Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1886-03-21

uraln on all the water, and mai !.
nght. For the tlmbals ada ~ ,' ~ ane q,
pu ,. one-half the butter ~ 'u \,
sa.s ana pepper. Then add srs 1sS N y y
nov mix, beating all the tina r1s, y! q
mixture above add finally the Ss,, y e ~
egg, and stir in thoroughly p W.. eeA'a
a charlotte mould, any nlaln I've a, w
small straight tin cnns, ~. 'nvsla y
these thlckly with fine bread crs,s sS' ".
TONED above, pack the potato 's ~. H y
mould and place in a moderate o Nv y, !,
half an hour. Let the tImhals , s'ss lsi
ten minutes on coming from ~ Ky Y. y
and then turn out gently on a tisS 81 tx Ky
platter. = : ~ aHa x
Macaroni with oysters INK
quarter Of pound OF macaronl IN 4 Ky. ~
boiling water until it is tender p pr VIZ
buttered baking dish a layer u IN ~. Y
rom, then a layer OF oysters, coo,i r,,s
until the dish is fall. Then nons Y
oyster liquor and half cup q Mil ~. y.
all, adding a little butter co,s, ~ y.
bread or cracker crumbs and XXI s'~
egg. Bake un.il delicate hrn,,r ~ w
garnish with parsley and hsrd'5ol M
eggs. S'0N''
Poached eggs--Have a skillet balf tun
OF boiling water, break as man, ecgs M, X.
1t as will lie side by side without ,or.s
ing, and let them be undisturbed s NM,
the whites set. Take them ms ws \. .
perforated skinner, trim TIE rsree
edges and put q teaspoonful Of ms,S
butter over each one.
Lettuce, with sauce-Wash lightlv \
as not to bruise, put in ice-cold Eate, a
cool place until needed. Justss dime
is ready cut up with the scissors mo /,
bowl where the sauce has been prepared
In the following manner: One teaspoo,.
full of mustard, one OF salt, two Of suqll
a tablespoonful of olive oil, bali is
cup OF vinegar; mix and scald. Del.
two eggs, pour to them the hot sInesu
stirring constantly, until there Is N
danger of the eggs curdling; use sAn
perfectly cold.
Orange pudding-To the juice and pVI
OF three oranges and the Juice Of snll
lemon add one and one-half pnts Of cON
water and three ounces Of sugar. Lei
boil up once and then strain. Nix nj
tablespoonfuls OF corn-starch smoothly
a little cold water and stir ltinioli
strained syrup. Set the mixture out
fire and boil gently for ten minutes lHl
it cool and then set it In the reirlgena'
Before serving beat the whites olits
eggs to stiff froth and stir itlnlols
corn starch. 1t may be served lni lang
dishes or in cases
Dreamed lobster-A can oil preseHsl
lobster or crab, one cup Of creamy nil
Gall cream is best), one haliFup
cracker crumbs, two Tablespoonful
butter rolled in -four, pepper, cayslas
and salt, half a cup OF bread cfana
Strain off the lobster liquor, cat The nsil
into small dice with sharp knife, sessR
and set aside while you heat lhe nlls
cream in farina kettle, dropping y
tiny bit of soda. When 1t Is hot SUI Y
the butter cut up in q Tablespoonful
flour, and as this begins 10 thiekei, x
lobster. Have ready buttered slyul
china, or earthen scallop shellsi W Wy
the mixture, strew fine, dry crrmos \
top and brown in quick oven, X.
around sliced lemon with the shells =
crackers. A
Tomato salad--Drain the wslei ".
canned tomatoes and spread u Z wv
dish; boil four eggs hard, mis- tle XVI
OF mustard and olive oil, three ~
spooniuls of each, five tablespoons.
vinegar, pepper, salt and csyeuns y u. ~, :.
beat other two eggs light ana "
together. c.a,.,.s
Crackers, rolls, sponge cake 0s'lN'
cherries.