Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1875-12-03
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From Godefs lad4,s BooG:.


as for veal: or if You wish plain sluiling,
pound cracker or some bread crum very
fine, chop raw salt pork very linesift some
sage and any other sweet herbs that are
hked, seasoned with pepper, and mould
them together with the yek Of an egg;
puI this under the breast and tic closely
Sc! on the turkey in boiling water enough
to cover it; boil very slowly, and take off
the SCUM as it rises. A large turkey will
require more than two hours boiling;
small one an hour and half. Garnish
with flied force peat, aud serve with oyster
or celery sauce.
Or Fill the body with oysters, and let
il boil by steam without water. When
sufficiently done, take it up, strain the
gravy that will be found III the pap, and
which, when cold, will be fine Jelly;
thicken it with a little Hour and butter, add
the liquor ef the oysters intended for sauce,
also stewed, and warm the oysters up in it;
whten it with a little toiied cream, ami
pour it over the turkey
| To ROAST A TURKEY. Prepare stuff
ing OF pork sausa ge- meet, one beaten egg,
and few cruus OF bread or, if sausages
are to be served with The turkey stufiing as
/ Ior iiinJ Qf va. in either, Il little shred
/ shaiiot Is an improvement. Stuff the bird
under tbe breast dreGgr it with flour, aud
pnt it down 10. Il clear, brisk fire; at a
moderate disLauce the first distance the
/ half hour. but afterwards nearer Baste
with butter, and when ihs turkey is plump
ed up, and ehe steam draws towards the
liie, it will DC nearly done ;tthan dredge it
Iightlcy with flour. and baste it
with II little'morg butter, first melted in the
basIug ladIe. Serve with gravy in the dish
and bread sauce III tureen. il may be
garnIshed with sausayes, or with friedfOrce
meat. ii veal stuiiiug be used. Sometimes
the gizzayd and liver are diyptdS into the
yelk OF an egg. sprinkled with salt and
CAYENNE. and then pat undes>the pinions
before the bird is put TO the, Ere. A very
large turkey will require three bours' roast
= Ing one Df eight or ten poundsrlwo hours !:
! aud a small one, an hour and hall.
To, ROAST A GOOSE Geese seem - bear
the same relation to poultry that pork does
t to the flesh Of other domestic quadrupeds; Z;
y that is, the flesh 0f goose is nat suitable for,
= or agreeable to, the very delicate III con-
stitution. One reason. doubtless. ia that it
: IS the fashion to bring it to table. very rare
z done "a detestabe mode Take a young
goose, pick, singe and clean well. Make
the stufling with two ounces rf OBions
(about four common siZedj, and one ounce
: OF green sage chopped very iiuc then add
o a large cotiee-cuD OF stale bread cru,ns and
and the same of mashed potatoes; little
, ana salt, biz of butter as big as walnut,
{: the yelk cfan an egg or two; mix these
: we'll together, and stuff the goose. Do not
ill it entirely the stufiing requires room
o TO swell. Spit it, tie the spit at both ends
to prevent It's swelling round, and to keep
the stuffiDg form coming out. The fire
y must be brisk. Baste it with salt and
d water at first, then with its own dripping.
1t will take two hours Or more to roast If
thoroughly.
y green goose, that is. one under four
), months DID, is seasoned with pepper and
salt instead Of sage and onions. 1t viii
roast in an hour.
SAUCE FOR ROASTED GOOsE-Put
into saucepan tablespoonful of made
mustard, aalf a teaspoonful of Cayenne
pepper, glass OF pOrt-wine and Il gill o.
gravy mix, and warm, and pour il
through a slit in the apron into the body
of the goose, just before serving.
- CnEIsTMAs CAKE. Five teacupfuls o
lOurs one teacupful ui melted butter, ont
teacuptul nf cream QUE t-acupfu Of treacle
one tDacupiul of moist sugar, two eggs
half an ounce Of powdered ginger. half 6
pound nf raislus, one teasphOnfui of Caribou
ast' at soda one tablespoonful oi vinegar
Make ihe bitter sufficiently warm to mel
it. but do not allow it 20 oil put the flower
into Il basin, add To il the sugar. ginger
and raisIus, which should be stoned and cU
: =. iutr >rual pieces. When these dry iggre
dienLs are tn 'rJu2niy NIX u, star IN tn,
butter cream, trtacle. aud well whiskeC
, eggs, aud beat the mixture tor few min-
?, utes. Dissolve the soda iu the vine5a add
1t it to the dough, and be particular that trhes,
latter ingredients are well Incorporated
with the Others put the cake into a butter
ed mould ur tin. place u III Il ln'd' rate over
Immediately. and bake II from an hour and
three quarters t. two hours aud quarter
HOLIDAY CAKE One pound of Hour
halt a pound of butter bali Il pound O
IL pounded loaf sugar, three eggs one tsacup
lu ofcre,In, halfa pound of eurranis, one
teaspnDniul of carbonate ai soda. esseac,
of lemon, or almods tast- W6rlsihe butter
" to cream dredgein the fiohr add the
sugar and currants, and mix Che insredi, nts
well together. Whisk the eggs, mix them
with the cream and hayoring and stir these
l. to the flour; add the carbonat Of S 'ia, beat
the paste well for minutes, pour it into
!, small bullered pans, aud bake the CAKE
: from a quarter 10 half an hour. Grated
lemon-riue may be substituted. for the. al
mond fiavoring. which will make The cakes
equally nice.
RICH PLUM PUDDING. Sspue very care
fully one pound OF the best raisiGs, wash
and pick one pound of currauts. chop very
small one pound of fresh beef suet blanch
Il