Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1891-10-04
RECIPES.

Preserved lemon peel-NIahe a thick
syrup of white sugar; chop the lemon peel
fine and boil it in the syrup ten minutes.
Put in glass tumblers and paste paper over.
A teaspoonful of this makes a loaf of cake
or dish Of sauce very nice.
Chill sauce.-Cook together the following
ingredients for three hours, then bottle it
like catsup. Eighteen ripe tomatoes three
green peppers, one cupful Of sugar two
teaspoonfuls of salt, one teaspoonful each
of several kinds of spices, two aud One-half
cupfuls of vinegar.
Cream caEe.-Two cups sugar, six eggs,
two tablespoonfuls of milk. one pint of
-four, three teaspoonfuls baking powders;
bake in layers in quick oven. For the
cream beat well one cup of sugar, half
cup of corn starch. two eggs; then pour in a
pint of boiling milk and flavor to taste:
spread between layers.
Ginger snaps.-One cup of brown sugar
one-half cup OF butter, One-half cup of lard,
one cup of molasses, one tablespoonful
each of cinnamon, ginger, cloves and baking
powder, one-half cup of water, -four enough
to make a stiff dough; roll them out into
round cakes and bake quickly.
Quickly made brcad.-Weigh two pounds
of the best flour and rub it into one tea
spoonful of salt: then mix graduallya cents
worth of good yeast with pint and Il half
Of lukewarm water. Work this into the
flour and let it stand for cOuple of hours
to rise, at the end of which time kncad
slightly, make up into loaves, place
in tins, and bake in good oven. This is
sufficient for four loaves.
Green mountain cake.-One and One-half
cups of sugar, one-half cup of butter, three
eggs, two cups of Sifted -four three tea
spoonfuls baking powder, three tablespoon
fuls water; bake in jelly pans; for the icing
take the beaten whites OF two eggs and one
and one-half cups powdered sugar; spread
on each layer, and sprinkle with cOcoanut.
Oyster croquettes-Melt an ounce of but
ter and lightly fry in it teaSpoOnfui of
finely minced onion or Shalotts; stir in an
ounce of flour and dilute smoothly with half
pint of oyster liquor. or with Il combina-
ton of the liquor and veal broth; simmer
for five minutes; add two egg y0lkS, a little
cayenne, a quart of sliced mot chOpped)
oysters and some minced parsley; stir for
three minutes, add a teaspoonful of lemon
juice and 4 dash of grated nutmeg and
turn out into buttered dish to cool.
Spread crumbs on the table, divide the
mixture into pieces the size and shape of a
small pear, egg and bread crumb them and
fry in hot fat.
A fig pudding.-A half pound each of
figs and suet chopped fine. and half pound
each of brown sugar and bread crumbs; six
ounces of flour; two acid apples chopped
fine: half cup of sweet milk, and three
eggs, the whites and yolks beaten sepa-
rately. If suet is not ut hand, use butter,
creamed and mixed with the flour. Mix
the sugar. eggs and milk. stir in the other
ingredients, put in a buttered mold, and
boil four hours.
Sauce for fig pudding.-A heaping cup
full of white sugar: half cup Of butter; .
cupful of hot water. and two eggs, broken
and stirred in. Put the sauce in sauce
pan, placed inside of another larger pan
containing hot water: let it cook till it
Add the rind and juice of a
lemon.