The Fort Worth gazette. (Fort Worth, Tex.) 1891-189?, 1891-05-14
RECIPES,

Lemon sauce-Six tablespoonfuls of pow
| dered sugar, two tableSpoonfuls of butter
| and one tablespoonful of lemon juice, beaten
| until smooth.
| Gravy on meat pies-When making pies
/ OF chicken, veal, oysters or Clans, take
| some Of the liquor in which they were
| boiled, thicken with flour, season with salt
and pepper. turn out the pie when baked
| on large platter, and pour the gravy over
: il.
Pastry for one pie-One heaping cup
| pastry -four, two teaspoons lard. one tea
| spoon baking powder, one TEASPOON salt.
| Silt Hour, salt and baking powder together.
Rub and chop in shortening; make quite
| stiff with cold water, one-quarter cup or
more.
| Hermit kes.-One-half cup butter. one
| and one-half cups sugar, one cup currantS,
| three eggs, one teaspoon of all kinds OF
| spices, one-half teaspoon soda dissolved in
tablespoon of water, Hour enough 10 roll
| Roll thin and cut with a coo1y cutter.
| Keep in Il well-coyered Jar.
To bake eggs, butter q dish and cover il
with tine bread crumbs. On these break
| the eggs carefully until the dish is covered.
| Dust the eggs with pepper and salt. put y
| bit Of butter on the top of each and bake III
hot oven until the white is firm. Ten
minutes IS an average time.
Tomato soup-One quart of tomatoes or a
two-pound can of tomatoes, to which add
one quart of water, One-half of small
onion sliced, q piece of butter the size Of j
hens egg, in which rub q large tablespoon
full Of flour and boil slowly one hour Just
before serving strain the soup ami add one
pint Of scalded milk.
Dreamed lobster Boil good heavy lob
ster, open and cut it into pieces about one
inch square. Make a cream sauce same as
for the spaghetti. add the lobster, season
with = half teaspoonful of salt. dash of
cayenne and ten drops OF onion juice. When
ready 10 serve fill the cups, place them n i
pretty little dish OF saucer and serve.
Steam corned bread-Put two cups OF
cornmeal into bowl, add 4 teaspoonful Of
warm water, add 10 it half cup OF lnolasses.
Add this TO the cOrnmeal. and then ada SUI
ticient sour milk, not quite pint, TO make
the batter so that it will drop from the
spoon. Put this into well-greased mold
Put on the lid and steam it for four hours :;
then remove the lid and bake IL for thirty
minutes.
Macaroni-Break macaroni into inch
lengths. Boil il fast in sailed boiling water
for fifteen minutes. Butter d baking dish
ana arrange the macaroni in ii in layers,
dotting each layer with bits of butter and
sprinkling it with pepper and tribe Of
ground mustard. Over each layer sprinkle 4
tablespoonful OF grated cheese, preferably
English. Use two tablespoonfulS for the
upper layer. Pour q cup OF milk over the
whole, and bake twenty minutes in a hot
oven.
Plain omelette.-Break six eggs into a
bowl, beat them very light and add six ia
blespoonfuls of hot water. Have an iron
saucepan, about eight inches in diameter,
hot, and melt in one tablespoonful Of but
ter. Pour in the eggs and shake the sauce
pan vigorously until the mixture thickeus.
u knife around the sides of the saucepan,
and double it over. Slip it into hot dish
and serve Immediately. Just before fold
ing it, sprinkle half teaspoonful of salt
over the top Of the omelette.