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

4 browaed Potatoes, Bakod Toast.
lmolel, Flannel Cakes,
Tea. Coffee
DINNER.
German go Soup.
Roast Beef Aoii.nirc budding
New Potatoes, Green f'eas,
Rice, Cabbage salad,
Rolled Pudding.
French .Concc.
4 surrKn.
Spi cd pripe,
Lobster salad. Potato Croqueres,
Bread, Egg Rolls
ice Ntcain CAKE straw berries,
Iced lea.
BREAKFAST.
Brewis-0ne even cup OF dried bread
crumbs, piut OF milk, quarter tea.
spoonful OF salt, two tablespooniuls Of
cutter. Save crus'S aud broken slices
from day TO day When you 20 20 bed
the night before you wish tomake brewis,
spread these bis In drippine.pau and
set IN The cocking-oycn to dry. Take
them OUT in the morning and crush with
the rolling-pin into rather coarse crumbs
Heat the milk, salt it, ard when ii bolts
STR In the crumbs gradually until You
nave eranulated mush. 1t should not get
stln Now put In the butter, stir and beat
until hot, and serve in an open Dish. Eat
with sugar and cream.
Hollandaise Of boiled beef-Cut the
beef In iilleis and put in saucepan with
two ounces of fat or butter for one pound
OF beef. Set the pan ON the fire and stir
for ten minutes. Add "a lespoonful of
hour and stir for one minute; then put
enough water in the pan to half cover the
beef and boil for Eve minutes, stirring
occasionally. Mix the yelks OF twotggs
with the juice Of half lemon together in
bowl Add three tablespoonsiul OF
sauce from the beef and turn the mixture
into the saucepan with the beef Stir
well together; add salt and pepper to
taste; boil once and serve hot.
Drowned potatoes-Boil III their skins,
dry off and peel, set in baking pan in
the oven, aud rs they heat butter three
times at intervals of Ave minutes to glaze
them.
Baked toast--Pare the crust from
slices of stale bread and toast quickly.
AS each is done, scrapc off every sign Of
burn or scorch, dip In dish that win
bear the fire without injury. When all
are in, pour upon the toast a quart Of hot
milk (half cream II you can get IT. in
which has been dissolved neaping
tablespoonful of butter and a teaspoonful
Of salt. Set the dish in dripping pan of
hot water and this in the oven. Bake
covered for half an hour, then let the top
layer brown very slightly. Should the
milk be all absorbed before the time is
up add little, boiling hot. Toast thus
prepared has rich, creamy flavor the
ordinary 'dlp toast" never acquires.
Plain omelet--Beat up three or four
eggs with one dessertspoonful Of parsley
very finely minced, and pepper and salt
to taste. Put in pelce OF butter the size
of an egg into frying-pan; as soon as 1t
Is melted pour in the omelet mixture, and
holding the handle of the pan with one
hand, stir the omelet with the other by
means of a spoon. The moment 1t begins
TO set cease string, but keep on shaking
the pan for minute or SO; then with the
spoon, double up the omelet and keep
shaking the pan until the under side OF
the omelet has become of golden color.
Turn it out on hot dish and serve.
Flannel cakes--One pint of -four, one
cup of cornneal scalded with pint OF
boiling water, two liberal cups of milk,
one tablespoonful each of lard and molas-
SEES, half cake of compressed yeast. one
rounded teaspoonful OF salt. Stir the lard
into the scalded meal, and when the
mixture is almost cold beat in the molas-
SEES, salt, milk, yeast and -four. Stir hard
and long and set to rise over night. II
the batter is too thick, add milk In the
morning.
DINNER.
German sage soup-Heat two quarts of
skinned soup stock to boil; add the
shell and white OF an egg; boil fast for
two minutes; strain through flannel
without squeezing, add half a cup OF Ger
man sage, previously soaked for three
hours in cold water enough to cover it,
Return to the fire, season to taste and
simmer for twenty minutes, or until the
sage is clear.
Roast beef-Haye a steady, moderate
fire, but the skin-side uppermost, dash
over it two cups of boiling water with
salt in it, shut up the oven for twenty
minutes and then haste, repeating every
fifteen minutes, allo Sing twelve minutes
. to the pound; when nearly done sift -four
over IL, let It brown, and then remove aud
make the gravy.
Yorkshire pudding-A pint and hall
, Of milk, six large tabl, spoonsful of aour,
three eggs, and one saltspoonfnl OF salt,
Put the Hour into a BASIN with the salt,
and stir gradually to this enough milk to
: make 1t into stiff batter. When this Is
; perfectly smooth, and ell the Jumps are
/ well rubbed down, add the remainder OF
the milk and the eggs, which should be
we'll beaten. Beat the mixture Tor few
minutes, and pour into u shallow tin
which has been previously well rubbed
with beef-dripping. Put the pudding In
to the oven, aud bake IL for an hour;
then for another half hour place II under
the meat TO catch little OF the gravy that
flows from 1t. Cut the pudding into
small square pieces, put them on hot
dish, and serve. II the meat is baked, the
pudding may at once be placed under it,
, resting the meat on small three
z cronered stand.
Chicken pie--Cut up two small chickens
and put them in q saucepan with one
/ quarter of q pound OF salt pork cut ~
thin slices, adding salt and pepper. Cover
with water aid simmer until donei then
: act aside until cold. MIKE paste Of one
( quart of -four, with which IL mixed two
teaspoonfuls Of baking powder, TWO large
tablespoonfuls Of clariiied beef dripping,
or butter half teaspoonful ii salt and
: half teacupful OF granulated sugar MiS
torether and moisteu with sweet milk
until soft dough Is formed. Ron out
half the dough and line q well-buttereo
: tin pan win IL. Fill with the chicken and
: broth, adding tablespoonful OF butter
: Set an inverted cup 10 the center, roll oul
the other half OF the paste and cover oven
the pie with 1t. Make large inclsion u
the middle OF the paste and press the siues
! OF the upper and lower crust well 10
e gether. If all the broth be not need a.
Y 1rst, add through the opening during mt
Z baking. The pie should be baked 10
moderate oven.
New potatoes and green peas 90 mo-
.ts.sae nd