The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1884-12-31
DISHES ZOE TIE HOLIDAYS.

Hard Sauce for Puddings.-One cup but
ter, three cups sugar; beat very hard, fsvor-!
ing with lemon Juice; smooth into shspe
with knife dipped into cold water.
English Plum Pudding.-Nine eggs beaten
20 broth; add -four sufficient 70 make a
thick batter, free from Jumps; add one pint
new milk and beat well add two pounds OF
raisins, stoned, add two pounds cuTrsnts,
washed and dried; one pound Of oitron,
sliced; one-duarter pound bitter almonds,
divided; three-t0urths OF pound Of broTa
sugar, one nutmeg, one steaspoonful of all
spice, mace and cinnamon, three-quarters of
pound Of beef suet chopped fine; mix
three days before cooking and beat we'll
again; add more milk If required. IL made
into two puddings, boil four hours.
Oyster stufing for Roast Turkey.-Grats
as much good stale bread as will fiji the
turkey, and season it well with butter rubbed
into the bread; salt, pepper and q little sum.
mer saVory. Moisten it slightly with oyster
liquor, and add as many oysters to it as you
choose. Stuff the turkey and rosgt in the
usual way. Serve the thickene0 and strained
gravy OF oyster sauce with 1t. A turkey
weighing seven or eight pounds should cook
st least three hours, Snd q very large turkey
should cook st least four. Basic every i've
minutes.
Chicken Pie With Oysters. - Boil the
chicken-s yegr old is best-until tender;
drain OF the liquor from a quart OF oysters,
boil, skim, line the sides of 8 dish with a
rich crust, put in layer OF chicken, then
lsyer Of raw oysters, and repeat until the
dish Is filled, seasoning each layer with pep
per, salt snd bits Of butter, and adding the
oyster liquor and e part OF the chicken
liquor untii the liquid is eyed with the top
layer; now cover loosely With crust having
an opening IN the center TO allcw steam to
escape. IL the LIQUOR cooks away add
chicken gravy or hot water. Bake forty
min utes in modern oven. Make gravy By
adding to chicken liquor left in the pot, OIL
quart or more, two tsblespoonfuls of -four,
rubbed smooth with two tablespcontuls OF
butter and seasoned highly with paper; les
cook until there is no raw taste o. -four; salt
to taste and serve.
Roast Turkey.-A turkey not weighing
more than eight or nine pounds young is
the best. Wash and clean thoroughly,
Tiping dry, as moisture will spoil the
s.utHng. Take one small loaf of bIesd grated
foe, rub into it piece of butter the size Of
an egg, one small teaspoon Of pepper and one
Of salt; sage, If liked. Rub ell together, an d
nil only the breast of the turkey, sewing up
so that the stufiiDg can not cook out. Al.
ways put the giblets under the side OF the
fowl, so they will not dry up. Rub salt and
pepper on the outside; put into dripping. pan
with one teacnpful of water, basting often,
turning 1t TILL brown all over. Bake about
three hours. Have left in the chopping-bowl
little stufing; take out the giblets aud chop
| fine. After taking out the turkey, put in a
large tablespoonful Of four; stir until
brown. Put the giblets into gravy-boat and
| pour over them the gravy.
a Goose.-This requires keeping. the same
as fowls, some days before cooking. The
| goose is best in the autumn and early part
OF winter-neyer good in spring. What is
called green goose is four months old.
/ Pick well and SINCE the goose; then clean
carefully. Put the liver ana gizzard on to
cook as the turkeys. When the goose is
| washed and ready for stufing, have boiled
three white potatoes, skin and mash them
chop three onions very fine. throw them into
| cold water; stir into the potatoes spoon
| full Of butter, a little salt and black pepper,
a tablespoonful OF fnely-rubbed sage leaves;
drain Off the onions and mix with the
/ potatoes, cage, etc. When well mixed stuff
the goose with the mixture, have ready q
coarse needle and thread, and sew up the
slit made fer cleaning and introducing the
stufting. A full-grown goose requires one
hour and three-quarters. Roast IL as tur.
key, dredging and basting. The gravy Is