Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1891-12-09
HOUSEHOLD,
ROAST TURKEY.

Tue WuOl6 Shlu OF Tue DiEu VIII
look soft, showing layers of yellowisl
tat and W hite flesh beneath. Hen tur
keSs are smaller than males, and no
OF as fine flavor.
Remove all pin feathers and skin, b.
holding over burning paper. Wips
the bird carefully both out and insid,
With damp cloth, but do not wast
In large quantity of water as it re
moves the delicate juices and detract:
from its favor. After filling the bird
always leave room for the stuffing te
swell) and sewing up the outs, twist the
pinions under the wings to the back,
push up the legs until they lie fat
against the side and lower joints are
even with the rump, put skewer
through the centre of the thighs and
fasten it there with a cord. Draw the
neck skin over to the back and put q
short skewer or a few stitches through
1t, and tie the ends of the legs to-
gether.
The flavor is improved if the bird is
prepared the day previous to roasting.
Prepare roll of three inch wide
strips of thin muslin or cheese cloth
sewed together; rub the outside of the
bird with salt and laying one end of
the cloth diagonallv across the breast
IL
round and round to completely en-.
velop the body-taking a few stitches
to secure the end, also whenever it
shows an inclination to pull apart.
Rub butter well into the cloth, and lay
the bird in drip-pan with teaoupful
of bet water IN the butter, and place
in hot oven allowing twenty minute.
for 1t to heat through and twenty for
each pound.
Bsste occasionally and spread more
butter on the breast and such parts as
seem the browneat.
When done, carefully remove the
muslin by cutting it apart at different
points, make a brown gravy in the
drip-pan and serve in gravy boat. II
one has a covered roaster of course
there is no need of wrapping the bird
In cloth, and a small one may be pro-
vided by a cover made of two sheets OF
fools-cap or letter paper cut oval across
the top and basted together, then well
buttered.
FoRCE-MEAT.
For PLAIN torce-meat, highly season
stale bread crumbs with butter-salt
pepper and sage or parsley and little
minced onion. The yolks of two eggs
can also be added if preferred.
OYSTER sFUFFING.
Plump dozen large oysters, (after
draining) by heating a tablespoonful
Of butter in fry pan, and turning the
oysters until both sides are plump and
well curled. When cold chop and add
TO plain force-meat
CREAM OF CELERY SOUP.
Wash and clean four roots, stalks and
sll of lery; cut 1t into short lengths
and put in a saucepan with three tea
cupfuls of boiling water, a bay leaf
and tablespoonful OF chopped onion.
Cover closely and boil half an hour.
Put three tea-cupfuls of milk in q dou-
BILE boiler and when hot add a table
spoonful of butter and two of fonr
rubbed together and stir until it is of
the consistency of cream. Rub the
celery through a colander and add this
and the liquid in which it was cooked, |
to the white sauce. Season with salt
and white pepper and serve. If ten
oysters are drained and pumped as di-
rected above they are delicious addi- !
hon.
OYSTER BrsQUE.
Place twenty five oysters over the fire |
in their own liquor and season with a
tablespoonful ofwhite pepper, a sprinkle |
OF cayenne and salt to taste. As soon |
q plump and ruffied, skim out the oys- !
tefs and add half pint of milk, half
aessert-spoonful of lemon juice, a bay |
fsat and blade of mace. Bring to a |
boil and skim. Chop the oysters fine |
fnd return them to the liquid and boil !
tSe minutes, moderately. Wet two !
tAble-spoonfuls of flour in little milk, |
and add to the boiling mixtures, stir.
|
tablespoonful of butter and serve.
sANTEED OYSTERS.
Drain the oysters in a napkin and
after sprinh ling salt and pepper over,
TOLL in fine bread or cracker crumbs, /
Hest perfectly clean pan cake g, id
die, and drop small pieces of butter one
q time and lay an oyster on each one.
As soon as nicely Drowned, chop an
other bit OF butter near them and turn
ever to brown the other side. Serve
On warm platter.
POTATOES AU dRATIy.
Make a white sauce OF one heaping
tablespoonful of -four, two of butter,
one tea-cupful Of chicken stock and one
OF milk.
To one point of coarsely- chopped
cold boiled potatoes, add half a tea
5poonful of salt, half tablespoonful OF
Pepper and a tea-spOonful of onion
fuice (pressed with lemon squeezer).
spread the potatoes upon deep plate
VI platter, well buttered; cover with
the sauce, sprinkle buttered bread
Crumbs over the top and cook twenty
Minutes in a moderately hot oven,
berve in the dish in which they were
baked.
BAKED CITTTIpTOwER
Trim nicely and stand top downwards
tp GOLD salt water for an hour. Put in
Z cheese cloth bag and boil half an hour
~ salt water. Dram and place in q
pudding dish flower side up, pour over
II white sauce and sprinkle plenti-
fully with equal parts of stale bread
crumbs and grated cheese, and brown
Aioely In the oven.
soALLoPED TOMATOES.
Dram halt the liquor from a can of
tomatoes. Place a layer of tomatoes
In buttered dish, cover with a LAYER
Of bread crumbs, season with bits of
butter, salt, pepper and little onion
Juice. Repeat this until enough ispre-
pared having the last layer buttered
bread crumbs. Bake thirty-five min
utss.
CELERY SALAD.
Gut crisp. white celery stalks into
half inch lengths AMI cover with cold.
salt water until ready to serve.
Make mayonnaise dressing of the
raw yolks of two eggs,a teaspoonful of {
sugar, half one of dry mustard, ono !
OF salt, salt-spoOntul of white pepper
and pinch of cayenne. Add, beating
constantly, one tablespoonful of oil |
and teaspoonful of vinegar at from ,
different times, beating little between '
eaob. After this add oil in the same ,
" y until half pint has been used,
Place on ice and mix just before sery, /
Ing. ,
6INCE MEAT.
IT, !