St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1889-11-27
fTullS,
Coffee.
Consomme a la Royale.

Fruits.
Coffee.
Consomme la Royale.
The menu is fit for king, and while
the leading hotels and richer families in
st. Paul may spread more diversified
bill of fare. nothing could be nicer. 1t
is true it will require piethOrlc purse
to meet its requirements, but st. Paul is
not lacking in wallets of that character;
nor is its market wanting in all of the
delicacies necessary to this or any other
reasonable Thanksgiving menu. For
more modest, but still excellent and
tempting feast, here is another menu
that will meet the requirements of
model dinner without too severely tax
ing even limited purse:
Mock Bisque Soup.
Boiled Rock, Alemande Sauce.
Roast Turkey, Bread Stufting, Oyster Sauce.
Cranberry Sauce.
Lettuce Salad, French Dressing.
Waters. Cheese.
Mince Pie, Pumpkin Pie.
Coffee.
Most houSekeepers will experience no
difficulty in he preparation of any OF
the dishes named in either of these
menus. But it must be remembered
that in the cooking and service of
good dinner lie the chief points OF
merit. Your soup must be hot, and
YOUR courses duly and promptly served.
Shell oysters should always be served
in their own shells, usually four in
number to each plate, and if prettily
arranged in bed of water creSs, will
taste better. Your turkey should be a
hen, and not over thirteen pounds
weight. SINCE, draw, and wipe well
with damp cloth, being careful in the
drawing not to break either the crop or
intestines. Cut one pound Of ham into
dice, and let stand over moderate ire
in a saucepan; when hot, add two
pounds of truffies, quarter of anutmeg
grated a quarter teaepoOnful of white
pepper and bay leaf; stir over
The fire for fifteen minutes, and
stand away to cool. When cold
put two tablespoontuls of the mixture
into the space from which The craw was
taken: put the remainder into the body
of the turkey, and sew it up. Truss.
and hang it up in a cool, dry place Tor
about five days, in cold weather; in
warmer weather, two days; then roast
for at least three hours in an oven. hot
for the first hour, and moderate for tue
remaining two. Put the excess fat
taken from the inside of the turkey over
the breast and legs; add to the pan
half pint of boiling water. The turkey
should be basted with its own fat every
fifteen minutes while roasting, and salt
should be added to the pan "a teaspoon
full at the end of the first hour, and the
turkey should be we'll busted with
pepper. Do not add water after the first
has evaporated. Serve with truffie sauce.
If you have duck, they should be
singed, drawn, wiped. trussed and
baked in very quick oven for not over
thirty minutes. They should not be
stuffed. but should have small piece
of butter put inside of each. Then
pieces of bacon may be bound over the
breast. and the bird should be busted at
first with pepper, and sailed when they
are partly done. They should be sent
Immediately from the oven to the table.
The preparation of sauces and des-
serts is largely matter OF taste. and
every st. Paul houSekeeper doubtless
has her own favorite style and recipe.
But where the ordinary cook fails is in
the preparation of good soup, the great
appetizer. To make tempting con-
somme, bring to a boiling point two
quarts of good stock; remove it to one
side of the fire and add tablespoonful
of beef extract (Maggi's boullion will an
swer), one quart of scalded milk, salt
and cayenne to taste. Mix well, and
add two teaspoonfuls of onion juice;
place where it will keep warm, but not
boil. Beat the yolks of two eggs until
light, add half-gili of stock, mix; add
dash of white pepper, and grating
of nutmeg, pour into creased pie-tin;
stand this in a shallow pan of hot
water; place in moderate oven to
harden, do not brown. When firm, cut
it into diamond-shaped pieces; put
them into the cOnsOmme and serve with
out delay.
The mock besque is an exquisite soup
when well made. Take one quart Of
milk, one pint can of tomatoes, or one
pint of stewed tomatoes, one large
tablespoonful of butter, a bay leaf, a
sprlg of parsley, blade Of mace, one
teaspoOnful of sugar, quarter tea
spoonful of baking soda and two table
spoonfuls of flour. Stew the tomatoes
with the bay leaf, parsley and mace for
fifteen minutes. Put the milk on to
boil in farlna boiler; rub the butter
and flour together, add to the milk when
boiling, and stir continually until it
thickens. Now press the tomatoes
through a sieve, and, if ready to use the
soup, add the sugar and tomatoes, and
then the boiling milk; stir and serve
Immediately. 1t must not go on the FIRE
after mixing the milk with the toma-
toes or it viii separate. If you are not