St. Paul daily globe., 1886-11-23
Cracker

fFulU, COuS0.
Raw Oysters,-Before the guests are
seated, place five or six raw oysters with g
slice of lemon on the deep side of the shell,
beside each plate.
Oyster Soup-Separate the oysters from
the liquor, put the liquor on to boil, add
salt, pepper and half pound of butter to a
quart of liquor. Stir when it comes to a
boil. Beat in the yolks of three eggs and
four tablespoons of flour: add quart of
new milk. Let boil. and throw in the oys-
tiers. Take up and pour in the tureen over
two teacups of pounded crackers.
Boiled Leg of Mutton with Caper Sauce
dip cloth in hot water; tie up the NUT
ton. and put in boiling water. Boil slowly
for three hours.
l. Mashed Turnips-Boil turnips till tender.
Mash and season with butter, cream, pepper
and salt.
Mashed Potatoes-Wash and peel a dozen
potatoes, drop in hot water, and boil until
done. Beat together teacup of cream,
two ounces of butter, one egg, a little salt
and pepper. Mash the potatoes, and mix
in the dressing. Beat well and set in the
stove.
Roast Turkey with Cranberry Sauce
Put the gizzard and liver in cold water and
boil tender. chop fine, add stale bread
crumbs, butter, pepper. salt and herbs,
with two beaten eggs. Fill the turkey with
this dressing and place to roast on rack
in a dripping pan. Spread with bits of
butter. Turu and baste frequently. Just
before the turkey is done, glaze with white
of an egg. Make brown gravy, after dish
ing turkey.
Cranberry Sauce-Stew two quarts of
cranberries, stir in three pounds of white
sugar and boil until thick.
Roast Shoat-Score the skin with sharp
knife; rub little fresh butter over the skin
to make it brown without blistering. Chop
some sage, add to it an onion parboiled, mix
some bread crumbs and minced apple all
together. Season with salt and pepper.
Make an incison by separating the skin
from the fat in the under and fillet end
of the leg, and fill with stuffing. Place in
the oven and baste frequently.
Baked Sweet Potatoes-Wash and bake
in very hot oven one hour. Serve with
out peeling.
Uaulifower-Soak an hour in cold water;
then put in boiling water, in which hand
full of salt has been thrown. Let boil tif-
teen or twenty minutes. then make dress
ing of cream and butter and pour over.
Squash-Stew until done; mash, season
with butter, pepper and salt
Boiled Rice-Put in salt water sufficient
to cover well. Boil fifteen or twenty min
utes. until the grains are full and plump.
Pour off nearly all the water, set on the
back part of the stove, and stir lightly with
a fork. Season with salt and melted
butter.
Chicken Pie-Cut up two fat young
chickens; stew until tender. Line pan
,,,;t, in lax- of nh iaba fbar,
strips of dough, and the remainder of the
chicken: add five eggs, few slices of pOta-
toes one small onion with salt, pepper and
two ounces of butter; pour in the chicken
gravy. Cover with the top crust, and bake
brown.
Boiled Ham-Scrape and Wash. Put in
cold water over night. Boil six hours.
When done let cool in the water; then
skim, sprinkle with black pepper, sifted
crackers and sugar. GarniSh with Scraped
hOrseraddish and curled parsely.
Cabbage Salad-Cut large head of cab
bage fine and put in dish in layers with salt
and pepper between. Take two spoonfuls
of butter, two of sugar, two of -four. two
of mustard. one cup Of vinegar and one
egg. Stir altogether and let come to boil.
Pour on the cabbage and mix well.
Plum Pudding-Chop fine pound of
suet, wash pound of carrots, add to them
one pound of -four, one of bread crumbs
one of rasins, teaspoonful of all kind of
Spices and a pound of sugar. Beat four
eggs in pint of milk and pour on. Tie
up in puddlng-bag and boil five hours
Eat with wine sauce.
Mince Pie-To make mnce meat take five
pounds of beef, and boil. chop fine with
three pounds of suet seed four pounds of
raisins, wash four pounds of currants. slice
pound of citron. chop five quarts of ap-
pies; put in sauce pan with cinnamon,
cloves. ginger, nutmeg. one teaspoonful of
pepper and two pounds of sugar. Pour
over all quart of cider and one quart of
molasses. Add half pound of butter and
brandy to season. Make rich puff PASTE
spread in deep pie pans and fill with minee
meat. Bake.
Pumpkin Pie-To one quart of stewed
pumpkin, add one quart of cream, half cup
of butter, teacup of sugar with the yolks
of three eggs. Flavor with nutmeg. Line
pie pans with rich crust; fill with pumpkin
and bake. Beat the white Ufvthe eggs
spread over the top of the pies, sprinkle
with sugar and set in the oven to brown.
Apple Pie-Line pie tins with puff paste.
fill with thinly sliced apples. cover with
sugar and bits of butter, add little water,
ha ke untII the apnleS are C<s~r