Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-11-22

is built and the frs.
essen tial to making everybody happy on
that day is to cook it well. It is a fine art,
and no good housewife neglects to study it
In its most minute details
append Thanksgiving menu Of which
braised turkey with chestnut stuffing in the
center around which the other edibles are
srrayed:
Thanksgiving Menu.
Oyster Soup. Olives. Waters.
Bralsed Turkey. Chestnut Stufdns
Jellied Cranberries.
French Peas Potato Balls. Parsley Butter.
Masred Sweet Potatoes.
Creamed Turnips.
Celery Salad Mayonnaise Dressing.
Mlnce Pie. Pumpkin Pie.
Delicate Cake. Custard Sauce.
Black Coffee. Chocolate.
How to Prepare Them.
The hints following will assist the house.
keeper in getting up her dinner: I begin
with oyster soup. Take the number of
oysters reeuired-have them large and very
fresh. Turn them into colander, and re-
serve the liquor. Lift out the oysters, one
by one, to see that there are no bits of shell
sdhering. Plump them by plunging them
into boiling water for an instant and then
into cold water. Put the liquor, with a
little water, into a stew-pan, and skim off
the froth as it rises, add some very rich
milk and a little cream if you can afford it,
ana large lump of butter
When the liquor is about to boil, drain
the oysters and turn them into the pan, and
then draw it to the back part of the range
for moment and then remove. HaYe in
the tureen little cracker dust, pour N the
oysters, add dust of cayenne, salt to taste
and squeeze of lemon juice. Have the
soup plates we'll warmed, and serve the soup
without delay, passing the waters at the
same time.
The Philosophy and Art Oft
Turkey boil'd is turkey spoird,
And turkey roast is turkey lost,
But iol turkey braised the Lord be praised.
Select good, fat hen turkey, truss it as
foT boiling, and after seasoning the inside
of it furnish it with chestnut dressing. Law
1t in roaster over q bed of rather thick
slices of sweet bacon. Surround it with
calf7s foot cut up in small pieces, some
onions and carrots in slices, thyme, mar
ioram, parsley, bay leaves, a Glove of gar
hc, Glove or two, a few pepper corns and
salt to taste.
Noisten it with about quart Of stock,
lay piece of buttered paper on the top,
cover the roaster and braise in a moderate
oven for four or five hours, according to the
size of the fowl.
Chestnut Stufang.
Remove the outer skin of a number of
chestnuts and put them to boil in salted
water. When cooked rather underdone,
drain them and remove the inner skin,
Season well with salt, pepper and spices.
Add half pound of prime butter, cut up
into small pieces, or finely minced suet,
well aredged with -four, may be substituted
for butter. A suspicion of onion adds very
much to the flavor of the stuffng.
The best sauce for braised turkey is the
gravy freed from excess of fat and then
strained. Garnish with croquettes of saus-
age-meat or watercresses, dripping with
French dressing-oil, vinegar, pepper and
salt.
JeIIied Cranberries.
Take one quart of picked cranberries:
wash well. and put in granite stew nan
with half pint of boiling water. Let boil |
10 minutes, press through a sieve, add a |
pound of white sugar and simmer. Mold |
and set to cool. +!
Fricassee Chicken. |
Take pair of tender chickens, cut them |
no. wash and dry them. Put a tablespoon |
fuI OF butter into stew pan, and, when it |
begins TO bubble, lay in the chickens shake |
them about and turn them. Cover with |
water and simmer slowly for an hour |
Before serving stir in q cupful of milk or |
cream, blended with a large tablespoonful |
OF noor- Let simmer for few minutes and /
pour into a dish the bottom of which has |
been spread with freshly baked biscuits, |
torn apart and buttered.
French Peas
Get can or two of the best French peas.
Turn them into q colander and dash freely /
with cold water, Put them into a vessel ard |
let stand covered with cold water) until /
ready to use. Drain well and put into a
stew pan, with lump of fresh butter a
dash of sugar and a little salt. Toss about |
until very hot-do not touch with spoon or
fork, and serve quickly.
Potato Balls With Parsley Butter.
Scoop out the potatoes with a vegetable
cutter and drop the balls into cold water
Drain of the water and drop into a stew
pan, and cover with boiling water, slightly
salted. Mince some fresh parsley and work
it into lump Of butter. When the potatoes
are tender, drain off the water, season them |
with salt and pepper and add the butter
when thoroughly blended with the potatoes |
by shaking the pan, serve at once.
Celery Salad.
cut sweet, crisp celery into small pieces
add to it little grated onion, and two hard
boiled eggs, minced fine, cover with cream |
salad dressing made follows: Take the |
yelkS of four fresh eggs beat well. and stir |
In a half cupful of cream, tablespoonful of
salt, three teaSpoonfuls of powdered sugar |
and level teaspOonful of mustard made |
smooth in a little water, melt a half cupful |
of butter in a tea cupful OF hot vinegar add
tile other ingredients and stir over hot water |
until it becomes creamy. At serving time |
whip the eggs, and old them gradually into |
the dressing. This is an excellent cream, |
and only needs a trial to make it a favorite
one.
Pumpkin Pie.
To one quart of stewed pumpkin take
quart OF hot milk, IL cups of sugar and
small lump of butter. When partly cool add |
tie yelks OF four eggs, one-half teaspoonful
salt, one teaspoonful ginger and one table |
spoonful OF cinnamon. Bake in rich pastry |
without upper crust, 40 minutes. Test with
knife blade. When it comes out clean the
custard IL done.
Delicate Cake.
Cream together very thoroughly one-half
cuptul of butter and a cupful and half of
EranGatcd sugar, Sifted twice. Add the |
beaten yelks of three eggs. a cupful OF sweet
mt x, and very gradually three level cupfus
Of 1our, sigted twice with two rounded tea
spoon iuls good baking powder. Flour with
orange and fold in the beaten whites. Bake
about IS minutes, if made in one large cake
MS Is good recipe for layer cake.
Chocolate.
Melt four ounces OF grated chocolate in
FaTiaa kettle. Add one quart of new milk
slightly warmed and two tablespoonfuls Of
ltes, then beat with egg-beater until smooth
@ Anu creamy. Add few drops OF vanilla and
serve wiCh whipped cream.
Hints for the Cooks
POULTRY cannot boil too slowly.
THE easiest and most economical way to
,ook rice is to steam it.
To be in perfection salad should be eaten
he moment it is dressed.
In making plain frosting it should be maed