Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1892-12-18
A CHRISTMAS DINNER.
Ellice Serena Gives Menn That
No Man Will Complain Of.
WILD TURKEY AS CHEF-D' GUyRE
Full Directions BY Cook Who Bas Sue
ceeded With Every Dish.
NO LITTLE TROUBLE IS NECESSARY

WRITTEN FOR THE pIsPATcH.i
''Give q man this and he cannot say that
be has not had a good dinner"
Menu.
Oysters on half shell.
Boiled white fish. Egg sauce.
Steamed wild turkey. Chestnut stuffinS.
Wild plUm jelly.
Potato snow. Minced cabbage. Creamed
tomatoes.
Orange Sherbet.
Roast goose. Apple sauce.
Sweet potato croquettes.
Mayonnaise oil Deets.
Crackers. Cheese.
Plum pudding. Mince pie. Charlotte russo.
Ice cream. White frult cake.
Nuts. Raisins. grapes.
Coffee.
Let me give you what consider the most
successful methods of preparing these
dishes. For the oyster soup take two
quarts of prime oysters Turn them into
colander and place over a stew pan large
enough at the top to catch all the liquor
that drops from the colander. Lift out the
oysters, ono by one with a spoon, mover
with q fork, and see that all pieces of shell
are detached. Rinse the colander. put the
oysters in again and dash over them about
q quart of boiling water. Then instantly
throw over them about the same quaniIlty
them. Put the liquor on the stove ana re-
move the scum as it gathers. Now add to
the liquor two quarts of new milk ana let
come TO the boil. Protect the kettle IN such
q way that the contents cannot scorch.
Add two tablespoonfuls of fresh Duttor,
turn in the oysters and remove the
moment their edges begin to ruft1e. Have
the soup tureen warm and put in 1t two
tablespOonfuls Ia OF homemade cracker meal.
Now pour in the soup, season to taste with
salt and pepper. and add tablespoonful OF
f11ina HuU
warmed ana serve without delay,
oyster soup made after this recipe is more
troublesome than with the ordinary meth
DDS, but one should never think of this
when the result is a superior soup-with the
oysters in it plump. tender anu just done
enough.
Boiled Fish.
Clean the fish thoroughly aud see that
every particle of blood is removed. Do not
let the fish lie in water longer than
necessary. Rinse it carefully and quickly.
Dredge piece of cheese cloth with -four,
wrap it about the fish, and tie with clean,
strong cord. Place in the 1sh kettle and cover
with cold salted water. Allow eight or ten
minutes per pound, or cook until the meat
separates from the bones easily. When
tender lay OH sieve to drain, remove the
cloth and serve.
Egg Sauce.
Put heaping teaspvontul of butter in a
stew pan and place over the fire. When it
begins to bubble stir in two tablespoonfuls
OF -four. When well blended, add Il pint OF
hot milk and two hard-Doiled eggs, sliced or
minced. Season.
Mushroom Patties.
Have the patty shells of rich puff paste
ready and fill with the mixture of III ush-
rooms, made as follows: Put some canned
mushrooms drained and washed) into Il
stew pan with II teaspoonful o. butter anu u
little rich cream. Miuce them, add season.
ing ana dredge lightly with flour. When
very hot, remove, and stir in the beaten
yolk OF an egg.
Steamed Wild Turkey.
After the turkey is pIucked, drawn and
sponged with water, dredge we'll with salt
and pepper, particularly in the inside, and
put i'll the stuffing. Tie in shape with strong
coru. Steam from two and one-half TO four
hours, according to size. Then put in bake
pan ( ithout water) larded with lew thin
slices of sweet bacon and bake briskly until
richly Drowned. Basic frequently with
melted butter, alternating with light
dredges of Hour. From the drippinTs i'll the
pan, with tneaddition of a little -four and
made.
Ch stnut Stuffing..
Take number of chestnutS, remove the
outer skin and put them to boil in salted
water, with bay leaf added. When cooked
rather underdone drain Them and remove
the inner SklnJ which Will come Oh easily.
Sprinkle over them salt and pepper, AIDA
half pound OF butter cut in small pieces and
q slice OF onion minced-ii this flavor is
liked. Fill the turkey with this mixture.
Potato Snow.
Prepare the potatoes and let stand for
several hours in cold water. Cook in boil
ing salted water until tender. Drain well
and press through a colander into deep
dish. Let them lie as they fall. Put in the
baker until very hot but do not let them
brown.
Minced Cabbage.
Trim the cabbage, quarter and throw into
salted water and let lie for 20 minutes. Then
mince fine, cUver with boiling water and
cook until tender. Drain, and season with
butter salt and pepper. Add little cream,
and toss the cabbage about until very hot.
Dreamed Tomatoes.
Stew one quart of tomatoes until quite