St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1891-11-26

and three hard-bOiled eggs that have
been mashed very fine with a fork. Beat
and thoroughly mix, adding water in
which the turkey is boiling until the
proper consistency, which must be stiff
enough to put in With the hands. When
the turkey is ready and cooled suffi-
GENTLY to handle stuff full and tight,
and whatever you have left put in a
baking pan to make gravy. Bake in
water III which 1T was boiled. baSting
frequently and gradually turning the
FOWL entirely over, allowing the breast
to brown last. When it is of a beauti-
tul golden brown all over it is done.
Dish for Il King
The heart, liver and gizzard. after
being, boiled, should be cut up fine and
left III the gravy. half of which should
be thckened and yeIlowed by the yelk
or an egg beaten in, and the other half
made brown with Drowned -four, or
white with the white of an egg stirred
IN, and served in a double gravy boat
When the turkev is taken up the dish
shOnld be garniShed all around with
| brown fried or steamed oysters, and the
sliced white rings of hard-bOiled eggs,
while upon the turkey are placed the
wheels of yelks out of the slices. and
| over all sprinkle a dainty touch of
green parsley leaves. Now isn't that
dainty dish to place before a king?"
Flu.
| Boil one pound OF tender breast bacon
! In enough water to cover well till very
! tender, then lift out and place over
steam. where it will keep hot. Put into
the water III which the bacon was boiled
! one pint of the best rice, nicely mashed.
and quart can Of tomatoes; and lit
tie salt and cook till thoroughly soft.
| stirring often. This should be cooked
slowly and in a double boiler. When
done put in a covered dish. Slice the
bacon thin and lay on top of the rice
/ and serve slice with each spoonful
from the dish. This is very nutritious
and delicious dish
Corn Pone.
Take one quart fine white meal. q
pinch of salt and mix with sufficient
cold water 10 make a stiff dough, form
into small OblOng PONIES, t1atten by pat
ting the top, put in a very hot pan and
bake in hot oven till lightly Drowned.
The most usual and desirable style ir
the South, however. is to make these
PONIES about half the size (but fat of q
loaf OF bread, and each person breaks of
a piece at the table Sweet potatoes
should be washed and wiped dry, baked
I'LL soft, then wrapped in a large towel
and kept warm. They are placed on
the table i'll their jackets.
Nodded Salad
Mold salad is chicken salad in any
preferred style OF seasoning. nodded
into shape between layers of Jelly. This
is what is known as aspic Jelly. Ii i.
made of ordinary gelatine and accord
ing to the usual directions, except tha
1t is favored with pepper, salt, white
vinegar and pinch Of cayenne and
celery salt. instead of sugar, wine anC
| spices. 1t is also quite an i'm
proYement to boil previously il
the water used for. this Jelly al
onion, carrot and bay leaf
but this is not necessary. This ielI,
! must be clarified with eggs if wished
particularly transparent When it i:
| made fill the bottom of a mold about
half an inch deep and allow it to set.
then place on it a smooth layer of salad
and pour over it a half-incE depth OF
jelly and leave to set. When turned out
this may be garniShed 10 suit the taste
and makes very pretty dish.
Telegraph Pudding.
Put in large bowl one pint of molas-
SeS. one pint buttermilk, one QUAR-
flour; beat in one teacup butter. one
teaspoon soda, One-half teacup sugar
and lastly one cup of raislns, currants
dried cherries. or any dried fruit de
sired. Make very stiff batter, have baG
creased and Toured. drop in boIIin,
water and boil steadily for two hours
This, when sliced, should be almost a.
dry as cake. 1t may come to the tabl,
ahiaZe; if so desired. spfinkl,
small handful of sugar owe
1t and pour on six tablespoon
OF rum. Apply match and serv,
burning. One cup of sugar. one cup o
butter, two cups water. one tablespoon
flour (stlrred in the sugar.. Cook till
smooth and thickened, flavor witt