Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1886-01-03
LUNCHEON,
Meringued Eggs.
Welsh Rarebit
Bread and Butter,
TrudCnce's Gingerbread.
COCOatina,

NOCOaLlnh,
Meringued eggs-Whip the whites Of
the eggs very stiff Lay great spoonfuls
of the standing froth on platter that will
stand the oven heat. With the back Of a
tablespoon make a hollow in the middle
of each heap and put raw yolk in it,
Set in the oven until the meringue begins
TO color family, sprinkle with pepper and
salt, lay bit of butter on each egg and
serve in the platter in which they were
baked.
Welsh rlrebit-Six rounds of toasted
bread, two beaten eggs, three large
spoonfuls of dry grated cheese, one TIA
blespoonful of butter, two tablespoonfuls
of fine crumbs, one tablespoonful OF
cream, one saltspoonful Of mustard, a
pinch of cayenne and saitspoonful of
salt. Work the butter, cheese, salt, pep
per and cream gradually into a smooth
paste, add the beaten eggs, the crumbs,
and spread half an inch thick ON rounds
of buttered toast. II the paste is not laid
on heavily 1t will he absorbed in cooking,
Set in a quick oven until they begin to
brown. Eat at once.
Pmdence's gingerbread (without eggs)
One cup of molasses, one cup of sugar,
one cup of buttermlk or loppered milk,
half cup of butter, one tablespoonful of
ginger, one teaSpOonful Of cinnamon or
nutmeg or mace, about four cups of -four,
one rounded tcaspoonful of soda sifted
twice with the flour. Stir butter, sugar,
molasses and spice together; when you
have warmed them slightly put in the
milk and thea the -four. Beat until the
batter is several shades lighter than when
you began, and bake at once in small tins.
Cocoatina--Hcat four cups of milk in q
falina kettle; stir in, when 1t Is scalding
hot, four tahlespoonfuls OF Wilbur's CO.
coatina, and leave in the boiling water
covered for five or six minutes before
pouring IL out This is IA most delicious
preparation Of the chocolate family
Many who canno. drink cocoa as 1t is usu-
ally put up may take this without harm 70
head or stomach. II is a pleasing accom-
paniment 10 gingerbread.
pI;sER.
Corn SOUP (maigre).
Boiled Cod, with Egg Sauce.
Baked Mutton Chops.
Baked spaghetti.
Fried Bananas.
Orange Padding.
fruif. Coffee,
Corn Soup (maigre) One can Of corn,
two cups of milk, one quart Of water
three eggs, three tableSpoonfuls Of buttel
rolled IN as much -four, one tablespoonful.
Of chopped parsley, pepper and salt e
taste. Chop the corn fine and put into 8
quart OF boiling water in O farlna kettle
Cook for an hour, rub through colandar
season With pepper and salt, put back Int
the kettle, heat TO a boil, and stir in thC
! Toured butter. Scald the milk ia sepa
nate vessel dropping in a tiny bit o.
| soda, pour IL slowly on the beaten eggs
keeping the egg-beater going all the time
add 10 the soup, stir for one minute, pu
in the chopped parsley and pour into th'
tureen.
Boiled cod Select q firm, thick piec'
of Dish; sew up 10 mosquito net and pu
over the fire in plenty OF boiling, salteC
water. Cook one boar for piece that
weighs between four and Ave pounds
Undo The Detting, lay the fish on hot
dish, rub all oyef with butter and lemon
Juice and pat three llblespoOniuis Of The
egg sauce on II, the resi- in boat,
Egg sauce--iiest cap OF milk and
Water-equsl quantitieb Of bothi when u
boiis stir Ia henpine tablespoonful 81
butter rubbed together Witiiae much noIr-
Cook three minutes end tlIn u oai upon