Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1889-07-28

powder, pinch salt; spread thin on two
large tins. When baked cover with jelly
and roll.
Sponge cake-FOur eggs, one teacup-
full sugar, one teacupful flour, two tea
cupfuls baking powder.
Sauee-Take one and a half or two
pints boiling water and make it as sweet
as you wish. Beat one egg and stir in a
little flour in your sweetened water. Sea-
son to taste.
Chocolate frosting-Melt half pound
of chocolate over boiling water, add half
a pound of powdered sugar, stir until
smooth, add a teaspOOnful vanilla;
spread on the cake while warm.
A very delicious fruit-basket may be
made of alternate layers of sliced plno-
apple, peach, orange, banana and musk
melon dressed with cup of wine and
powdered sugar. Over the top of the
dish mosaic in fresh berries Is laid.
Tomato soup-BoiI a small piece of
meat with cabbage, parsley, celery, pep
per and salt, onions, aIlspice. When
they are well boiled, add a good quantity
of tomatoes and a dessertspoonful of
butter, rolled in flour; strain all through
a cOlander, and serve with small squares
of toasted bread.
Marble cake-Two teacupfuls of sugar,
one cupfuI of butter, one cupful of new
sweet milk, four cupfuls of flour, one
tablespoonful of cornstarch, the whites
of eight eggs, three teaspOOnfuIs bak-
ing pOwder-half of the cake. For the
other half take the yolks Of the eggs and
mix as above, then stir together slightly
Corn soup-Eight large ears; cut off
the grains and scrape well the cob; cover
it with water; boil until perfectly well
done. Be careful not to put too much
water with it. Add two quarts of milk;
let it come to a boil; stir in two table
spoonfuls of butter rolled in two tea
spOonfuls of flour; let it boil for ten
minutes. Pour the soup on the yolks of
three eggs we'll beaten, and serve.
A cream dressing for salads-Beat up
two eggs with four tablespOonfuls of good
cream, two tablespoonfuls of melted but
ter, a small teaspOonful of salt, same of
mustard and half of black pepper, and
a small teacup of best vinegar. Beat
and mix all these up well together; put
INTO a saucepan, and stir over the fire
till it thickens Do not let it boil or the
dressing will curdle. Let it cool, when
it is ready for use.
Angel s food-One and One-haIf COB
lets graduated sugar, one goblet of
flour, whites of ten eggs, one teaspoon
full cream tartar. Sift together cream
tartar and flour four times, beat the eggs
to a stiff froth, quickly add one table
spoonful sugar, then add tablespoonful
-four and stir again, proceed this way till
all is used, stirring as little "a possible.
Flavor with vanilla and bake in a new
tin thTee-quarteIs of an hour.
To stuff green peppers-Take one-half
a cabbage, two onions, two tablespoon
fuls of white mustard seed, little horse
radish and a portion of the seeds taken
from the peppers; salt it well and chop
very fine. Cut out a round piece where
the stem of the pepper is and stuff full
of the chopped mixture. Have good
vinegar very hot into which you have
thrown allspice, cloves and mace, and
pour over the pepper. The vinegar
should be poured off and reheated and
poured back over the peppers for five or
six mornings. $50 y - 80
TO "A E4 n.
Knox County SeEqcf Lsasds. situated in Coch-
ran county, AID colfsfsting of the following four
ieaguess "a s4t: Nos. 1I6, H. us and rs. For
lnfaxhsat5h or particulars address
s,3s3Ff7(1 COUNTY JUDGE j. j TRUSCOTT,