Democratic messenger. [volume] (Snow Hill, Md.) 1869-1973, 1881-12-24

This bill of fare, with covers for six
teen, is inexpensive. 1t will cost about
Sc. 90 for the whole:
Turkey soup.
| Celery fritters.
Baked sweet potatoes.
| Baked tenderloins with stuffed apples
Roast TURKEY with oy-ter forcemeat.
Gran erry Jelly. Celery salad.
| Half-pay pudding with cream sauce.
Nuts. Rasins. While grapes.
Candy almonds. Lady apples.
Black coffee.
TURKEY SOUP.
Put into tin-lined or porcelain
saucepan three pounds of soup beef with
the bones well cracked, and the carcass
of turkey prepared as directed in the
receipt given in this article for roast
turkey; cover the meat and bones with
five quarts of cold water, and set the
saucepan where its contents will come
slowly to the boiling point, as fast as
any scum rises, take it off the broth
with skinner.
Meantime, peal one largo turnip, one
! medium-sized carrot, and one large
onion, and stick one dozen whole cloves
| into the onion; tie in n compact little
bundle handful of parsley, one green
stalk of celery, a dried bay-leaf, a sprig
of any dried sweet herb except sage, a
blade of mace, and dozen peppercorns.
When the broth is free from scum, add
the above ingredients to it, with heap
ing tablespoonful of salt, and set the
saucepan where its contents will boil
very slowly for at least four hours.
Then strain the broth, season it to taste,
and serve it with rice boiled as folio VS.:
BOILED RICE.
Pick over and wash cupful of rice and
put 1T in a -four sieve near the fire to
dry. Half au hour before the soup is
ready to serve, put the rice into two
quart saucepan half full of well-salted,
actually boiling water, and boil it fast
for twelve minutes; drain off all the
water, cover the saucepan with clean
dry towel, and set it on the back of the
stove where it VII steam without burn
ing for ten minutes, when it will be
ready to use.
POTATO BALLS.
Peel one quart of white potatoes, boil
them until quite tender in boiling water
and salt, drain them, season them pala-
tably with salt, pepper aud grated nut
meg, and mash them with the yolk of
an egg and tablespoonful of butter;
wet the hands in cold water, take up
tablespoonful of the potato, roll it into
little ball, and either coat it with
-four, or dip it in beaten egg and rcll it
in cracker dust. When all the potato Is
made into balls, fry them in smoking
hot fat; take them up in coiander,
and shake over them little salt.
CELERY FRITrERs.
Cut half dozen white stalks of cell
cry about two inches loug; boil them
till tender in boiling water aud salt, dip
them in the following batter, and then
fry them golden brown in smoking hot
fat {: Frying batter.-Mix together
smoothly the yolk of raw egg, table
spoonful of salad oil, little salt, pep
per and nutmeg, quarter of pound of
flour, and enough cold water to make a
batter stiff enough to hold the drops
from a spoon. Just before using the
batter, stir into it the whites of the two
eggs beaten to q stiff froth. Fry the
fritters just before they are required for
use.
BAKED SWEET POTATOES
Peel the potatoes, put them into the
dripping pan with the tenderloins, bake
them until tender, and serve them with
the tenderloins and stuffed apples.
BAKED TENDERLoINs.
Wipe the tenderloins with q damp
cloth, lay them in dripping pan with
the sweet potatoes, and brown them
quickly in a hot oven; then season
them with salt, pepper and powdered
sage, and bake them about forty
minutes.
STUFFED APPLES.
Wipe the apples with wet towel, cut
a thick slice from the stem end of each,
scoop ont the core without cutting
through the apples, fill each one with
an ounce of highly-seasoned sausage
meat, arrange them on large tin pan,
dust them over with cracker dust, and
bake them until tender. Serve them
with the tenderlo1ns.
ROAST TURKEY WITH OYSTER FoRcEIEAT.
Remove the pin-feathers from the
turkey, SINCE it, wipe it with wet
towel, and cut off the head and feet.
Lay the bird on its breast and cut down
the middle of the back in straight line;
then find the joints which uuite the
wings to the body and sever them; cut
the flesh from the carcass, leaving in
the wing and leg bones, unjoiutiug the
latter when they are reached, aud taking
care not to cut through the breast-sbio.
When all the flesh has been removed
from the carcass take out the entrails
without breaking them, and use the
bones for the turkey soup. Lay the
fiesh-skin down on the table, season it
highly with salt. pepper aud sweet herbs,
place the liver where the crop was,
cover the flesh with oyster forcemeat,
draw the skin together at the back and
sew it with large stitches; take care
that enough forcemeat is used to fill the
bird out plump. Secure the legs and
wings in place so that the lird will re-
sumo it's original form and lay it in a
dripping pan without water. Tie a
large, tbia slice of fat pork over the
breast, put the turkey into a hot oven,
and brown it quickly. When it is brown
season it with salt, pepper and sweet
herbs, and roast or bake it twenty min
utes to each pound. When the turkey
is done remove the strings and serve il
hot with dish of celery salad.
OYSTER FoRcEMEAT.
Strain the liqnor from a quart oi
oysters and save it; carefully strip them