Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1892-12-22

out two rounds with tin biscuit cutter.
From the centre Of one of these cut
smaller circle, and lay the ring thus left
on the first large round. Bake the pates
in rather quick oven to delicate
brown. Set them aside, and when
needed they can be heated and filled
with the chicken.
OYSTER sTuFFING FOR TURKEY.
To the ordinary stuifing for turkey,
OF dry bread crumbs, seasoned with
parsley, thyme, and sweet marjoram and
moistened with melted butter, add two
dozen small oysters chopped fine. Stuff
the breast OF the turkey with this.
cRANBT ny JELLY,
Put one quart of cranberries on to
cook in the inside vessel of double
boiler. Add no water unless the fruit
is very dry. In that case put with them
four tablespoonfuls of water Cook
couple OF hours, breaking the berries with
a spoon from time TO time. When they
are well crushed strain and measure
them. To every pint of juice allow
cup and half of sugar. Return the
juice to the fire, boil it 20 minutes, thin
ming it If necessary; stir in the sugar, let
it boil up once more, and pour it into q
mould wet with cold water. Set it in
cold place until firm. Jelly made by this
recipe ought not to be thin or watery.
sCALLoPED SWEET POTATOES.
Boil, peel and slice sweet potatoes.
Arrange them in layers in baking dish,
strewing each layer with tine bread
crumbs and bits Of butter. Bake covered
for 20 minutes in a steady oven; uncover
and brown.
CELERY SALAD.
Cut your celery into inch lengths, lay
it in bowl and put it on the ice until
needed. After it is brought on the table
pour over it French dressing, consist
ing of three tablespoonfuls of oil, two
Of vinegar, saltspoonful of salt, a
half teaspoonfub Of white sugar and
three or four dashes of black pepper.
sALTED ALMONDS.
Shell, blanch, and dry half pound of
almonds. Lay them in clean tin pan
with a couple of teaspoonfuls of butter,
and put them in rather hot ogen.
Shake the pan frequently that the
almonds may color equally. When of
Il uniform light brown take them out,
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paper and sprinkle them lightly with
salt.
PUMPKIN PIES.
Four cups stewed pumpkin.
Two quarts milk. n
Eight eggs.
Two cups white sugar.
Two teaspoonfuls OF mixed mace, nut
meg, and cinnamon.
Beat the yolks Of the eggs light, and
| put the sugar with them. Press the
pumpkin through colander and stir
the eggs and sugar into it. Add the
spice and the whipped whites Of the
eggs. Have very deep pie.plates for
pumpkin pies, and after you have
Toured the plates and lined them with
The paste, cut slashes here and there in
this, that it may not puff up too much.
Stir the pumpkin custard well before
You pour it in. of course, no top crust
is used.
PLUM PUDDING.
Five cupfuls -four.
Half pound suct.
Half pound sugar
Quarter pound butter.
One pound currants.
One pound raisins.
Two tablespoonfuls shred citron.
One cupfnl milk.
Six eggs.
Half teaspoonful cloves.
Half teaspoonful mace.
One grated nutmeg.
Half cupful brandy.
Seed and chop the raisins; wash and
| pick over the currants. Rub the butter
and sugar together and stir into them
the beaten yolks of the eggs and the
milk. Add the flour and the whipped
whites Of the eggs, the spices, and the
liquor. Dredge the fruit with flour and
stir II in, and after all is we'll mixed
| pack it into creased moulds and boil five
hours. After the pudding is turned out,
stick spray of holly in it, pour some
brandy over the pudding, and touch il
with match into blaze just as it is
brought to the table.
SAUCE FOR PLUM PUDDING.
Two tablespoonfuls butter.
One cup powdered sugar.
Half cup boiling water and wine.
glassful brandy.
Cream the butter and sugar, add the
brandy and boiling water, set the vessel
containing the sauce in d saucepan OF
boiling water ard boat until very light
If you object to brandy, you may sub
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