Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-09-04

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 it
| 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 dash of cayenne; beat until
smooth; form into cylinder-shape cro-
quettes. Dip in egg and then in bread
crumbs, and fry in smoking hot fat.
JelIies 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 suns rays. In day
or two cut papers TO fit the glasses; dip
these in brandy, alcohol or white of egg
aud press them closely on top of the Jelly.
Grape jelly-Stem ripe grapes and put
in "A preserve kettle, let them come TO u
boil mash and strain. Put the juice
on TO boil for twenty minutes. when
add Ihree-quarters of a pound OF sugar
TO every pint of juice. skim willis boil
ing, let cook fifteen minutes. Green
grape jelly may be made the same way =,
but will require a pound of suGar to Il
pint of juice.
Sweet Dotato buns-BOil and mash two
good sized potatoes; add tablespoonful
of sugar and two tablespoonfuls of yeast,
then sufficient -four as will make a dough
like bread: mix lightly and stand in
warm place until very light. When light
work in two tablespoonfuls of butter cut
N n mi han in IN
rolls; place on creased tins; put in
warm place for twenty minutes and bake
in 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 O
gallon of good vinegar until tender, then
take out and place in a jar. Put one
teaspoonful of sugar.. ous teRspoonful of
horseradish, one large spoonful of CHINA
mou, one of allspice. half tablespoon
full of cloves and mustard, q tsaspoonfuI
of black pepper into the vinegar In a
bag, and boil down to three quarts; turn
over the pickles.
Milk toast-Toast the bread--either
Graham or whIte-to a golden brown.
stove more than half full of boiling
water, IN which q tablespoonful of butter
has been melted. As each slice Is toasted
dip II into this for second, lay IL on the
deep heated dish In which it Is to be
served, and sprinkle 1t lightly with salt.
By the time the bread is toasted have
ready one quart of milk. scaIded but not
boiled. Thicker this with two tuDle-
spoonfuis OF corn starch rubbed into two
tablespoonfuls OF butter. Boil up once
and pour over the toast, lifting the lower
slices Que by one, that the creamy mix
tnre 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 aud three-quarters of 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 pint eau OF pine
apple. II the pineapple is grated the en-
tire contents OF the can may be used Mt
this time. If in slices 1t must be chopped
very, very fne or pressed through a
co.ander. When the mixture Is cool
strain through a fine sieve, pressing hard
to get all the juice. Turn 1t into your
freezer and freeze, turning steadily until
the mixture Is we'll frozen. Beat the
white of one egg unit! light, add to it
one tablespoonful of powdered sugar and
beat again. Remove the dasher from
your freezing can. add the egg. beat
well for a minute, cover the can and
sfaud aside until wanted