River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1872-12-27

oven I'LL the apples are perfectly soft
Serve cold with cream. If preferred, the
apples can be sliced into the tapioca. II
one desires to prepare it in haste, turn
cold water on the apioca, let it soak for
fifteen minutes, then pour.
HANGING BAsKETs.-Plants with slen.
der branches which naturally hang down,
are most suitable for hanging baskets.
Smother of Thousands WANDERING
Jew," with its pretty marked leaves the
Lobelias," and some of the "Campanu.
las " or Bellfowers y and the so-called
Ice plants" are all more at home when
suspended thaa when grown in any other
position, unless it may be when placed on
brackets each aide of. the window, where
they have very charming appearance.
l would suggest that the suspended basket
or fower.pot should be supported by a
piece of card passed through small pul.
ley, by which means it will be easily low.
cred down for the purpose of watering.
PUMPKIN PIEs.-Cut the pumpkins into
small pieces; take out the seeds and inside;
but do not pare it. Ii must be we'll grown
and thoroughly ripened, and not watery.
Put the pieces In a saucepan, with only
few spoOnfuls of water-not more than
four: cover close and let it cook gently. so
as not TO scorch, until the water has all
evaporated and the pumpkin is quite dry,
and of a rich dark orange color. While
hot sitt it through coarse sieve. Season
only as much as you are needing for the
day. For one large pie-one egg. one
tablespoonful of molasses. four tablespoon
fuls OF condensed milk, and enough of new
milk to make it as thin as you wish: or
if you have it, half milk and half cream
instead of condensed milk sugar and
spice to suit the taste. Bake till clear
rich brown, but do not blister or scorch
ROAST TURKEY Select fine, plump.
yellow-skinned turkey, weighing from ten
to twelve pounds. Examine it thoroughly
TO See that all the pin feathers are taken
out hold it over blaze to SINCE any fine
hairs that may remain wash il thoroughly
inside and out, and rub it over with salt
Take the gizzard, heart aud liver, put them
into cold water, and let them boil until
tender. When done, chop them very fne
Take stale bread or the large Boston crack
ers, and CRATE or chop them. Add salt,
pepper and some sweet herb, if liked, to
the bread crumbs; after which, beat two
eggs with which to m oisten the crumbs ;
add and mix thoroughly with this the
chopped " inwards," not forgetting to put
in the salt and butter. Fill the inside of
the turkey with the dressing, taking care
that the neck or crop IS made 10 look plump,
and sew the openings, drawing the skin
tightly together. Then rub little butter
over your turkey and lay it on the CRATE
OF your meat pan. Cover the bottom of
the pan well with boiling water After q
halt hour haste the turkey by pouring over
it the gravy that bias begun to form in the
pan. Repeat the basting once in about
/ fifteen minutes. In an oven of average
temperature twelve pound turkey will
require at least three hours; but every
oven has its own way of baking, and the
cook must be governed by it.
Roast goose is to be prepared in the
same manner as the turkey. The dress.
ing should he made of mashed potatoes,
seasoned with salt, pepper and sage,
or onions, if, according to the tqste of the
family. Make giblet sauce by boiling the
"inwards" until very tender, chopping
them fine, and adding them to a gravy
made by using the liquor in which they
were boiled, thickened with -four, and to
which has been aided one ounce of butter,
and pepper and salt to suit the taste.
APPLE BUTTER.-In preparing apple
cutter, cider made from sweet apples will
make better article, but if it cannot be
obtained, common cider can be used.
Take the cider as it runs from the press,
before any fermentation mas tax IN place.
and boil 1t down in a til or copper boiler
! (never use from until it has evaporated
fully one half; while it is boiling, all the
scum that rises must be carefully removed,
and as soon as it is thick enough, ada a
quantity of good tart apples, pared and
cut into quarters, taking out all the cores.
Fill the boiler half full of the quarters,
Keep up low but steady fire, and be very
careful to stir the apples every few mo.
ments, to prevent them from sticking to
the bottom and sides of the kettle When
the apples have hoiled about fifteen min
utes, and have settled down little, add
more until the boiler is quite full enough !;
now cook to pulp, stirring it almost con-
tinually When it is finished, showing no
whole piece, but all one mass of pulp, turn
it into jars or frkins. and let it cool cover
it and store it in a cool place. 1t can be
seasoned with spices, while cooking or
afterward ground cinnamon and cloves
are the best suited as 6avoring. One
and half bushels Of apples, after they
are pared and quartered, are enough for
one barrel Of cider before it is boiled
down.