New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-12-24
HOUSEHOLD NOTES.

ROAST TURKEY-In selecting a turkey see that
the legs are smooth and black, its spurs short,
breast full and neck long. The eyes Ih0uid be
blight and full, aud tho feet supple Middlesized,
Hesby turkeys are superior to those of an immense
growtb The secret in having good roast turkey
is 10 haste IL often and to cook 1t long enough a
small turkey of seven or eight pounds should be
roasted or baked three hours at least II properly
ssted thry VIII not become dry. Nhle the tur-
kew is cooking prepare the gravy. by boiling the
heart liver, gizzard aud neck III two quarts of
water for two hours, then take them up, chop all
fine put them back again, thicken with one table
sDOOnlul of flour wet Win cold water, season Win
salt and pepper: after the turkey has been taken
m pour into dripping pan, set on the top OF the
s.oye. and Toll five minutes, stirring constantly,
raDlng the SIDES of the pan until free from the rcn
savOry particles tina, adhere. Serve in gravy-boat
Tie garnshes for roast turkey are.parSley, fried
oysters thin slices OF ham, slices Oflcmon, small
fried sausagrs, or force -meat Dalls.
VENIsoS PATuEs-Cut cold roast venisOn into
dice and heat about pint of it IN half pint of
thickeued gravy. Or season II any way you choose
and moisen it with wine; then STR II over the ire
until sca.ding not. tul paVe-sneLs' ana serve as
hot az p0ssl ble
RUM SnERBET.-Rub loaf sugar over the rnds of
tLree fresh oranges. To three quarts OF water
add the Juice OF a dozen large oranges; sweeien TO
taste with loaf sugar using also the Favored SUGAR.
flavor highly with rum and freeze. Grated pine
anolo may be added when 1t is partly frozen, if
liked.
TUTrI-FRUTri-To one quart of boiled custard
ulayored with vanillal allow a quar- of candied
fruits assorted aud chopped, and gill of maras-
CHINO. lrtcZe the cUStard and whom IL IL begin
ming to SET IN the freezer stir the fruit. Iaras-
chino, and pint of cream, whipped. Mould
PLUM PUDDISGs.-One and a half pOuRds of
suet same qua ItIty OF rasins of cuTTants alt
chopped very fine; two pounds of stale bread
crumbs ha pound of flour, half pound of sugar,
a little finely chopped cItrOn, some powdered cloves
and ginger; NIX them well together, then beat five
eggs add to them pint OF sweet cider boiled
down With part of the sugar to rather more than
half n pint, which pour in and well mix. Do not
pu. in liquid though Ii may seem dry press II
firmly into the mOulds, tie over with cloth and
put into boiling water; keep them boiling five
hours they can then he hung up till required but
should be boiled another two hours the day they
arc served.
PREPARING CURRANTs.-To swell the currants
for cakes after they are picked aud cleaned, pour
boiling water over them and let them siahl
covered over with plate for two minutes uiaIh
away the water, throw currants on n GIo'h ~ "iS
them and do not use until they are cool
EVE PupDING-Put into q mixing bowl half a
Mound of fine bread-crumbs mixed with three
ounces of slet chopped and sited fonr iait apples
peeled cored and chopped IA cup OF cleaned cur
rants. the rlnd and juice of lemon. little salt.
three eggs and little sugar put into PINT OF
cider Nth which il is TO be well mixed Boil IN 4
cloth or mould two hours Tor steam IT four hOursl
and serve with "a hot liquid sauce Favored with
nutmeg
DEEP FRUIT PIEs.-Fruit pies in deep dishes,
such as made by tho English and French are pref
cradle 10 ordinary fruit pie, because We obtain
more Juice and fruit. The best method Of making
them is as follows: Take deep oval pie dish
china not TIM line the edge with PASTE also line
about half its depth inside. Now inyert a small
cup in centre IAN egg cup ID bss and one that Will