Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1894-11-11

ASeehfh ttkA oil toast.
Boiled ham.
coHeo. Corn murins.
FiLLErED HADDocK.- a mar
inaue oy mixing tablespoonful OF salad
OIL with teaspoonful OF tarragon. and
the same quantity OF chilli vinegar. chopped
parsley and nhely minced onion; season
with pepper and salt Place some neat
hilets OF fresh paddock in this mixture OF
large they should be cut in halD, and let
them remain for about fifteen minutes
before they are cooked. See that no piecas
OF the onion, etc. adhere TO them, and dip
them into batter and fry in plenty OF boil
Ing fat; garnlsh with green celery tops
Tried and serve with clear butter sauce.
For the batter. mix two ounces o, -four
smoothly together with two Tablespoons
nus OF milk; season with a pinch OF salt.
and add the yoliys Of two eggs and tablo-
spoonful OF salad oil when we'll mixed,
lightly stir in the white Of one egg,
whisked to stiff froth. and let the batter
stand in cool place for an hour before It
Is wanted.
Alexandra It'd Bits--Pound six boned sar-
dimes. with piece OF butter, in a mortar;
add pinch Of curry powder. tablespoonful
ofNNNN NhtNsts anu Nut yum VI
an egg; season with salt and cayenne, and
warm up in an ennmeled pan. then spread
on fried croutons-cut with a fancy cutter
| cover with hard-bolled yolk Of egg. which
has been passed through sieve, and ar
range some cap@rs IN circle In the middle
OF each. Place In the oven for a minute or
Two before serving to get thoroughly hot.
and dish up on napkin garnlshsd with
parsley.
Surprise cream-For this special kind
OF mould, made with an inner lining, Is
required; this can be purchased at any
large ironmonger's. For a quart mould, get
a pint and half Of cherry Jelly and a
halt-pint bottle Of the sherry Jelly:
melt these, aud having rnsed out the
| mould with cold water. proceed to an
the pattern at the top OF II with some OF
the pale Jelly; when this has set, place tho
I lining In the center OF the mould, and iii
the outside space with the cherry Jelly;
allow plenty Of time for It to become nrm,
and then pour little warm water into the
lining, when II can be easily removed, leav-
| ms hollow space which should be filled
with cream made as below. II, as Is the
case with most Of these moulds. there IS a
band at the edge, 1t VIII be necessary, after
the cream has set. to fill this up with some
of the sherry Jelly. Soak three quarters OF
an ounce Of gelatne In half a pint OF milk.
then stir 1t over the FIRE until II is dissolved
sweeien TO taste with castor sugar, and
set aside to cool; in the mean time whip
half pint OF thick cream. flavor It with
little strawberry essence, and color It a
pale rose pink; add the milk In which the
gelelins was melted. aud whlsk all together
until IL la light and spongy, and directly II
shows signs OF setting. pour at once Into
the middle Of the Jelly.
Graham Mufilns-One quart graham -four
one tablespoonful brown sugar. one table
| spoonful Of baking power. one egg, one plni
I milk. SIT together graham aour. sugar
salt and powder, add beaten esq and milk
mix into batter, like pound-caks; grease
muffin pans ard have two-thlrds full; bake
in hot oven fifteen minutes.