Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-12-13

largely used; but as commonly prepared,
it is not fit to serve up at any table. 1t
is heavy and distressing tothestonlach.
Though the batter may be light, yet
when 1t gets ON the griddle 1T is apt TO
fall and become the heavy, lndlgestlble
thing we find it. Not unfrequently it
is sour. Now all this can be obviated,
and a light. palatable cake made, with
a little care, by the addition of Graham
-four mixed with the buckwheat,. the
proportion of Graham being little
over a quarter. Mix the flour to keep
on hand ready for baking. When
wanted to be used, bring to batter
with buttermilk. Other sour milk will
not do; it must be milk from the churn;
and it wants to be quite sour. Raise
with soda; and bake at ,once. The first
baking will IN general not be satisfac-
tory; It will lack lightn,sss. Still it will
be better than the usual pancake. Now
cave what batter remains, IN
warm room. This will somewhat raise
it; and the cake the next morning will
be improved. Another twenty-four
hours exposure to the warmth, say of
seventy to eighty degrees, and there is
still further improvement. After that
there will be little difficulty 1t is best
to have the batter, Wheel it reaches the
stove, as cold as possible without freez-
inc. The soda will then have little or
no effect till the heat Of the griddle
sets it in motion, baking the paste as
it rises. 1t wants hot fire, so as to
bake rapidly. The cake then will be
brown, and as light as sponge. and
very teuder, almost melting in the
mouth. 1t causes no distress whatever,
but digests readily and is healthful-
medicinal somewhat, which results
from the coarse Graham -four mixed
with it. Dissolve the soda in water,
max with the paste and bake at once.
HOW TO ROAST TURKEY.
To be able to send roast to the Ia
BILE in good shape is quite an accom-
plishment. When you are to have one
for dinner, get it already to stuff the
day before. Pick out the pin-feathers;
SINCE it over a clear blaze; pull out all
the shreds Of fat, bloody bits, lungs,
ETC., leaving the inside perfectly clean.
Boil the heart, gizzard and liver until
tender; chop very fine, and add to the
stufing, which make of stale bi cad if
you have tiff not, of crackers pound
ed fine. Season with salt, pepper, sage
and butter. Mix with boiling water,
being very careful not to put in too
much, as the beauty of stufing is to be
dry. When right, add one beaten egg.
After the turkey is stuffed, rub it all
over thoroughly with salt, under the
wings and thighs, that it may be well
seasoned when cooked, as many are ex-
ceedingly fond of the brown, crisp skin,
which is much nicer to be sailed be-
fore cooking. Lay the turkey upon a
cricket in the dripping pan-never upon
the pan, as the oily water soaks 1t and
INJURIES the flavor. Put no water into
the dripping-pan until the turkey has
cooked long enough to allow the fat to
drip down and brown upon the bottom
of the pan. By this means you obtain
the much priced brown gravy with less
trouble than the usual way of tOasting
-four for thickening. After you have
put water in the pan, haste the fowl
frequently by dipping it up over it.
Dust flour over the top of the turkey
and lay on all the fat taken from the
inside. 1t melts and runs down and
thus keeps the skin from drying too
much. Put a turkey weighing ten or
twelve pounds into the ovenat 8 o'clock
if you dine at the good old fashioned
hour of twelve. After the gravy is
thickened and cooked, pour it into a
bowl, and let the fat rise and remove
every spoonful of it.