Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1890-09-21
to keep the toddy add one pint of brandy and
moro sugar. LSigned.l
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MRS. REPRESENTATIVE HooKER's CANDIED FRUIT
is very nice, and the Washington bellies love Il.
They will be glad to know that it is made as fol-
lows:
Make vine Jelly according to the recipe found
IN box of Cox s gelatine, 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 DO
OF banana, cut in thin slices, placed at the bot
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 TINS
and so on until Won may have five or SIX varie-
ties OF fruit. For this recipe candled hgs and
lines are delicious Mix through the fruit
about two dozen English walnuts, well minced
up. as the layers OF fruit are placed in the
mold sprinkle little sugar over each. When
the mould is full Of jelly and fruit put its top on
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
c.eam, the same for charlotte russo.
LSigned FANNIE c. HOOKER.
ARIZONA APPLE PAN DowDY
is by 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 layer OF
apples about an inch thick; season with sugar
and speck of salt Put layer OF cracker
crumbs half an inch thick; alternate apples aud
cracker until the pan is full. Bake one hour and
serve with cream or rich milk. Rhode Island
greetings are best. Signed
MRS. JUSTICE wAITE's SPONGE CAKE
has pleased many justice of the supreme
court and it will please outsiders IL properly
made. Here Mrs. Waite's directions;
Ten eggs very fresh), one-haf pound flour,
one pound sugar (fine grsnulated), the grated
rind and juice of a lemon, one satspoonful 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
q cream and until the sugar dissolves;
with the grated; put TO the eggs and sugar.
When the yolks and sugar are very light, add
the whites, beating all very hard until we'll
mixed; sift the flour two or three times with the
salt in It. If New Process flour, take out
tablespoonful of it, as it takes less than the
ring it in lightly. If the flour Is beaten in, the
cake will be tough. Put the mixture about one
ana q 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 a straw
in about alf an hour. II done il will not stick
to the straw, Do not be alarmed If 1t falls a
little when taken from the oven, but 40 not jar
it or turn it out until it is partially cool.
lSigned. AMELIA G. WAITE.
MRS. GEN. IoGAH's CTrRoN PUDDING
is made as follows:
One quart OF fresh milk, one pint OF stale
bread crumbs (grated), four eggs, cotfeecup Of
powdered sugar, less than one-haf pound of
citron (cut fineJ 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 hour. when cold cover with the
m eringue made Of the four whites, cup Of
powdered sugar the juice of the lemon; brown
slightly and serve. Signed.l