Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1883-12-14
mash the liver. When the turkey is done,
mt IL on q hot MATTER PIT the hnkinR-

mash the liver When the turkey is done,
put it on hot platter. Put the baking
pan on the fire, dredge in little -four,
and when cooked stir in little boiling
wnter or stock strain it. skim off every
particle Of fat, add the giblets season
with salt aud lepper. If chestnut stuff
ing is used, add some boiled chestnuts to
this gravy. II is excellent. Many great
cooks make extra trouble in preparing
forcemeat etuffing of veal, ham, bacon,
onions. potatoes or read-crumbs and all
sorts of things. But the ordinary, old
fashioned stnfling for turkey is generally
liked the best Take the soft part OF good
light bread mot the crust) and do not
wet it us is usually done, but rub it diy
and fine, and work into it piece OF but
ter the size Of nm egg. Season with salt,
pepper and summer sovory. Add to this
a dozen or more oysters, whole, and 1t
will be vcry fine. Some good cooks who
are ruled by taste. and not by books, ndd
to a stuffing like the above large chest
nuts boiled The chestnuts are put on
fire in saucepan or spider to burst the
skins they arc then boiled in very salt
water or stock, then mix with the stuiling
whole. Serve with chestnut sauce.
Celery that is not so crisp as it should
be, may be eaten prepared like this: After
washing the celery and removing the
green leaves, cut in pieces about as you
do asparagus, then put it into boiling
water that is sailed when it is tender,
drain it, lay it on slices of buttered toast,
which you have Just dipped in the water
in which you cooked the celery add
butter pepper, aud suit, to your taste
serve hot.
An appetizing way to cook chicken is tc
cut it in pieces. as If you were to fricassee
it dip the pieces in beaten egg and ther
in fine bread crumbs, seasoned with pep
per and suit, and a little very fine sage II
you like that put them in the dripping
pan, with bits of butter over them, and {
little water in the pan bake slowly till
done. Make rich gravy in the dripping
pan after YOU take the chicken out.
Rice Jelly Is an excellent dish for th'
sick-room or child with fastidious np
petite. Take one quart of cold water an'
almost third of II cup Of whole rice
J which has been soaked two hours ia lit
tle warm water Boil the rice until it i
smooth paste, then strain through cloth
then sweeten to taste and serve cold.
Ono Of the easiest and best cakes t
make is lady cake. Take the whites Q
five eggs, half pound Of white sugar,
little over quarter OF It pound of hou
and oue-fith Of pound OF butter. Fla
, vor with bitter almond. Whip the egg
! to Il cream and bake in a square tin abou
= one inch and half deep.
+ Canned tomatoes stewed and Aavore
: with vinegar. pepper and salt make yer
Y good sauce for boiled mutton.
A very nice hot bread for breakfast ma
e be made out Of piece of the bread doug
q which has been set to rise during IL
8 night Cut, on good sized piece an
u knead with a little butter, place in brio
. oven, after forming into a flat cake. Bak
G for twenty minutes. Serve hot.
t Stewed prunes can be made into goo
4 preserve by adding little sugar, corr
8 starch and iiayoring with lemon