The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1888-12-15

CuuilIoNer An UraUu.
Mashed Potatoes
Curran; Jelly Frtters, Brandy Sauce,
German Beef BrOti-0btain good sized
beei shank and let IL soak ia cold water
Tor aa hour Inen put II IN \ pot, ani al
ter covering 1t with fresh cold water place
over the iiye 10 boil slowly. From time
To time skim al substances which may
arise o. the surface aud drop In the stock
AN onion, a carrot, two stalks OF celery, ana
a bunch oi parsley Let ali boil slowly for
four hours, adding occasionally sufficient
hot water 10 Keep the amount OF stock
wanted, Strain carefully through napkin
~ make the broth very clear Then boil
again Beat up half a dozen eggs, season
with salt and little nutmeg, put in Il
large spoonful of flower, and y handful ~
chopped parsley and after stirring this
preparation briefly pour II through cola
lender into the boiling stock. Inen, after
again letting boil tor five minutes and
seasoning win salt AMI pepper, delicious
and simple broth has been prepared,
EscdllOptd LOJSttr--After splitting In
half three boiled holsters remove the back
shells carefully and, after washing and
trimming them, reserve them IN cold water
for further use. Pick all the meat from
the Holsters ami cut 1t In small pieces. In
to a sauce pan place four ounces of butte,
half au onion, chopped very line, and while
these are browning, chop upa halt can OF
mushrooms, to mix IN, and then ADD the
! lobster meat; pour over this a ladielul Of
| Alemand sauce. Stir and let boil, season
lag with salt and pepper, and the juice of
n lemon. and To finish, stir in the yolks of
three eggs Immediately remove from the
! fire and spread this mixture on a shallow
pan, and, when it is cool. ill the smells
with il, besprinkle with bread crumbs, aud
! butter and place III the oven TO brown, Az
ter which serve the Holsters on platter,
garnlshed with parsley and lemons,
| Roast TurbCH Cranberry SdHc6.-Draw
clean, anu truss MI S-puund turkey, and
stuff IL in the same manner MS directed in
the recipe, previously given for roast chick
en-. Roast il in moderate oven for I'D
hour and half, being careful 10 turn often
10 give the turkey rich brown color, ana
haste frequently that II may be juicy.
| When II il cooked remove the strings and
serve with cranberry sauce in a separate
dish From the dnppings OF the pan =
rich gravy can be made, which should be
strained into sauce.JOwl. Mashed pota-
toes made with hot cream Is a suitable
mpanion dish for the turkey.
CdulifOror az UrdtiH-lO make this
dish choice II is ut cessary Ia be palnstak-
ing, Fasten head of CaHlihOwer In a
napkin and boil IN slightly sailed water
until done. Place the cauiilower after
removing the napkin, Ia cold water until
needed. Into sauce pan put two spoons
tul of good butter, and when melted sur In
a spoonful OF flour and dilute win one
pint OF hot water in which the caullllower
was cooked, anu let this sauce boil, season
ing with salt, pepper, the juice OF one nall
a lemon; stir In the yOlRs OF two eggs,
strain and use In the following manner
lake two spountuls OF this sauce and turn
il into deep round dish or pie plate, and
then put ia the head Of caulitlJwer anu
pour over II slowly the rest of the sauce,
50 that every portion of the mead viii be
covered. Besprinkle with fresh fine bread
crum lbs anu melted butter and tue caulilOw'
or is ready to be Drowned in the oven
When done the dish should be put on a
plate, the edges covered with green leaves
of celery ana sent to the table.
| Curraat Jelly FI1tterS, Brand Sauce -
Cut malt u Loaf of bread in thin slices rs ii
for sandwiches and spread them with the
jelly. Divide equally these slices, and
when ready for dinner dip them in mix
and then Desprinkie with sugar. When
they become dry dip them again in beaten
egg and roll them in fresh Tread crumbs
10 finish fry the slices brown In hot TAT
roll in sugar, and the iritters are ready &c
serve.
| Braady Sauce. Put In a saucepan q
quart OF water, :wo ponds Of pulvorized
sugar, and sliced lemon, and when boiled
TO the consistency of syrup, strain and
add onehalf a pint of brandy and the
sauce flushed, should he cent To the table
in different buwl.-Chjc0g0 Dtl1y NetcS