Evening star. [volume] (Washington, D.C.) 1854-1972, 1886-11-20
" riten for The EVENING STAR
THANKSGIVING BILL OF FARE.
" ROSE TERRY COOKE.

BY SOOhI.
Cold Boiled Ham,
Roast Ducks,
Chicken Pie
Stewed Celery.
Stewed Satisfy,
Baked Sweet Potatoes
Wild Grape Jelly.
spiced Peaches,
Picked Cauli6ower
Strained Apple Pie,
Cranberry Tart,
Baked Indian Pudding.
Wine Jelly with Cream.
Apples, Walnuts. Raisins, Almonds. Ginger.
THE TURKEY.
Thanksgiving turkey should be young
fat hen turkey. Take out the giblets, which
the butcher should have previously cleaned
and replaced; put them into a saucepan with
plenty OF hot water and boil them well;
To stuff the turkey, soak as much bread as
you think will be needed, till 1t can be easily
mashed; pour Off the water not absorbed,
pressing the bread well that IL may not be too
wet, add 10 this two well-beaten eggs, plenty
of salt and pepper, much summer savory or
sweet marjoram you like two tablespoon
fuls of melted butter, and a little celery salt.
Lay the turkey on its back and first stuff 1t at
the neck, where the crop has been drawn. The
skin should never be CUT open there; put IL
cotton after stuffing II out To plumpness; com
mon thread tears the tender skin. Then stuff
the carcass. sew up the opening, and, graSping
the legs firmly. push them back till the ends of
the drnmsticKs be tied to- the tump; the
place where the oil bag is cut out makes a
groove Tor the string; cut of the small pinion
OF the wings, draw them close I'D the side of the
bird. and secure by string tied just at the
the end of the neck and pull it down under the
left wing; the neck should not be cut off too
short for TINS purpose kuo the skin OF the tur-
key all over with fine salt, and plentifully an
noint II with sweet butter. Lay Ii on IA rack In
the dripping pan, and keep we'll basted; roast
from two 10 three hours, according TO size.
In all cooking judgment is more needful than
directions, since these must be muiabie with the
sort of oven, the size OF meat poultry, and the
sort of fuel used. 70 make the gravy. skim off
all fat from the liquor III which the gIbiets are
boiled. mash the liver and chopthe gizzard ana
heart fine. emitting all griStle and iatj put them
back into the liquor. season with salt, pepper,
celery salt and a small pinch OF Glove; boil up,
and thIcken with "A tablespoonful OF flour rubbed
smooth in u tablespoonful OF butter.
THE HAM.
ham should be put on the fire in a large pot
of cold water soon as il boils remove it to the
back OF the stove, and let IL simmer till tender
enough TO receive a fork easily, not tender
enough To fall in pieces Lit from tho water
then. remove the rind, put il in a DIR piping pan
half filled with cider or claret. haste frequently
till wei Drowned then set away 10 cool. and
when cold ornament with whole cloves stuck
into the surface.
ROAST DUCKS
must of course be young. Stuff like the turkey,
but flavor with sage and finely chopped onion,
and do not overdo them. Make the gravy in
the same way only adding to il wine-glass OF
claret, or the Juice of halt lemon. Wild grape
jelly is better with ducks or game than cram
berry sauce.
THE CHICKEN PIE.
For chicken pie. clean and cut up three or
four chickens you need. boil till a fork will
penetrate, skim from the water and set away TO
cool; boil down the gravy well, skim off all fat,
season with salt. pepper. celery salt and little
nutmeg, thicken with flour and butter n little.
For the crust. slit and weigh two pounds of
pastry flour. chop into this one and half
pounds butter, chop well. but not too fine: add
enough ice water to make the dough not too
stiff or too soft; stir with plated knife; neUeT
handle Il at all: turn always with a knife. Turn
out on the pastry board, roll into square
sheet turn the sides over till they meet at the
center and then the ends IN the same way, and
roll out again; do this seven times and t@en set
your paste in the ice box or in the snow till you
want Ii.
