New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1886-01-20
DOMESTIC HINTS.
EROILED OYSTERS.

Is7l
rs necessary to have fire. wire
gridiroE for broiling them and glSs-
ing fire. Select large, FIRM oysters and
dry them between two soft danaaslsnap-
kins.. Put half a cup OF sifted cracker
or, driaa hEead crumbs in one boWltand
half cup Of melted butter in another,
adding very little pepper to the ,ut-
ter: Dip each oyster in the butter and
then FoH it well in the bread or cracker
eEurabs. When enough are ready lay
them on the, warm gridiron and breil :,
delicate brown. Serve immediatelV in
hot dish highly buttered, or on pieces
OF bnttered toast neatly trimmed.
TURKEY.
Dress the turkey with plain stuffing
made of stale bread, cut into small
pieces, moistened with het water. and
seasoned with pepper, salt and one
hot onion sliced. A medium size& tur--
key requires three hours roasting. 1t
must be basted frequently with gravy.
which, when ready to be served should
be thickened with flour.
CRANBERR1Es.
Put them on the fire in large kettle
with cold water sufficient to cover
them we'll, cover closely and stew until
tender; then put through sieveSto re-
move the skins, return to the fire, and
add enough sugar to sweeten to TASTE
Remove from the fire as soons as the
sugar is thoroughly dissolved, which,
unless it is in Jumps, will be as-soon as
the fruit boils.
MASHED POTATOES.
Pare and boil the potatoes and lie,
them set on the back Of the stove till
dry. Beat up light and add ashalf cup
of warm milk, butter the size of an
egg, pepper and salt; pass~through
colander and brown, slightly in the
stove.
MASHED TURNIPs.
Cut the turnips into small pieces:
put them in kettle and. cover will,
warm water; boil till tender. then mash
finely and season with butter, pepper
| and salt.
MACARONI.
One quart of boiling water, sailed,
and ten sticks Of macaroni. Break into
inch lengths, put into water and boil
till tender. Drain into colander.
Have a cupful Of bread crumbs fried
| brown in butter; season with pepper
and mix with the macaroni. Turn into
hot dish when ready to, serve
CHICKEN SALAD.
Cut into dice cold boiled chick
To two quarts of meat season with four
tablespoonfuls of vinegar, one table
spoonful of salt, one and half tea
spoonfuls Of pepper. Mix all we'll to-
gether with one quart of celery and
pour over dressing made OF one table
spoonful of ground mustard, one-tenth
of teaspoonful of cayenne pepper, one
tablespoonful Of salt, the yolks of three
uncooked eggs and one-quarter of cup
of vinegar.
! PLUM PUDDING.
Beat thoroughly the yolks of four
eggs and stir them into quarter of a
pint of milk; add quarter of pound
of suet chopped fine, half pound of
fine bread crumbs, half pound each
of stoned rasins and currants, one
eighth of a pound of citron cut into thin
peels, one and one-fourth gills of sugar,
a little nutmeg, powdered cinnamon
and mace. Mix all well together, add
ing to the last the white of the eggs
beaten to a stiff froth. Tie in cloth
and boil six hours, turning once in a
while, and being sure to keep boiling
water on hand to add to that in the ket-
tie when it boils down.
SAUCE.
One-half cup of sugar, one-fourth cup
of butter, one egg, one tablespoonful Of
flour, and fayoring. Beat all together,
pour on boiling water and stir thorough-
".