The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-11-25

and if celery is used in the oyster soup, it
should not also appear in the stufing, nor
favor the chopped cabbage.
White or brown gravy may be made, but
the latter is 70 be preferred. For white gravy
pour off into pan cupful of clear gravy;
add one cupful of boiling water, two tea
spoonfuls Of -four mixed smooth in one cup
full of milk, and the juice of one large lemon.
Stir all together until it has boiled for five
minutes. To make brown gravy, pour off
all the contents of the dripping-pan except
ing about two cupfuls of the brown gravy at
the bottom; to this add one cupful of boiling
water. and two tea-spoonfuls of flour stirred
smooth in half cupful of cold water Cut
up the liver and gizzard, and add them to
the gravy when ready to pour into the
bowl. This gravy should be thin, smooth,
and very brown.
The taste of the mince pies is as varied as
their contents and they are goood, bad or
indifference according to the way the ingredi-
ents are proportional. Mince meat should
not be spiced too highly. 1t is better to
take small quantity of each of a variety of
spices than to depend on a larger supply of
one or two kinds to give flavor.
A mince-meat which has been much
praised by every one who has tasted it, and
which seems TO possess the virtue of suiting
all tastes, is made as follows:
Take three pounds of cooked lean beef
bNO Ol DeSl suet, I'VE POUNDS Oh dp-
pies, two pounds of currants, three pounds
of raisins one pound of citron, three
pounds OF sugar, one heaping teaspoonful of
cinnamon, same OF ginger, same of nutmeg,
one scant half tea-spoontul of cloves, same
OF mace same of allspice, one level tea
spoonful OF salt, two wine-glassfuls of strong
brandy, four of sherry, the juice of two lem
ons, one pint of water in which the fresh
peel of two lemons has been boiled for three
minutes, and into which has been stirred one
tumbler of currant or gooseberry jelly, and
as much cider as is needed to make the
mince meat sufficiently juicy. The meat
suet, apples, and raisins must be chopped as
fine as possible, and the citron cut into small
thin bits. All bits of skin and gristle must
be carefully removed from the beef and the
s'iet, and the suet especially must be mince
20 powder.
To insure the spices being evenly dis
Tributed mix them with the dry sugar, then
mix sugar and meat together before adding
the rest of ingredients. Mix all together
thoroughly, and set over the fire until heated
through,
Pumpkin for pies should be fine-grained
and have a deep rich color. Ii squash is
used in place of pumpkin, the pies will have
much richer flavor than if made out of the
vegetable by whose name they are called.
Peel and cut the squash or pumpkin into
long strips. and steam until tender; then
put through a fine sieve. For each pie allow
one egg. half a cupful of squash, one cupfui
OF boiling milk, two tea-spoonsful of sugar
and quarter of a tea-spOonful each of
nutmeg and cinnamon. Beat together the
squash, sugar, egg, and spice; theu pour
on the boiling milk, stirring quickly all the
time.
Cranberries should always be served with
roast turkey. They are much better when
prepared as follows than when stewed in the
ordinary way: Put them on the fire IN q large
kettle with cold water sufficient to cover
them well, cover closely, and stew until
tender; then put through a sieve to remove
the skins, return TO the fire, and add enough
sugar to sweeten to taste. Remove from the
fire as soon as the sugar is thoroughly dis
solved, which. unless it is in Jumps, will be
as soon as the fruit boils.
1t seems fitting that on THANKSGIVING Day
some simple decorations appropriate to the
time should grace the table and add TO the
attractions of snowy linen, fine china, and
glistening glass and silver. The broad, low
centre-piece can be arranged tie mingle the
beauties of gOlen wheat and scarlet bitter
sweet with the purple and gold of grapes,
oranges, and bananas.
AT each plate may be placed card bearing
name. date, small sketch in colOrs, and a
tiny cluster of wheat or bright berries. Such
cards are but little trouble to prepare by any
one who can paint, and serve as pretty sOuv-
enirS of a happy time.