Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1891-06-04
RECIPES,


Msyonnaise of lobster-Empty the shell
of 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 fiat dish. Lay
slices of cucumber on the top, and pour !
mayonnaise sauce over. This sauce must be
brought in 4 wide-mouthed pickle bottle.
Ham salad-Take the lean part of two
pounds OF cold ham and chop fine. Cut two
lunches of celery in small pieces. Mix two
tablespoonfuls of olive oil with three of
vinegar, the yelks of three hard boiled eggs,
d teaspoonful OF mustard, half teaspoon
full of salt, teaspOonful Of white sugar and
pinch Of pepper; pour over the ham and
serve.
A compete of red bananas served with
whipped cream Is 4 nice luncheon. dish.
Make q syrup with large cup of sugar and
a SCant pint of water. Let the syrup come
to the boiling point and boil rapidly for ten
minutes, and then add a gill of marascEioo.
Pour the hot syrup over as many reti bi.
nanaS, cut in thin slices, as 1t will cover.
When the syrup is cold serve the bananas
with whipped cream. Many fresh fruits.
are much more delicious Sweetened with .
cooked syrup like this than with raw sugar
Oranges are especially Nnice cut up and
served in this way. Omit the maraS0hino.
however, for oranges, but favor the strip,
if you wish, with a little grated orange
peel.
Strawberry shortcake-Make the cake as
for nice biscuit, with one cupful OF sour
lnilk; one-half cupful OF butter; one-half
teaspoonful salt: one teaSpoonful soda and
flour enough 10 make 4 soft dough.
Roll this about three-fourth inches thick,
and bake on two tins Stem the berries,
sweeten to taste. and slightly mash them.
When tie cakes are done, spread one with
butter and cover with the berries and sugar,
place the other on top of this. and cover
with butter and the remainder of the ber-
ries Cove with deep tin, and let stand
i few moments, which will soften the
crust of the cake so that the syrup from
the berries will soak into it more easily.
This is good enough TO eat without any
addition, but if cream is used have ia on
the table i'll pitcher and pour it Ovel each
piece as it is served, as it is apt to curdie ii
poured over the whole cake at first. Some
prefer to bake the cake in one tin and split
it before adding the berries, but there IS
chance of its being heavy in such d case.
Those who cannot use sour milk can use
baking powder and sweet milk as for bis
cult.
A strawberry Bayarian cream is eSpe-
cially nice. This requires one quart of
Strawberries, one pint of cream. half q cup
of boiling water, half cup of cold water
and half 4 box of gelatine. Soak the gela-
tine in the cold water for two hours. Mash
the berries and sugar together and let them
stand two or even three hours in an earthen
bowl. As soon as the gelatine is sufficiently
soaked add the boiling water to il and stir
it till it is entirely dissolved Strain the
straw berries through sieve fine enough to
exclude the seeds, and strain the gelatine
also through the same sieve into the straw
berry juice. Beat the cream to stiff froth
and set it aside. Now place the dish con
tanning the gelatine and strawberry juice
in another containing cracked ice and stir
them until they begin to grow u little thick,
then add the whipped cream and continue
stirring gently The cream will now grow
very thick. When it is as thick as it can be
and just soft enough to pour. turn it into
the molds and set it away in the ice box
TO harden. If You are in hurry set it
in a pan Of cracked ice. bu. do
no not use salt with the ice, or it
would freeze. a strawberry "Bavariau ssis
very nice served in q fancy mold which is
open in the center where it may be filed in
with whipped cream. It should be set on j
low crystal platter and served with whip
ped cream around it. 1t is certainly very
delicious and ornamental dessert.