Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1886-01-24

NiiN iiihhNN bhNl AAOp WIN bplitu Hilbd-
toes cut into dice. Simmer gently until
the potatoes are hot all through and serve.
a good way of using cleft over" boiled
OF baked potatoes.
LUNCHEON
Veal and AIacaronl Scallop,
Cheese fon du.
Bread and Bltter,
Baked Sweet Apples and Cake.
Veal and macaroni scallop--If you have
no cold boiled or baked maceronl left from
yesterdays dinner, boil a quarter-pound
until tender; dram and cool il quickly to
make it the more crisp cut or chop with
sharp knife into halt.inch lengths. In
another vessel chop about Il pound OF
cold boiied or roast veal; season with
pepper, salt, scant teaspoonful of curry,
a pinch Of lemon peel. Into buttered
bake dish put layer of mGcaroni, sprinkle
with pepper and salt and wet with
milk; cover this with stratum OF
the chopped meat, dot with bits OF but
ter, and proceed thus until your materials
are used up. When all are in, smooth
the top layer, which should be of meat,
butter well, cover with two beaten eggs
In which has been mixed teaspoonful OF
curry wet with cream; strew proiusely
with fine crumbs, cover and set in good
oven for fifteen minutes, or until heated
through, when brown quickly on the up
per grating.
Cheese Fon du.-Two cups of sweet
milk, three beaten eggs, cupfu OF dry,
grated cheese, one rounded cup of bread
crumbs, very fine and dry, ope table
spoonful of melted butter, half tea
spoonful OF salt, and half as much pep.
per, bit OF Soda the size OF pea, stirred
into the milk; mix with this, when ii is a
soft paste, the eggs, butter, seasoning,
finally the cheese; beat hard and fast,
pour INTO butteTed pudding dish, sift
llne crumbs on top and bake in quick
oven until high and delicately browced.
Set at once TO table, as it soon falls and
becomes heavy. You may use CAYENNE
insiead of black pepper II you like, put
ung III put "a third as much as you would
of black.
Baked sweet apples--Poel carefully and
dig out blossom aud stem ends with n
sharp knife until the core Is reached, but
do not extract the seeds. Put into pan.
add cupful OF cold water and bake,
closely covered until tender. Drain the
liquor through stralner aud set aside
or syrup. Pack the apples in wide.
mouthed jar or bowl with close cover
and keep warm while you add a cupful of
sugar to each one of apple liquor and
boil fast wthouts stirring until 1t is a good
thick syrup. Drop In as many whole
cloves as you have apples and pour hot
over the fruit In the jar. Set away, still
covered, for twenty-four hours; turn into
= glass dish and eat with plain cup cake.
II the apples are carefully handled
In cooking this will be hand
some as well as palatable sweetmeat.
DINNER.
Russian Soup.
salmon Pudding, with Lemon sauce
Rpa-t RABBIT
Potatoes au Milan. Cold Slaw.
Graham Fruit Pudding.
ilard sauce.
Fruit Coffee.
Russian soup Make q good clear SOM
by covering two pounds OF lean beef and
one OF veal Gall chopped) with three
quarts OF cold water, and slowly boiling
II down to half the quantity OF LIQUID
salt and pepper, and leave the meat IN
until cold. Skim off all the fat, strain
out the meat without pressing II and
bring the soup to a boil before iropplng
IN the shell and white OF an err. RoiI
two minutes longer. Strain through n
ihlck cloth, still not pressing IL, color
with tablespoonful of caramel made Inv
bnrning TWO spoonsiul OF sugar IN a cnn.
then adding as much boiling water
Heat quickly to the BON and pour into
the tnreen. Lay on the surface six or
eight nicely poachod eggs, and serve one
with each piateful Of soup.
Salmon pnddlng with lemon sauce
one can OF salmon, three eggs, a scant
cup Of tine crumbs, three tablespooniuls
oil melted butter, salt and a pinch of
cayenne pepper, juice OF half a lemon
and a pinch 81 grated lemon peel. Drain
the nsh dry tsettipg aside the liouorl ana
mince Il huely. Mix with utter,crumbs'
seasoning, aud beat In the eggs. Tnrn
into = buitered mold with light I'm
and set In pot OF hot water. which Mean
~ fast boil for one hour Tho wnte,
should not rise over the top Of thu nina
up the latter into cold water 10 loos,.n
The contents from the sides aud torn an
he pudding Upon hot platter nm.
sauce must De rrady 10 pour over n ,vn,n
this is done. Mix In SAUCEPAN thre,,
ianlespooniuls 81 butter. the iuIce ~
lemon, pinch 81 grated peel aud fhe
same Of powdered mace, with pepper and