Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1889-01-06

spices on the lower crust and the apples
upon them.
Sweet Potatoes -Boil, mash and mix in
pudding dish, with tablespoonful of
butter, two of sugar and two of eggs to
every pint of potatoes; stir smart and set
in the oven.
Feather Cake-One teacupful of sugar, ,
one egg, a piece of butter as big as a
butternut, one-half cup of sweet milk,
one teaspOonful of baking powder, one
and One-half cups of flour.
Cracker Pudding-Stir into three pints
of sweet milk two beaten eggs, three
tablespoonfuls of sugar; break in four
soda crackers, and when soaked stir III as
many raisins as you like; flavor with nut
meg and vanilla
Roll Jelly Cake-Four eggs, one cup of
white sugar, one cup of flour, one tea
spoonful of cream tartar, half Il tea
spoonful of soda, little salt This viii
make two cakes. When they are done,
spread thickly with jelly, and roll them
up and set away.
Ice Cream CaSe-Male 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 layers between
the cake.
Angel Cocoanut Cake-Two cups of pow
dered sugar one of butter and three Of
flour, one teaspoon of baking powder
whites of eight eggs and half a cup of
milk. Flavor with extract of vanilla
Bake in jelly pans. Spread the top with
icing, then the bottom, and let dry, then
sprinkle thick with cocOanut. Ice all over
and sprinkle with cocoanut.
Broiled Oysters-Take twelve large oys-
tiers; drain, season with salt and pepper
dip them in a tablespoonful of melted
butter, dredge with -four and broil over a
quick fire until the edges curl. Trim four
slices of toast, butter and lay three oys-
tiers on each slice, which should be just
large enough for them.
Corn Fritters-Beat an egg light and
add to it one-half cup milk. Pour this
mixture upon one cup of flour and beat
well; then add one teaspoon of salt, one
fourth teaspoon of pepper and table
spoonful of salad.o or melted butter.
Mix thoroughly and add one-haIf can of
corn. Drop by spoonfuls into boiling
lard and cook about three minutes.
Serve very hot.
Chicken pie-JOint the chicken, which
should be young; boil them until nearly
tender III just sufficient water to cover
them; take them out of the liquor and
lay them in a pudding dish lined with
pie crust, and to each layer of chicken
put three or four thin slices of pork, ora
couple of ounces of butter cut into small
bits: season each layer well with pepper
and salt, and dredge -four over the top,
and then turn in the liquor in which the
chicken was stewed, till you can just see
it at the top; cover it with pie crust, cut
a slit in the centre, and ornament
with strips of pastry. Bake in quick
oven for about an hour.
Scalloped Tnrkey-Cut all the cold
meat from the remains of turkey
Crack the bones and put them with all
the bits of skin, fat and gristle into
saucepan. Cover them with cold water
and stew slowly Chop the meat fine;
cover the bottom of a creased baking
dish with bread or cracker crumbs and
then thick layer of chopped turkey
stuffing and tiny bits of butter. Season
with salt and pepper and fill the dish
with these alternate layers of crumbs
and meat. The dish may then be
set aside, without detriment, for
some hours, or until the gravy is
ready. Then strain the latter, and add
whatever gravy may be left from the day
before Boil az i thicken with Drowned
-four wet in ce1d water; boil I'D again