The Weston Democrat. [volume] (Weston, W. Va.) 1875-current, 1876-12-11
YOUR CHRISTMAS DINNER.
Hints for Its Selection mad How to Cock I

OYSTER SoUr.-Put into stewpan tho
liquor from nine dozen oysters. When
hot put in tho oysters to scald but not
boil strain the liquor add three pints
OF water, md simmer for half M hour.
In the meanwhile dissolve half IN onnco
Of gellatino in three pints OF boiling
water after again straining tho oyster
liquor, add the melted gellatine, with
salt, cayenne and mace, to taste bring
it to boil and add threo tablespoonfuls
OF butter rubbed in with one and one.half
tabIespoonfuls Of -four, simmer for fro
minutes, then stir in rapidly ono pint
and q half Of boiling cream (syeet) or
good, new milk; pour the whole over
the oysters in the turcen and serve.
ROAST TurKEr.-Afterplucking ,singe.
ing, etc., cut of tho neck cloao TO tho
back, but leave enough Of the crop skin
to turn over; break the leg bone close
below tho knee, draw out the strings
from tho thighs, md Ilatten tho breast
bone to make it look plump. Have
ready stufing, and having filed the
brenst and inside with this, draw tho
skin together with q trusting needle,
sewing the skin Of the neck over upon
the back. (These threads should be
carefully removed before bringing tho
bird to tho table.) Lay tho points OF
tho winga under tho back, aud fasten in
that position with skewer run through
both wings. Press tho legs as closely
toward tho breast and side bones as pos.
sible and iasten with q skewer run
through the body aud both thighs. Bakc
in steadily hot but not burning oven.
From two and one-half to three hours
will be required for n largo turkey.
Baste from time to time with butter.
Boil until very tender the gizzard,
heart, liver and neck OF tho turkey in
water enough to cover them. When
done save the liver for tho gravy, and
mince finely the soft parts OF tho giz.
zarj, ETC., with quart Of dried bread
crumbs, and add the water in which tho
gibleta wero boiled; season with salt,
pepper, thyme. sweet majoriam, and o
littlo grated celery root. Mix thorough.
ly, and bind tho whole together with
thrce well beaten eggs.
GRAvY Fon THE TuRKIY.-Take ono
pint Of brown soup stock, or tho juice
from the dish in which tho turkey was
baked, one small onion, half teaspoon.
ful Of salt and little pepper, and SIM
NOR gently until tho onion is done |;
then add tho liver either minced very
finely or rubbed to paste, and having
mixed teaspooniul Of arrow root with
little cold water, pour ii into the
gravy, which keep stirring. Then add
little Worccstershirs sauce, let it boil
once and pour it into tho gravy tureen.
CHICKEN Prr.-Take from four to six
ycnng chickens, according to tho size oil
tho baking dish to ho filled, cut them
up into joints and put III q stewpaa
with hot water enough to cover them,
Nh onion, il liked, bunch OF savory
hcrbs, md blade OF mace. Limo
the sides OF n deep earthen baking dish
with n rich paste rolled quite thick.
When tho chickens are about half done
take them from tho stewpan, and lay in
the baking dish with few slices OF
very nico pork, six or eight hard boiled
eggs, cnt in rings, and little Of tho
water in which tho chickens were cooked.
When tho dish is full cover with rich
and light puff paste rolled thick A hole
shonll be loft in tho center OF the top,
which can DO covered with IN ornament
Of paste. Bake from ono to one aud a
half hours. When about half donc lay
paper over tho top to keep from burn
ing. For tho gravy rub ono tablespoon
full OF flour with two ditto OF butter ;
when smooth put in saucepan and pour
on tho rest OF the water in which tho
chickens were cooked, stir one way over
tho fro ill smooth. When the pie is
done, remove the ornament from tho
center, pour in tho gravy and replace.
PASTRY sASDwIcnEs.-Good whole.
some ones aro thus prepared: Roll good
pnste quite thin, aud lny on baking
Sheet or tin; spread on the paste apricot,
grecngagc, or any preserve preferred;
lay over this another thin paste, press
together at tho edges and mark tho
raste in diagonal lines with q knife, to
show where to cut it when baked Z; q
short timo before it is dono remove from
tho oven, brush over with tho white OF
an egg, into which siit sugar, and put
back into tho oven to color; when cold
cut into diamonds. pilo pyrQmidically,
and servo hot or cold.
CRASDERRIEs should DO put on The
iire with water enough to cover them,
with pound Of sugar to one OF fruit !;
simmer slowly until the whole is re.
duced to n ielly.like mass press into
molds which have been dipped in water.
When cold turn out on flat plates or
jelly stands.
APPLE CUsrARp TARTs.-Pcel, core
and stemSpit2enburg or Grooming apples
till they can be passed through sieve:
10 ono pound siitcd apple add n quarter
pound OF butter rubbed with ono pound
Of powdered sugar, tho grated rind Of Il
lemon, and ono grated nutmeg; beat ee-
pnratcly tho yolks and whites OF eggs;
stir in with sugar, etc., oGo quart OF
sweet cream. and Gdl to tho whole tho
beaten eggs beat we'll together and
pour into pio plates bortiered or lined
with puff paste; bake in moderate oven
until the custard has "set."
PUMPKIN PIEs.-Stcw q good sweet
pumpkin in water enough to keep from
burning until it can be passed through
a sieve ; add three pints Of sweet cream
ard nine beaten eggs, with sugar, mace,
nutmeg; and ginger, or grated lemon
rind enough to taste; border or line pie
plates with a nice paste mud all with tho
mixture; bako in q moderate oven for
thrcC-quartcrs Of m hour.
CoSNEcrlcur INDIAN PUDDING.
three piuts OF new milk, aud whilo hot
stir in seven tablespoonfuls Of lne In
dian meal; lot il stand till cool. md then
add half pound OF stoned raiginH, four