Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1891-09-03

Fruit Cookies-TwO cupfulS of sugar.
cupful of butter, , eggs. > cupfulS of raiSins,
seeded and chopped, , tablespooufuls OF
sour cream, , tabIespoonfuls of cinnamon,
l nutmeg, l teaspOonful of soda.-AlrS.
Robert Johnston.
Potatoes with cream-Select small pota-
toes, pare Il strip around and cook in boil
ing sailed water till tender Drain and
peel them. Put them IN u dish. sprinkle
with salt and pepper, put 4 bit of butter on
each, and pour over them one cup of hot
cream.
Creme Ia Rose.-Creme a Ia rose is a
delicious ice now sold at the confectionerS'
Take two quarts Ofrich, fresh cream; sugar
and rose water to taste; cochineal in suf1i-
cient quantity to give a fine rose color;
yelkS Of twelve eggs. Heat the cream
boiling hot, stir III the sugar, tiavOring and
cOOriBg; have ready the yelkS. well beaten
add the cream to the yclks, little by little,
stirring continually; strain, cook a balm
marie-which means in one vessel inside Of
another-until it thickens, and when cold
freeze.
Toast water-Toast two or three slices
Of bread of a dark brown all the way
through, but do not burn it. Put the toast
in deep bowl, and pour over it one quart
of water, let it stand two or three hours,
then pOnr the water from the bread. Some
flavor it by soaking piece of lemon-peel
with the bread.
Lyonaise potatoes-Chop one onion and
fry II slowly in two TABLESPOONS of butter
When slightly colored, add about three
cups of cold potatoes, sliced or diced
Sprinkle over them 4 little salt. pepper, Il
tablespoon each of chopped parsley and
lemon juice. Stir carefully with fork till
all the potatoes are buttered and hot but
not Drowned
Egg salad-Mnce fine half dozen hard
boiled eggs. and cover them with creamed
dressing made by beating together one egg,
one teaspOonful of sugar, half Z teaSpoonful
each of salt and mustard, one-fourth of a
teaspoOnful of pepper, half cup of vine
gar.
Cream pie-Pour one pint of not too rich
sweet cream over one heaping cUpful of
white sugar, let 1t stand while you line two
medium-sized pie tins with nice paste. Beat
the whites of three eggs to roth, stir into
the cream and sugar flavor with nutmeg,
ill your pie, let it cool before cutting
&c. f. Fl.
Corn bread.-Take buttermilk one cupful:
sweet milk, one cupful; sugar. one-quarter
cupful: -four. one-third cupful: corn meal.
one and two-thirdS cupfuls; two eggs; two
thirds teasyoOnful of soda; one teaSpoonful
OF salt Mix all together. have skillet on
the stove hot; put in butter about the size
of small egg; pour in bread; pour one-half
teacup of sweet milk over the top, but do
not stir. Bake about three quarters of an
hOur-C. F. II.
Beef currie-Cut up one pound of best
steak into neat sized small pieces cut up a
good sized onion into thin rings: fry in two
ounces of butter with twelve cloves Il nice
delicate brown. Then add tablespoonful
of the best currie powder: fry minute:
now add your meat and fry again for
minute or so. Then add one small teacup
of water, one small teacup. of TO-
mato conserves, the seed of twelve
cardamons, three bay leaves. three cloves
of garlic chopped very fine and salt to
taste. Stew very gently for about two
hours by the side of the fire. Before serv-
ing take out the bay leaves and cloves.
Serve with separate dish of plain-boiled
rice