Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1885-12-13


paper as soon as Il has puffed up To the
desired height and crusted over. Test
with a straw TO see II IL is done, and bake
steadily rather than fast. There Is no
petter recipe than this simple one for
sponge cake. A little practice win soon
make you an adept In preparing ii.
pfNNgR.
Clear Soup.
Crcamod lobster.
Stcwed Bcelsteak
Vauiihower. Potatoes IN cases. noreeradlsh.
Burnt Custard. Light Cakes.
Fruit Coffee.
Clear soup--Ask your butcher to send
you six pounds Of beef shin and a knuckle
OF veal weighing half as much, and To
crack the bones and joints faithfully. Put
these over the fire with eight quarts OF
cold water; cover and set at the back Of
the range until the water is hot Bring
forward aud increase the heat. when the
scum rises, take II of and keep the soup
AZ slow bubble for three hours. Throw
IN three dozen whole black peppers and
halr the number OF whole cloves and
noil-always slowly--for three hours more
DO this the day before the soup is to be
eaten. Turn out the contents of the pot
into crock or bowl and let all stand to-
gether until next day when you have
sailed to taste. The fat will rise to the
top over night in Il solid cake. Remove
every particle of II and set by for drip
ping. Return bones and liquor to the
tlre, and when hot strain through col
ander into crock. This Is "soup
stock, and II kept in a cool place will
remain good Tor days In winter. For the
clear soup OF to-day dip out quart, heat
quickly to boil, dropping quarter
onion as 1t heats, and when it SINNERS,
the white and shell of an egg stirred in
until IT coagulates. Stir again and again
that 1t may not 'catch" onto the bottom,
and boil fast I've minutes. Strain, with.
out squeezing, through thick cloth into
clean pot, boil up sharply, add half a
teaspoonful OF Worcestershire sauce aud
a teaspoonful Of celery extract and serve.
Inc stock" will serve AS the foundation
for many varieties of soups.
Dreamed lobster-Meat one lobster, or
can of preserved lobster or crab. one
cup OF creamy milk (all cream is besD,
one-half cup OF cracker crumbs, two Ia.
blespoonfuls Of butter rolled in -four,
pepper, cayenne and salt, half cup OF
bread crumbs. Strain off the lobster
liquor, II yon use canned fish, cut the
meat into small dice with sharp knife.
season and set aside while you heat the
milk, or cream In farina kettle, drop.
ping tiny bit of soda. When it is hot
stir in the butter cut up IN a tablespoon
full Of flour, and as this begins 10 thlckeu.
the lobster. Have ready buttered silver,
'or china, or earthen scallop shells, fll
with the mixture, strew fine, dry crumbs
on top and brown in quick oven Send
around sliced lemon with the shells, and
crackers.
Stewed beefsteak - Drain the liquor
from can of tomatoes, then strain 1t
through coarse muslin into dripping
pan. Lay the steak in this, turning IL
over twice to wet both sides. IL there is
not enough juice 70 cover It well add cold
water. lnyert pan over 1t TO keep In
the steam, and set In a slow oven. Cook
tender, turning the steak over twice an
hour, and should the liquor leave IL UNI
covered, pour in "A little hot water. Stew
slowly for at least two hours and half.
Transfer the meat TO a not platter, pep
per, salt and butter, cover closely and set
over hot water. Put the pan containing
the gravy on the top of the stove, add
tablespoonful of minced onion, table
spoonful OF butter rolled in one OF
Drowned -four, and boil up, stirring all
the time. Then put in the tomatoes from
which the juice was strained, simmer
three minutes, or until they are scalding
hot. Take up the tomatoes and lay around
the steak, strain the gravy through soup
sieve into bowl, pour half over the
steak, the rest into boat. This Is
good way of cooking tough steak.
a. a,,l
the stalk close to the body OF the cauli-
flower; lay In cold water half an hour,
tie in coarse mosquito netting aud boil
in hot, salted water, changing this for
water from the kettle at the end Of ~
teen minutes. Salt this also and
slightly. In twenty minutes more, II the
caulinower be not large and is fresh, take
it from the fire, remove the netting, lay
in dish and pour a good drawn butter
over 1t. Some add the juice Of lemon
TO the drawn butter
Potatoes in cases-Bake fine, large
potatoes until soft. Cut cap from the
top OF EACH scoop out the contents with
out breaking the skin; beat the potato
light with butter and milk, sailing TO
your liking, return to the skins, filling
each SO full that the creamed potato pro-
trudes from the top, set in u quick oven
TO brown lightly, and set up on end in
fiat dish.
Horseradish--Grate and keep in VIM
egar, as a condiment for beef.
Burnt custard-Fiye eggs, one quart Of
milk, with tablespoonful Of corn starch
stirred in, five good tablespoonfuls Of SUI
gar, two teaspoonfuls of vanilla extracts
beat the eggs light with the sugar; heat
the milk to scalding in farina kettle.
pour on the eggs, flavor and turn INTO a
buttered bowl or mold set this into a
pan OF boiling water and this in the oven.
Now cover the top of the mold with Il
plate or tin pan or a pot lid, and bake I'M
i'll well-set, eyen in the middle. Take
from the oven, dip the mold ia cold wa
ter, taking care not to let any get into the
oustard; run knife around the edge to
loosen the pudding and turn out eau
ti0nsly upon not plate. Have ready 70
pour over it half cup Of carmel made
by putting half cup Of sugar over hot
lire IN a TIN cup, and when it is all one
brown bubble adding tablespoonful OF