The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1890-11-23
COOKING THE TURKEY
Thanksgiving Dinner Recipes
by Great Mems Wives.
MRS. LocAN's MlncE MEAT
Mrs. General shsridan's Broilsd Lob
sters- Prescription by Mrs Carlisle.
Mrs. Doiph, Mrs. Drum and Others.

Thursday and great prepar atoms are
going on at the homes of our states
men In Washington City. 1t used TO
oe 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 at
washington City as well as elsewhere, and
many OF them keep their families here the
year round. There will be at least 500. 0o0
spent In Washington City next week on
thanksgiving turkey, and the mince-meat
IN the markets could not be packed into
freight car. A great deal of money will
also be spent here in charity. The
churches are organizing to give out Thanks
giving supplies TO the poor. and it may
be that some of the cabinet will do as Sec
rotary Whitney did. and give each of his
department. clerks an order for fat, round
turkey. the presidents turkey will prob
ably come from Rhode Island, and there is
no doubt that he will, as usual, receive
number from different parts of the coun-
try. Mrs. Harrison has not yet planned
her Thanksgiving dinner, save that she has
decided to have roast turkey, cranberry
sauce and pumpkin pie. She has been
taking Thanksgiving with her lady friends
and for the time, cooking recipes have
taken the place of social gossip.
NOTES ON THANKSGIVING BOASTS.
have visited during the past week q
number of leading ladies, and have pro-
cured from them recipes for Thanksgiving
dishes and points on Thanksgiving din
ners. Every woman has some new idea to
offer. and the advice of all is the result of
their own personal experience. Mrs. Jus
tice Field tells me that she received num-
Der OF angry letters from temperance
women because she once advised that the
Thanksgiving turkey be fed on English
wainuts and sherry few days before it is
killed. But she tells me that the bird
likes to feed on it. and that it
makes the meat delicious and
tender. Mrs. Representative Henderson,
OF Illinois, says that the turkey should be
roasted about three hours, and that she
stufs it with pint of oysters. two stalks
OF celery and raw egg. Into the mixture
she puts two-thirds of cup of butter,
chops the whole very fine and seasons it
with salt. pepper and nutmeg. When her
turkey is done it h dish fit for the queen.
Mrs. Congressman Smith, of Illinois, stews
her turkey half an hour before she roasts
1t, and she roasts in covered pan in order
TO preserve the flavor and the steam. She
has giblet gravy of her own, which, am
told. Is delicious, and she makes this BY
boiling the giblets. then chopping them, and
after seasoning and thickening with table,
spoonful Of four wet with cold water, she
lets them simmer for an hour longer and
nd hAy to III. skok Ia -
ter cook ct the capital than Mrs. Senator
ingalls,. She can cook . turkey to the
queens taste. and If John ]. Ingalls, could
be fattened by anything. he would be q
very Faistaf from the appetite created by
the visions of Mrs. Ingalls, roast duck
She roasts her duck first. then when they
are cold she puts them in stew pan and
boils them for fifteen minutes with one pint
of tomatoes, tablespoonful of onion juice,
some salt and pepper, . little corn starch
and two dozen olives, and serves it hot
MRS. LoGAN's MINcE MEAT
Another famous cook is Mrs. John A.
Logan. She has one of the finest houses
at the capital. and there is no kitchen
managed better than hers. 1t is from her
that get my recipe for Thanksgiving
mince meat, and this il the way she makes
it:
Two pounds Of beef chopped nne, after being
cooked: two pounds OF suet. chopped nne; four
pounds of raisins; four pounds Of apples; eight
oranges; the peel OF half pound of citron all
chopped One: one ounce OF cinnamon, oae of
allspice. one Of nutmeg and two pounds of
tHown sugar.
There is nothing nicer than the salad as a
Thanksgiving entree, and Mrs. Logan has
given me the following directions as 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 the dish. or make Dor.
der of curled lettuce; then place the saiad in
side smoothing 1t nicely: slice four small Gu
cumber pickles leng hwse. which will make
eight pieces: rass each piece through a white
ring OF hard boiled egg. and place them here
and there; or you can place Gil the ends to-
sether in the center OF the dish, lowing ethe
other ends to diverge. This will form kind of
q flower 1t Will look prettier II . small round
alice of Jelly is placed whore the ends m ct
MRS JOHN A. LOGAN
MRS, sURGEoN-aENERAL MooRE's THANKS
GIVING FISH.
Washington City Is great fish market
We have nearly everything that America
can produce, and both the ocean anS the
lakes send their choicest to our table. Mrs.
Surgeon-General Moore is noted for her
fine table, She especially excels in her
cooking OF fish. and this is the way she
prepares white fish a la creme:
Rub the fish vel with salt and put 1t into a
kettle with Just sufficient cold water to cover it
A. soan as il com to a boil set it where it viii
simmcr for one hour. Then drain i. well and
remove the large boneA Put one ounce of -four
into Q sauce pan, to which add by
degrees q quart OF milk; mix very smooth,
add one large onion sliced, a bunch of parsley,
a little nutmeg, and salt and pepper u taste:
mace all over the FIRE and stir constantly till il
becomes quite thick; then add quarter OF a
mound of butter; pass it through q sieve; place
little OF the sauce upon the dish IN which the
6sh 10 to be dished: then pour over the fsh the
hot sauce ana set in warm oven and let il
brown. The white OF the egg well beaten and
spyead over il win make II brown better. To
nreyent the china dish from breaking or discol-
orinc. place it in pan of hot water before SET
ting IN the oven. Once tasted IL will never be
forgotten. NARY ]. MOORE.
mrs. ADMIRAL sELFRIpGEs sPIcED GRAVY.
There are no better livers in the United
States than the officers of the army and
navy. The wives OF our admirals are. as q
rule, splendid cooks, and the following
from Mrs. Admiral Selfridge is rich and
luscious. 1t is q speed gravy for turkey or
goose. and it reads:
r Ike the giblets and pnt into three p'nts OF
water: when it boils aud pinch of salt; skim.
aud add q few cloves, whole pepper cofns,
ground orange peel aud chopped half onion;
lie, il boil one hour: then toast half . dozen