The sun. [volume] (Morris, Stevens County, Minn.) 1882-1895, 1889-11-28
Thankselylna Recipes.

CRANBERRY SAUcE.-There is a wide
difference between cranberry sauce
and cranberry jelly. For the former
pick over quart OF the best berries
and put them in q porcelain kettle
with pint of boiling water AS
soon as they begin to "pop,"-keep-
ing the kettle covered meanwhile
take from the fire, pass through q
colander and stir in while hot one
pound of graduated sugar.
PUMPKIN PIE.-The secret of the
excellence of the old-tashioned pump
kin pies lies in the fact that plenty of
eggs and the richest milk was used.
They were made very sweet with mo-
lasses alone, and the only spice used
was ginger. The modern cook de-
stroys the natural flavor of the
pumpkin with all the spices and con-
diments that would go to flavor, and
rightly too, a mince pie, but which
in pumpkin pie are quite out ofp lace.
| INDIAN PUDDING.-Ihe real New
England pudding requires first of all
d large dish. Take five tablespoon
fuls ofmeal rounded, not heaped, to
each quart of milk. Bring the milk
to the scalding point; pour over the
meal. Make very sweet with mOlas-
ses, add a pound of fruit for four
quarts of milk, and generous and
rich mingling of many spices with a
tablespoonful of salt. Bake slowly
many hours.
APPLE BUTTER always accompan-
ed this dish. Reduce by boiling
sweet cider until you have a thick
strip; 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 burning" we
asked innocently. "Stir it almost
constantly" was the matter-of-fact
reply. Under the circumstances pru-
dence would suggest making a supply
to last all winter. 1t keeps well in
self-sealing jars.
BAKED CHICKEN-PIE.- Take six
chickens and Joint as for a fricassee
Put them over the fire with thin
slices of salt pork, half q pound in
all, and barely cover with cold water
Bring quickly to a boil, and draw to
the side 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 OF
earthen dish; lay in the chicken with
butter and seasoning between each
layer; put on the top crust, but ado
no juice until the pie is done. Their
through the hole in the top, using g
funnel, pour the juice, properly thick
ened 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. 1t il
a famous standby for the larder al
holiday seasons.
ROAST SPARERIB.-A roast spare
rib, with apple butter, was never
absent from the bountifully-spreaC
tables of an old-fashioned Thanks
giving dinner. Aside from the fac
that roast meats (which nowadays
are baked meats), do not taste al
they used, few modern cooks know
exactly how to prepare a sparerfb
Cover the meat with a greased brown
paper until about half done, thel
remove, and dredge with -four. L
must be basted frequently. Abou
ten minutes before it is done, sprinkl,
fine bread crumbs seasoned will
powdered sage, pepper, salt, and {
finely minced onion over the surface
Basic once during the ten minutes
that it must remain in the oven
Lift out the meat to hot dish, fire.
the gravy from fat, thicken will
Drowned flour season to taste, ant
send to the table in gravy boat
ORANGES WITH JELLY.-This is yer,
pretty modern invention for decorat
ing the holiday dinner table. 1t i
Just as good to eat asst is tolook at
, Take large, fine oranges and cut
small round piece from the stem end
then with your finger or a SINAI
bone mustard spoon, gradual.
loosen the skin from the pulp, draw
ing the latter out through the open
ing. Lay the skins in cold water un
til wanted. Make an orange iell
with the juice of the oranges an
enough lemon juice to give the RICH
flavor; drain the skins, fill wit
the jelly, stand them on littl
egg or custard cups, if necessar
to keep them upright, and stan
away until cold and firm. Then Gu
into halves and arrange on dis
with some pretty green leaves. 1
making the jelly be sure you make
firm enough. The rule is, the juice {
> four or five lemons, two quarts {
water, a package of gelatine and
pound and a half of sugar. Put tn
gelatine to soak with orange juice il
stead of cold water, then add tn
sugar, the balance in boiling water
: and as much lemon juice as you neeC
You can put glace fruits cut in bit
in these by partially filling tn
orange rind with jelly, letting j
stand until firm, putting in a laye
of the fruits, and then adding NOR
of the jelly.