The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1879-12-20

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A great many persons have something
to cat al Christmas who don't have it all
the year round. Next to having some
thing to cat Is to know how to prepare it.
These recipes are from the best authorities
and are to be relied on
ROAST TuRKEr.--Clean the turkey,
rub the inside with an onion, or rinse IL
thoroughly with pint Of water, in which
tcaspoonful Of soda has been dissolved,
then wash with clear, cold water; crush
the point of the breast bone with a rolling
pin, orstuif the breast instead; this gives
the fowl fine, round appearance; truss ii
as you would chicken; stuff it with bread
crumbs, seasoned with pepper, salt, any
sweet herb, and two or three ounces of
butter; lay it in the dripping pan, spot il
with lard or drippings, put three gills Of
water in the pan, and haste very often.
When the breass,is brown protect il with
piece Of paper The best plan is to lard
a piece Of paper and lay over the fowl
When first put in the oven, it will not re-
quire basting and makes it juicy A fork
should never be used either in cooking
fowls or meats, as it lets all the natural
juice run into the pan. Boil the giblets,
chop them fine, aud add them to the gravy,
which may be made in the dripping pan
when the turkey has been taken out. If
there is too much fat, pour il of before
putting in the giblets, and If too little
gravy add water Thicker and season to
taste. Pour some Of it around the turkey
and serve the rest in boat. Fried sau-
sage or thin slices Of ham, fried crisp, may
be curled and laid around the turkey.
Stewed cranberries or stewed apples should
be served with it.
BOILED TURKRY.-Follow the above
directions for cleaning and trusting; sub
stitute oysters, chopped celery, or celery
seed, for the sweet herb 10 the dressing.
Wrap the turkey in towel; put it in ket-
tie Of boiling water, and boil steadily but
slowly until it is cooked, which will be from
two to three hours, unless the turkey is
very large. Serve with celery or oyster
sauce according to the stuffing.
MINcE PIEs.--Six pounds Of lean beef,
boiled till tender, four pounds Of suet, two
pounds raisins, one pound curranls, one
pound citron; chop and mix with brandy,
sweeten and salt to your taste; add ground
cloves, cinnamon, mace, allspice to taste,
two nutmegs, and just before baking chop
quantity of apples and put them in.
ENGIsH PLUM PuDDISG.-Two and
half pints Of bread, two and a half pints
of suet; three pints Of raisins; half a pint
of brown sugar; half gill of brandy; Que
teaspoonful of ginger; an eggshell Jf -four;
a little salt; ten eggs, less four whites
Boil FIVE or six hours, leaving little room
for swelling. A number Of these may lie
made at once; they will keep through the
winter, hung in cold dry place
WINE JELLY.--0ne box Of gelatine,
pour over one pint of cold water and let it
set for one hour, then pour in pint of
wine, two pounds Of sugar, juice Of three
lemons, also peelings Of all; stir well, then
pour in three pints Of boiling water
WINE SAUCE TAKE melted butter and
sweetdn with brown sugar, add little
lemon Peeling or nutmeg, two glasses of
Sherry or Madeira wine, let it get quite
hot, but not boil. Serve Immediately.
AMSAuoE.-0ne teacup white sugar,
tlree-fourths of cup butter, one table
spoonful -four, one egg beaten together;
then place over the fire and stir in rapidly
three giIls Of sweet milk, and season with
nutmeg.
PuDDING SAUCE.--Half pound butter,
half pound sugar beaten TO \ froth; pour
boiling water TO it until as thin as wished,
and add nutmeg or vanilla
BILL on FARE ron CHRisTMAs Day.
--Breakfast--Pauned oysters with toast,
hot r Us bFoiIed mutton chops, raw pota-
toes fried, omelet souiile, flannel cakes.
Diaper Chicken or oyster soup, baked
fish il large and fresh, or stewed if canned,
mashed potatoes, celery, cold boiled ham
ornamenled whole, roast turkey, baked
sweet pota toes, slowed tomatoes, roulades
Of beef, cranberry jelly cabbage salad,
green pickles, game with jelly, Roman
punch, pumpkin pie, apple pie, cranberry
tarts, boiled fruit pudding with rich sauce,
tropical snow, assorted cakes, apples, or
anges and grapes, nuts, ice cream, coffee.
SupperLight biscuit, shaved cold ham,
currant Jelly, cheese sandwiches, tea cakes.