Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-12-04
Recipes.

Raw oysters with SLICED lemon-Place
FIVE raw oysters with a slice of lemon on
the deep side OF the oyster shell before
each plate.
Corognut pie-Beat half q pound Of
sugar, q quarter of O pound of butter,
three eggs and half pound of grated
cocoauut together. Bake in rich puff
paste.
Doughnuts-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 teaspoonful
Of mace; mix together, roll out, cut In
shape and fry i'll hot lard.
Roast spare rib-Take n nice spare rib,
with part of the teuderloin left in; sea-
sou with salt and 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-One quart stewed pump
kin pressed through seive, nine eggs,
whites and ye!ks beaten separately; Two
quarts milk. one teaspoonful mace, one
of cinnamon aud one of nutmeg, one aud
one-half cups of white sugar. Beat all
well together, aud bake in crust without
cover
Mince pie-Take five pounds OF beef;
boil, chop fine with three pounds of snet;
seed four pounds of raisius, wash four
pounds of curTants, slice pound Of
citron, chop four quarts OF apples. Put
in saucepan. with cinnamon, cloves,
ginger. nutmeg, the juice of two lemons,
one teaspoon pepper and two pounds of
sugar. Pour over all quart Of cider,
one pint OF molasSes and tracup of
melted butter. Bake in a rich crust
without tops, then bake a crust of puff
paste aud lay on.
OYSTER cutlpts-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 a saucepan.
Rub together one ounce OF butter ana
two even tabiespoonfuls of flour. Stir
into the boiling oysters liquor until you
have smooth, thick paste. Add the
yolk of one egg, the chopped oysters aud
II ,easpnonful of finely chopped purSeY.
Mix, add a palatable seasoning of sa!t
and pepper aud turn to cool. When
cool form into four outlets aud roll as
croquettes for frying.
Beef and potato plea very appetizng
way OF serving beef is 10 cut the meat
into slices, make gravy of flour and
water, seasoned with pepper and salt.
put the beef in, add two or three toIna-
toes pared aud sliced, aud warm the
came quirkiy-do not let II become tough
by stirring IL long time. Then put the
mixture in a platter and arrange around
the edge II border of mashed potatoes.
Set in the oven till the poiutoes are
brown aud serve ct once. Mutton ran
be used in the same way and is equally
relished
Turkey soup-People who like the old
FASHIONED, rich soups, will tiud the fol-
lowing recipe for using the car"nsI OF II
turkey delicious: Cut off the met from
the bones and break the carcnss into sew
eral pieces. Ad two or three quarts of
water proportional TO the quantity of
meat-two slices of carrot, two of
turuup, two large onions, two stalks of
celery. three tnblespoonfuls of butter
ami 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 -four
aud butter together, add it TO the soup,
season with salt AMI pepper and simmer
for half an hour. If any fat uses, SIX i'm
il of. Small squares of toasted bread
may be aided just Us the soup is sent 10
the table.