Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1888-01-13
till ready for use.

plnt Oh oolilng waite strain and bottle
till ready for use. .
| RECIPES.
To remove grease from garments.
dissolve tablespoonful Of salt In four
tablespoonfuls of alcohol, shake well and
spply with sponge.
Baked Onions-Tske large white onions,
wash and put IN saucepan and scald.
Take out, roll in greasy paper and bake
IN S slow oven. Basic with butter;
| season.
Congratulations half cup of sugar.
| one cup of molasses, one cup of hutter
| one egg, two thirds of a cup of hot yster.
two cups of -four, two thirds of a tea
| spoonful each OF ginger and cinnamon and
one tesspoOniul of soda.
Lemon snaps-One cup Of butter, two
cups OF sugar, One-third of 8 cup of milk,
| three eggs, two tesspoonfuls Of lemon ex-
tract and one Of soda. Sprinkle granu-
lated sugar over them before putting in
| the oven.
Breakfast Cskes-Tske one quart of
sour milk, the yolks of four eggs well
beaten, one quart Of -four, s tablespoon
Of butter, and two small teaspoons of
soda. Add the stiff-beaten whites Of the
eggs just before baking. Drop in = large
tablespoonful on hot-gressed griddIe.
Butter and sprinkle with powdered sugar
while hot.
Mountain Pie-Stn into one-half cup of
cream two tsblespoonfuls of finely
mashed fruit sweetened to taste. Add
yelks Of two eggs we'll beaten and one
tablespoonful Of melted butter; bake in
pastry; while baking best the whites TO
stiff froth, sweeten with white sugar,
spread over the pie and brown. Use
green or dried fruit.
White mountain cake - Three cups
sugar, one cup butter, One-hslf teaspoon
ful sods and one teaspOOnful cream tartar
sifted with the flour; four and one-hsn
cups -four; flavor with essence of bitter
almond. Icing, whites Of three eggs and
one pound powdered sugar. Flavor with
lemon juice. Bake in jelly cake tins and
Ill with grated cOcoanut sweetened with
8 quarter Of its weight Of powdered sugar
or with icing such as is made for Lee
cake, Only favored with lemon entirely.
S3ratogs PotstCes-Psre three large
potatoes and cut in very thin slices over
bowl of ice-Water, SO that each slice
will fall in the water, soak ten minutes,
take out piece at time and dry them
on towel. Have ready kettle OF boil
ing lard. Throw in the slices few at q
time, when 8 light brown take them out
and place them on piece of brown pa
per, dredge with salt and stand in An
open oven to keep warm while the re-
mainder are frying.
Chocolate MsCsroOns-Meltov over slow
fire, ard in s tin psD, three ounces of
chocolate without sugar; then work it to
s thick paste with one pound OF pulver-
lied sugar snd the white of three eggs.
Roll the mixture down to the thickness
of shout one quarter of 81 inch; cut it in
small round pieces with cutter, either
plain or sCOllOped; butter pan slightly,
and dust it with -four and sugar, half of
each; place the pieces of paste, or mix
ture, in, and bake, II hot but not quick
oven; serve cold.
Fowl s Ia Matthew WillisMs.-After
carefully drawing and trusting the fowl,
plunge it into Z kettle Of boiling water
and allow it to boil hsrd for ten minutes,
then draw it TO the very back of the stove
where it can not even simmer, and allow
it TO stand for two hours, turning it
occasionally. The kettle should be
covered one. At the end of the two
hours it will be found to be thoroughly
done and as tender as spring cnickea.
Take it up on meat dish and be careful
to drain all the water from il. Pour over
it a white sauce or drawn butter.