Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1891-05-31
RECIPES.

| Mayonnaise of lobster-Empty the shell
/ of n fine lobster, and cut the meat into
pieces an inch square. Pound the lobster
| spawn and spread it over the lobster which
should be heaped upon q fiat dish. Lay
slices of cucum Der on the top. and pour
| mayonuaise sauce over. This sauce must be
brought in 4 wide-mouthed pickle bottle.
Ham s;Iad.-Take the lean part of two
pounds OF cold ham and chop fine. Cut two
punches of celery III small pieces. Mix two
tab.espoonfuls Of olive oil with three of
vinegar, the yelks OF three hard boiled eggs,
q teaSpoonful Of mustard, hair teaspoon
ful OF salt, teaSpoonful Of White sugar and
pinch of pepper; pour over the ham and
serve.
\ compete Of red bananas served with
whipped cream IS nice luncheon GlSh.
Make 4 syrup with Z large cup Of sugar and
Z sCant pint Of water. Let the syrup come
q the boiling point and boil rapidly Tor ten
minutes. and then add z gill OF maraschino.
Pour the not syrup over as many red ba-
HanaS, cut III thin slices. as It VIII cover
When the syrup IS cold serve the bananas
with whipped cream. Many fresh fruits
are much more delicious Sweeteued with I
cooked syrup ike this than with raw sugar
Oranges are especially nice cut up and
served IN this way. Omit the naraschino
however. for oranges, but flavor the sIrup,
if you wish, with little grated orange
peel!
Strawberry shortcakeSNlal5e the cake as
for nice biscuit. with one cUpfuI of sour
milk; one-haLf cupfUl Of butter onc-half
teaspoonful salt; one tedspoonful soda aud
flour enough 10 make soft dough.
Roll this about three-fourth inches thick,
and bake on two tins. Stem the berries,
sweeten TO taste, ana slightly mash them.
When the cakes are done, spread one with
butter and cover with the berries and sugar,
- he NJ no. IN of
with butter and the remainder OF the ber-
rieS. Cove with 4 deep tin, and let stand
few moments, which Will soften the
crust of the cake so that the syrup from
the berries viii soak into II more easily.
This Is good enough 10 eat without any
addition, but if cream Is used have in on
the table IN pitcher and pour il over each
piece as it IS served, Is ii IS apt TO curd.e If
poured over the whole cake at first. Some
prefer 10 bake the cake III one tin and split
it before adding the berries, but there IS 4
chance Of its being heavy in such 2 case.
Those who cannot use sour milk can use
baking powder and sweet milk rs for bis
cult.
4 strawberry Bararian cream is espe-
cially nice. This requires one Quart of
Strawberries, one pint Of cream, half cup
Of boiling water, half 4 cup Of cold water
ana half box OF gelatine. Soak the geia-
tine in the cold water for two hours. Mash
The berries ana sugar together and let them
stand two or even three hours in an earthen
bowl. As soon as the gala1Iue is sufficiently
soaked add the boiling water 10 it and stir
IT till it is entirely dissolved. Strain the
straw berries through siev. fine enough to
exclude the seeds, and strain the @elatiuc
also through the same sieve into the straw
berry juice. Beat the cream to a stiff frOlh
and set il aside. Now place the dish con-
tanning the gelatine and stray berry juice
in another containing cracked ice and stir
them until they begin 10 grow little thick,
then add the whipped cream and continue
stirring gently. The cream viii now grow
very thick When it is rs thick rs ii can me
and just soft enough to pour, turn il into
the mods and set it away in the ice box
TO harden. II you are in hurry set IL
in pan of cracked ice. but do
no not use salt with the ice or it
would freeze a straw berry '.Bavarian'' IS
very nice served il fancy mold which IS
open in the center where il may be filed in
with whipped cream. II should he set on Il
low crystal platter and served with whip
ped cream around it. 1t is certainly a very
delicious and ornamental dessert.