The National tribune., 1882-11-23

of heavy white satin, upon which design of
flowers and leaves is embroidered, surrounding
monogram. A bordering of baby blue satin
about eighteen inches in width has running
design in white silk, and each corner is en-
broidered in different pattern in similar
stitch.
Transparencies for windows are made either
of what is called architects paper" or of very
thin muslin which has been coated over with
| liquid wax and left to dry. The best way to
paint it is to stretch it over frame in the same
way rs piece of embroidery and in that posi-
tion trace out the design. Transparent colors
only are used, mixed with gold size and little
turpentine
THANKSGIVING COOKERY.
Turkey.-The young hen turkey, when large
enough, is considered best, being plunper and
generally fattcr than the male; but young
male is preferable to an old hen. In buying
turkeys bear the following facts in mind: The
legs Of young hen are black; the male also
has black legs but he is provided with small
spurs. An old hen has red and rough legs an
cid male birds legs are very rough, and the
spurs are long The fattest turkeys are the
best; they cannot be too fat. The breast
should be broad and the skin white. The bird
is fresh enough as long as the legs are not stiff.
Boiled Turkey. y.-After drawing, wash the
bird inside exceedingly clean, wipe it dry on
towel, and fill the breast with bread -Crumb and
butter, chestnut, or oyster stutIing. In trussing
it, draw the legs into the body break the breast
bono, and give the bird az round and plump an
appearance as possible; tie it in 1oured cloth,
with some slices of lemon on the = st Put
it into plenty of warm water, or into as much
boiling water rs viii rise an inch above it, and
when it has boiled ten minutes, cool it down by
the addition of cold water and then take ont a
portion Of it, leaving only as much as win keep
the bird entirely covered until it is ready for
table. Clear off the scum carefully as it rises
to the surface, and boil the bird very gently
from an hour and half to two hours and
quarter, according to size. When oyster stuff
ing is used, large tureen of rich oyster sauce
should be served with it; but celery sauce,
good white sauce, or chopped parsley in drawn
butter, VIII answer otherwise.
Turkey ScaIlop Cut the meat from the
bones of a cold turkey left from dinner the day
before; remove the bits of skin and gristle, and
chop the rest up very fine. Put on the bottom
of a bnttcred dish layer af read-crumbs;
moisten slightly with milk, that it may not
absorb all the gravy; then spread a layer of
the minced turkey, with bits Of stutiing, pep
per, salt, and small pieces of butter; then
another layer of crumb; and so on until the
dish is nearly full. Before putting on the upper
crust pour in the gravy lett from the turkey,
add a little Worcester sauce, ketchup, and but
ter. Have ready more crumb seasoned with
salt and beaten up light with two eggs, then
spread it smoothly over the dish stick bits of
butter plentiiully upon it, and bake; turn a
deep plate over the dish until the contents be-
gin to bubble at the sides, showing that the
quarters of an hour.
Ragout of Turkey.-Cut the cold turkey that
is left over from roast or boil into bits an inch
long; put into a saucepan the gravy left from
the roast adding a little water if the quantity
be small; add q tablespoonful of butter, a tea
spoonful of some pungent sauce half little
grated nutmeg, and little salt; when it boils
up put in the meat; stew very gently for ten
minutes, and then stir in teaspoouful of
Drowned -four wet in little cold water add
wine glassful of sherry or Madeira boil up
once, and serve in covered dish. ragout
without wine is sometimes preferred.
Excellent Turkey Hash. = Chop quite fine
two good-sized onions; put in hot frying pan,
with enough of beefdripping and butter to fry
them till tender; then add pint and half of
chopped turkey, with salt and pepper to taste,
and little thyme add boiling water enough |
to mOisten, without making much gravy a
very little Drowned flour sifted in and stirred F.
Boil it up and serve; or it may be turned over
half slices of buttered toast.
Turkey with Oysters.-Cut the turkey up
very fne-that is. cold roast or boiled turkey; |
put a layer of turkey and one Of oysters alter
nately; season with cream, butter, pepper salt, |
a little nutmeg, an onion, and strew crumbs of !
bread and small pieces of butter on the top and /
bake it. When the oysters are done, serve it. /
Bread Sauce for Roast FowI-Chop a small /
onion fine, and boil it in pint of milk for five |
minutes; then add about ten ounces of bread |
crumbs bit of butter, pepper and salt TO sea-
son; stir the whole on the fire for ten minutes.
DO not let it boil.
- PetersOu's MlOD-ina