The National tribune., 1890-11-20
Special Correspondence NArrozAL TRIBUNE.

Special Correspondence NATToSAL TmBUsE
WAsHTNGToy, d. C., Nov. Is 1890.
Washington is making great preparations for
Thanksgiving. All the turkeys in the coun-
try have seemed 10 come 70 Washington, aud
Rhode Island is said to be almost deserted.
saw to-day dozen statesmen's wives feeling
the breast-hones Of = dozen different turkeys,
and other ladies of Generals aud Justices fami-
lies picking out ducks geese and roast beef TO
be served up at their Thanksgiving feasts.
President Harrison will eat his Thanksgiving
dinner in the White House. and he will have
the greater part of his family around him.
Mrs. Harrison will give her directions as to its
cooking and she is one Of the best cooks of
Washington. She does not. however, spend
much time in the kitchen Of the White House.
The Steward, who receives salary OF something
like 81 800 year is expected 20 attend TO that.
She does, however know how to cook AS well as
the wife of any wOrkinRman in the land, and
she could II she had TO, do her own homework
and do il well. / called upon her to-day and
asked her for some recipes for a Thanksgiving
dinner. She replied that she had left her re-
cipe book at home, but that her idea Of Thanks
giving dinner was roast turkey aud cram
berry sauce, with plenty Of good things, such
Rs they have in Indiana to go with it. She re-
ferred quite feelingly to pumpkin and mince
pies, and said she thought Thanksgiving ought
10 be the time when one would think Of the
dinners of the poor, as we'll as Of their own.
doubt not but that a goOdly portion of the
Thanksgiving supplies will 20 from the White
House TO the poor Of Washington, and it may
be that some Of the Cabinet Ministers will give
nice turkeys to their employees.
Washington society has some OF the most IA
nous cooks in the country. Some Of these re-
ceive high salaries and they are known rs
French Chefs" Senator Stanford has a Chi
nese cook, who is a wonder in his way, and
Senator Palmer has two Michigan girls who
can get up dinner equal 20 any French chef.
The best cooks of Washington, however, are
the general society women themselves. They
served their apprenticeship in their various
States and they bring the results OF their expe-
riences 20 Washington. IL is this that makes
Washington the greatest city Of the United
States Nowhere will you find finer dinners
than here, and nowhere can you get moro new
ideas for new dishes and how TO cook them.
MRs LoGAS's THAEKsGIvISG BREAKFAST
ROLLS.
In order 10 give The NATIONAL TRIBUNE
the points for Thanksgiving dinner. / called
this afternoon on number OF the leading ladies
Of the Capital, and got recipes from them for
their favOrite dishes. The first lady that
visited was Mrs. John A. Logan. She lives in
magnificent house on the hills above Washing
ton, aud she has one of the best-kept and best
supplied kitchens in the country. She under
STANDS an ABOUT COOkluEs anu udh uliue many
a dinner herself ] found her very friendly to
The NATIONAL TRIBUNE, and with rapid pen
she wrote out for me the following recipe for
Vienna rolls which she recommends for a
Thanksgiving breakfast:
Have ready IN a bowl tablespoonful OF buttsr,
made soft by warming little and stirring with =
spoon. Add To one quart 81 unsifted Hour two
hrApiHg teaspOonfuls 81 baking powder; mix and
aft thoroughly together, aud place in the bowl
with the butter; take enough sweet milk TO form
in frtfT. he hall
tehspOOnful Of salt, and then stir II Into the -four
forming the dough, which turn out on board aud
knead till smooth; r" out ha9 an inch thick, aud
cut with large round cutter, fold each over
10 form half round, wettinE little between the
| folds 20 make them stick together. Place on but
tered pans, wash on top with milk Ia give them a
gloss aud bake Immediately in hot oven about
/ % minutes IL is better to have them stand over
hall an hour. MARY A. LOGAN.
NARY LOGAN fuckers QUEEN PUDDING.
While / was talking to Mrs. Logan Mrs.
| Tucker came I'm, aud / asked her if she could
not give The NATIONAL TRIBUNE a recipe.
