Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1890-11-23

Bake in a moderately hot oven for about one
hour.
Another recipe from the same source, for
oyster soup, is truly delicious
Two quarts of strained oysters; boil three
pints of milk; braid up two teaspoonsiuI OF
-four with one ounce of butter: one teaspoon1u
of white pepper; two teaspoonful OF salt
Let the milk come to a boil. then add the
mixture and toss in the oysters, let them boil
up once-no longer-add teacupful OF rich
cream.
Before dishing. add two wine glasses of
Madeira. This soup is best made about ten
minutes before serving.
MRS. fuckers CRANBERRY JELLY.
Cranberry sauce is an important Thanks
giving item, and the following recipe for
cranberry jelly has been tested again and
again, and has never been found wanting.
Mrs. General Logan's daughter, Mrs. Major
Tucker, gives it to me. 1t reads:
Boil one quart of cranberries with sufficient
water to prevent them from burning; strain
through sieve; add sugar to taste, and again
boil until thick.
Pour into a mould and set aside until cold.
when it can be turned out
Mrs. Senator Dolph has written out for
me two recipes, one for spice-cake, and one
for snow pudding. Either will be found de-
licious. The spice-cake is made as follows:
One cup water; one cup butter; one cup
syrup. or New Orleans molasses; one and one
half cups sugar; three cups flour: three eggs;
two teaspoonsful moderately full) yeast pow
der: two teaspoonsful (heaping) ground cinna-
mon; one teaspoonful moderately fulD ginger;
one-half teaspoonful all-spice; one-quarter, or
less, teaspoonful cloves, mace and nutmeg,
(each.)
Here is the recipe for snow pudding:
Soak one-half box gellatine in one'half pint
of cold water for an hour.
boiling water.
solved; add one cup of sugar, and the juice OF
two lemons.
When partly CONCEALED, whip in the whites of
two eggs,
Prepare the gellatine over night. To be
served with whipped cream or custard.
A THANKSGIVING MENU.
Here is menu OF Thanksgiving dinner,
written out for me by the authoress, Cath
arine Owens. 1t is certainly good enough
dinner for anyone, and it is a specimen of
one OF the best dinners in Washington:
Oysters on ice.
Transparent soup.
Baked fish.
Small German potatoes tossed in oiled butter,
and Just fecked with very finely
chopped parsley.
Sorbet.
Roast duck. Chicken pie.
Boiled tongue.
Salted almonds
Crystalized almonds.
The wives of the generals and admirals
excel not only in making fancy dishes. but
in getting up the palmer articles for the
table. Of course, everyone wants home
made bread for Thanksgiving, and I Will
let Mrs. Admiral Crosby of the Navy, tell
how you make it:
Two quarts of -four; one teaspoonful each of
salt and lard; one teacuprul each of yeast and
! milk; little sugar If desired; thin the dough
| with cold water, and knead about 20 minutes or
| longer; put in bowl to rise over night, moisten-
ing with little melted lard on top; in morning,
or when light, put into loaves and set In same
place, then bake.
| 1t may be that some of the readers OF the
! above will not know how to make the yeast
and add this recipe from Mrs. Crosby. It
will beat any baking powder in existence:
Rare six or eight potatoes: cover with about
| half gallon of water; boil until tender then
place in bowl; one teacupful each Of salt and
| sugar; throw the water and potatoes through
| the colander, and if there is not water enough,
full of old yeast; set in warm place for several
| hours: then keep in cool place.
| Will keep several weeks.
MRS. SENATOR CARLIsLE's MAYoNNAIsE.
Ny next recipes come from Kentucky, a
State famed for its hospitality. They are
| penned in the handwriting of Mrs. Senator
Carlisle, and she warrants them good. The
first is for mayonnaise. 1t is:
Take yolks of three eggs, juice of one lemon;
small pinch cayenne pepper; one-half teaspoon
| full salt; one teaspoonful vinegar; one-quarter
\ pint best olive oil, and teaspoonful prepared
mustard.
Put yelks in china bowl and mix in salt and
| mustard.
Stir with fork and drop in the oil slowly
| until 1t thickens, then add the lemon juice and
vinegar, stirring constantly until thoroughly
| mixed.
Another of Mrs. Carlisle's famous recipes
which is made as follows:
Two pounds raisins; 2 pounds currants; ]
| pound citron, cut fine; dozen eggs, beaten
| separately; pound dark brown sugar; pound
| butter. creamed; tablespoonful allspice; tea
| spoonful cloves; goblet brandy; nutmegs; flour
and fruit separately; pound four and tea
spoonful baking powder.
| With this recipe, close my list of dishes
for your Thanksgiving dinner. can assure
| you that the recipes are all genuine. They
are the result of years of experience, and
they have tickled the stomachs of statesmen
| and Generals. That they nav also be sue
cessiul, and may tickle yours, is the wish of
| MISS GRUNDY, JR.