Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-11-23
FOR NEXT THURSDAY.
Thanksgiving Recipes From the Good
Wives of Washington.
MRS. LoGAN'S FAMOUS MINCE MEAT
Soups, Pies, Cakes and Puddings to Go
With the Savory Turkey.
STOMACH TICKLERs FOB NOTED MEN
CORRESPONDENCE OF THE D1spArcH.I

statesmen III hSuiugtou. IL uSeQ 10 De
that most of the prominent men ate their
Thanksgiving dinners in their own States.
This was when it was not the fashion to
bring their families to the Capital. Now
the most Of our great men are rich men.
They own homes in Washington as we'll as
elsewhere, and many Of them keep their
families here the year round,
There will be at least S100, 900 spent in
Washington next week on Thanksgiving
turkey, and the mince meat in the markets
could not be packed into a freight car. A
great deal of money will be spent here in
charity. The churches are organizing, and
it may be that some of the Cabinet will do
as Secretary Whitney did, and give each of
his department clerks an order for fat,
round turkey. The Presidents turkey will
probably come from Rhode Island, and
there is no doubt that he will as usual re-
ceive number from different parts OF the
country. Mrs. Harrison has not yet planned
her Thanksgiving dinner, save that she has
decided to have roast turkey, cranberry
sauce and pumpkin pie.
THE THANKSGIVING RoAsTs.
1 have visited during the past week a
number of leading ladies, and have procured
from them recipes for Thanksgiving dishes,
and points on Thanksgiving dinners. Every
woman has some new idea to offer, and the
advice of all is the result of their own per-
sonal experience. Mrs. Justice Field tells
me that she received o number of angry
letters from temperance women because she
once advised that the Thanksgiving turkey
be fed on English walnuts and sherry few
| days before it is killed. But she tells me
| fhof tho hird 1ilao fa food m ond that II
makes them delicious and tender.
Mrs. Representative Henderson, OF Illi-
nois. says that the turkey should be roasted
about three hours, and that she stuffs it with
pint of oysters, two stalks of celery and
raw egg. Into the mixture she puts two
thirds of a cup of butter, chops the whole
| very fine and seasons it with salt, pepper
and nutmeg. When her turkey Is done, it
is a dish fit for the queen. Mrs. Congress
man Smith, of Illinois, stews her turkey a
half an hour before she roasts it, and she
roasts it in covered pan in order to pre-
serve the flavor and the steam. She has q
giblet gravy she makes by boiling the glib
lets, then chopping them, and after season.
ing and thickening with tablespoonful OF
| -four wet with cold water, lets them simmer
| for an hour longer and sends them to the
table.
|
There is no better cook at the Capital
than Mrs. Senator ingalls,. She can cook a
turkey to the Queens taste, and if John j.
ingalls, could be fattened by anything, he
would be very Falstaff from the appetite
created by the visions of Mrs. ingalls, roast
duck. She roasts her ducks first, then
when they are cold she puts them into a
stew pan and boils them for 15 minutes with
| one pint OF tomatoes, tablespoonful of
onion juice, some salt and pepper, little
cornstarch and two dozen olives, and serves
| it hot.
| Another famous cook is Mrs. John A.
Logan. It is from her that get my recipe
for Thanksgiving mince meat, and this is
the way she makes it:
Two pounds Of beef, chopped fine, after being
| cooked; two pounds of suer, chopped fine; four
! pounds of raislns, four pounds of apples, eight
| oranges. the peal of half pound Of citron, all
| chopped fine; one ounce OF cinnamon, one OF
allspfce one of nutmeg and two pounds of
| brown sugar.
There is nothing nicer than the salad as a
THANKSGIVING entree, and Mrs. Logan has
given me the following directions az to the
dressing of the salad dish:
Take the white inside leaves of cabbage and
| make a border, not allowing the leaves to fall
! too far over the sides of thsedish, or make a
border of curled lettuce; then place the salad
|
cucumber pickles lengthwlse. which will make
| eight pieces; pass each piece through a white
| ring of a hard-boiled egg and place them here
| and there; or you can place all the ends to-
| other ends TO diverge.
| This will form a kind of flower.
| 1t will look prettier if a small round slice of
| Jelly is placed where the ends meet.
MRS. MooRE's THANKSGIVING FISH.
Washington is great fish market Both
ocean and lakes send their choicest to our
table. Mrs. Surgeon General Moore excels
in her cooking of fish, and this is the way
she prepares white fish Ia creme:
Rub the fish we'll with salt and put it into a
kettle with just sufficient cold water to cover it.
AS soon as it comes to a boil, set it where it
| will simmer for one hour.
Then drain it well, and remove the large
| bones.
Put one ounce of -four into a saucepan, to
which add by degrees quart of milk, mix very
smooth, add one large onion SLICED. a bunch OF
parsley, little nutmeg. salt, pepper to taste,
place all over the fire and stir constantly till it
becomes thick, then add a quarter of pound
of butter-pass it through sieve-place little
of the sauce upon the dish in which the fish is
to be dished. then pour over the fish the hot
sauce. set in a warm oven and let it brown.
The white of an egg we'll beaten and spread
| over it will make it brown better.
To prevent the china dish from breaking or
discoloring, place it in pan of hot water be-
fore setting in the oven.
Once tasted Will never De forgotten.
There are no better livers in the United
States than the officers of the army and
navy. The wives of our admirals are, as a
/ rule. splendid cooks, and the following
from Mrs. Admiral Selfridge is rich and
luscious. 1t is spiced gravy for turkey or
goose, and 1t reads:
| MRS. sELFRIDGE'S SPICED GRAVY.
Take the giblets and put into three pints OF
water, when it boils add pinch of salt skim,
and add few cloves. whole pepper corns and
ground orange peel, and chopped half onion
let it boil one hour; then toast half dozen
crackers very brown. add half glass of red
wine let it boil until the giblets are perfectly
tender: then add piece of butter half the size
| of an egg; put into a spider with two spoonstul
| of -four and brown well; while quite hot pour
into the gravy and stir well; When smooth, pour
back again into the pot.
| Let il all simmer for few minutes and when
it is done, strain, braid the liver and put in.
Mrs. Colonel Ernst is noted New Eng.
land housewife, and her squash pie is one oi
| her specialties She warrants it good If prop
e1ly carried out, and it will be An addition
to any Thanksgiving treat. Il reads az
follows:
One small squash, boil tender with sufficient
water to steam il. and rub through sieve; one
pint of milk; one egg TO each pie, equalinG
three eggs to pint-beat the eggs very light
sweeten to taste with brown sugar: add pinch
| of salt: two grated nutmegs.
| STIR all well together and place on the deep
| plates already prepared with the pastry.
Sift a little sugar over the top of each to
assist in the browning.
ER q; q -