She replied with the following directions for
! queen pudding:
| One pint Of bread crumbs; add one quart Of
milk, cup!ul Of sugar yoi&s Of four eggs,
| the Tind Of A.fTesh lemon grated fine. piece Of
butter the size OF an egg; bake I'LL set like
tArd. Beat the four whites TO stiff roth, adding
one teacupful Of sugar; stir la the juice Of one
| lemon; when the pudding Is baked spread n layer
OF acid Jelly over, then the meretgue; set ia the
] oven TO brown slightly. Serve with cold cream.
MARY LoGAs Tucker.
HOW MRS. ADMIRAL sELFRIDGE MAKES MINcE
PIES.
Leaving the Army, next called upon the
| Navy. j found Mrs. F. O. Selfridge, the wife
Of Admiral Selfridge, at home. She Is a famous
cook, and she kindly gives me the following
recipe for mince pids, which she warrants good (:
Two pounds Of meat chopped one and half
pounds 81 suet, four pounds OF cUrrants one and a
half pounds OF apples chopped three pounds OF
ralslns, cinnamon three nutmegs, Two large spoon
fuls OF mace little ground Glove, salt, one pound
and half Of sugar, half plat Of sherry, one tun
\ bier Of brandy. Keep ia a stone jar, covered, for
use during the Winter. This quantity will make
| ak pies. Mrs. 4. y. SELFRIDGE-
A SPLENDID THANKsGIvISd PUDDING.
Six pies ought TO be enough for any Thanks
! giving dinner but 10 may be that your family
lives outside the region of perpetual pie, aud I
| will give you Mrs. Seltrdgo's recipe for baked
| plum pudding. IL is fully equal to the pies,
aud il reads as follows:
| Three pints Of milk. loaf % stale bread crumbs.
| soaked over night when ready 10 bake add IA
| eggs, well BEATEN one pound of suet, shredded
! half a glass of wine; equal quantities Of brandy
aud rosewaieri little grated nutmeg; three
| pounds Of Tasins, stoned bake IL one hour aud a
half and serve it with sauce.
Mrs. ADHIRAL sELFRIDaE
TERRAPIN STEW AND HOW TO MAKE 1T.
Mrs. Surg-Gen. Moore Is one Of the famous
housewives Of Washington. Her table is ex-
oellent. and she has just moved into q new
| house and will be one Of the leading entertain n
ers Of the season. She gives the following for
| terrapin:
To prepare the terrapin, first plunge Il into boil
| inR water for three or four minutes; then remove
from tle pot and plunge IL In once more and leave
until the nails or little paws feel loose In the skin
Salt must be put In the water. After picking the
terTapin, add salt, cayenne pepper. cinnamon all.
spice, mace and Gloves To taste; tablespoonful OF
butter rubbed into an equal amount Of flour; yOlks
OF four hard-boiled eggs mashed To paste rolled
la small balls; place the fire with half pint OF
| soup stock let IL boil slowly for few minute.
| aud than add half pint Of sherry wine; this
quantity Is for one ROOd-sized terrapiu.
SIMPLE cLARET PUNCH.
asked Mrs. Surg GEN Moore for a recipe
for claret punch. which is one Of the famous
ones Of the Capital. She wrote it out for me
as follows:
For one gallon Of punch take quart OF caret
one pint oil hot green tea. one pint Of arrack wine
ak lemons, six lines the juice OF one pine.
| apple, three oranges aud one quart OF water First
mixing together the lemons, tea, sugar, pineapple
aud orange Juice. Sweeten TO taste.
MARY J. MOORE.
MRS. SENATOR DOLPH's CHICKEN SALAD,
Everyone knows how 10 cook a turkey, but
the making OF a chicken salad is quite al fer.
ent matter. Mrs Dolph is noted for this here
and her salad has delighted the epicures Of the
Capital. Hero is the way she makes one Of
them;
Boil one chicken and let Il cool in the water In
which II was boiled; when quite cold. cut the
white meat into small pieces; add one-hslf as
much OF the crisp white part Of celery one hard
boiled egg also cut hne; pour over this mayon-
nHise dressing made with one egg adding "A table.
nfa nj Ia.