Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1889-09-08

melted butter, little salt and pepper.
Fill the eggs with this and place together.
Arrange in dish upon fringed DOYLE,
and garnish with parsley or lettuce
leaves
Tomato jelly-Take ripe tomatoes,
peel, and squeeze out the juice To
every pint add half a pound of sugar.
Season with white ginger. Boil until
stiff.
Nut cake-One cup of sugar, one-half
cup butter, one and One-half cup flour
One-haIf cup cold water, two eggs,
two and half teaspoons of baking pow
der, two cups of hickory or walnut
meats.
Jumbles-One cup sugar, half cup
butter, two eggs, one cup of sour milk,
half teaspoonful Of soda, one tablespoon
full of caraway seeds, flour enough to
roll; form small round cakes and bake a
light brown.
Lemon cheese cake One pound of
sugar, one-half pound of butter, juice
of three lemons, grated rinds of two,
yelks of SIX eggs, whites of four; beat
thoroughly, put IN jar and place in a
pan of water and boil till thick; turn in
a mold; serve cold.
lea DlSCulL-EOE each LedCuD OF hour
take q teaspOOnful of baking powder
and same of butter; rub the baking
powder and butter into the -four with a
little salt and a teaspOonfuI of sugar,
wet with milk; roll thin and bake in a
very hot oven.
Tomato catsup-To nine pounds of
skinned tomatoes add two pounds of
sugar, two ounces cloves, one ounce OF
cinnamon, salt to taste and three pints
OF vinegar. Cook the tomatoes soft III
their own juice, strain and then cook
again in the vinegar with the spices until
it is rich and somewhat thick.
Fried liver-Cut in thin slices and
place in a pan, pour over a cup of boil
ing water, and drain off; have boiling
hot lard in a skillet, dredge the liver
with grated cracker, season with pepper
and salt; put in the skillet, cover and fry
slowly until both sides are brown. Serve
with tomato sauce.
Beef mince-Cut all the cold roast beef
off the bone and. put on the bone to
stew with little water, pepper, salt and
celery seed. Chop the cold meat very
fine. STRAIN the gravy, thicken it with
q very little flour. Put the minced meat
III just before you serve, and heat #
thoroughly, but do not cook it. Veal g.,
mutton or chicken can be minced in the
same way.
Compete of peaches Cut the fruit in
two (take out the stones and throw in
boiling water for one minute, then put in
cold water, take out and peel; put pint
of water in saucepan and set over the
fire; when boiling put IN the fruit, let
cook until soft, take up, lay in q deeu
dish and pour over syrup made Off
pound Of sugar and a pint of water.
Peach pudding-Pare and slice "a dozen
ripe, sweet peaches. Make custafds of
a quart Of milk, the yelks of four eggs
and one whole one. ScaId the milk and
stir in the beaten yelks, being carefsil
not to let it cook long enough to curdleS
Place the peaches III a pudding dish and
pour over the custard. Make q meringue
of the three whites, lay it in spoonfuls on
the custard, set it in the oven Just long
enough to brown and then put away to
cool.
Grape juice, or unfermented wine
twenty-five pounds of best concord or
any juicy grapes Scald with only water
enough TO keep Rom burning; when they
burst open se1s of rs. cool, then press
ts<t sSlz