Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1882-01-03

.Apn more melted butter, and sprinkle
ii <&er more -four; this will make the skin
4 nc crisp and brown. While the turkey
epking hoil the giblets well; chop
4 1Ii Gne and mash the liver. When
j he lur}x1 is done, put it on hot platter.
Nut tie hAking-pan on the fire, dredge
| I'M I(<It 0oNr, and when cooked stir in
~ Hlfle b1ug. water or stock; strain it,
ali1nx OF eVeTyA particle of fat; add the
;sihlefa, season nth salt and pepper. If
'Gheefoat sfufy|HE h used, add some boil
cd chestht,ts to this gravy. 1t is excel
Many ereat c6eks:nnke extra trouble
in preparin&I ~ %rce-meat stuffing of
veal, halfG bacog, onieIls. potatoes or
bread crunls and all sorts OF things. But
the ordinary d-fashione<l stufling for q
turkey is generally liked the best. Take
the soft part of good ligist bTeasb not the
crust, and do not wet it, a. ID usually
done, but rub it dry and fine, md work
into piece of butter the size Of All sgg.
Season with salt, pepper and summer
savory. Add to this d dozen or n7<He
oysters, whole, and it WIN be yefy q
Some good cooks who are nlIe<{
taste and not by books, add to tlit stlzl|-
ing like the above large chestnuts boiled
in salt water or stock, then mix with sc
stuffing whole. Serve with a chesfnu
sauce. q
HINTS.
Fancy stuffing forfOwls is preferred by
some cooks TO plain, and it affords
variety at least. For roast ducks IN APP
petizing stuiiing is made Of oysters and
cracker crumbs, with enough melted
butter 10 mOiStcn the crumbs. If the
oysters are large, chop them; season
with black pepper and salt, and pinch
of cayenne pepper. To make chestnut
stuffing for turkey, boil the chestnuts
until they are soft enough to mash read
lily; take of the skins, after they are
boiled, and mash the nuts to paste;
wet the paste with sweet cream; mix
with grated bread, and use q good deal
of salt and pepper. Apple stutfing for
with enough grated bread to give suf-
ficient body to it. The apples may be
chopped or sliced. Season with butter,
pepper and salt, but nothing else if you
wish to preserve the apple flavor.
FRICAsSEED EGG.
Seven or eight hard boiled eggs laid
in cold water 50 soon as they are done;
cup of gravy; little chopped meat,
melted butter, pepper, salt, and French
mustard; three teaSpooniuls OF cream.
Cut the cold eggs crOsswise, take out the
yOlks; slice Il bit from the bottom of
each white coup" thus made, and stand
them closely together i'll flat dish.
Rub the yOlkS to paste with the butter;
mix with the chopped meat and season.
ing, and make into round balls, with
which fill your "cups.n Heat, and add
the cream to the gravy and pour over
the eggs. Set in the oven three minu-
tc, to heat; stick a bit of parsley in the
top of each ball and send to table.
CHARLOTTE Russo.
One quart OF cream, Oz. of CELIA tine,
onc-half pint of new milk, One-half of Il
vanilla bean, the yolk of three eggs
& or. of sugar. Put gelantine i'll sauce
pan; pour over ii one teacup of boiling
water; set on the fire where it will sca'd
without boiling. Let the milk and
vanilla boil slowly togetheruntil reduced
to one gill; beat the eggs and stir them
in the milk while il is on the fire, then
add gelatine and sugar; keep stirring it
until cooked as much as cuStard; strain
through a fine seive, and set in cool
place; when nearly cold add the cream,
and beat we'll with an egg beater. Have
ready mOulds with straight sides, wet
with water, and place sponge cake or
lady fingers on the sides and bottom;
tkCn pour in the crstarl and set i'll 4
cool place-to be eaten with cream.