Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1891-06-07
RECIPES.

| Excellent fried cakes.-Two eggs well
| beaten, pinch of salt. enough -four TO roll.
Roll out and cut with cake cutter and drop
| in boiling lard. When done and still warm,
! roll into bowl Of powered sugar
! Graham batter cakes-One and quarter
| cups boiling milk, two cups Graham -four, one
| and quarter cups cold milk, one teaspoon
| full cream OF tartar, one-haf teaspOonful
| soda, one-half teaSpoonful salt, one table
| spoonful sugar, one cup -four, two eggs.
| Pour the boiling milk over the Graham
! -four, stir it, and add cold milk, allow it to
| cool. add the remaining ingredients, and
| bake as other batter cakes.
| White cookieS-One cup of butter, two
cups OF sugar, three eggs, one cup of sweet
| milk, four teaspoonfuls baking powder. suf-
| ficient -four to roll easily. Cut into shape
and bake.
Strawberry whipped cream-This is not
frozen. Mash one quart of berries, strain
through sieve, sweeten with three-quar-
tiers of a pound of white sugar, and beat
| well. Pour in 4 pint and 4 half of rich
cream and beat well for a quarter of an
hour, Serve at once in small glasses or
cups for dessert.
Orange foat-Two lemons, juice and pulp,
one quart water, one cup Coffee cup) sugar.
When boiling hot add four tablespoons corn
starch. Let boil fifteen minutes, stirring
all the time. When cold pour over four or
al
glass dish, and over the top place the
beaten whites of three eggs, sweetened and
favored with vanilla.
Ice cream-Take one-half gallon OF new
milk, one ounce of gelatine dissolved in
cold milk and poured into the milk, three
eggs, the whites beaten separately, and
four cupfuls of granulated sugar. Mix
well and pour into the freezer; soon as it
begins to freeze add one pound of chopped
almonds, one of grated cocoanut, one pound
of ripe Strawberries or preserves.
A delicate dish-Beat the whites of six
eggs to a stiff froth, adding gradually six
tablespoonfulsl of powdered sugar; beat
or whip for almost half an hour, then beat
in small cup of jelly or a cup of preserved
peaches or of fresh ones. Serve in saucers
with rich cream, sweetened and favored
with vanilla. Bananas may be used in
place of the fruit mentioned above, but
they must not be sliced until just u little
while before you serve them, as they are
almost certain to turn dark colored.
Rhode Island shortcake-Take about one
pint and half of strawberries after they
are hulled; mash to pulp with potato
masher, add one cup of graduated sugar.
or more if the berries are very acid, and
set aside to stand while the cake is mixing
and baking.
Measure out heaping half-pint OF un-
sifted flour; stir into IL a saltspoonful OF
salt and a teaspoonful of baking powder
CWe use the Royal, but will not enter
upon any baking powder WARY Then
sift the flour twice, add thimbleful of
butter, and mix quickly and lightly, with
enough milk to make a dough of the con-
sistency of bread dough. Use a fork for
mixing. Put it into creased Washington
pie-plate, and on no account roll it, as your
other correspondents advise. The whole
secret lies IN handling the dough as little as
possible after it is mixed. You can smooth it
little on the top with the fork after it goes
into the pan. and the baking does the rest
Of the shaping.
Bake in quick oven about fifteen min
utes. When done, take it from the oven and
split by cutting it first around the edge
with knife, then with fork tear the two
halves carefully apart Place the lower
half on plate, crust down, and spread
about an ounce of butter upon the soft part
Then arrange upon it one-half the quantity
of the mashed berries. On this put the
upper half. crust side down, butter the soft
part OF this half with another ounce of but
ter and spread over it the rest of the mashed
berries. Then cover the whole with large
tin pan, and set in the oven ten minutes be-
fore serving.
1t is worth observing, before discussing
the subject of shortcake, that raspberrieS,
blackberries and huckleberries make al
most as good shortcake as Strawberries,
and are only less good because nothing else
is as good as strawberry. Peaches are
excellent, too, and oranges in the winter
time.