Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1889-02-10

dredged lightly with Hour during the
process of making. This rolling gives 1t
the first turn Now fold the paste i'll
three thicknesses and roll out again, and
should the weather be very warm put it
iii a cool place or on ice to cool between
the several turns. Unless kept cold the
paste will be spoiled. Roll out the
paste twice, put it by to cool, then
roll it out three times more, which
will make seven turnings in all. Now
fold paste in two and set in Il cold place
or on ice until ready to use. IL well
made and properly baked this crust will
be delicious and should rise in the oven
very much The paste should be made
rather firm in the first instance, as the
butter is liable to break through. You
must also avoid getting it too soft. Great
attention must be paid to- keeping the
butter cool. When covering baking
dishes with puff paste handle the paste as
deity and as lightly as possible if you
would have light crust Cut the paste
from the edge of the baking dish
with a sharp knife, first dipped in hot
water or -four
Baked macaroni-Break the macaroni
ia pieces about an inch long. Boil in hot
sailed water twenty minutes. Have
ready dish of grated cheese and a
creased baking dish. When macarOni is
soft place alternate layers of macaroni
and cheese till all is used, having cheese
for top layer. Then sprinkle salt, pep
per and bits of butter on top, aid pour
on milk enough to be seen when dish is
tipped. Bake twenty minutes or half an
hour
Frieandeau of yeai-Take a four-pound
fillet of veal, trim TO a nice shape and
lard on top. Put thin slices of pork in a
saucepan, lay over the pork sliced carrot,
Il stalk OF celery, some parsley and an
onion. Put the meat on top of the veg
etables, sprinkle over pepper and salt.
Fill he saucepan with boiling stock TO
cover the meat. Cover with light lid and
bake in moderate oven two hours and a
half Basic several times.
Parsnip Stew-Three slices of salt pork
boiled one hour and half; scrape five
large parsnips, cut in quarters length
wise, add to the pork and let boil one
half hour, then add few potatoes and
let all boil together until the potatoes are
soft. The fluid in the kettle should be
about cuDful when ready to take off
Rice Soup-Wash half teacup of rice, ,
put in quart of water and boil one
hour; add half of small onion, a stalk
of celery and three cloves; boil one hour
longer. Strain, return to the mess ket-
tie, add pint of cream, teaspoonful
of butter rolled in flour, with pepper and
salt; let come to q boil.
Berkshire Cookies-One cupful of mo-
lasses, teaspconful of soda, dissolve in
half cupful of cold water, dessert
spoonful of salt, a tablespoonful of melt
ed butter, one dessertspoonful of GIN
ger, -four enough to roll out 10 the thick
ness OF an inch. Bake in quick oven
for about ten minutes
Ice Cream Cake-Make white cake and
bake in jelly cake pans. For filling
whip pint of cream, sweeten and flavor
chop pound of almonds fine, stir in the
cream and put in thick lawyers between
the cake.
Sauce for Fish-Take the yelks of
three eggs, one teaspoonfuI of vinegar
quarter of a pound of butter, a little
salt, stir over slow fire till it thickens.