Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1891-05-10
RECIPES.

Lemon sauce-Six tableSpooufuls OF pow
dered sugar two tablespoonfuls OF butter
and one tablespoonful of lemon Juice. beaten
until smooth.
Oravy on meat pies-When making pies
Of chicken. veal. oysters or clans, take
some of the liquor in which they were
boiled, thicken with -four, season with salt
and pepper. turn out the pie when baked
on large platter, and pour the gravy over
i.
Pastry for one pie-One heaping cup
pastry -four. two teaspoons lard, one tea
spoon baking powder, one teaspoon salt.
Sift -four. salt and baking powder together.
Rub and chop in shortening: make quite
stiff with cold water. one-quarter cup o.
more.
Hermit cakes-One-half emp butter. one
and one-half cups sugar, one cup culrantS.
three eggs. one teaspoon of all kinds OF
spices. one-haif teaspoon soda dissolved in
a tablespoon of water, -four enough TO roll.
Roll thin and cut with cooky cutter.
Keep in q well-covered Jar.
To bake eggs, butter dish aud cover it
with tine bread crumbs. On these break
the eggs carefully until the dish is covered.
Dust the eggs with pepper and salt, put 4
biz of butter on the top of each aud bake in
o hot oven until the white Is firm. Ten
minutes is an average time.
Tomato soup-One quart Of tomatoes or 4
two-pound can of tomatoes, TO which add
one quart of water, One-half OF a small
onion sliced, piece OF butter the size OF u
hens egg, in which rub large tablespoon
full of flour and boil slowly one hour. just
before serving strain the soup and add one
pint of Sca!ded milk.
Dreamed lobster.-BOil a good heavy lob
ster, open and cut it into pieces about one
inch square Make 4 cream sauce same as
FOR the spaghetti. add the lobster, season
with a half teaspoonfu! of salt. dash of
cayenne and ten drops OF onion juice. When
ready to serve fill the cups, place them in Il
pretty little dish or saucer and serve.
Steam corned brcad-Put two cups of
cornmeal into bowl, add teaspoonful of
warm water add TO it half cup of molasses.
Add this to the cornmeal. and then add Suf-
hcient sour milk, not quite pint, 10 make
the batter so that ii win 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 4 baking dish
and arrange the macaroni in il in layers.
dotting each layer with bits of butter and
Sprinkling ii with pepper and tritie OF
ground mustard. Over each layer sprinkle
tablespoonful OF grated cheese, preferably
English. Use two tablespoonfuls for the
upper layer. Pour cup of milk over the
whole, and bake twenty minutes in 4 not
oven.
Plain omelette-Breal5 six eggs into Il
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 thickens.
Let it stand q minute or two to brown, run
j knife around the sides of the saucepan,
and double it over. Slip it into 4 hot dish
and serve Immediately. just before fold
ing it, sprinkle half teaspoonful of salt
over the top of the omelette