Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1894-11-25

Ice.
MOCK TURTLE SOUP. One oalfs head.
two onlors. one bunch sweet herbs. I'VE
tableapoonfuis butter, Ave Tablespoonful
Drowned fl5ur one iAbioroouful aiiaploc.
unc'hali toaapoonfnl mace. ono teaapoouful
pepper, about two toaspoonfuls salt. tworaw
eggs. little -four. two giasnou brown
sherry, one Tablespoonful mushr0om cat
sup. nyo quarts cold water. ono Sliced
lemon enc oalrs head vol cleaned with
tho skin on Soak the head ono hour IN
cold water and boil In ave quarts Of water
until the bones viii slip EASILY from the
ncah. Take out tho tongue and braina
and put on separate plates. set aside the
cheeks aud ilcahy parts TO cool. Chop the
rost including the ears, very Ane. Reserve
four tahlespooniula VI thlH for force meat
balls. Season the rest with pepper, salt,
ouion allapioe. horbs and mace. ana put
back into tho pot. cover close aud cook
four hours. Should liquor sink 10 loss than
four quarts. replenieh with boiling water.
Just before HtrainlnE tho soup take out
ons-haif cupfni. put Into frying pan, heat
and sur In tho Drowned flour wot up IN
cola water. alec the butter Simmer to-
gether ton minuoB, stirring constantly.
strain tho soup, seald the pot and return
the broth to IRE. Have ready tho tongue
and hogh parts OF head, cut, after cool
ing. into small squares, also about nitoeu
balls made Of the chopped meat, highly
seasoned. worked into proper consistency
with little -four and bound with tho raw
eggs, beaten into paste. Grease pie
plate, -four the balls. and set Ia quick oyon
until crust forms upon them, thon cool
Nov thickcn the Etmlnod broth with the
mixture IN tho frying pan, stirred well.
Then drop ia the dice OF tongue ana Fat
meat, cook slowly Owe minutes. Put tho
fore. meat balls and thin alice Of lemon
into tho turecn Pour tho soup upon them.
sdl catsup ana vino. cover ave mnutoa
ana then serve. Mock turtle soup u don-
eidcrei The queen 81 all soups and far su-
perior TO turtle soup.
MACK BAss.-split tho bass length
wiso on The belly side 10 the back but do
nal eeDarate the pieces; take out the back
non. season with salt, baHto with litila
III, snrlnklo With fresh bread crumbs aud
brou over slow nro. turning 4 once only;
when doao dress on a hot dish. GarniEh
around With aweet peppefA frlod IN oil.
vim a little crushed and chopped garlic.
eaIt black and prepared red pepper. nae
herbs ana lemon Juice Prepared red pep
ner IA made With papriia Hungarian red
pspporl and Spanish sweet pimenton In
eaiiai quaptinoa.
TURKEY Time. one heur; two OF three
laTuu llIuNlUlA % hAtAAN lAhaAl3f UHlHNl anu
All haf Mound butter. prcphre fowl for
roaa.lng, pn, into inrds bread crumbs.
soaaoncd With pepper, salt and piece Of
butter aiso Of walnut rOBst ~ clear hro,
basting well with buiinr When done add
ilttie warm Natqr 70 buttor Ia dripping-pan
and strain over fowl. Serve With bread
aaucr,
rnscsronI 10 Pieces an inch long, cook IN
bolilnr writer slightly Haiied, twenty min
uteS. drain and put a layer 10 bottom ot
ersasea lake dish. upon that foms grated
ehsesa and tiny bits " butter, then aOino
rnors inacaronl. aud 20 OIL, nilinE the dinh
With GRATED cheese on TOP; vet VITA a litla
milk and salt aliRhilyi coyor And bake half
b0ar. Brown and ssrrt IN bake dish.
GnAyY ron TURKEY. Roll giblets
,erv lender. chop nne; then take ilqu5r In
which they are boiled, thieknn Win 1our:
ssaa1n win salt pepper and little bJtteri
IA gihieia and df'pplnz Ia which turkey u
roasted.
cnEAMED oNloNE--Boi fifteen min
ttso IA salted water. throw this on boil
ilttie chicken scfas and Zee; ln a piuf ~
water nnul iaqrs 8. iets thaa eupiul o.