New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-11-23
HOME AND SOCIETY
INTERESTING NOTES FOR WOMEN.

for this should be disuncUVely american III us
character and bountul in its supply Of the fruits and
VEGETABLES Of the harvest this New Engands great
day IL is pleasant to pay gastronomic compliment
10 Ncw-England housewives by serving our tables
the chicken pies. the pumpkin pies the boiled Indian
buildings and moulded cranberfes and other decaces
which are Justly their pride Next only to roast tur-
kew is chicken pie to be counted the piece de re-
sstance Of the Thanksgiving dinner table properly
ordered New England table is without either The arr
OF making chicken pie in perfection has almost dis
appeared In many old families because of the utter
impossibiity of teaching the average green COOK TO
follow the simple rule
On high festival day like this it desirable to do
a much Of the work the day before possible. and to
work with such perfect that the courses OF
the dinner shall be served with perfect regularity ana
without hitch when the time arrives. All the mar
keting must be done the day before. The mincc pies
should have been baked and be kept In cold place
at least week before. The turkey should be drawn
the day before and hung up the vegetables and ma
for dressing the. turkey laid aside; the cram
berries cooked and left in earthen mould ana the
mayonaise dressing for celery made ready, II this
salad, of the best to serve with poultry or
game dinner, is decided upon The chickens for the
chicken pie should be ready the day before Prepare
them for roasting, without stufing them Pull
ont all the cords which bind the muscles down to
the bone; this you do from the legs with
skewer. This renders the drumstick a tender, dell
cate piece. Remove all the fat you can reach from
the chickens; its presence shows hne weIcoh-
dtoned usually tender bird, but If it is left in it
will give the chickens strong greasy flavor. save
II and try il out for shortening When the chickens
are properly prepared lay them on their breasts in
soup kettle and just cover them with boiling water
Let them slowly simmer in this water till they are
tender If the soup kettle is lined with porcelain they
should not be taken up when done, but if not they
should be poured with the liquor they are cooked in
into a large stone jar. In either case set them in
a place where they will cool rapidly; and when
they are cold set them, covered In the store-room
or meat cellar till the next day.
On Thanksgiving morning skim of the fat that has
risen TO the top and take out the chickens The
chicken stock or liquor in which the chickens were
boiled is an excellent foundation for creamofrcc
cream Of barley SOUP either OF which excellent
with a THANKSGIVING dinner The chickens must
be skinned and cut up into goodszed pieces, and
freed from the bones and griste to make good pie
Lay the chicken meat aside, seasoning 1t lightly with
salt and pepper, and prepare nice pufpaste crust
This also be done the day before so all that is
necessary is TO roll it out on Thanksgiving Day Line
the rim of an earthen pudding dish with thin, shall
low border Of the paste and roll out cover at least
an inch all around larger than the pudding dish Now
prepare the chickens. Melt three tabespoonfuls OF
butter In a spider and add tablespoonful OF flour
when the butter melts. stir in slowly pint of the
chicken stock, and continue stirring till the stock
boils up and begins to thicken. Add now cup Of
cream and when the mixture boils stir in very care
fully the yoks Of three mixed with little OF the
hot gravy. Finally add the chicken FIJI the earthen
pudding dish and cut gashes in the cover at suitable
places. and put it very full. as TO allow for
the shrinking of the paste. Brush. the pie
crust with the white of egg and bake the pie
in moderately hot 1t may be set in
dripping pan holding an inch Of boiling water. TO pre-
vent the yoks OF eggs in the pie from curdllng ana
also to make the crust brown evenly without burning
OF course this pie is more ornamental made in
French raisedpie mould, but this is not the usual
method of serving pie Of this kind In this country
Cranberries that will not mould vexation to
the housekeeper's spirit The usual for failure
is that too much water Is added at first not enough
sugar is used. quart Of cranberres requires scant
pint Of sugar and about three quarters OF pint OF
boiling water Wash the cranberries tho. oughIy and
drain them we'll Use the dark, fully ripened Cape
Cod berries rather than lighter fruit After thor
oughly draining the cranberres add the water and let
them boil down twenty minutes before adding the
sugar. then put in the sugar and let them boil ten
minutes longer being careful they do not burn. If
no more water is added and the cranberrles are
properly drained after washing, they cannot fail to
mould left to stand in the mould. as they should at
least twenty four hours before they are served
simple, round pintbowl Is good mould for cram
berries II the table is large several such crimson
forms Of cranberres may be used on different parts
Of the table with excellent effect II displayed on
suitable plates of crystal or fine porcelain.
II Is rarity 10 find pumpkln-ple nowadays
properly made and baked as 1t used to be before
people were too much in hurry to do things as they
should be done. 1t is difficult to find any semblance
between the lavorless over-spiced pies now pre-
pared from pumpkin and the delicious od-time pie.
The trouble begins with preparing the pumpkin, which
usually boiled up quickly in abundance of water III
such a to take all favor from it, Thcrc is
but one way to cook pumpkin properly Cut IT into
long strips remove the seeds and inside pulp ana
pare these strips Put them into a porcelainlned
iron saucepan, you have one, or any thick saucepan
In about two inches depth of boiling water four
quart saucepan filed with sliced pumpkin Will require
less than quart of water. Cover the saucepan,
and the moment the water begins to boil set II back
where its contents will merely simmer, being careful
that it is covered all the time and that the water
does not boil away fast enough TO require that more
should be added. After the pumpkin has slowly
cooked in this steam for six hours it will be soft ana
tender all the water will be absorbed and 1t VIII be an
entirely different vegetable from the thing boiled
half AN hour i'll abundance of water
wellmade pumpkin pie is much better than
souash pie frequent makeshift for it even in New
England After cooking pumpkin properly it is not
necessary TO wiring it in cloth, thus extract
ing all its flavor and leaving dry pulp behind.
1t should be simply mashed and strained through inc
cOalder. Measure out two cups OF this suaiuen
pumpkin add four cups Of sweet milk, hall teaspoon
full of salt two teaspoonfuls OF ginger one Vi hace'
An even teaspoonful of cinnamon and little nutmeg
Deat ND five eggs with about three quarters of cup
NJ smear and beat them into the other ingredients.
Add last of ALL cup of cream and taste the custard
to see fit is sweet enough Line rather deep earthen
pie plates with plain paste, brushing 1t over with the
white Of an egg Put around each pie a rim OF pun
PASTE if you wsh and fill 1t with the prepared pump
kin Bake the pies rather slowly I'LL sod IN Tie cc'ro
in an oven well heated at the bottom.
A baked Indian pudding Is dessert in winch the
old time New England housekeeper took speci pfue'
1t is doubtful If 1t ever can be served ID peiceo"
without a brick oven. II should be DARK, rich III
favor. with ouvering Jelly like substance mixed
through it, the result OF long. slow baking at STEADY
heat and successive additions Of milk during the
baking. Eaten with rich cream-or with maple sugar.
IL Won WISH melted in cream-or with Simply SWEEP