The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1888-11-17
Fruit
Block Coffee.

i)iIIh N'b4lCS'
And here are some of the suggestions
which accompany it in the Country Gentle
man for the guidance of the cook
OYSTER SoUP.-To two pints of oysters
allow three pints of rich milk, and put II
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.
Rub together two tablespoOnfuls of flour
and two larger cnes of butter; carefully
add this thickening TO the milk and let II
boil, stirring until smooth and creamy.
Drop the oysters into their liquor until
they curl at the edges. Mix AT boiling heat
IN tile soup tureen, season with white pep
per and celery salt, and serve at once, with
plate of small crackers made hot ana
crisp IN the oven
THE TURKEY The dressing
but as II Is matter upon which tastes
differ widely, she must consult the preju.
dices of those to whom she ministers The
simple, old fashioned dressing of bread
crumbs, butter, pepper and sweet herbs,
moistened with an egg and very little
broth or cream, is perhaps the safest 1t
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 II hold to-
gether, and In stutfing, leave room for 1t to
swell. A few oysters added, with little
mace, If II Is liked, will make an oyster
dressing which some consider great i'm
provement A pound of sausage, instead
of pint of oysters, makes fine dressing
Chestnuts, shelled and freed from the skin,
then boiled until soft, mashed and mixed
with the plain dressing, will please the
gourmand. Mushrooms are equally desir.
able. The liver and heart are sometimes
chopped and added to the dressing, but II
is usually preferred to save them for the
gravy This must be made by slightly
thickening the gravy that formed In the
pan, and adding the chopped giblets, which
have been simmered until tender. The
trimmings of celery, simmered In a very
little water, will flavor nicely. 1t makes a
very nice white sauce, also, for any kind of
poultry, simply adding an equal quantity
of milk and thickening, with little flour
and butter rubbed together. One or two
hard boiled eggs sliced In the sauce boat
convert II into an egg sauce.
CHICKEN PIa-The crust for the chick
en- pie must be rich, light and melting.
What is called trough paste" is perhaps
the best receipt for It, Put a strip two
inches wide round the side of the pan at
the top, but no under crust The chicken
should be jointed up in small pieces; If
the back and side pieces are used, cut
them through both lengthwise and cross
wise. Stew with very little water until
partially tender; then take up the meat
and thicken the gravy with little -four
and cupful OF cream. Season to taste a
few mushrooms flavor 1t deliciously or
celery, salt and dash of cayenne, If pre-
ferred. Pour the gravy over the chicken,
In the deep pan in which II is to be baked
and cover with thick crust. II will not
be harmed in the least by warming over,
and has only to be set In the oven until
heated through, SO that 1t can be made and
baked when most convenient.
Elsewhere we find some suggestions for
vegetables, side dishes, &c, which may
prove good;
SWEET POTATO SOUFFLE-Six medium
sized potatoes, one gill of cream, one table
spoonful of butter, one tablespoonful of
salt, whites Of three eggs, a pinch of pep
per: boil the potatoes till tender, when
done remove the skins and press the pota
toes through a colander; add the cream,
which must be hot, to the potatoes, with
the butter, pepper and salt; now beat 1t till
1t is very light, and then stir in, gently, the
we'll beaten egg white; heap In baking
dish, cook till brown and serve.
HAM PATTIEs.-An appetizing dish that
furnishes way for using remnants of cold
ham Is found In ham patties Chop fine
some scraps of lean ham mix with this
coed deal of crumbed bread; season with
pepper If the ham is all lean, add lump
of butter; moisten with milk to a soft
paste; fill muffin tins with this and break
an egg upon the top Of each; sprinkle over
the top with pepper and salt and few
cracker crumbs, and bake till the egg is
done, or about ten minutes.
DREAMED PoTATOEs.-Cut one pint cold
boiled potatoes into dice cover with cold
milk; when not add one heaping teaspoon
full flour, moistened with a little cold milk
cook ten minutes, then add one tablespoon
full butter, one tablespoonful chopped pars-
ley, ne-half teaspoonful salt and one and
one-half saltspoonfuls pepper. About four
large potatoes are needed for this, the
quantity to be measured after being cut
into dice.
CHOCOLATE TARTs-Grate four ounces
of the best chocolate, and add to 1t pinch
of powdered cinnamon, the grated rind of
half lemon, pinch of salt, and sifted
loaf sugar enough to sweeten to taste; beat
we'll the yolks Of six eggs, together with
two spoonfuls of milk, and stir this grad
ually into the chocolate; put the whole in.
to stew pan, stirring the mixture for few
minutes over the fire take II of, allow II