Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1886-05-30

nNRNKFAsr
hominy Veal Cuuels,
shtrred Eggs. Potato Case.
"tAham Muihns. French roa T.
Coffee. Tea
DINNER,
N Chicken ana Saxc
Fried Chicken. Mashea Potato.
fifieg Rctns. Grccn rcas. Le.1uce.
Cora starch Pnddng. Coffee.
SURFER,
Dcyiicd Htoi,
bread ami nQiter, Sallle LINN.
Frosted Custard. lcmoa jelly Caie.
Iced Tea,
BRRAKFAsr
!, Veal outlets, with butter sauce --DI
each outlet 10 a beaten egg, then in pen
pcred and sailed cracker dust, and fry ii
hot urinpings TO rich golden brown
Lay each as IL Is done ON paper 10 Absorb
the grease. Arrange on hot dish an,
put on every cntlet 4 liberal spoonful o
sausc. Make IL by beating two table
spooniu's OF butter 60 cream with ,
tablespoonful OF lemon juice and table
spoonful Of minced parsley.
To serve eggs baked or shirfed
Butter deep earthcrn pie dish, or littl,
china or stone dishes made expressly FOL
this method Of cooking eggs, and Into Il
break carefully as many eggs as are re
quired for use, without crowding
sprinkle salt and pepper and the least bli
OF butter on top before putting in hot
oven TO set, which will require fonr Oh
! Ave minutes. A little chopped parsley oi
ham may be added II desired.
Potato drop cakes--To two cupials OF
mashed potato add two cupiuls Of warm
milk, y tablespoonful Of melted butter,
two beaten eggs, half cupful OF pre-
pared flour aud halt tcaspoonful OF salt,
Beat the whole very hard aud drop in
great spooniuls on a creased griddlo.
| Serve very hot as soon as they are baked.
Graham muillns--One quart OF sweet
milk, one quart Of Graham -four, one cup
/ of Hour, tablespoonful OF butter, two
! tablespoonfuls OF sugar, two eggs, two
| tahlespoontuls OF baking powder Mix
the Graham and white hlur together,
add the milk, eggs, sugar and melted
butter, then the baking powder; bake In
1 rings or iron gem-pans.
| French toast--Take one egg, beat and
add one tesoup OF water, dip IN slices OF
bread and fry brown ia hot fryings or
butter; very little grease is needed.
This il good way to use dry bread, and
makes good breakfast dish. Don't for
get ,o'salt slightly when frying
DINNER.
! Chicken aud sage broth--Three pints
4 of LIQUOR m which a chicken has been
boiled, half cuptul OF German sage, two
! CUPS of milk, three eggs, two tablespoon
fuls OF minced parsley, pepper and salt.
Soak the sage four hours in enough cold
water to cover II, then add II 10 the
! liquor, which should haze been strained
aud skinned, aud put over the fire In a
| farlna kettle. Heat To boiling, by which
| time the sage should be dissolved. Heat
! the milk in separate vessel and pour,
scalding hot, on the beaten yelks; add
! with pinch of soda) to the sage BROTH
season, stir for I've minutes and beat
In the frothed whites and parsley and
turn out.
Fried ehicken-Cloan a young chicken,
divide 1t In quarters, season the pieces
with salt and pepper and sprinkle with
-four; place two ounces OF butter IN u
frying-pan on the iiie, and, when quite
| hot, put la the pieces ct chicken ana FRY
golden brown; then arrange the
pieces on dish, pour around
| them sauce made as follows, and
serve hot. Mix q tablespoonful OF
-four smoothly with gill OF cold mix,
and add half pint OF warm milk melt
one ounce OF butter and season u win a
| little salt and pepper turn the mix into
| the butter, beatluG IL all the time, and as
| soon as II IL thick pour 1t around the
chicken.
Corn starch pudding Into u pint OF
! scalding milk stir two tablespoontuis oi
corn starch previously molsioncd In cold
milk, and pinch OF salt, STIR this wei
until IL thickeDs; then add the whites OF
three eggs beaten 70 stin lroth. MIA all
Thoroughly, pour into a mold and set II
| In a cool place, or In the ice-boX, TO
stiffen. With the yelks aud little over
q pint OF milk make a thin custard
sweeten and favor 10 taste. Pour this
cold over the pudding when II Is served
SUPPER.
Deviled beef Ia batter--Cut rlces 81
UNDERGONE roast beet and lay them for an
hour in mixture OF half cup OF vino,
gar, half teaspoonful each OF SAT- and
made mustard. Turn them over and
over several times 10 absorb the dressing
Lay on clean cloth, press win anothel
TO take up the liquid and DIP 10 pattei
made Ia the proportion OF one egg, nali
cup OF milk ind two tablespoOnfuls OF
! prepared -four, with little sAit, Fry ~
dripping or lard, drain on the grease ano
serve.
Sallie Lunn-one quart OF iiour, two
tablespoons Of sugar, one teaspoon oi
/ salt. one mashed potato rubbed In with a
TABLESPOON OF lard and batter mixed, hall
4 a cup Of yeast snd three eggs, make
soft dough with warm water, knead
twenty minutes, put IN creased cake
| pan and bake 10 a slow oven.
Frosted custard--0ne quart oil new
mix, four eggs, one cup OF sugar, and
| one teaspoonfnl Of vanilla extract. Heat
the milk TO boiling point, beat the eggs
and sugar together, pour the boiling mix
over them, return to the fire, stirring
| constantly 10 keep from seorehing, cool,
put ia cups aud pile grated coeoanut and
powdered sugar on top.
Lemon Jelly cake--One and half caps
/ of sugar, half cup Of butter, three oi
aour' two teaspoonfuls OF baking powder,
half n cup of milk and six eggs. Bake In
! ielly cake pans. For 1lling take cof-
! Zee cup Of sugar, two ia5lespoonhful OF
butter two eggs, the Juice % twolemons,
hoil until thick. Let n cool and spread
between cakes.
4 PRxTTg DRResiNG rAHLE.
1 A deal table Is TIE foundation, whica
/ must be covered With colOred elazse
eambria. over this is cover OF iineh
ornamenied with designs In cross.stiist
worked With crewei or embroidery s,ik
the spaces between the designs hayl
threads drawn to form an inseziion
The border corresponds, and Is edged
/ with handsome fringe The draperj
Is arranged In plai,s, with crozs,htitci
design on each. A pretty alrSpiai
cushion n placed 10 iron. q t'e ElAss
this Is Of cambria, the color OF tho liniDl