Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1889-01-20

cups of sugar, one cup of strong coffee,
three eggs, half cup OF mo-
lasses, one cup s water, one
cup each raisins and currants, one tea
spoon cloves, two teaspoons cinnamon,
one of allspice, two teaspoons baking
powder, and flour to make stiff batter.
Bake two hours.
Chocolate Pie-To one pint of boiling
milk add one tablespoonful of rice flour,
the yOlks of five eggs, well beaten, lit
tie salt one pint of o-eam, sweeten to
taste, quarter of a pound o. grated choco-
late (Baker's) well dried; let them boil,
stirring, let it cool. Line deep buttered
tins, pour in the mixture and bake.
Orange SpOnge-Orange sponge fur
nishes a delicate dessert. Dissolve three
and half sheets of Cooper S isinglass in
water and add to it one pound of sugar
ON which you have previously squeezed
the juice of six good sized oranges and
one lemon and half Add the whites
of three eggs well beaten, and beat all
together until the mixture is thick and
frothv Turn into a mold and set on ice.
Apple TapiOca Pudding about
twenty-five apples; core and quarter
them; put them in dish and pour a cup
full of sugar over them; add half a cup
oven until well cooked Take half cup
full of tapiOca, little salt and water and
cook until it thickens like a jelly; then
take the apples out of the oven, pour the
tapioca in and stir together.
Sauce-Half a bowlful of cream and a
little sugar and nutmeg.
Oyster Salad-Take a gallon of fresh
oysters and the yolks of SIX hard boiled
eggs, one raw egg well beaten, two
spoonsfuls of salad oil or melted butter,
two teaspoonfuls of mustard, with one
teacupful of good vinegar and little
pepper andi salt; mix with four punches
of celery chopped fine. Drain the liquor
from the oysters and put them in some
hot vinegar over the fire; let them sim
mer five minutes then cool. Work the
yolks of the eggs and mix all the season.
ing together and pour over the oysters
and celery.
Ribbon Cake-TwO and a half cups of
sugar, one cup of butter, one cup of
sweet milk, three teaspoons of baking
powder, four cups of flour, four eggs /.
Reserve third of this mixture and bake
the rest in two loaves of the same size .
Add to the third reserved one cup of
raisins, one-fourth pound of eitron, one
cup of currants, two tablespOonfuls of
HOIaSSeSJ one IedspoOEIuI edcn Oh al
kinds of spice Bake in tins the same
size as the other two Put the three
loayes together, placing the fruit loaf in
the center. Spreae jelly or icing be-
tween the layers. Frost the top and
sides.
French Bms-Three fresh eggs broken
into mixing bowl, with one clIpfIIl Of
granulated sugar Beat this with Sill
yer or wooden spoon twenty minutes by
the clock Then add two tablespoonful
of cold water and one teacupful of flour,
and one level teaspoOnful of baking pow
der, small pinch OF salt and one tea
spoonful OF vanilla. Have ready a large
dripping pan with the bottom Gov
cred with sheets of white paper
well buttered. Drop from the spoon at
intervals little round cakes, and bake as
quickly as possible in a hot oven. When
cold spread teaspOonful of current jelly
on tie bottom of one, and fasten the bot
tom of another TO it. The entire number
need not be treated in this way-various
filings are nee. These little French
cakes or buns can be developed into num-
berless inexpensive deserts.