Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1891-09-06
RECIPES,

Lightning bread ycast.-Boil and mash
dozen goOd-si2ed potatoes: mix thoroughly
two tableSpoonfuls of sugar with two of
salt and three of flour Pour over this the
hot potato water; add potatoes and three
quarts Of boiling water: when sufficiently
cool add one cake of any good dry yeast;
set in warm place tn rise. This win keep q
week in warm weather.
Bread.-Ta5c pint OF Yeast for each loaf
Of bread add hot water to warm slightly;
mix into lcaves Immediately; let rise very
light and bake. VIII be ready IN an hour,
When | want light rolls for tea | take pint
Of flour, 4 spoonful each of sugar and salt,
and use the yeast for mixing JUST as though
II We're milk. Rub the tops over with lard
or butter. Let stand in u very warm place
for an hour.
Potatoc cakes.-Grate three medium sized
potatoes. add one egg, two tabiespoOnfuls
Of melted butter one-half cup of milk Tor
water), ouc-half tablespoonful Of salt aud
-four enough 10 make i batter as for other
CUiddle cakes. After all the above in
gradients are mixed add 4 heapine tea
spoonful of baEin" powder, stir in quickly
and bake ON a griddlc.
Mothers cookies-F'our eggs. one cupful
of butter, two cupfuis Of sugar, one tea
spoonful soda (scant), and flour TO make Il
dough easily handled Break the eggs into
pan, and sugar and beat thoroughly; add
butter and beat again: then add soda and
-four: roll, sprinkle with sugar. press lightly
with the rolling pin, cut out, and bake ii
delicate brown Mrs. Leo Page.
Dainty cornmeal mullins. eggs, two
tablespoonfuls white sugar, one and one
half cups sweet milk, One-half teaspOOnful
salt, one cup white Indian meal, two cups
-four, one tablespoonful melted butter, two
heaping teaspOOnfUls baking powder: sifU
the baking powder into the -four Begin
with the eggs and add all the other in
gradients in the order above given, and
bake in gem pans for twenty minutes in
not oven. These are delicious.
Sugar biscuits.-Two eggs. one-half pint
OF milk. one tablespoonful OF lard, two tea
SpOOufuls of baking powder, one cupful
sugar. one and one-half pints -four, pinch of
salt. Mix into smooth batter, pour in gem
pans and bake for ten minutes in hot
oven.
Rice wafles.-One cup OF boiled rice one
pint of milk, two eggs, butter the size OF u
walnut, half a tedspconfui Of soda. one tea
spoonful of cream Of tarJer, one teaspoon
ful OF salt, four sufficient to make a thin
batter. Bake in waffle irons.
Lemon sauce for steamed puddings.-Boil
one cup of sugar in two cups Of hot water
for FIVE minutes add three tablespoOnfils
Boil all for ten minutes, then add the Juice
and grated rind of one lemon and one tea
spoonful of butter. Stir until the butter is
melted and serve st once.
Egg crackers.-Five eggs, one cup of
sweet milk, one-half teaspoonful of soda,
one and one-half cups Of butter. Mix with
-four. knead twenty minutes, roll thin. cut
any desired shape ana bake
Scallope5 beef.-One cup cold beef. chop
pei fine: cne-half cup mashed potatoes. one
half teaspOonful of made mustard, enough
gravy TO moisten the above, one cup mashed
potatoes. two teaspOonfuIs OF butter. one
cup OF milk, one egg; mix the first Of III
gradients well and place in creased baking
dish Now add the last four ingredients,
MASKING the potatoes, milk and butter
together, and add the egg well beaten.
Cover this over the top Of the meat, and
bake until nice brown in rather quick
oven.
Baked tomatoes-Cover the bottom of an
earthen dish with ripe tomatoes sliced.
Then LAYER of bread crumbs. seasoned
with pepper, salt and butter. Then another
layer OF tomatoes, and so continue till the