Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1889-09-15

the crust, ana when it boiled up sailed if
necessary and poured through a strainer
into q hot gravy boat. No Jumps or
black specks in mother 5 gravy
And oh! the beefsteaks that he knew
how to cook. Can t you see his first
finger come forth as he emphasizes that
it must be an inch thick at least-better
an inch aud a half-and how the Goals
must be clear, the grIdiron clean, and no
fork be stuck in that lets out the juice;
how it is to be turned constantly, and
sailed, peppered, buttered on a hot dish
when done and to be eaten at once, no
matter whether anybody is ready for
breakfast or not? and he can also sea-
son it as they do at DelmOnicO's or the
Palmer, or some other epicurean eating
place. He knows hint of garlic, dash
of red pepper, d dressing of tomato OF
mushroom makes q variety that gives
Zest to the appetite.
It is IN making coffee, however, that
he delights, and he does make it. Bend
your ear, my dear, know his secret.
He will have it freshly parched and
ground, of the best quality, and puts a
plenty into freshly boiling soft water.
Yes, ne makes good coffee, and for such
q drink one may pardon his egotism and
for one IS natural life Miss Corson was
right-men do know some things better
than women.
RECIPES.
Hominv croquettes-One cupful OF
boiled hominy, one tablespoonful Of
melted butter, one stiff egg, one table
spoonful OF sugar. Make into Toured
balls and fry in deep lard.
Icing boned-One cupfuI sugar, four
tablespooufuls hot water; boil about six
minutes until 1t ropes. Beat the white of
one egg stiff and pour the sugar over it,
beating until it is stiff and nearly cold
Spread on the cake when cold and let set
until the next day.
Cocoanut custard-BOn in a kettle OF
hot water two tablespoonfuls OF corn
starch and one quart of simmeriug milk,
yelks of four eggs, six tablespoonful:
of sugar. Boil three minutes; add
when cold, one teaspOonfuI of vanilla
and cover top with grated cocoanut.
Serve with plain cake.
Canned pears-To six large pears,
peeled and cored, use a pound of sugar
d pint of water, the thin rind Of one
lemon and little cochineaI. Boil and
skim the syrup, add the pears, let then
boil until clear and red, anG when done
add to the above quantity the juice OF
three lemons and put in jars.
Flannel cakes-Three eggs, one quart
of sweet milk, about one quart Of Hour
a small teaspoonful Of salt, two tea
spoonfuIs of baking powder; beat TIT
/ velks and half Of the milk, salt ana foul
| together; then the remainder Of the mill
| and last the whites OF the eggs, wei
beaten. A teacup of boiled rice is al
| Improvement.
Cream cake-Beat three eggs, stir il
| one cup Of sugar, one and a half cups Of
flour, one teaspoonfGl of baking powder
| beat. add half a small teacup Of cole
water; bake in jelly pans. For filing
/ boil one pint Of mix, two tablespoonful
! of corn starch, one cup of sugar and nal
q cup Of butter; take from the fire anC
beat in two eggs, favor with vanilla
! spread between the layers of cake.
| Tomato soup-Wash, scrape and en-
small the red parts of three large car
rots, three heads of celery, four 'larE
| onions and two turDips; put them in
saucepan with tablespoonful OF butte
and a half pound lean ham; let then
stew very gently for an hour; then adj
three quarts OF brown gravy, soup and
little black pepper, with eight or ten rip
| tomatoes; let boil for an hour and half