The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1889-11-27
THANKSGIVING RECIPES.


Roast Sparerib-A roast sparerib, with
apple butter, was never absent from the
bountifully spread tables of an old-fash-
ioned Thanksgiving dinner. Aside from
the fact that roast meats (Which nova
days are baked meats), do not taste as
they used, few modern cooks know ex-
actly how to prepare a sparerib. Cover
the meat with creased brown paper un-
til about half done, then remove, and
dredge with -four. 1t must be basted
frequently. About ten minutes before 1t
is done, sprinkle fine bread crumbs sea-
soned with powdered sage, pepper, salt,
and very finely minced onion, over the
surface Baste once during the ten min.
utes that it must remain in the oven.
Lift out the meat to not dish, free the
gravy from fat, thicken with Drowned
flour, season to taste, and send to the
table in gravy boat. Apple butter al
ways accompanied this dish. Reduce
by boiling sweet cider until you have a
thick syrup; add apples, and about one
quarter their bulk in ounces. "Stew all
day." said the old New England lady
who gave US this recipe. "How do you
keep it from burninga" we asked inno-
Gently. "Stir it almost constantly" was
the matter-of-fa reply. Under the cir.
cumstances prudence would suggest max
ing supply to last all winter. 1t keeps
well in self-sealing jars.
Baked Chicken-pie-Take six chickens
and joint as for fricassee. Put them
over the fire with thin slices of salt pork,
half a pound in all, and barely cover with
cold water. Bring quickly to boil, and
draw to the size of the fire where they
will just simmer. When tender roll out
your crust about a quarter of an inch
thick, and line a large tin or earthen
dish; lay in the chicken with butter and
seasoning between each layer; put on the
top crust, but add no juice until the pie
is done. Then through the hole in the
top, using a funnel, pour the juice, prop
erly thickened and seasoned, until the pie
is full. This pie is delicious hot or cold.
There is no soaked crust, and the gravy
turns to jelly when cold. It is famous
standby for the larder at holiday season.
Pumpkin Pie-The secret of the ex-
cellence of the old-fashioned pumpkin
pies lies in the fact that plenty of eggs
and the richest milk was used. They
were made very sweet with molasses
alone, and the only spice used was ginger.
The modern cook destroys the natural fla
vor of the pumpkin with all the spices
and condiments that would go to flavor,
and rightly too, a mince pie, but which
in pumpkin pie are quite out of place.
Indian Pudding-The real New Eng
land pudding requires first of all large
dish. Take five tablespoonfuls of meal
rounded, not heaped, to each quart of
milk. Bring the milk to the scalding
point; pour over the meal. Make very
sweet with moasses, add a pound of
fruit for four quarts of milk, and a
generous and rich mingling of many
spices with tablespoonful of salt. Bake
slowly many hours.
Oranges with Jelly-This is a very
pretty modern invention for decorating
the holiday dinner table. 1t is just as
good to eat as it is to look at. Take
large, fine oranges and cut small round
piece from the stem end, then with your
finger or small bone mustard spoon,
gradually loosen the skin from the pulp,
drawing the latter out through the open,
ing. Lay the skins in cold water until
wanted. Make an orange jelly with the
juice of the oranges and enough lemon
juice to give the right flavor; drain the
skins, ill with the jelly, stand them
on little egg or custard cups, If
necessary to keep them upright,
and stand away until cold and firm.
Then cut into halves and arrange on 4
dish with some pretty green leaves. In
making the jelly be careful to get it firm
enough. The rule is, the juice of four
OF five lemons, two quarts of water,
package of gclatine and a pound and a
half of sugar. Put the gelatine to soak
with orange juice instead of cold water,
then add the sugar, the balance in boil.
ing water, and as much lemon juice as
you need You can put glace fruits cut
in bits III these by partially filling tEc
orange rind with jelly, letting it stand
until firm, putting in layer of the
fruits and then adding more of the
jelly.
Cranberry Sauce-Tnere is a wide diff
ference between cranberry sauce and
cranberry jelly. For the former pick
over quart of the best berries and put
them in porcelain kettle with pint of
boiling water. As soon as they begin to
''pop'-keeping the kettle covered mean
while-take from the fire, press through
a colander and stis in while bot one
pound of granulated sugar.--Ameican
Aqric4hurtst.