The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1876-11-18
. HONE INTERESTS.

HONE INTERESTS.
To STEW OYsrHRs.- This might seem
30 simple . process a not to need .
recipe, yet there is art even here to be
impaired to the inexperienced house.
keeper. In the first place, let her be
cautioned against serving up . puree
of bread-crumbs with . relish Of oys-
tiers. Use no bread at all, but having .
faultlessly secured, clean stew-pan,
simply put in the oysters, liquor a.
well. To two quarts allow . quarter Of
q pound of fresh butter, . light tea
spoonful of salt, and enough black pep
per to season, but not burn the mouth.
Stew gently, stirring occasionally, over
q bright, clear fire, for Is or 20 min
utes, and when the oysters are nearly
done add . gill Of rich, sweet cream,
not more than IL hours old. When the
oysters are done, serve up with as little
delay as possible, upon . chatting dish,
heated by spirit-lamp. II such dish,
however, should not chance to be at
hand, use q china tureen, and cover
closely. Water or soda crackers, and,
better still, wine-biscuit, lightly toasted
in an oven to freshen them up, are an
acceptable accompaniment.-HarpeT's
Bazaar.
ROAST TURKEY.-A turkey should be
well singed and cleaned of pin feathers;
then draw the inwards. Be sure you
take every thing out that is inside.
Dip the turkey into cold water; clean
the gizzard, liver, heart and neck; let
all soak hour if you have time. Wash
all very clean; wipe the turkey very
dry inside and out Make q dressing
of 2 cupfuls of bread crumbs, / tea.
spoonful Of salt, 2 large spoonfuls of
sweet marjoram, 2 spo0nfuls of butter,
l egg, and mix them well together.
Cut the skin of the turkey in the back
part of the neck, that the breast may
lock plump; fill the breast with the
force-meat and sew it up. II you have
any more force-meat than is required
for the breast, put the remainder into
the body and skewer the vent, tie the
legs down very tight, skewer the wings
down to the sides, and turn the neck
on to the back with 4 strong skewer.
Basic with salt and water once, then
frequently with butter; Is minutes be-
fore dishing, dredge with little salt
and haste with butter for the last time.
This will give fine frothy appearance
and add to the flavor of the turkey.
To make gravy, put the gizzard, neck
and liver into saucepan with q quart
of water, little pepper, salt and mace;
put it on the fire and let it boil to about
4 pint. When done, braid up the liver
very fine with knife, and put it back
into the water it was boiled in; then
add the drippings of the turkey and a
little flour, and give it one boil, stirring
it all the time. Dish the gizzard with
the turkey. Allow IL minutes to
pound for the time to roast q turkey.
A turkey weighing 10 pounds requires
2 hours to roast with q clear fire, not
too hot. Turn the spit very often.
CRANBERRY SAUcE.-This is the
great American dish, and the most pop
ular one for general use, either for din
ner or tea. As relish with game,
poultry and meats of all kinds, it is un-
equaled. To every pound of fruit add
I pound of sugar and pint of water.
Stew over a moderate but steady fire.
Be careful to cover and not to stir the
fruit, but occasionally shake the vessel,
or remove to gentler heat, if in dan
ger of sticking or burning. II attention
to these particulars be given, the ber-
ries will retain, to considerable ex-
tent, their shape, which is desirable
and adds greatly to their appearance
on the table. Boil from 5 to Z minutes,
when they should be removed from the
fire, turned into q deep dish, and set
aside to cool. If to keep, they can be
put up at once in alright jars. Very
soft berries should first be removed and
those remaining thoroughly washed,
after which they should be placed in
scalding water for about two minutes
and then taken out; this removes
a portion of the acidity, and little less |
sugar will be required. White sugar |
(granulated is besD should be used,
and net too much water; the proper
tions given of each, it is thought, will
suit the majority of tastes, but when |
otherwise, the quantities can be made |
larger or smaller, though in using sugar |
too freely, the distinctive cranberry
favor will be partially lost; some may
prefer one pound of sugar where the |
amount specified is 1, but probably |
others will be better pleased with less,
perhaps with 4 pound especially din
ner sauce-which makes the prepara-
tion very palatable, and has the advan-
tage of economy; but when desired to |
keep long time without canning or
sea'ing, a larger quantity should be
Mood I'm ooooupt If tho ooiNifv Of tho /
fruit it is pr, ferable, though not posi-
lively necessary, to use porcelain lined
cooking utensils.