News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1886-11-25
THE HOME CORNER,
The ROnst Turkey and The MInce Pie
How to Get Up n Dinner.


Roasting is the general way of serving
turkey.
A medium sized turkey Will require
two and a half or three hours roasting
a large one will need to be cooked an
hour longer. When placed in the oven
the pan should be covered over the bot
tom to the depth of an inch with water,
and more added from time to time as it
cooks away. The turkey must be basted
frequently with the gravy in the drip
ping pan, and at least once with cold
butter.
A good plain stuffing is made by
cutting a loaf of stale bread into small
pieces, adding enough salt and pepper
to season it high, and water sufficient
to moisten thoroughly but not make it
so wet that it will not mould up into a
firm hail Stuff the turkey with this,
filing the body and the opening for the
craw
A nice stufing is made by moistening
two cupfuls of bread crumbs and the
same quantity of crackers, rolled, with
boiling milk, adding salt, pepper and
two hard boiled eggs chopped fine, and
LLl1AlIlS llSAIblf DuL
Whole oysters mixed with bread
crumbs make most excellent stuffing,
which is liked by almost every one.
Select small oysters, free them from all
bits of shell, and drain hem dry; add
one-third as much bread crumbs, mois-
tened, as oysters; liberal supply Of
melted butter, salt, and pepper.
A very good addition to the above is
a cupful of very finely chopped celery.
For white gravy pour oil into a pan
cupful of the clear gravy; add one
cupful of boiling water, two teaspoon
fuls of flour 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 excepting about
two cupfuls of the brown gravy at the
bottom; to this add one cupful of boil
ing water, and two teaspoonfuls 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.
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, two pounds of beef suet, five
pounds of apples, two pounds of cur
rants, three pounds of raisins, one pound
of citron, three pounds of sugar, one
heaping teaspoonful OF cinnamon, same
Of ginger, same of nutmeg, one scent
half teaspoonful of cloves, same of mace,
same OF allspice, one level teaspoonful
of salt, the juice of two lemons, 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 tumber of currant or goose
berry jelly, and as much cider as is
needed to make the mincemeat suf-
ficiently juicy. The meat, suet, apples,
and raisins must be chopped rs fine as
possible, and the citron cut into small
thin bits. All bits of skin and gristle
must be carefully removed from the
beef aud she suet, and the suet especially
must be minced 10 a powder.
70 insure the spices being evenly dis
tributed, mix them with the dry sugar,
then NIX sugar and meat together be-
fore adding the rest of the 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. If
squash is used IN place Of pumpkin, the
pies will have a 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 fine sieve. For each
pie allow one egg, half a cupful of
squash, one cupful of boiling milk, two
teaspoonfuls of sugar, and a quarter of
teaspoonful each of nutmeg and Gin
namon. Beat together the squash,
sugar, egg, and spice; then 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 a large kettle with
cold water sufficient to cover them well
cover closely, and stew until tender;
then put through sieve % remove the
skins, return to the fire, and add enough
sugar to swecten to taste. Remove
from the fire as soon as the sugar is
thoroughly dissolved, which, unless it
is in humps, will be as soon as the fruit
boils