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

For each guess serve three large oysters,
garnished with thin,slices of lemon.
CREAM SOUP.
One quart of good veal stock; one onion and
three potatoes cut in small pieces and bit of
mace.
Boil these in the stock for one hour. very
slowly.
Add pint of rich milk Tor pint of milk and
cream) little minced parsley; a tablespoonful
of -four Tor arrowroot) mixed in a little milk or
cold stock, and teaspoonful of butter.
CREAM SAUCE FOR FISH.
Put in a double boiler one pint of cream-or
equal parts of cream and milk.
When it begins to boil stir in four rounded
tablespoonfuls of butter. rubbed with four level
tablespoonfuis of -four.
Season with salt and add tablespoonful of
chopped parsley.
STEAMED TURKEY.
Select young, plump hen tu.key. have it
carefully drawn and well sponged with water.
Dissolve a little baking soda and rinse ont
the inside.
Wipe dry, and rub all over INSIDE tool with
salt and pepper.
Fill with the dressing. sew up. truss, and lard
with thin strip or two of salt pork.
Suspend in steamer over pan to catch the
drippngs. Ii the turkey is large steam tor
nearly three hours. then place in the baker on
a meat rack, baste frequently with some of the
gravy and turn until every part is richly
Drowned.
OYSTER DRESSING.
Take ponnd of stale bread. CRATE, and mix
with two heads of celery-the best parts
minced half pound OF melted butter, a dash
of cayenne. white pepper and salt to taste, and
such sweet herbs minced as are desired.
Take two quarts OF oysters put them singiy
into colander. remove any bits of shell. dash
with cold water and add to the bread crumbs.
Strain the liquor. mosten the dressing with
parts of 1t, and fill the turkey.
Basic frequently with equal parts Of the
oyster LIQUOR and water.
JELLIED CRANBERRIEs.
Pick and wash quart of cranberries
Put in a stew pan with half pint of boiling
water.
Cook for ten minutes, add pound of granu.
lated sugar, cook ten minutes longer and turn
into wet mold to cool.
BAKED HAM.
Soak ham over night in plenty Of cold
water.
scrape. trim, cover with thick batter or
paste, of flour and water.
Place in a bake pan on rack, and, If large
allow 25 minutes to the pound.
When done remove batter and skin, dredge
with bred crumbs, and brown. Garnish with
crisp parsley Z
The ham may also be baked in spiced vine
gar, Sweetened.
1t should be basted frequently.
BAKED MAoARoNL
Put half a pound of imported macaroni to
boil in plenty of cold water.
of butter and level teaspoontul of salt.
Boil steadily for 20 minutes drain and arrange
in layers with bread crumbs, a half pound of
grated cheese, a quarter of pound Of butter
and such seasoning as is required.
For the last layer have plenty Of cheese and
Just sprinkle of bread crumbs.
Cover with pint of milk and set in the oven
just long enough to brown.
Too long baking renders macaroni tough and
may also add that it is more tender when Dut
to boil IN cold water. The opposite course Is
pursued by many cooks.
DREAMED CAULIFLovER.
Select firm, white heads. remove the outside
hour before cooking.
Wrap in netting or cheese cloth, plunge into
plenty of boiling water, well salted, and cook
| until render.
Drain, remove the cloth and serve hot, with
| cream dressing.
sIMMERED ONIONS.
Select small white onions, cover for few
| minutes with boiling water.
Change the water, add little salt, and sim
| mer slowly for an hour.
of butter, season highly, and pour in some thick
| sweet cream.
Do not stir the onions while cooking.
WHIPPED POTATOES.
Boil potatoes of uniform size in salted water
until tender.
Drain and beat light and creamy.
Whip into the potatoes with large fork two
tablespoonfuls of melted butter. and enough
| hot milk to soften them.
Serve sreaming hot.
SWEET BREAD SALAD.
Soak the sweet breads in cold salted water,
removing skin and fbers, parboil 70 minutes,
] Serve with mayonnaise dressing.