Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1888-05-04
Give hm suchjgood things Is are within

Give h,m suchigood things IS are within
your reach and let everything contribute
to what excellence this life s1ord, and
the man shat Cesar loved to have about
him, (snd he is not alone in the prefer
ence,) fst, sleek headed men that sleep o.
nights will more abound. Who can love
lean and signing Cassius?
RECIPES.
Potato rissoles-Mssh, salt and pepper,
boiled potatoes; roll in balls, dip in egg,
then In bread crumbs, fry in hot lard.
Asparagus soup-PArboil the aspsra-
gus with as much water as will cover 1t,
pour in sweet milk, add butter, pepper
and salt.
A pretty novelty in luncheon fsvors
would be yellow sschets In the form of
bananas, scented with violet powder.
This can be easily done by cutting pat
tern from the skin OF the natural fruit.
Water crsckers-Oae pound Of -four,
one tesspoonful OF salt, one-hslf ounce
of sods, even tesspoonful OF lard, made
up with sweet milk, beaten well, roll thin
and bske quick.
Frozen Strswberries-Mash and strain
one pound of strawberries, mix with the
juice Of one lemon and let stand half an
hour, add one pound Of sugar, and after
another half an hour one pint OF water.
As soon IS the sugar is dissolved, freeze.
Pepper Nuts-Two cups of sugar, one
OF outer, one OF sour cream, with one
half tesspoonful Of soda dissolved in it,
four eggs, -four enough to roll out Flavor
with nutmeg and cut any shape desired.
Potato Cskes-Take cold mashed DO
tatoes, mix two beaten eggs with them,
season II necessary, -four the hands and
make into oblong cakes. Fry in beef
drippings and butter. Turn carefully
when Drowned on the under side.
CocosDut Tarts-Dissolve half pound
of sugsr in pint of water, add q pound
OF grated cocoanus and boil. Let cool;
add the well beaten yolks of three eggs
and the white of one; beat all together
and pour in tart TINS lined with puff
paste.
Washington Cake-One pound of brown
sugar, one pound OF -four, one-hau pound
OF butter, two pounds of stoned raisias,
four eggs, two teaspoonfuls soda, dis
solved in half-cup OF hot water, one
half pint OF molesses, two grated nut-
mees. IS
New Potatoes Glszed-Select small or
medium sized potatoes, scrape and boil !;
then make glaze or dressing for them
by thickening very slightly some boiling
milk with butter and -four rubbed to-
gether; add little chopped parsley, II
liked. Put the potatoes into o vegetable
dish and pour the dressing over them.
Orange sherbet-Boiltogeth one quart
Of water and one pound and 5 quarter of
| sugar until they form syrup. About
twenty minutes boiling will usually pro-
duce the result. Strain the syrup and
set sway to coel. When quite cold add
the juice OF six or eight oranges, accord
ing to the size and juicy quality, and the
juice OF one lemon. Pack in the freezer,
snd proceed SIS with any other ice or
sheroet. The above quantity will yield
two full quarts OF fine, delicious sherbet.
Fruit shortcake-To make shortcake
for Strawberries, rsspberries or any suit
able fruits, rub an even tablespoonful of
butter into pint of -four; stir in half q
pint OF milk snd heaping teaspoonful of
baking powder. AS this dough will be
very soft, do not roll it, but fstten it out
with the hand on 8 well-buttered plate
and bake in moderate oven twenty min
utes. Split the cake (do not cut it), and
on esch half spresd the berries, previous
ly crushed and sweetened. Serve with
cream If possible.