Bradford opinion. [volume] (Bradford, Vt.) 1874-1881, 1876-12-09
The Christmas Dinner.

| Auc SuIiStmuS DluuSTs
OYSTER SoUp.-Make a clear stock {
O knuckle of veal and beef bone, /
which bunch of celery has been stewet
Strain and set away till half nm hour bt
fore dinner is served. Place it the
upon the fire in clean saucepan, an
let it come to boil then strain til
oysters into ii, and let them just simmer
Remove them with the skinner befor
they shrivel to tureen in which aom
cracker has been grated, skim th
soup If necessary, stir in q cup of creaG
mixed with some pepper, and tcf
spoonful Of flour, anil give all ono bo.
up then pour ovor. aud serve instantly
To PREPARE AND Cook A GOOSE -
Trim, SINCE and draw large, fat youn
goose, and stuff it with chestnuts pre-
pared as follows: Slit, scald and pee
two quarts of chestnuts put them in
saucepan with four ounces OF butter, v,
tablespoonfuls OF chopped shallots,
little salt, bunch of parsley and pin
of boef broth cover up, set the Who'll
on the fire and cook slowly when done
take out the parsley aud ill tho goos
with chestnuts truss it and place it ii
deep earthen dish season withsalt
pepper, two bay leaves and sprif
of thyme, and cover the dish thorough,
with stiff paste made of -four ant
water, so as to keep all the aroma inside
roast for about two hours in not tot
lot oven when done, break up The
crust, drain the goose, strain the gravy
free it of every particle Of grease, reduce
to the needed quantity squeeze in the
juice OF two orangesand of half lemon
and also put in the gravy the rinds ol
the oranges cut in fine shreds dish ur
the goose, pour the sauce over and serve
with glass mold Of currant jelly turned
over.
RoAsr TURKEY.--Afterp plucking, singe.
ing, ct :, cut off the neck close to the
back, hut leave enough of the crop skin
to turn over break the leg bone close
below tho knee; draw out the strings
from the thighs, and fatten the breast
bone TO make it look plump. Have
ready stuffing, and having filled the
breast and inside with this, draw the
skin together with trussipg needle,
sewing the skin of the neck over upou
the back. (These threads should be
carefully removed before bringing tho
bird to the table, Lap the points of
the wings under tho back, and fasten in
that position with skewer run through
both wings. Press the legs as closely
toward the breast and side bones as pcs
sible and fasten with q skewer run
through the body and both thighs. Bake
in q steadily hot but not burning oven.
From two and one half to three hours
will be required for a large turkey.
Basic from time to time with butter.
Boil until very tender the gizzarl,
heart, liver and neck of tho turkey in
water enough to cover them. When
done save the liver for the gravy, and
mince finely the soft parts Of the giz-
zard, ETC., with quart of dried bread
and add the. water in which the
pepper, thyme, sweet majoram, and
little grated celery root. Mix thorough
ly, and bind the whole together with
three well beaten eggs.
M1NcEMEAT. Chop finely two pound+
Of beef suet boil gently two pounds OF
The under side OF runp of beef, and chop
it finely; peel and chop also three pounds
IF apples !; stone and chop two pounds
IF Valentia raisins, and wash and dry
ihree pounds Of currants mince the
hin peel of two lemons, four ounces of
,andied orange peel, the same of candied
emon peel, and two ounces of citron
nix the sret, beef, apples, raisins ard
then add tho peel, with q
pound of powdered loaf sugar, tea.
Ipoonful of salt, o half of an ounce of
pounded mace, quarter of an ounce OF
cloves, and two nutmegs grated.
When all these have been well mixed,
qneeze in the juice of tie two lemons,
nd add quart of sweet cider reduced
" boiling, after which mix into mass.
The art of making this mincemeat is
o pick, chop ard mix the articles care
ully crlrrants shonld be quite dry.
SQUASH PIES. Boil and sift a good
Try squash thin it with boiling milk
ntil it ia about the consistency Of thick
nilk porridge. To every quart of this
id three eggs, two great spoonfuls Of
,elted butter, nutmeg (or ginger if you
feieT), auu SWeeGou lulto sWcct Will
ugar. Bake in deep plate with an
nder crust.
CHRISTMAS TART. -- Pare and core
bout dozen nice sized apples put
lem into a saucepan with little wattr
} keep them from burning boil them
ntil you can pulp them (not forgetting
} stir them frequently, and then add
rarter of a pound of currants, two
unces of candied peel, and enough
1gar to sweeten If liked, also little
rated nutmeg. Pour this mixture into
largo tart tin or dish that has been
revious]y lined with thin paste then
Ill ont another piece of the same size
I'd thickness, which place over the top;
AXE hole in the center, and bake.
PUMPKIN P1E.-B ,il small pumpkin
ntil soft strain, and when cold add q
1art and one-half pint of mix, two curs
lgar, five eggs, level teaspoonful each
cinnamon and ginger, and a pinch
salt. For crust, three small cups
our for three pies, one half cup OF
lortcning and salt mix with cold
ater, and roll very thin.