Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1886-04-25

| adhorlnE the pan
Cabbage sal0d-ThiS dish is much rel
ished when o.her VEGETABLES are no
plentiful. N the esrly rsts 81 the is,
shave fine enc pint crisp caAbnge, aul
pour over il dresslig pr,l,ared as fol
lows Mix thoroughly teaspooTful Of
flour, tablespoonful of huvcg ialf 2
salt spoonful Of pepper, Asii a i,aspOun.
iul Of esch salt and mustard an0 tea.
spoonful Of sugar. Add this slowly 10
half a teacupful Of boiling vinegar and
cook i've minutes, stirring continuously.
Turn this mixture over the yelk OF one
well-beaten egg, mix again thoroughly,
pour over the shaved cabbage, and place
the salad whore Il will become very cold
This dressing IS excellent for almost any
sort of salad, but for all varieties except
cabbage Il should be cooled before being
used.
Simple boiled pudding Three cups Of
bread crumbs, one cup Of moasscs, one
cup of milk, one teaspounful OF soda, one
Wen beaten egg and one large cup of
ratslns Boil this pudding IN TIN boiler
and let Il cook two hours and a-half Eat
With any hot sauce that may be preferred.
sUprER
Spiced tripe--Spiced trlpe can be pre-
pared az home and he ready for use Ia a
few days Take fresh tripe, cut Il IN
pieces four or five Inches square; put a
layer Of tiipe ia an earthen lar, then
sprinkle few cloves, allspico and come
black pepper over II, then another LAYER
Of tripe aud spice, and so on until the lar
is full. Cover Is closely and set In O cool
cellar, Il possible In a refrigerator. This
rs relish for tea. When served with
potato salad, also cold biscuit butter
and chocolate, IL makes refreshing
meal.
Lobster salad-Bosl lobster, remove
IL from its she'll, throwing away the in
tesune which runs through the center OF
the tall aud the stomach, often called the
"lady," u hard, round membrane lying
near the head OF the lobster. II there is
any coral, green fat or spawn, save them
To decorate the salad with. (2,A Wash
the lettuce, shake 1t dry in a towel, tear
II apart with the fingers, and arrange IL
in the salad bowl with the lobster, re-
serving the white inner leaves for deco
ration; pour over the salad dressing
made OF two tablespOonfuls of oil, one OF
| vinegar, q tablespoonful OF salt and Il
/ quarter OF a saltspoonful of pepper
Make a mayonnaiSe sauce as follows
| Put into bowl the yelk OF one raw
egg, one level teaspooniul each of
salt and dry mustard, one level salt
spoonful Of white pepper, the Juice OF
half "A lemon, and as much cayenne pep
per as can be taken up on the point Of a
small penknlie-blade Mix these in
gradients smooth with wooden spoon /;
then add, drop by drop, stirring con
stantly, three gills of salad.oil and the
! Juice OF half lemon. When the oil is
| thirds used begin to add vinegar,
using in all four tahlespoonfus. Wash a
red beet without breaking the skin OF
cutting off the top or roots; boil IL until
tender in boiling water, well salted; peel
1t, chop it fine, rub 1t through sieve
with wooden spoon and put Il on a
saucer. When the mayonnaiSe is thick
and smooth stir in enough of the beet
| prepared as above, TO make II bright
red color; then spread 1t thickly over the
salad and Keep II cool for use.
Egg rolls-Two cups Of sweet milk, tive
eggs, one-fourth teaspoonful of salt, three
and one-half cups of sifted -four, one tea
spoonful baking powder. Make in batter
and bake in gem-pans.
Ice, cream cake--One cup of sugar, hgl
cup OF butter, one cup Of -four and The
whites of three eggs beaten to a stiff
froth, mix very lightly and bake In tw,
cakes When cold, or nearly SO, spreaS
between and over them the cream mad,
of the yelk Of two eggs and eoifee cul
of powdered sugar mixed together with
tablespoonful of vanilla,