In chair and reach down PACK
age after package and have
it contents examined before the rlgnt
one was found. More probable than all
this Is 1t that an educated woman woulo
exemplify In the daily management OF
her house and in the direction OF family
affairs the happy workings OF RUE
familiar to most people-a time ana
place for everything, and everything ID
its time and place.
RECIPES.
Ginger cookies-One cupful molasses'
p cupful brown sugar, y cuptul poillnE
water, filed with butter, l teaspoontui
soda, ginger to taste. Mix soft ana paHe
in quick oven.
White cake-One and one-halt CYPRUS
of sugar, q cupful of butter, cnptui OF
sweet milk whites of eggs, teaspoon
fuIs of baking powder, ouptuls oil hour.
Use lemon for tlavoring.
Tapioca puddIng-Ore-half cupful OF
| tapioca soaked in one pint of milk three
hours, add five beaten eggs, one pint OF
milk, one half cupful of sugar, plncn
of salt, a small piece of butteri Dahe
one-half hour.
| French mustard-Grate an onion and
! cover it with vinegar. After it has stood
| for one hour pour off the vinegar, add to
| it little cayenne pepper, little SALT a
! spoonful of sugar aud mustard enough 10
! thickep; mix and set on the stove, anu
stir until it boiIs. When cold 1t Is READY
for use.
Orange puddir Gone pint of milk;
let it come to boil; add one and one
halt tablespoonfuls of corn starch, one
half cup of sugar and the yolks of three
eggs; let it boil few minutes and set
away 10 cool; when cool pour over three
oranges cut up fine and spread the beaten
whites on top for frosting.
Cream ple-Put pint of milk on to
boil. tbicken with tablespoonful of
corn starch, add half cup of sugar g.
Beat the whites of four eggs, stir care
fully into the boiling mixture, with u
tablespoonful of butter, take from the
ere, and tiayor with the juice OF a
lemon, Have puff paste baked IN pie
paus pour in the mixture, set IN the
stove and brown. Serve cold.
Sweet potato pie-Take large sweet po-
tatoes and steam until they are soft,
line deep pie plate with thin crust slice
the potatoes thin, lay them in the dish,
sprinkle some flour over them, two
tablespooufuls of vinegar, one teaspoon :
ful of butter, one-half cuptul oil
water, two tablespoonfuls OF sugar, q
little nutmeg or any spice to suit taste
bake IN q gooi oven. Sweet potato pie
should be eaten warm.
Apple custard-A saucer full of apple
sauce may be thickened by stirring IN
cracker flour. To one pint of milk ADJ
one well-beaten white of egg and two
yolks aud teaspoon OF corn starch dis
solved in q little cold milk; flavor with
vanilla or orange peel; pour over the
apple sauce and stir thoroughly. Set tt
bake; when doue, pour over it the Whltt
of the remaining egg, well beaten, aud
set back to brown little. Custaro
made of any kind of canned fruit III thu
way are excellent.
Banana custard-Dissolve two table
spoonfuls of cornstarch in two table
spoonfuls of cold water; add Que cup o
sugar and two ounces of butter; stir to-
gether in a stew pan long enough to cool
the cornstarch until smooth; pour oil
gradually, stirring the while, quart
boiling water; remove from the fire an'
add the beaten yOlks of three eggs, re
turn to the fire and stir until thick
When cold stir pint bowlful OF thlnl.
sliced bananas and pour all into prett,
china or glass dish. Cover with
meringue of the whites beaten to still
froth with half cup of powdered suga
and the juice of half a lemon and hea
on top of the custard.