The Red Cloud chief., 1879-12-25
THANKSGIVING RECIFES.

- -
bNsTFE Tty Cover 4 deep plate Nth
puff paste hy an EXTRA layer aruunh
III" ~dgr e 81" plate. aud bake ns-~ly
When quite done. I'll Tho pic wi;h oy~
ter scas,H ~sih pepper. .al', zn1 tu;-
ter. du.t over = li:i.- fugr. and r,,ycr
with = thin crust IL pGH past. RaAe
quickly. Whca ,hs tnp srusf !. done
h" "~y.t"T. should b.. >.r.As --5n a.
baked, or IN. Crls; WILL absorb the
gravy
To hULL CtuFE-lf your CIDER l..
bari, r.dUr. i With water o. 4 pAlata-
Ri" strength, and 49, J; en- the in, a.
boil. with he addition . 4 f.w -ralns &
al-Y'r' /" each gGzrt e cider take
eight ,cg- and l.at them In \ Arr
pitcher, with A. much sugar a, suu may
deem sufficient. rs tho tim. -. oder
boil. ia" rgg. wIl i- hight. then r-s4r
over them the boiling liquid. sra con
uuu" @" p"lr II from "n" pitcher So an
other Un'll y has g fine fr,,h on u,
When VI pa, ;h" cider into .las~>.
CRATE nutmeg over the top.
fhlFb Dl>TIE> Get The lAr.r.t and
finest OYSTER, rinse them In clear water.
and dry them quite lrE in , cloth. E-l,
Er The N'.k. IF - egg, and thin with
halt a I'll IL milk, Dip each OYSTER in
% n" 80 AMI milk. and then into very
finely powdered cr1rkcr-cmmh>. LIT
them II" an hour. aui Dip them in In.
49, aud cracker again. and then fry
them ia plenty Il melted butter and larf.
which must De- :" hut that II will brown
them II once. They must De- turned
over IN the boiling fat. and the hole
operation must not take over iyc min
utr~.
10 MAKE NICE 1T MTkIN Pm Cut
Z >"lit pumpkin IN quarters. remove the
-, d., then hIk. until >nft. Pumpkin j.,
much >wectcr baked than >lcw.d. and
moi - watcrv. When done, scrap. on,
all the meat AMI rub through 4 Culaudcr.
/" every quart If the pumpkin put one
quart nf rich milk and a cup If rich
sweet cream, two tIhlr~puDuful> # mo
la>Scs and sugar iu >wecicn To- yuur taste.
Mix IN a tca>pnonful If >al,. half "A tea
spoonful of cinnamon, one tca>puouiul
nutmeg. two t~ca>ponnful> Il ginger. and
the yclk, IF three well beaten =
Beat all we'll together. leaving M humps
of spice. and lastly add the whites Il
the three egg beaten very stiff. Line =
deep plate with rich paste. wet the
cd-c and Law two strips of the paste
around. then ill with the pumpkin and
bake Till y"u a put a knife-hladc in
the center without IL running.
THANKSGIVING rLUM PIppING-
Open and soak about a dozen large
crackers in new milk the night before it
j. made. or Use the same quantity If
sliced bread. Some good cooks butter
each half cracker. Use a tin or iron
kettle that holds about a gallon. This
should be- previously Swabbcd inside
with fat, that the pudding may turn out
in good shape. Mix four beaten egys
with two cups IF >ugar-cqual la a pint
"a ~tea>pnpnful Of salt. a teaspoon each
Of ground cloves, all>picc, and CHINA
mon. and one grated nutmeg. Half I'LL
the kettle with alternate layers Of crack
er> or bread. the egg mixture. and good
Nu>catcl or box %raI>Iu>, using a pound
Of the latter. Make the kettle three
fpurthS full with milk, If To- hc baked in
4 stove oven. a. it >wcll~ and rum over;
but IL may i" filled IT, bake in a brick
~ II requires three hours To- bake
in a brick oven AMI some less in a stove.
Che baking capacities nf stoves diffcr.)
Cover i; while baking if likely To- burn.
II i better cold than hot, but nice either
way, and may bc served with or with
out sauce.
ROA>T TURKEY WITH OYSTER DRFss-
ING.-Drc>> and rub turkey thoroughly
inside and ont with salt aud pepper.
steam two hours. or until il begins to
grow tender. lifting the cover occasion
ally, and sprinklin. lightly with
salt. Then take ont. loosen the legs,
and rub the in>idcS again with salt and
pepper. and stuff with Il dressing pre-
pared a. follows: Take Il loaf Of stale
bread. cat off crust, and soften 10y plac-
ing in Il pan, pouring IN boilin. water,
draining off Immediately and covering
closely; crumhlc the bread fine, add
half a pound melted butter, or more il
10 be very rich, and a teaspoon each Of
salt and pepper, or enough Ia season
rather highly; drain off liquor from a
quart of oysters, bring To Il boil, skim,
and pour over the hrcad-crumb>. add
ing the soaked cruStS and one or two
mix all thoroughly withthc hands,
and. if rather dry. moi>t"n with "A little
sweet milk; lastly, add the oysters, be-
ing careful not Ia break them; or first
put in 4 spoonful Of dressing, and then
three or four oysters, and 80 on. until
the turkey is filled stuff the breast first.
Flour 4 cloth, and place over the open
ticing it down with Irvine: spread
Ia. tt,rEa,- ,t.r with hutton .al- al
pepper, kept in n tin for this purpose,
and placed on the back Of the range or
stove. \ swab, made of 4 stick, with a
cloth tied on the end, i better than a
spoon to haste with. Turn until nicely
Drowned on all sides, and. about half an
hour before it is done, basic with but
ter. and drcdgc with Il little flour: this
will give it a frothy appearance. When
you dish the turkey. iftherc Is much fat
in the pan, pour off most Of il, and add
the chopped giblets, previously cooked
until tender, and the water in which
they We're cooked now Stewed down To-
about n pint; place one or two heap
ing tablespoons flour lit IS better to have
half Of it browned), in a pint bowl, mix
smooth with Il little cream, fill up bowl
with cream or rich milk, and add to the
gravy in the pan: boil several minutes,
constantly, and pour into the
gravy tureen; serve with cUrrant or ap-
pie jelly. \ turkey steamed in this way
not look 81 well on the table. but i
very tender and palatable. Ii is an ex-
way 10 cook a large turkey.
Teachers and TaSk.maSferS.