Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1886-12-24
nov ABOUT CHRIsrn4s DINNER
II fou Have Not Made Up Your Mind 4 bout {
Here is An Excellent BIZ o Isre
MOCK blS'l le.
Roast Turkey, Ovzfar Sauce

Mock BlsQue.
Potato snow, Grained Onions, Winter sGps.h.
Gspe Pie, Plum Pudding, spinach.
Cheese. fCuit. Cofse.
Mock BIsQUE-Put a can Of tomatoes over
the fire to stew tor half sn hour. Meantime
put quart of milk, less half cupiuI, in
double kettle and bring TO a boil. Mix
large tablespoonful of -four with the reserved
milk, and stir this paste into the boiling
milk. Stir a small teaspoonfuI Of soda into
the tomato, which must then be rubbed
through a straiuer fine enough 10 retain the
seeds Add butter the siZs OF an egg, and
salt and pepper to taste, TO the milk, and
pour in the strained tomato Serve with
wafer crackers This is sufficient in quantity
tor eight persons
RolsT TURKEY.-Exerrise the greatest
care and neatness IN picking and dressing,
and there Will be no need of washing the
fow!-a thing which a French cook would
never do. II, however, you have q market.
dressed bird, 1t will be safer to WASH ii in
cold water containing little salt and baking
soda Pick out all the pin feathers and slnge
oil the hair before washing cut away most
Of the tat from within the lower part of the
body, and score the skin on the back OF the
neck. Put enough dressing into the breast
to make il round snd full, sew up the rent,
draw the skin over the neck and tie tightly.
Put the remainder OF the dressing into the
cavity of the body, and again sew shut.
Pass a skewer straight through the body
under the leg joints press the thighs
upward and close 10 The sides, and tie
string around the ends OF the skewer
and ankle Joints, so as to COnune the latter
close TO the body. Lay some thin slices OF
fat pork over the neck aud legs, but not the
breast, just catching them 10 the skin with
small skeweTs. Lay some pieces Of the fat
cut from the body into the corners OF the
baking pan, put in the turkey, seasoned with
salt and pepper and dash cup OF boiling
water over all. Have moderate oven until
It gets heated through. Bsste frequently,
keeping il moist until 1t Is all OF a golden
brown. A ten pound turkey should be baked
three hours About an hour before II Is done
dredge It all over with hOur, return to the
oven until the flour is Drowned, add large
tablespoonful OF butter to the gravy and con
tinue to baste often.
Inc liver, heart aud gil1ard should have
been put on to boil when the turkey was
put into the oven. When done, the "festiye
bird" will be covered with a rich, Crisped,
brown crust bits Of which, in carving, will
make most dainty addition 20 the accom-
Paniments. Dish the turkey, set the roast.
ing pan on the tire, and with large spoon
scrsPe up all the browning from the corners
and stir with the gravy, and the water in
which the giblets were boiled, and a. much
more as may be wanted from the kettle Put
the chopped giblets in the grayy-bOat aud
strain the gravy over them.
For the DresSluT-Cse a heaping pint
bowl full OF stale bread crumbs wet with a
gill Of oyster liquor, large tablespoonful Of
melted butter, salt, pepper, and a little celery
salt MIX in halt pint OF drained oysters
aud II the dressing ia not moist enough, add
little milk. For the oyster sauce, put half
pint OF oysters oyer the fire in their own
Liquor, and as soon as they begin to boil, lift
out the oysters, add r cupful of hot milk or
cream 10 the boiling Juice, and a half cupiul
OF cold milk in which has been dissolved a
large tablespoonful OF -four. Simmer for two
or three minutes, season with pepper and
salt, add tablespoonful Of butter, return the
oysters TO the sauce, and serve as soon as the
butter melts.
PoTATo SSow.-Pare and boil some pots.
toes, drain and shake dry over the fire with a
wooden spoon, press them through a cOlan-
der into dish below They Will heap up
lightly in coiling strings Season with salt
and white pepper, and serve very hot
CREAMED ONIONS - Boil small white
onions in sslted water, pour OIL the water,
add more from the kettle, and cook until
tender. Have in another saucepan a gill of
hot cream, thickened with a tessponfuI of
hour; drain and lay in the onions, and sea.
son with salt and W hite pepper.
, WINTER SQUAsH-ls prepared as follows
Pare, take out the seeds, cut in small piece,
ana let II lie tor an hour or two In cold water.
stew until so SOFT that 1t may be pierced with
astrsw. Turn into colsnder and press
nghtly TO rid 1t OF all the water return to
the sauce pan and mash with butter, PEPPER
aud salt
ZANE fIE - !! MS may Dc made OF any or
all kinds OF wild birds, but is especially deli.
clous made Of grouse or partridge and qusils
Cut the quails in halves, the larger birds In
four pieces. Cook the necks, lower ribs and
glb!ets for an hour in a pint and a half OF
water. Take out the liveTs as soon as tender
and reserve them for the pie. Lard the hearts
OF the birds with small strips OF salt pork,
a little parsley, sweet maTjoram, thyme,
pepper and a small onion mix thor
oughly with cupful OF bread crumbs moist
ened with milk. Line a large pudding
dish with paste; put in some thin strips of
salt pork, then pieces of the birds, seasoned
aud rubbedwith butter, then layer OF force.
meat, and so until the dish is two thirds full.
Strain and season the gravy, add glass Of
wine and pour 1t into the pie Cover with
an upper crust half an inch thick, and cut
hole in the centre Ornament with pastry
leaves, and for large pie bake two
hours. II 1t browns too rapidly, cover with
PAPER
PLUM PUDDINu-Three-qu quarters OF
pound each of Taislua, currants and moist
sugar half pound of candied ange, lemon
and citron mixed, one pound of -four, one
pound and quarter OF chopped beet suet,
hour eggs three gilis of milk, the grated rind
oi TWO lemons, tablespoonful oach OF nut. !