The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1886-11-20
THANKSGIVING DINNER,
How to Serve up Palatabls Feast on That
Day.

view, Dut may pbs IeuuCeu " SHHHk0N W
anti lie convenience Of the housskeeper:
Raw Oysters, oy1Ier Soup,
Boiled Lfg Of Mutton, tAPeF sauce
'''''''N Mashed Potatoes
RcaG Turkey, Cranberry Sauce, 49,.
caullnower sn..,
S8uN" Rice,
~ Cabbage salOd,
PuupEIn Pie,
Crackers rru., Cheese cole., Pickles.
Raw Oysters; Before tho guests ara
seated place five or ak raw oysters with a
slice Of lemon on the deep side OF the
shell, beside each plate,
Oyster Soup: Separate the oys.eTs5 IRON
the liquor, put the liquor on to boil, add
salt, pepper and half a pound Of butter to
a quart Of liquor, Stir when 1t comes to 9
boil Beat in the yolk Of three eggs and
four tablespoons Of -FOUR add quart 81
new milk. Let boil, and throw In the oy'
sters, Take up and pour in the tureen
over two teaCups oil pounded crackers:
Boiled Leg OF Mutton with Caper Sauce:
Din q cloth In hot water; lis up the NUT
ton, aud put in boiling water. boil sloTly
for three houTs.
Mashed Turnips; Boil turnips till teE'
der, Maah and season with butter cream,
pepper and salt.
hGshed potatoes; Wash and peel Q
dozen potatoes, drop in hot water, and
boil until done. Beat together o teacup
OF cream, two ounces OF butter, ono Cgg, G
little salt aud pepper. Mash the potatoes,
and mix in the dressing, Beat well End
set In the stove,
Roast Turkey with cranberry sauce:
Put the SizzaId and liver in cold water
ard boil tender, chop fine, add stale bread
Crumbs, butter, pepper, salt and herbs,
with two beaten eggs. FIJI the turkey
with this dressing and place TO roast on q
rack In dripping pan. Spread with bitS
Of butter. Turn and basic frequently.
j tt before the turkey is done glaze with
the white Of an egg. Make brown gravey,
after dishing the turkey.
Cranberry sauce: Sew two quarts Of
crauburrlep, stir III three pounds OF while
sugar and boil until thick,
Roast Shoat: Score the Bkin with O
sharp knife; rub little fresh butter over
the skin to make it brown without bliG'
lering. Chop some sage, add to 1t an
onion parboi!sd, mix some bread crumbs
and minced apple all together, Season
with psls and pepper. Make an incision
by aepsratinH the akin from tho fat in the
under and til!et end Of the leg, and fill
with stulllng. PlaCein the oven aud haste
fy.nuopilu
based Sweet Potatoes: Wash and bake
in yely hot oven one hour, Serve with.
out peeltNg
Osul llawer: Soak an hour in cold
water; then put in boiling water, IN
which q handful Of salt has been thrown.
Let boil fifteen or twenty minutes, then
make dressing oil cream and butter, and
pour over.
Squash: Stew until done; mash, sea-
son with butter, pepper and salt,
Boiled Rice: Put in salt water suli.
clent to cover we'll. Boil fifteen or twenty
minutes until the grains arc full and
plump. Pour oil nearly all the water, cot
on the back part Of the stove, and stir
lightly with fork. seaEon with salt and
melted butter.
Chicken Pie: Cat up two fat young
chickens; stew until tender. Line a pan
with crust put in layer Of chicken, then
slrips OF dough, and the remainder Of the
chicken; add five eggs, few slices OF po'
lalOes, one email onion, with sail, pepper,
and two ounces Of butter; pour in the
chicken gravy. Cover with the top crust,
and bake brown.
Boiled ham: scrape and wash. Putin
cold wattr over night. Boil elk hours.
When done let cool in tho water; then
skim, sprinkle with black pepper, SIZED
crackers and tngar. GaInbh with
sCraped horse rGdiah and Curled parsley.
Cabbage salad: Cut largo head Of
CabbaRe fine and put IN dish in layers
with ealt and pepper between. Taketwo
spooniuls OF butter, two Of sugar, two Of
flour, two Of mustard, one cup u vinegar,
aud one egg. Stir oil together and let
come to a boil. Pour on the cabbage and
mix well.
Plum Pudding: Chop fine pound Of
suet, wash pound OF CarrUte, add to them
one pound Of flour, ono Of bread crumbs,
one OF raieinC. teaepooniul Of all kinds
Of spices, and pound Of sugar. Beat four
eggs In pint OF milk and pour on. Tie
up In pudding bag, and boil Eve houEs.
Eat with vino BauCe.
Mipce Pie: To make minCa meat take
five pounds Of beef, and boil, chop fine
with three pounds Of suet, seed four
pounds Of taisinp, wash four pounds Of
cutrantp, slice q pound Of Citron, chop five
quarts oil apples; put in sauce pan with
cinnamon, Cloves, ginger, nutmeg, one
teaspooniul OF pepper and two pounds Of
sugar. Pour over all quart Of cider and
one quart Of molnpBcs. Add half pound
Of butter and brandy to season. Make a
rich puff paste, spread in deep pie pans
and I'LL with minCe meat. Bake.
Pumpkin Pie: 10 one quart Of stewed
pumpkin, add one quart Of cream, half o
cup Of butter, a teaCup Of sugar with the
yolks Of three eggs, Flavor with nutmeg.
Line pie pans with rich crust; fill with
pumpkin aud bake. Beat the white Of
tho eggs, spread over the top Of the pies,
sprinkle with sugar and set In the oven to
brown.
paste, I'LL with thlnly sliced apples, cover
with sugar and bits Of butter, add q little