The midland journal. (Rising Sun, Md.) 1885-1947, 1888-11-23
Black Coffee.

This is the good old Thanksgiving
dinner of New. OBSERVATION-DISCLOSURES
abundant, unpretentious. and fairly
representative Of the actual resources
Of the homestead. Thoroughly
well cooked and served in a neat and
orderly manner, it was formerly
made a test and evidence of the
housewifely Faculty" of the mother,
upon whose personal skill and know
ledge it chiefly depended. It would
be easy, with the progress of instruc.
ton in cooking, 10 plan more ele-
CANT entertainment. But does not
this homely abundance, with all the
fond, familiar associations that cling
to it, best suit the one day set apart
for grateful remembrance of the
blessings OF home and the general
prosperity and comfort?
Let us have novelties and rarities
on any other day rather than this;
let US turn back to the old ways and
the old receipts for the Thanksgiving
dinner happy if we can perpetuate
the sturdy virtues and faithful home
affections Of those who founded the
day.
OYSTER SoUP.-To two quarts Of
oysters allow three pints OF rich
milk, and put it over in saucepan
or double boiler. Drain all the liquor
from the oysters, and put that over
in another vessel. Wash the oysters,
taking care to remove all bits of shell
or grit, and If large, cut them in
quarters. Rnb together two table
spooniuls of -four and two larger
ones of butter; carefully add this
thickening to the milk and let it boil,
stirring until smooth and creamy.
Drop the oysters into their liquor
until they curl at the edges. Mix at
boiling heat in the soup tatreen; sea-
SON with white pepper and celery.
salt, and serve at once, with q plate
of small crackers made hot and crisp
in the oven,
The TURKEY. = Country people
know now to choose the turkey,-a
plump young hen, If the party Is a
small one ; but if the number Of chill
dren and grandchildren makes size
the iesideratum, The grand turkey
must be well.fattened gobbler Of
the second year. The young COB
blers are never full.grown orin prime
condition tie first Thanksgiving.
Age and size will determine the time
required for roasting, no arbitrary
rule can be given. If the process is
to be long one, heavy brown wrap
ping paper should be put over the
turkey and tucked in round the sides
of the pan. 1t prevents drying and
too early browning, which spoils the
surface. Take it off and haste with
butter half an hour before the turkey
is to be served. The skin will then
be crisp and not shriveled. and iof
beautiful bright golden brown color.
The dressing of a turkey gives the
cook her opportunity; but as it is
matter upon which tastes differ wide
ly. she must consult the prejudice of
those to whom she ministers. The
simple, old-fashioned dressing Of
bread crumbs, butter. pepper and
sweet herbs, moistened with an egg
and q very li:tle broth or cream. is
perhaps the safest. It must NOT be
sodden or lumpy, but light and rich.
and the secret of this is to use fine,
light, stale bread, plenty of butter,
moisten barely enough to make
1t hold together, and in stuffing,
leave room for it To swell. A few
oysters added, with a little mace, if
it is liked, will make an oyster dress
Ing, which some consider great i'm
provement. A pound of sausage in
stead Of q pint of oysters makes a
fine dressing. Chestnuts. shelled and
freed from the skin. then boiled un-I
til soft, mashed and mixed with the
plain dressing, will please the gour-
mand. Mushrooms are equally de-
sirable. The liver and heart are
sometimes chopped and added to the.