Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-08-31
Recipes.


Recipes.
Chocolate jelly-Take seven spoonfuls
of grated chocolate, the same of
white sugar, one cup of sweet
cream; mix together, and set over
the fire and let come to boil. Pour 1t
over corn starch pudding or put between
layers of cake.
Sweet potato croquettes-Boil, peel
and mash four good-sized potatoes, add
two ounces of butter, half teaspoonful
of salt and a dash of cayenne; beat until
smooth; form into cylinder-shapei GRO
QUOTES. Dip In egg and then in bread
crumbs, and fry in smoking hot fat.
Jellies should stand open day or two
after being put into glasses, that the
moisture may evaporate, but they should
be protected from dust. II thin, let
them stand in the SUMS rays. In day
or two cut papers to fit the glasses; dip
these in brandy, alcohol or white of egg,
and press them closely on top of the jelly.
Grape jelly-stem ripe grapes and put
in preserve kettle, let them come TO a
boil, mash and strain. Put the juice
on to boil for twenty minutes, when
add three quarters of a pound OF sugar
ing. let cook fifteen minutes. Green
grape jelly may be made the same way 3,
but will require q pound of sugar to q
pint of juice.
Sweet potato buns-Boil and mash two
good sized potatoes; add tablespoonful
of sugar and two tnblespooufuls of yeast,
then sufficient -four as will make dough
like bread; mix lightly and stand in q
;rh liuh
work in two tablespoonfuls of butter cut
into small pieces; then form into small
rolls; place on creased tins; put in a
warm place for twenty minutes and bake
in q quick oven for about fifteen minutes.
Serve at once, split open and buttered.
Sliced green tomato pickles-Slice one
peck of green tomatoes, sprinkle one cup
of salt over, and let them stand twenty
four hours, then drain: boil them in a
gallon of good vinegar until tender, then
take out and place in a jar. Put one
teaspoonful of sugar, one teaspoonful of
horseradlsh, one largs spoonful of CHINA
mon, one of allspice, half q tablespoon
full of cloves and mustard, teaspoonful
of black pepper into the vinegar in a
bag, and boil down to three quarts; turn
over the pickles.
Graham or whIte-to q golden brown.
Have q shallow dish on the back OF the
stove more than half full of boiling
water, III which tablespoonful Of butter
has been melted. AS each slice Is toasted
dip Il into this for second, lay it on the
| deep heated dish in which it is to be
served, and sprinkle it lightly with salt.
| BY the time the bread is toasted have
ready one quart of milk, scalded but not
| boiled. Thicker this with two table,
spoonfuls of corn starch rubbed INTO two
tablespoonfuls of butter. Boil up once
and pour over the toast, lifting the lower
slices one by one, that the creamy mix
ture may run in between them. Cover
closely and set in the oven three minutes
| before sending to the table.
Pineapple sherbet-Put one pint of
water and three-Quarters of q pound of
sugar on to boil, stir until the sugar is
| dissolved, then boil FIVE minutes, take
from the fire, add the juice of one lemon
and the liquor from a pint can Of pine
apple. II the pineapple is grated the en-
| tire contents of the can may be used at
| this time. If IN slices il must be chopped
very, very fine or pressed through a
coIander. When the mixture is cool
strain through fine sieve, pressing hard
TO get all the juice. Turn it into your
| freezer and freeze, turning steadily until
| the mixture 10 well frozen. Beat the
white of one egg until light, add to it
one tablespoonful of powdered sugar and
| beat again. Remove the dasher from
your freezing can, add the egg, beat
| we'll for q minute, cover the con and
| stand aside until wanted.