Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1891-10-11
RECIPES.

/ t1OU Sauce--Bedt together one egg anu
one cup of sugar; add four tablespoonful
| of hot milk and the sauce is ready for use.
| Flavor to taste.
| Deviled ham.-Put teaspoonful of French
mustard in a dish with teaspoonful of
| lemon juice, add little cayenne, mix and
| spread over cold, boiled ham, broil mo-
ment over hot Goals and serve.
| Snow-drift sauce-Inuo half cup of
butter beat by degrees one cup of fine white
sugar and the juice of one lemon. Beat
| until white and creamy. Pile on glass
dish and CRATE little nutmeg over it.
Tumbler cake-One lumber each of
| milk, sugar, butter, molasses, raisins and
currantS, four tumblers Of flour, four eggs,
| one teaspoonful of soda, one of Glove, Gin
| namon and mace. Bake at least one hour.
| Nut cake.-One-half cup of butter, one
| and one-haif cups Of sugar, three eggs, two
| and one-half cups of flour, one and one-half
| teaspoons baking powder, one-half a cup of
| milk, one cup OF meats of any nuts pre-
| terred.
Beef calses.-Rare beef chopped fine,
three slices of bacon, one onion chopped
fine; mix well and form into cakes; to be
fried light brown; serve with gravy made
of another piece of meat, or soup stock,
thickened with flour.
Welcome cske-One and one-half cups of
sugar, half q cup of butter, three scant
cups of flour, three eggs, one teaspoonful
of cream Of tartar. one-half teaspoonful of
soda, half a pound Of raisins, spices of all
kinds. Bake rather slowly.
Warmed-oEer ham.-Put half teaspoon
full of butter in chepping-dish, let melt,
add tive tabiespoonfuls of grape Jelly
with dash of cayenne, let simmer and add
tablespoonful Of lemon juice; lay in slices
of ham, let simmer and serve on toast.
Lemon cheese cake.-One pound'of sugar,
juice of three lemons, one-half pound of
butter, grated rinds of two lemons, yolks
OF six eggs, whites of four eggs. Beat
thoroug .iy. Put in jar and place in pan
of water. Boil until thick; turn into a
mold. Serve cold.
Indian pudding.-One quart of sweet
milk, two-thirds of cupful of Indian
meal, two-thirdS of a cupful of molasses,
three eggs, small piece of butter, pinch of
salt. Scald the milk and put all in it, then
pour into pan not too deep and bake half
an hour. A good hasty pudding.
Connecticut loaf cake-Four cups of
raised dough, two cups of sugar, two
eggs. one cup of butter, one-half teaspoon
full of soda dissolved in little milk, raisins
and nutmng. Mix all together, let it rise
in the pan two or three hours before bak-
ing. Omit the soda if the dough is perfectly
sweet. Makes two loaves.
Lily cake-Two cups of sugar, one cup of
butter, one cup of milk, one cup of corn
starch, two cups of -four one-half teaspoon
full of Soda one of cream tarter, whites OF
five eggs, flavor and frost with chocolate
frosting.
Frostiug-Whites of two eggs, beat and
add by degrees one and one-haif cups of
powdered sugar, and six tablespoonful of
grated chocolate. Frost while the cake is
hot.
Nine pounds of green tomatoes, nine
If n of
ginger, four lemons. Slice the tomatoes
and ginger, boil the lemons until soft, re-
move the seeds and chop the remainder,
then mix with the potatoes and sugar and
boil until clear. Seal in glass jars and let
it stand three months before using.
To preserve peaches.-Three-q of
pound of loaf sugar to pound of fruit.
Put the peaches over the fire and boil fast
for ten minutes; then move the kettle and
let them do slowly until the peaches are
tender and done; take the fruit out and
put into jars; boil the syrup until thick and
pour over enough to fill jars.
Fried ripe tomatoes.-Choose firm, smooth
tomatoes and cut in slices abont half an
inch thick. Lay them in dish of corn
meal and cover each slice with the meal
patting it to make it adhere. Fry in plenty
of hot lard, drain, sprinkle with salt and
pepper and place on large fiat dish, made
hot. Keep in the oven until all are done,
and serve very hot.
Tapioca cream.-Two tablespoonfuls tapi-
oca enc pint of milk. yolks of two eggs:
half cupful sugar; half saltspoonful salt;
whites of two eggs; half teaspoonful va
nilla. Soak the tapioca in hot water enough
to cover. When the water is nearly alb
sorbed, add milk and cook till transparent.
To the beaten yolks add sugar and salt.
Pour the boiling mixture into them and re-
turn TO the fire and cook till it thickens
like custard. Two or three minutes are
generally sufficient. Remove from the fire
and stir in the whites beaten to foam.
Flavor when cool
Picalilh-Cut up one peck of green to-
matoes into small pieces. Mix with one |
and one-half cups of fine salt and let it |
stand over night. In the morning drain of |
the juice and throw it away. Tof1ve quarts |
Of strong cider vinegar add two cups of |
brown sugar and boil the tomatoes in it I'M |
til they begin to soften, but skim out before |
they lose their shape, and place in stone |
jar. Boil down the liquor until there is |
just enough left to cover the fruit. Just !
before putting the vinegar with the pickle /
stir in it one tablespoonful each Of allspice, |
black pepper. cinnamon and cloves, one |
cup Of grated hora0radish root. and one tea