Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1885-12-13
COpyrlghted, 1885.
Everyday nus Of Fare.
BI MARION HARLAND.
BREAKFAST.
Oatmeal Portldgc.

Oatmeal Porrldgc.
Deyileu Rabbit
Graham Bread white Br eaa sliced rpt tSo
Fruit. Tea Coffee.
Oatmeal porridge-Half pint Of oat-
meal-tull meaSure-one quart Of boiling
water, sailed slightly. II the meal is not
steam-cooked, soak all night in enough
cold water to cover it. In the morning
stir INTO the boiling water, beating up well
for whole minute Cook ia farina
kettle. DO not leave the spoon in It or
stir II every few minutes, as the manner
of some is. Four good stirs are sufficient,
but they must be thorough Keep covered
and boil steadily for an hour, and as much
longer as you like. Serve in deep dish
and eat with cream, and, If desired, sugar
Deyiled rabbit-Skin aud dress the
rabbit, taking especial care to clean It
well. This part of the business is often
done in disgracefully sloycnly way, Lay
1t on the side in II drippmg-pan, pour a
cupful of boiling water over 1t, cover with
another pan and bake, basting often with
the hot water in the lower pan until ten
der. Uncover then and lay on a hot dish
to keep warm while you make the sauce.
Mix in Il cup three tablespoonfuls of vine
gar, one tablespoonful of butter rolled in
one of brown flour, half a teaspoonful Of
mustard and good pinch of cayenne.
Salt to taste-about half teaspoonful.
Strain the gravy left in the baking-pan
into a saucepan, add the vinegar, etc,
and stir to a sharp boil. Pour over the
rabbit gradually, turning and lifting it
that the sauce may soak in well, cover
and set in the oven until very hot. Five
minutes should be enough II the oven is
good Send to the table in the chatting
dish in which it was kept hot.
Corn bread-0ne cup OF white corn
meal and the same OF flour; one cup OF
fresh milk; one-half cup of sugar; half
teaspoonful of salt; one teaspoonful OF
soda and two of cream of tartar sifted
with meal and -four; two eggs, beaten
light; one tablespoonful OF butter. Rub
butter and sugar together to a light
cream; add the eggs; when these are
beaten in, add the milk, the salt, and
lastly the flour, which should have been
siited twice with the meal soda and
cream of tartar. Beat hard one minute,
turn into u shallow baking pan, well
creased, and set ut once in a steady oven.
When done (test with a straw run into
the thickest part) cut in squares and
serve.
Lyonnaise potatoes-Sllce cold boiled
potatoes. Have ready in frying pan a
great spoonful of nice dripping or of but
ter. Into this, when hot, put a table
spoonful OF finely minced onion, pepper
and salt, lightly, and fry to a light brown.
Then add the potatoes and stir gently
with fork, not to break them, until very
hot. Lastly, put in full teaspooniul of
| a.
fork and serve very hot.
LUNCHEON
Veal and Ham CrOquettes.
Baked Sweet Potatoes
Apple Sauce. Snonge Cake.
Bread and Butter,
Crackers and Cheese.
Tea.
Veal and ham croquettes-Mix the
remnants of cold roast or fried veal,
chopped, with one-third as much cold
boiled ham, also minced Leave out bits
OF skin and gristle. Season with pepper
and pinch of nutmeg. The ham sup
plies salt. Work In one-fourth a. much
| ine bread crumbs a. there is meati wet
slightly with gravy or drawn buffers ada
beaten egg; make into rolls the length
of your middle finger and third as timex !
roll in beaten egg, then In cracker dust
and set in very cold place for half an
hour. 1t is even better to make the Gro
quotes several hours before cooking
them, not rolling them in egg
and cracker until you are quite ready
to fry them. Have dripping enough in
irving pan to cover them for more than
two.thirds OF the diameter. II there Is
enough TO cover them entirely SO much
the better. When II Is kissing hot put a
few in at a time (hrst testing the heat
with one) and fry to light brown Turn
carefully as they cook 10 keep them round.
As each is done take up with split spoon
and Law In a hot colander to drain on the
fat. Lay neatly on heated dish ana
garnish with parsley.
Baked sweet potatoes-Select those OF
uniform size, wash, wipe and lay ~ q
baking pan. Set In good oven and baKe
until the largest ''giyes" when pinched
Turn several times while baking, that the
lower sides may not burn. Wrap IN a
napkin and serve on o hot dish.
Apple sauce-Pare and slice Juicy, tar'
apples. put into timed or porcelain
I lined vessel, pour in half a cup OF water
to prevent scorching, and cook gently