Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-11-30

| Raw oysters with sliced lemon-Plsce
| FIVE raw oysters with a slice of lemon on
the deep side of the oyster she'll before
each plate.
Cocoauut pie-Beat half pound of
sugar, o quarter of pound OF butter,
three eggs and half pound of grated
| cocoauut together. Bake in rich puff
paste.
Doughnnts-One cup Of sugar, three
cups OF -four, piece OF butter the size OF
an egg, one cup of milk, two eggs. one
half teaspoonful of soda, one teaspoouful
of mace; mix together, roll out, cut in
| shape and fry in hot lard.
Roast spare rib-Take nice spare rib,
with part of the tenderloin left in; sea-
son with salt and q little pepper; sprinkle
with summer savory; put in pan with u
little water; haste often, and roast until
nicely Drowned and thoroughly well
done.
Pumpkin pie-Oue quart stewed pump
kin pressed through a seive, nine eggs,
whites and ye!ks beaten separately; two
quarts milk. one ttaspoonful mace. one
OF cinnamon aud one of nutmeg, one aud
oue-half cups of white sugar. Beat all
well together, and bake in crust without
cover
Mince pie-Take FIVE pounds Of beef;
boil, chop fine with three pounds of suet;
seed four pounds of rasins, wash four
pounds of curraGts, slice a pound of
citron, chop four quarts of apples. Put
in q saucepan, with cinnamon, cloves,
ginger. nutmeg, the juice of two lemons,
one teaspoon pepper and two pounds OF
sugar. Pour over all a quart OF cider,
one pint of molasses and teacup of
melted butter. Bake in rich crust
without tops, then bake crust of puff
paste and lay on.
Oyster cutlets-Boil twelve oysters in
their own liquor for about two minutes;
drain. chop the oysters and put one gill
of the liquor over the fire in u saucepan.
Rub together one ounce of butter and
two even tablespoonfuls of -four. Stir
into the boiling oysters liquor until you
have smooth, thick paste. Add the
Yolk of one egg, the chopped oysters aud
a teaspoon full of finely chopped parsley.
Mix, add palatable seasoning of salt
and pepper and turn to cool. When
cool form into four outlets and roll as
croquettes for frying.
Beef and potato plea very appetizing
way of serving beef is to cut the meat
into slices, make gravy of flour and
water, seasoned with pepper and salt.
put the beef in add two or three toma-
toes pared and sliced, and warm the
same quickly-do not let it become tough
by stirring long time. Then put the
mixture in g platter and arrange around
the edge border of mashed potatoes.
Set in the oven till the potatoes are
brown and serve at once. Mutton can
be used in the same way and is equally
relished.
Turkey soup-People who like the old
fashioned, rich soups, will find the fol-
lowing recipe for using the carcass OF q
turkey delicious: Cut off the meat from
the bones and break the carcass into sew
eral pieces. Add two or three quarts OF
water -proportioned to the quantity of
meat-two slices Of carrot, two of
turnup, two large onions, two stalks of
celery, three tablespoonfuls of butter
and three OF flour. Set on the fire and
cook three hours. then add the vegeta-
bles and cook another hour. Strain and
put back on the stove. Brown the flour
and butter together, add it to the soup,
season with salt and pepper aud simmer
for half an hour. If any fat Uses, skim
it off. Small squares of toasted bread
may be added just as the soup is sent to
the table.