Connecticut western news., 1878-02-14
DOMEsTIC;R RECIPES. .8s

To Roast Turkey.-It should be killed at least two days in advance. Draw, singe, and wipe it we'll, push up the skin and flesh from the knee-joint, saw off the joint, tie the skin down over the end of the bone, makea force meat of grated bread crumbs, pepper, salt, sweet majoram, thyme, minced suet or butter, tablespoonful of sugar, and the yolks of two eggs. Stuff the craw and the body, first sd wing off the neck close to the body and filing the skin of the neck with force meat. Sew up all the openings, Lay the fowl on skewers, dredge with flour, and baste at first with melted butter, afterward with the gravy which drips from the, fowl. Put the neck, gizzard, liver and heart on, in stew pan, and when done chop them fine, put them with their broth into the gravy and thicken with brownedr flour. A turkey is done when, on being pierced with a fork, colorless liquid follows the fork. " .. l.'. .. .,..,. '...t...,--
 1na Yorkshire P,ddi,,g.-One pint and g half, of milk, seven tablespoonfuls of four, three eggs, and Q little salt put the -four into a basin with the salt and sufficient milk to make it into a stiff,
 smooth batter; add the remainder of the
 milk and the eggs we'll beaten beat all
 together and pour into a shallow tin which has been previously rubbed with batter bake an hour, then place it under the meat for half an hour to catch aitMe of the gravy that flows from it {; cut 1nro srnsit, 1,ioee7, ---la-4>---A on @ ahot folded napkin with the roast beef. '.aJ 't l. <- ..
 Grahan, Biscuit.-Three cupfuls of
 graham flour, one cupful white flour,
 one teaspoonful of soda, two of cream of
 tartar rub the soda and cream of tartar
 into the flour, and sift all together be-
 fore they are wet then add one salt
 spoonful of salt j; next, two tablespoon
 fuls of lard, rubbed into the prepared
 Aour'qulckly and lightly lastly, three
 cupfuls sweet milk, containing one table
 spoonful of white sugar. Work the
 dough rapidly, as handling too much in, lures the biscuit. The dough, should
 have rough surface, and the biscuit be
 Aaky. ? Roll out lightly, cut into cakes
 half an inch thick, and bake in @ quick | Fricdseed Chicken. Having cut uI
 your chickens, dry them in towel, sea
 son them with pepper and salt, and
 dredge them with flour; fry them in lart
 and butter; they should be of fin' | brown on both sides; when they art
 quite done take them out of the frying pan, cover them up and set them by thu l fire to keep warm skim the gravy in tn 1 frying pan, and stir into it a half pint o cream, season with nutmeg, mace an' I cayenne, and thicken it with q small bi T of butter rolled in flour giye.it boil and pour around the chicken, whicl must be hot; put some lard in the pan
 and fry some parsley in it to lay on tn v pieces of chicken it must be done greer
 and crisp.o Dta. %. j. .s..H2sa 1..i :.s1 t Salad Dressing. g.-One teaspoonful o II made mustard, one teaspoonful of sugar l two tablespoomfuls of milk, two of vine l gar, cayenne pepper and, salt to taste J Put the mustard into salad-bowl wit ' the sugar, and add the oil drop by drop | carefully stirring and mixing all the in gredients we'll together. Proceed in thi 2 manner with the milk and vinegar, whicl
 must be added very gradually, or tn sauce will curdle; then put in the sea
 soning of cayenne and salt. It ought t
 have 8 creamy appearance and, whe
 mixing, the ingredients cannot be adde too gradually or stirred too much.