Staunton spectator. [volume] (Staunton, Va.) 1849-1896, 1883-01-23
Household Notes.
TURKEY BONE SOUP.

After a roasted turkey has been served
portion of the meat stilk adheres to
the bones. especially about the neck /:
drum. sticks" are left, or parts of the
wings and pieces rarely called for at the
table. If there is ee-fourths of a
cupful or more left, cutoff carefully and
reserve for force meat balls. Break the
bones apart, and. with stuffing still ad :.
herring to them, put into a soup kettle
with two quarts of red pepper broken
iEto pieces, three or four blades of cele-
ry cut into half-inch pieces, two onions,
three medium-sized potatoes, all sliced
Let it boil slowly but constantly until
about half an hour before dinner five
or six hours) Lift out bones, skim off
fat, strain through colander, return to
soup kettle. Prepare the force.meat
balls by chOpplng the scraps of turkey
very fine; take half teaspoonful of
cracker crumbs smoothly rolled, little
salt, pepper, and half teaspoonful of
powdered summer savory or thyme
mix these together and add a raw beat.
en- egg to bind them. Roll mixture into
balls about the size of hickory nut
and drop into the soup about ten min
utes before serving. Have ready in the
tureen large tablespoonful of parsley
cut very fine. Pour in soup and send
to table hot.
CHICKEN PIE WITH OYSTERS.
Boil the chicken-a year old is best
until tender; drain off the liquor from
a quart of oysters, boil, skim, line the
sides of dish with rich crust, put in
a layer of chicken, then a layer of raw
oy ysters, and repeat until dish is filled,
seasoning each layer with pepper, salt
and bits of butter, and adding the oys-
ter liquor and part of the chicken
liquor until the liquor is even with the
top layer; now cover loosely with a
crust having an opening in the centre
to allow steam to escape. If the liquor
cooks away. add chicken gravy or hot
water. Bake forty minutes in moder-
ate oven. Make gravy by adding to
chicken liquor left in the pot, one quart
or more, two tablespoonful of butter,
and seasoned highly with pepper; let
cook until there is no raw taste of flour
salt to taste and serve.
c swEETBREADs FRIED.
These are delicious garnished with
caulihower cut into flowerets, and q
white sauce poured over both. A sauce
may be used made as follows: Put but
ter the size of an egg into the sauce
pan, and when it bubbles stir in q scant
half teacup of flour; stir we'll with an
egg-whisk until cooked; then aGd two
teacups of thin cream. some pepper and
salt. Stir it over the fire until perfectly
smooth, and serve hot. 7...
SHRIMP SALAD.
Peel the boiled shrimps and when
thoroughly cold (those bought in cans
are very nice) arrange them in circle
upon leaves of fresh lettuce. Pour q
Mayonnaise sauce in the centre and
serve at once. Sometimes q tablespoon
full of chopped parsely is added to the
dressing for this salad. .-.
CREAM PUDDING.
Stir together one pint of cream, three
ounces OF sugar, the yolks of three eggs
and little grated nutmeg; add the
well-beaten whites, stirringly, and
pour into buttered pie-plate on which
has been sprinkled the crumbs of stale
bread to about the thickness of an Or
dinary crust sprinkle over the top a
layer of bread-crumbs and bake.
MACEDoINE OF GRAPES.
A fine bunch of Hamburg or Malaga
grapes is very pretty incorporated whole
into aclear champagne jelly it should
be suspended with a small thread in the
centre of the jelly. mould, and the jelly
poured in when quite cold, although
not set. The bunches of grapes are in
this way much more easily imbedded
than other fruits. In the latter case the
mould is placed on ice; little jelly is
poured in, and when set some fruits are
arranged in a circle, or according to
taste more jelly poured in, and left to
harden again more fruit added, and
thus continued until the mould is full.