1t is so difficult to bake the under crust of a
chicken pie that / prefer TO roll out crust q
little longer than the bottom of the baking d ish,
bake it well and lay 1t in before putting in the
chicken; but III you prefer the soft paste line
your dish with crust, put in layer of chicken
packed neatly, pepper and salt well; then
another layer above that until the dish is Iull,
cover with crust thicker than you for the
dish covering, cut cross in the top with a
sharp knife and turn back each corner, leaving
square hole; through this hole fill the dish
with the gravy, set into the oven and bake till
well done.
THE VEGETABLES.
Boil peeled potatoes thoroughly, pour off the
water and let them dry on the stove a minute
or two: turn into a wooden bowl and mash till
no Jumps remain: add plenty of salt, and hav-
ing dissolved a liberal piece of butter in hot
milk. add this gradually, still mixing with the
masher Till the cOnsstence Is but little sitter
than very thick cream: pile in a hot dish; do
not smooth over; cover and serve.
Sweet potatoes should be we'll washed, laid on
the oven floor and baked at leas t an hour; serve
in the skins.
Take the roots and the white parts of the out
side leaves OF celery. not used on the table;
scrape clean, boil in sailed water till tender:
pour of the water. add a little milk. boil up
and thicken with flour rubbed into hot butter;
put in "a little pepper, serve hot.
Satisfy Is to oe scraped clean. cut into lengths
and cooked like the Stewed celery.
THE RELIsHEs.
Picked Cauliiower is made by parboiling
the heads. previously cut in small pieces OF the
flower, then pouring OFF the water. packing in
glass OF eartnen jars and covering with hot
vine ar splced with whole cloves, cinnamon
and broken nutmeg
Spiced Peaches: seven pounds of fruit, three
OF sugar, one quart of vinegar, one ounce of
cinnamon, nall an ounce OF cloves. H. ounces
OF nutmeg Wipe the peaches well, ana having
made syrup of the other ingredients, boil the
fruit in IL Til tender and preserve in cans
Wild Grape Jelly: Boil and strain the grapes
To one pint oi juice allow three-fourths OF a
pound of sugar. Boil the juice alone twenty
minutes, heat the sugar and add 10 the juice.
Boil live minutes; put III tumblers.
tt Z DESSERT.
Pies are made with the same crust as for
chicken pie; do not use lard in pie-crust; IL is
uawholesome and disagreeable to refined
paIates. For pumpkin pies 80 called), cut a
large hubbard squash i'll pieces, take out the
seeds and pith about them, lay the pieces in the
oven skin side down aud bake till tender, then
scrape out the flesh. rub IT through a sieve and
mix with milk or cream and well beaten eggs
u the Conscience of rich cuStard. There can
be no positive rule Tor this AS the squashes vary
with season and kind; twoeggs To "a pie is some
times given a rule. The best wav is TO pre-
pare the squash the day before using and bake
little in small tin without crust; you
can then judge vi its texture and flavor and
improve either. Sweeten the mixture with
and cinnamon To taste, adding "a little SALT
always. II You have no cream melt some butter
IL milk and Use that. Line your pie dish with
tnin crust, I'LL To- the edge OF the double crust
about tine brIm and bake we'll.
strained apple pie l, made of tart apples well
boiled, rubbed through n sieve, sweeteDed with
sugar and Favored with powdered cinnamon.
CioSes. nutmeg and a pinch OF salt Flavor
highIy; the apl.e should be dark with the spice
Bake Ia open shells like the squash
For cranberry tart, stew the berries we'll rrb
thro, gh "a sieve, add sugar enough TO sweeteu
ana bake as above.
FOR cOc'tnut pie make rich cusfard of six
yeiks % eggs and TWO whole eggs to a QUART OF
milk. Aud a pinch OF salt and a teaspoon, nj OF
vanilla extract IDicken this well with grated
cocoanut and bake III small patty-paus lined
with crust.
For Indian pudding take three quarts and a
pint Of milk. three great spoonfuls (heapeu) OF
Indian meal, "A leaspOOnIuI of salt, .. cup OF
noI.sses. hall a cup oil butter, ginger and elm.
n1mon To your taste. Put on To boil In 1,
fariGsi-kettie, one quart Oh milk. Add to this
when boiling, tine meal, stirred smooth with
and all ft,4Fn NOR