Morning journal and courier., 1883-11-28
New Thanksgiving Dishes.
New Way eff Cooking Chtekon-Chestrut Stumng and Sauce.
 Id

New Way of Cooking Chtcken--CElest nut StuHng and Sauce.
 From the Boston Advertssr.J
 Thanksgiving day, the time honored New Englaud festival, is at hand, with it's tradi- tional dinner of roast turkey, chicken pie, plum pudding-not the English pudding that is left over for Christmas, but g simpler, more delicate pudding-mince pisg, pumpkin pies cranberry sauce and all the other old. time dainties with which the New England housemother wRs won't to make glad the hearts and stomachs of the family. It is q home day and the chief interest after the family reunion, of course, centres about the beautifully laden table, which fairly groaps un der the weight which it carries. But there are innovations, and they come in shape of new dishes that are prepared, not to take the place of the old ones to be sure, but to use with them, giving sill greater variety to the bill of fare. Many families have the chicken pie served at breakfast on Thanksgiving day, while others would never dream of cutting it before the dinner hour, taking for breakfast frioasseed chicken. Those, however, who do have the pie for the breakfast, and even those who do not, may be glad of 8 suggestion from Mrs. Lincoln, of the Boston cooking school, who gives as special dainty:
 Roast Chicken with Chestnut Stufing-To begin with the stufipg. Shell and bleach one quart of chestnuts. These may be either the large French nuts, or our own native nuts. The French are larger and 1t is much less work to shell them, while the native nuts are sweeter and have @ finer flavor. Probably most housekeepers know that bleaching nuts is removing the dark skin to make them white. To do this, pour boiling water over them, when the skin removes easily by gently rubbing with the fingers After the nuts are bleached, boil in salted water until soft. Mash fine, and take one. half for the stufdng, reserving the akh all Rov I,o1E that was taken for the stufing with one cup of fine cracker crumbs; season with one-half teaspoonful of salt, one-half a salt spoonful of pepper and one tesspoonful of chopped parsley. Moisten with third of g cup of melted butter. It is now ready for the chicken, which must be well cleaned, washed and dried on a clean cloth. Stuff and tie into shape, crossing the legs and tying them together, also tying them to the tail; cut the neck of short, and after stufing draw the skin over onto the back and skewer into place. Rub the chicken with salt, pep per, soft butter and -four. Put it into pan without water, but with about two the bottom; put into hot oven, but do not set the pan directly onto the oven bottom; have 8 rack or iron rest. When the flour is brown, haste it with the hot fat, then dredge again with flour; after this haste very frequently, as often as once III nV0 9E G6H Gl1kuI051 WILL Ou5-GuIfO Ol G cup of butter melted in ons- cup of hot water. Dredge every tims after bsssing. Roast one hour and half, or until the joints separate easily.
 Chestnut Sauce-Remove the fat from the dripping pan, and add water sufficient to
 make a pint, thicken it with flour, shaking the flour dry into the gravy instead of boil ing it with water. When the flour is thor oughly cooked, strain the gravy, add salt and pepper to taste and the remainder Of the washed chestnuts. Cook until it is thick and fne
 Cranberries-Doubtless every housekeep- CT thinks she can cook cranberries and doesn't need to be told how; but there is not a more widely abused fruit than this same acid pro- duct of Cape Cod swamps. It is nothing or worse than nothing in itself; it becomes de- light when properly cooked. To one quart of crsnberries allow one pint of cold water and one scant quart of granulated sugar. Wash the berries well, put them in granite saucepan, pour the water over them and set onto the back of the stove or range where they will cook slowly, but do not allow them to boil hard. When they are softly boiling add one fourth of the sugar, pressing the cranberries down, but not stirring them. When the sugar has melted, add another fourth, and so on until the sugar is all used and turned to syrup. Do not on any account stir the mixture. When the berries are soft, they are done It taxes from half to three-quarters of an hour to cook them properly. When you have once cooked cranberries in this way you Will never return to the old fashions.
 Fruit Pudding-One cup of bread crumbs soaked in one pint of boiling milk; one ta blsspoonfu1 of melted butter, one-half cup of sugar, three eggs well beaten, and two cups of chopped fruit ap- ding is mixed in the order given, and it is then poured into 8 buttered mould and steamed for two hours Of course if canned fruit is used care must be taken to use only the solid fruit, allowing none of the juice in the pudding. It is to be served with 8 creamy