Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1890-09-25

MIRO. REPRESENTATIVE HoOKER'S CASDIED FRUIT
is very nice, and the Washington bellies love it.
They will be glad to know that it is made as fol-
lows:
Make a wine jelly according to the recipe found
IN q box of Cox's gelatiue, always using sherry
wine, on account of its color. Have ready a
mold of any shape according to fancy, in which
to crystalline the fruit into layers, of which use
any delicious variety. The first layer could be
tom Of the mold. Then pour it over some of the
Jelly; then of oranges, sweet and juicy, about
two, with the seeds extracted, and cut in small
pieces, then pour more jelly over this
and SO on until YOU may have five or SIX yarie-
ties OF fruit. For this recipe candied figs and
lines are delicious. Mix through the fruit
up. As the layers of fruit are placed in the
mold sprinkle a little sugar over each. When
the mould is full of Jelly and fruit put its top
securely, and keep it surrounded and covered
with ice. When the contents of the mold are
hard enough to slice. slip them out carefully
and place on fancy dish. serving with whipped
cream, the same for charlotte russo.
LSigned. FANNIE G. HOOKER.
ARIZONA APPLE DowDY
is by no means bad to eat. Mrs. Marcus A.
Smith, wife of the delegate from that Territory,
gives this recipe for it:
For family of six use two-quart pan Pare
and slice some good pie apples; place a layer OF
apples about inch thick; season with sugar
and speck of salt Put a layer of cracker
crumbs half an inch thick; alternate apples and
cracker until the pan is full. Bake one hour and
serve with cream or rich milk. Rhode Island
greetings are best. Isignedl
MRS. JUSTICE YATES SPONGE CAKE
has pleased many justice of the supreme
court and it will please outsiders il properly
made. Here are Mrs. Waite's directions:
Ten eggs very fresh), one-haf pound -four,
one pound sugar Zine granulated), the grated
rind and juice of a lemon, one saltspoonful OF
salt. Weigh the sugar and put it in the mixing
bowl: break the eggs, putting the yolks with the
sugar and the whites in another dish. Beat the
whites OF the eggs until they will not drop from
the rods; beat the yolks and sugar to
cream and until the sugar dissolves;
with the grated; put to the eggs and sugar.
When the yolks and sugar very light, add
the whites, beating all very hard until well
mixed; sift the flour two or three times with the
salt in it, If New Process four take out
one tablespoonful OF it, it takes less than the
other kind, Add the flour little ct time, stir
ring it in lightly. If the -four is beaten in, the
cake will be tough. Put the mixture about one
and half inches thick into fiat pans; sift fine
sugar thinly over the top, and bake in an oven
that is hottest at the bottom; try with straw
in about h alf an hour. II done it will not stick
to the straw, Do not be alarmed II it falls a
little when taken from the oven. but 90 not jar
it or turn it out until it is partially cool.
ISigned.I AMELIA G. WAITE.
MRS. GEN. LoGAN's crrRoS PUDDING
is made as follows:
breac crumbs (grated), four eggs, coffeecup Of
powdered sugar, less than one-hah pound OF
citron (cut fneJ, juice and rind of one lemon.
butter. Beat the yolks and sugar together; add
by degrees the bread crumbs, milk and rind Of
the lemon. Pour in a buttered dish; then drop
half an hour. W hen cold over with the
meringue made Of the four whites, cup Of
powdered sugar, the juice of the lemon; brown
slightly and serve. lSigned.l