The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1888-11-24
THE DINNER TABLE.
Another Thanksgiving Feast

A writer In the Sunday Globe suggests
hat as 10 eat Is the main business OF
Thanksgiving Day, tina Goth inst, the fol,
lowing would make paatab.e
THANKSGIVING MENU.
| Oysters on the Half-shell
Blsque Of CLANS Roast Turkey.
Ginlet Sauce. Currant Jelly.
| stuffed Ham. Ches' nut Croquettes.
Baked Sweet Potatoes, Stuffed Potatoes
Lettuce Salad
| Plum Pudding. Mince Pie.
| Fruit. Waters and Cheese. Coffee
BIsQUE OF CLANS. For the b,sqre of
clans, which Is a delicious substitute for
OYSTER soup, take pint of clans and place
tAem, with their own liquor and pint of
water, In porcelain lined kettle over the
Dire, When they commence 10 simmer
tale them out and mince them; replace In
the kettle with a teaspoontul Of chopped
onion and the same amount of parsley and
bit Of mace Simmer fifteen minutes
strain and return To the fire with pint of
stock. Thoroughly mix tesspoontHl Of
-four with one of cutter, and pour the soup
slowly over IT, Ii ought 70 be of the con
sstency of cream. Finish by adding half
a pint of hot cream and 4 little cayenne
The soup must not boil after the cream Is
added.
STUFFED HAM-This is a dish which
doubtless will be prepared with grea,
many misgivings but skeptlcism will van
sn when the result is obtained. Ii Is a
Wand savoring OF old slavery days, and Is
prepared In the following manner: WASH
the ham we'll and cut away all rusty por
tons, SOaK Tor twelve hours, then boil
allowing about fifteen minutes for each
pound. The novelty is in the cooking
Place handful of clean, fragrant hay in
the bottom of IA kettle, put In the nam and
cover II with cider Take the skin OH
VIXEN II Is h0t, and pour gill OF vinegar
over the ham. Make u dressing of equal
quantities of powdered crackers or bread
crumbs and finely minced cooked veal
highly seasoned with cayenne, black pep
per, and salt Make gashes in the ham
about an inch apart, fill these with the
dressing, and lay In baking pan. Pour
over II one-half pint of sherry wine, and
haste frequently until II browns. After II
has been basted once, CRATE nutmeg over
II and sprinkle with cracker crumbs.
CHESTNUT RoQUETrEs-During the
last Few years chestnuts have been made e
torn an important part In many very appe
tiZing dishes A new recipe, recently
added to the list, is for crCquettes: BOi
fifty selected cbestnuts; take them from
the shells, reserving the largest pieces fol
future use Pound the crumbs and broker
pieces with one ounce of butter until very
smooth. Mix with this paste one small
cup of cream, two ounces butter, and ont
ounce powdered sugar Put the mixture
into a double boiler and stir in the yelks OF
six eggs, well beaten. When cool make
into tails, placing n piece of the reserved
chestnut in each ball. Dip the balls il
fine cracker crumbs and eggs and fry {
pale yellow. Serve with sif,ed sugar.
STUFFED PoTAToEs.-lrish potatoes are
stuffed in the following manner: Selec
fine large potatoes and bake until done
Cut off the ends ana scoop out the center
mash II fine with butter, pepper and salt
add little hot milk, and, il desired, little
grated cheese, and return the mixture L
the skins, heaping IL up upon the oper
ends Set the skins upon the unhroker
ends and place in the oven for five minutes
Eat from the skins.
ENGLISH PLUM PUpDING.-The art IL
making this rare ola English dish Is not IL
the mixing of the ingredients, but in the
cooking II must be boiled at least nine
hours when made, ard nearly AS many
moe before using. II will then have the
rich BROWNIES so desirable. These pud
dings may be made in November to he
eaten at Christmas time, and they will keeT
two or three months longer and continue
to improve. A recipe which have HseC
a number of tines with eXceilert results
may be tried for the Thanksgiving dinner
One aud Oue-half pounds stoned raisins
1l5pounds curraDts, | y pounds beef suet
| llapounds -four. / = pounds sugar, | en-
of breau crumbs, ! nutmeg, teaspo"nfu
cinnamon, Ia teaspOonful ginger > pound
Citron peel, 6 eggs, and milk enough Il
make stiff dough Juice and rind of
lemon. Flavor with brahdy, When ready
10 place on the table, pour brandy over II
| and set ~ ire. BrHnuy sauce may be used
on il, or IL is perhaps more iOothsome with
sugar alone sprlnkied over II. II II y not
consumed AT one meal the remaining piece
may be boiled again for another time. TIC
rope ted oiliug only adds to its richness
The batter is placed in bowls, covered ovel
with cloths, and immersed in water for The
tOiling.
la serving this dinner, celery, sslteC
Almonds, and olives, are placed on the table
t. be eaten between the courses. Olives
are particularly nice for the purpose, theil
chief qualification being the ability to cleal
the palate for the coming dainty. Sailed
almonds, which are now so fashionable
are prepared, by hlanching the almonds
and then mixing with them butter and salt
In the proportion Of one teaspoonful OF
butter and one Of salt 10 ne-half pound OF
almonds Spread them on pan sud place
in the oven until crisp and yellow brown.