The Sunday herald and weekly national intelligencer., 1890-11-23

other Famous Recipes Prepared Spe-
cially for "The Sunday Herald' by
Noted Women.
Thanksgiving comes next Thursday and great
preparations are going on at the homes OF our
statesmen in Washington. 1t used to be that
most of the prominent men ate their 'ChanksglY-
ing 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 us
we'll as elsewhere, and many of them keep their
families here the year round. There Will pe at
least one hundred thousand dollars spent in
Washington next week on Thanksgiving turkey,
and the mnce-mea in the markets could not be
packed into freight A great deal OF
money will also be spent here in charity. The
churches are organizing to give out ThanksglV-
ing supplies to the poor, 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 but that he will as usual receive a
number from different parts of the country.
Mrs. Harrison has not yet planned her Thanks
giving dinner, save that she has decided TO nave
roast turkey, cranberry sauce, and pumpkin pie.
She has been talking Thanksgiving with her lady
friends, and for the time cooking recipes have
taken the place of social gossip.
NOTES on THANKSGIVING RoAsTS.
have visited during the past week 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 re-
suit of their own personal experience. Mrs.
Justice Field tells me that she received number
of angry letters from temperance women be-
cause she once advised that the THANKSGIVING
turkey be fed on English walnuts and sherry
few days before it is killed. Butshe tells me that
the bird likes to feed on it, and that it makes
them eat delicious and tender. Mrs. Representa-
tive Henderson, of Illinois, says that the turkey
should be roasted about three hours, and that
she stuffs it with pint of oysters, two stalks Oh
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 1t is
dish fit for the Queen. Mrs. Congressman Smith,
of Illinois, stews her turkey half an hour be-
fore she roasts it, and she roastS it in covered
pan in order to preserve the flavor ana 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 sea-
soning and thickening with a tablespoonful Oh
flour wet with cold water she 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 oe
fattened by anything he would be very FalstaH
Inralls's roast duck. She roasts her ducks first,
then when they are cold she puts them into a
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 1t NOT.
MRS. LoGAN's AINCE-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 Tor
THANKSGIVING mince- meat, and this is the way
she makes it:
1.-Two pounds of beef, chopped fine, after being
cooked; two pounds of suet, chopped fine; -four
pounds of raisins, four pounds of apples eight
oranges, the peel of half pound of citron, all
chopped fine; one ounce of cinnamon, one of all
spice, one of nutmeg, and two pounds OF brown
sugar"
There is nothing nicer than the salad as
Thanksgiving entree, and Mrs. Logan has given
me the following directions as to the dressing oi
the salad dish:
'TTake the white, inside leaves of cabbage and
make border mot allowing the leaves to fall toe
far over the sides of the dish, or make border OF
curled lettuce; then place the salad inside
smoothing it nicely; slice four small cucumber
pickles lengthwse, which will make eight pieces
pass each piece through white ring of hard
boiled egg, and place them here and there; OF
you can place all the ends together in the centre
of the dish, allowing the other ends to diverge
This will form a kind of flower 1t will look
prettier if small, round slice of jelly is placed
where the ends meet
"MRs. JOHN A. LOGAN"
MRS. SURG. GEN. MOORE's THANKSGIVING FISH
Washington is great fish market. We have
nearly everything that America can produce
and both ocean and the lakes send their choices
to our table. Mrs. Surgeon General Moore il
noted for her fine table. She especially eXcels il
her cooking of fish, and this is the way she pre-
pares white fish la creme:
Rub the fish we'll with salt and put it into
kettle with just sufficient cold water to cover 1t
AS soon as it comes to boil set it where it will
simmer for one hour Then drain it well and re
move the large bones. Put one ounce of fiou
into saucepan, to which add by degrees
quart of milk mix very smooth, add one larg
onion. sliced; bunch of parsley. little nut
meg, SALT pepper to TASTE place all over the fire
and stir constantly till it becomes quite thick
then add quarter of pound of butter. Pass
through a sieve place little of the sauce upol
the dish in which the fish is to be dished; thel
pour over the fish the hot sauce, set in warn
oven, and let it brown. The white of an egi
well beaten and spread over it will make i