The record-union., 1892-12-17

it will keep week.
IN making your pates. roll the pastry
out about half an inch in thickness,
and cut out two rounds with a tin bis
cult cutter. From the center 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 a
delicate brown. Set them aside, and
when needed they can be heated and filed
with the chicken.
CHICKEN FILLING FOR PATEs.
One cupful milk.
One tablespoonful of butter
one teaspoonful flour.
Salt, pepper and pinch of mace.
Juice OF half a small lemon.
Cook the flour and butter together I'M
I'll they bubble and pour the milk upon
thein, stirring until you have thick
white sauce. Set the vessel containing it
in an outer saucepan of boiling water and
stir into it a cupful of the white meat Of
chicken, cut, not chopped, with sharp
knife, into small pieces. Let it get hot
through before filling the pastry shells.
OYSTER sTUFFING FOR TURKEY.
To the ordinary stulIing for a turkey,
Of dry bread crumbs, seasoned with pars-
ley, thyme and sweet marjoram and
moistened with melted butter, add two
dozen small oysters chopped fine. STUFF
the breast of the turkey with this.
CRANBERRY JELLY.
Put one quart of cranberries on to cook
in the inside vessel of a double boiler.
Add no water unless the fruit is very
dry. In that case put with them four
tablespoonful of water. Cock a couple
of hours, breaking the berries with a
spoon from time to time. When tley are
well crushed strain and measure them.
To every pint Of the juice allow a cup and
half Of sugar. Return the juice to the
tire, boil it twenty minutes, thinning 1t
if necessary; stir in the sugar, let it boil
up once more, and pour it into a mold
wet with cold water. Set it in cold
place until firm. Jelly made by this
recipe ought not to be thin or watery.
GREEN CORN PUDDING.
One can corn.
Two tablespoonfuls of butter, melted.
Two tablespoonfuls of granulated sugar.
Two eggs, beaten light
Two cupfuls milk.
SaltspOOnful salt.
A small pinch OF soda.
Drain all the liquor from the corn and
chop the kernels very fine. Add to them
the eggs, the sugar, the melted butter, the
salt and the milk, into which you have
stirred the soda. This is to prevent curd-
ling. Turn the mixture into pudding,
bake, covered, for half an hour; uncover
and brown.
SCALLOPED SWEET POTATOES.
Boil, peel and slice sweet potatoes. Arr
range them in layers in a baking dish.
streWing each layer with fine bread
crumbs and bits Of butter. Bake covered
FOR twenty minutes in a steady oven;
uncover and brown.
CELERY SALAD.
Cut your celery into inch lengths,
lay it in a bowl and put it on the
ice until needed After it is brought
on the table pour over it a French
dressing consisting of three tablespoon
fuls Of oil, two OF vinegar, saltspOOntul
OF salt, half teaspoontul of white sugar,
and three or four dashes of black pepper.
SALAD ALMONDS.
Shell. blanch, and dry half pound of
almonds. Lay them in a clean tin pan
with a couple Of teaspoOnfuls of butter,
and put them in a rather not oven. shake
the pan frequently that the almonds
may color equally. When Of a uniform
in colander on brown paper, and sprin-
lle them lightly with salt.
PUMPKIN PIES.
Four cups stewed pumpkin.
Two quarts milk.
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 pump
kin through a colander and stir the eggs
and sugar into it. Add the spice and the
whipped whites Of this 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.
MINCE-MEAT.
Four pounds lean beet
-Four quarts chopped apples.
One quart chopped suet
One quart stoned raisins.
One pint cleaned currants.
One pound citrOn, cut in small pieces.
One scant quart sugar.
One pint mOlaSSeS.
Three tablespoonfuls mace.
Three tablespoonfuls cinnamon.
Two tabespoontuls allspice.
Three tablespoontuls salt.
One and one-half tablespoonfuls cloves.
Four grated nutmegs.
Juice and rind of three lemons.
Juice and rind Of three oranges.
Two ounces candied orange peel.
Two ounces candied lemon peel.
Half-pint orange wine.
one quart California brandy.
This will make large quantity of
mince-meat.
PLUM PUDDING.
Five cupfus flour.
Half pound Suet.
Half pound sugar.
Quarter pound butter.
one pound currants.
One pound raisins.
Two tablespoonful shred citrop.
One cupful milk.
Six eggs.
Half teaspoOnful cloves.
Half teaspoonful mace.
One grated nutmeg.
Halt 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 milk. Add
the -four and the whipped whites Of the
eggs, the spices, and the liquor. Dredge
the fruit with flour and stir it in. and
after all is we'll mixed pack it into creased
molds and boil five hours. After the
pudding is turned out, stick a spray of
holly in, pour some brandy over the pud-
ding, and touch it with a 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 wineglass-
full brandy.
Cream the butter and sugar, add the
brandy and boiling water, set the vessel
containing the sauce in a saucepan of
boiling water, and beat until very light.
Ii you object to brandy, you may substi-
tute the Juice of one large or two small
lemons.
CHRISTMAS FRUIT-CAKE.
Six eggs.
One cup butter.
One cup and one-half powdered sugar.
Two cups flour.
IIoIF ;-;v