Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1888-03-09
would be that husband who could to such
q woman deny au4ht she claims.
HECIPRs,

would be that husband who could TO sucn
woman deny au9ht she claims.
RECIPRs,
Mufiius-Oue cup of milk, three eggs,
small piece OF butter, two teaspoons OF
baking powder, two c7ps Of -four, one
hslf teaspoon Ct salt. Bake in muffia
rings.
Cracker Fruit Puddiug-Six crackers
pounded fine one quart boiling milk, one
cup brown sugar, one spoonful -four, six
eggs, rsisips, cHrrsnts and all kinds Of
spice. Bake one hour.
Chocolate Csramels-Take four ounces
OF chocolate, put in 8 saucepan with halt
O uescup of water and dissolve; then add
three pounds Ct sugar, half q pint Of
cream and one small teaspoon Of cream
OF tartar; stir slowly until it will crack;
when done pour in buttere6 tins and
nsrk in squares.
Dreamed csbbGge-Slice head Of cob
oage And stew in 8 covered saucepan,
drain, return to the saucepan with pint
of ricblEilk, one ounce Of butter, pepper
and salt to taste, let simmer Ave minutes.
Pour over cup of rich cream, IN which
mix teaspoonful of -four, and serve.
Souffle-Four eggs to three cups
chopped meat; equsl amount of white
sauce as meat. Chop NEST fine, add
yolks and white sauce and cook. one min
ute. When somewhat cool, add beaten
whites and pour into buatered baking
dish and bake twenty minutes. Let the
| dish baked in be hot before the mixture
is poured in.
Vienna Rolis-Melt q tablespoonful Of
butter, add to it one quart Of 4 lur, and
two tablespoons of hop yeast, mix with
the butter, take sweet milk to form
dough, add little salt; set to rise; when
light roll thin, cut with large cutter,
fold each one over to form s half round,
wetting little between the folds to make
them stick together place on buttered
pans, brush over with milk, and bake in
a very hot oven.
Breakfast Bscou-First, cut the bacon
| thin, removing the outer rind; second,
cut as many slices OF bread as there are
pieces OF bacon, leaving the bread nearly
an inch larger all around than each slice
OF bacon, snd trimming of the hard
crusts. Preference TO previous articles
will show that bread trimmings are
utilized } Arrange the bread in q
drippinG-pan, lay q slice OF bacon
upon each piece Of bread, dust them with
pepper, and set the pan in hot oven;
from two to six minutes, with strong
hest, will toast the bacon; the drippings it
yields are absorbed by the bread. A
soon as the bscon is nicely crisped, each
slice with its bread is to be transferred to
hot dish and served.
Bread omelet-Soak q cupful of bread
in cupful of milk, or enough to make 1t
entirely soft; beat three eggs smooth,
mix them with the soaked bread, season
it pnlatably with salt and pepper; put
over the fire smooth frying pan contain
ing tablespoonful OF butter, and
when It is hot pour in the omelet;
with 6 thin knife loosen the edges
of the onlet as they harden from the sides
of the pan, and run the knife beneath it TO
make sure it is not burning; shake the
| pan gently to keep the omelet loose, SO
that it Can be readily Turned out; when 1t
is done, that is, as soon IS it becomes
| firm enough to hold together, turn it cut
on hot dish and serve it.
Chicken crcquettes-Put into 8 sauce
| pan butter the size OF q small egg, and
when it is melted, q small chopped orion
| Stir for minute or two and turn in Q
small half cup OF -four; when this takes
| light brown color, add cupful Of the
stock in which the chicken was boiled,
snd gill OF milk or cream; both should
DO boiling hot. Stir to q smooth paste,
season with pepper, salt, quarter of
grated nutmeg, tablespoonful Of sherry
or port, q tablespoonful of lemon-juice,
and q dish OF cayenne. For those who
like it a tablespoonful of chopped parsley
is an Improvement. Now, add the chicken
chopped flue, stir and mix until very hot,
and when nearly cold mold in sausage
or pear shaped croquettes; roll f:st in
crumbs, then in beaten egg, sgsin In the
crumbs and fry in boiling drippings.