Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1888-01-15

alternately until the pan is full. Cover
the top with 9 thick layer Of potatoes
mixed with butter, brush with the yolk
of an egg and put into the oven TO brown.
Spsre-rlb pie-Cut small ribs sp,rt,
rub with salt and pepper, put in sauce
pan with little water, simmer until
tender; line deep psn with pie crust,
pour in spare rib and gravy, to which sdd
half of q very small white onion minced.
two rew potatoes chopped fine, small
piece of thyme and cloves each; cover
with top crust and bake in quick oven.
Corn soup-One can sweet corp, one
pint and half Of milk; -four, one table
spoon; butter, one tablespoon: egg,
one; salt, one teaspoon; celery, one
sprig; pepper. Heat the sweet corn and
celery slowly in the milk till it reaches
the boiling point. Rub butter snd four
together and add 20 the milk, then the
sslt and pepper. Beat the egg and pour
ii into the tureen, strain the soup and
pour upon it.
Graham mufils-One and hSu cups
OF graham -four; wheat -four, oDe-hah
cup; egg, one; milk, one cup; baking
powder, one and half teaspoons; salt,
oDe-hslf teaspoon; sugsr, one fourth tee
cap Put the graham f 1ur into the mix
ing bowl. Mix the remainder OF the dry
ingredients il the sieve and slit. Pour
the milk on to the dry ineredients, and
stir well. Beat the egg and cut II. IN.
Grease hot gem pans and FL Bake in
quick oven.
Mothers rice pudding-Oce quart
milk, four eggs, one cup white sugar, one
cup rice previously boiled In one cup
water, put in half the milk, let it thicken,
then add the remainder ard let that
thi,ken. Have ready the yolks OF the
eggs and h&lf the sugar, with teaspoon
lemon and small piece Of butter, end stir
ell well together. Pour in q dish, then
beat the whites of the eggs and the re-
maining one-hslf cup OF sugar to stiff
froth. add g. drop or two OF lemon,
spread on the pudding, snd set in the
oven to brown lightly-it is good.
Old fashioned New Years cske-O1e
and one-quarter pounds sugar, ore
pound butter, one-balf pint cold water,
two eggs, three and oDe-euarter pounds
-four, one tesspoonful soda dissolved IN
hot water, four tsblespoontuls carawsy
seed sprinkled through the four. Rub
the butter, or, what is better, chop 1t up
in the -four; dissolve the sugar the
water; mix ell we'll with the beaten eggs,
cut IN square cakes, or with an oval
mould, and bake quickly.
Nut cake-One cup'ul OF sugar, half g
cupful OF butter, half cupful Of milk,
two cupfuls of pastry -four, two eggs, one
coffee cupful of chopped raisins, one OF
chopped English walnuts, one teaspoon
ful of cream of tartar, half teaspoonful
Of soda. Beat the butter 10 cream, add
the sugar gradually. and, when light, the
eggs well beaten, then the milk and the
| -four IN which the soda and cream Of tar
| ter Cor teaspoonful end half of baking
powder unsteady have been thoroughly
mixed. Mix quickly and add the raisihs
and nuts. Bake in rather deep sheets in
q moderate oven thirty. five minutes.
Boston Cream Puffs-To make them,
| put half a pint of water into 2 saucepan;
sdd four ounces OF butter, and bring
slowly to the boil; then stir il gradusllg
half pound OF -four, heating well. Let
! it boil couple Of minutes, then turn out
! until cool, when the yolks Of six eggs
should be besten 10, and fnally the
! whites, whisked to stiff froth. This
must be dropped from dessert spoon
upon sheets CT CREASED paper, laid upon
| tin in hot oven When baked, slit
one side with sharp knife and I'll with
corn-four blanc mango mixture, made in
the usual way, but with ezra sugar, as
it will be noted there is none in the bat
ter for the cakes themselves.