Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-11-22
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care little enough for these days except as
| they reflect the happiness of the little ones.
| Isn't it so? Why, nothing is so dreary as a
Christmas dinner without children. and as
for Thanksgiving day, though it seems to
deal with Pilgrim Fathers and grown up
sentiments, yet it gets its real glow from
suspected, get deal of glow from the ex-
pectation of good dinner
Here is dinner which has been planned
with special reference to little ones, of
which they may eat every single dish, if
prepared after the recipes, with no harm to
themselves or to anybody else except the
the dinner:
Corn SOUP
Roast turkey.
Gtolet gravy. Cranberry - nee.
Mashed white potato, Drowned Sweet
potato.
Scalloped oysters.
Celery, Salted Almonds Olives.
-Tapfoca Cream. Angel Cake.
I. Fruit.
Hygienic Coffee.
Corn Soup.
Cook together, in a sauce pan. until we'll
mixed, but not Drowned, an even table,
spoonful of butter and two level ia blespoon-
fuls of -four, then add pint OF cold water
and, when it poils, add a can of tender corn:
M.
boiling hot, season to taste with salt and
white pepper and serve.
Turkey Dressing.
Rub to crumbs a loaf of stale bread from
wh1ch the crust has been pared or rem owed.
Season sharply with salt and pepper, and
butter. This will make light, dry, digest
ible stufing acceptable to a majority of
tastes. but oysters, celery. sage, thyme; basil
OF other navoring can be added with the
salt and pepper, if desired
GibIet Gravy.
Remove the grease from the bastfnR mfr.
ture, after the turkey has been taken from
the roasting pan, strain it through a wire
sistency desired, with flour and butter
stirred to smooth paste, then add the glib
let's after they have been thoroughly stewed,
cut IN small pieces or minced, boil a few
minutes; season to taste with saltand pepper
and send to table in gravy bowl.
scalloped Oysters.
For scalloping oysters use bread crumbs
rolled and sifted, as they are much lighter
sweeter ana more delicate than the cracker
crumbs. Season the crumbs with salt and
pepper and moisten with melted butter
Scatter layer of the prepared crumbs on
tne bottom OF shallow baking dish, place
well drained, cover lightly with the prepared
crumbs and SO alternate with oysters and
crumbs until there are three layers of oys- |
tiers. over the top layer scatter crumbs |
evenly-just enough to hide the oysters and |
protect them from too great heat while |
cooking. Bake in an oven of about the |
same temperature as required for bread |
for half an hour, or until the crumbs on the |
top are rich chestnut brown.
Salted Almonds.
Pour boiling water over pound Of shelIed |
almonds, let stand about minute, then re. |
move the almonds and slip off the skins.
Dry in towel, put into a bowl and stir in |
SUFFICIENT olive oil or butter to grease each
kernel. Brown in a dripping pan in a hot |
oven and sprinkle well with salt as soon as /
taken from the oven.
Tapioca Cream.
Soak over night one cup Of tapioca in
three cups of cCld water. In the morning
drain and put to cook in a double boiler in
q quart of rich milk, to which add half a
teacup OF granulated sugar and quarter of |
a teaspoonful OF salt. Let the tapioca cook
until tender, then add the yelks of six eggs
thicken remove from the fire and pour into
a bowl. Let stand till nearly cold stir in
two teaspoontuls extract of vanilla, pour
into the dish in which it is to be served
Beat the whites of two eggs to stiff froth
add four tablespoonfuis granulated sugar
and pile the mixture on the top of the
cream.
Hygienic Coffee.
Mix well together in a bowl bv rubbing
between the hands four quarts of course
wheat bran and one pint New Orleans mo-
lasses, and brown nicely in the oven. Make
in the same manner as coffee, using about
thrice the quantity. Settle by pouring in a
little cold water when it boils. This makes
q healthful and delicious beverage that /
many people prefer to genuine coffee.
EMMA P. EwIH0.