Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1889-02-03

as well as taste deliciously, buy potato
masher that is full of fine holes, through
which the potato or any vegetable is
easily pressed, and it looks like vermi-
cell.
Filtered coffee is much better than
boiled coffee
RECIPES
Raisin pudding-One-half cup of mo-
Iasses, one cup of milk, one cup of raj
sins, one-half cup of butter, two eggs,
two cups of -four, two teaspoonfuls of
baking powder. Steam one hour
Molasses cookies-TwO cups of mo-
lasses, one cup each Of sugar and short
ening, eight tablespoonfuls of hot water,
one tablespoonful each of vinegar, soda
and ginger and flour to roll.
Oysters broiled-Oysters can be broiled
beautifully by rolling them in cracker
crumbs, dipping in melted butter, then
rolling in fine bread crumbs, laying on a
wire broiler and cooking quickly over a
bright fire. They should be seasoned,
and served on hot platter
CornstaTch Cake-Two cups of pulver-
lied sugar, three fourths of cup of but
ter, stir to a cream; one cup of milk, the
whites of seven eggs beaten to stiff
frOth, two cups Of -four, one of corn
starch and two teaspoonfuls of baking
powder. Flavor with lemon or orange.
Cream Crullers-One and a half cups of
sugar, two cups of rich sweet cream, two
eggs, three teaspoons Of baking powder,
flour enough to shape them with the
hands; no more than is necessary to make
them cut, for they must not be too stiff.
Roll III powdered sugar after they are
cooked
Lemon pie Make nice, f1aky crust,
line deep pie pan, and bake. Have
ready the filling, made by taking the
juice of one lemon and yellow rind
grated, two-thirds of a cup OF sugar, one
egg well beaten, and one tablespoonful
of corn starch; stir all into one-half pint
of boiling water, and boil from three TO
five minutes: pour into the crust, and set
into the oven few minutes.
Dreamed PotatOes-Cut cold boiled po-
tatOes into cubes or thin slices; put them
into shallow pan covered with milk
and cook until the potatoes have alb
sorbed nearly all the milk; to one pint
of potatoes add tablespoonful of but
ter. half teaspoonfuR of salt, half a
saltspOOnful of pepper, ana a little
chopped parsley.
To Mince Beef-Cut small the under
done parts, with some of the fat; put it
into stewpan with little onion, a
little water, pepper and salt;
boil it until the onion is quite
soft; then add some OF the gravy of the
meat, if there is any; do not let it boil.
Have small, hot dish ready with bits of
bread, and pour the mince into it but
first mix a large spoonful of vinegar
with it.
To make the French dish, 'spotatoes a
la maitre d hotel, boil the potatoes and
peel them, cut them into slices, and then
put them into stewpan with fresh but
ter, parsley and Gives chopped up, salt,
pepper, and a dash OF vinegar; warm
them up and serve; in place of butter OIL
may be used; if the potatoes are very
small they need not be sliced in the reci-
pes where slicing is directed.
Goat Island Cakes-These cakes were
served at the restaurant on Goat island !,
ct Niagara Falls, hence the name Beat
TO a cream two cups of graduated sugar
and one-haEf cup of butter Add the
weII-beaten yoIks of five eggs and one
half cup of cold water Then
sift in two cups of flour. a
pinch of salt and two teaspoon
fuls of baking powder Two cups of
-four must lie measured before sitting )
Beat these ingredients well, flavor with
| lemon according 10 taste. and lastly. add