Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1892-12-02
HOUSEHOLD AFFAIRs.
rrxnY ruRxEY REcIPEs.

TIMELY TURKEY RECIPES.
Tho standard holiday dish is roast
turkey With oyster stufing, which Is
first put inside the turkey, and afterwards
put inside those who gather at the
dinner table. The turkey Is drawn and
roasted as usual.
For the stuffing take bread at least
one day old, grated fine, and one-fifth
of the bulk of the bread In oysters.
Add, for an ordinary sized fowl, two
onions chopped fine, four ounces OF
melted butter, pepper, salt, thyme aud
sage according to taste, and little OF
the fluid of the oysters. Baste the
turkey until it is roasted to light
brown. Make gravy out of the giblets.
heart and liver, thicken with -four and
add dash of Worcestershire sauce, a
lump of butter, pepper and salt. With
this dish should be served the old-fash-
ioned cranberry sauce, made of equal
weights cranberries and brown sugar, to
which are added two ounces of butter
and dash of cinnamon. Let the whole
simmer until the skin of the cranber-
ries is tender. Set to cool on ice for
three hours before serving, which will
make the sauce like jelly.
For roast turkey with chestnut stuff
fng the same recipe applies, except that
boiled chestnuts, grated or mashed very
fine, are substituted for the oysters. The
large italian chestnuts are best.
For an onion stuffing, considering the
turkey weighs fourteen pounds, chop five
onions very fine and substitute for oys-
ters, with sufficient bread crumbs, but
ter, pepper, salt, sage and thyme.
If one should want fried turkey Ia
Creole for change, which is u favorite
Southern way of serving the bird, it
should be disjointed. Then make
batter of equal parts of milk and eggs,
well beaten, to which a little salt is add
ed. Dip the sections of turkey into
cracker dust, then ihto the batter, and
then into the cracker dust again, after
which fry in equal parts of butter and
lard.
For this dish the sauce is made OF
three ounces of butter and two heaping
tablespoonfuls of -four, melted together,
to which add pint of milk and dash
of salt. Serve with small boiled potato
balls, sprinkled with chopped parsley.
For the ordinary fried turkey, dip in
batter rs before and serve on diamond
shaped pieces of toast, with cranberry
sauce. This kind of sauce is made of
one quart of cranberries, two ounces of
butter and eight ounces of light brown
sugar. Allow to simmer until cooked,
and then either pour over each portion
or allow each guest to serve himself.
In serving fried turkey with apple
sauce, prepare the turkey as before. For
the sauce, peel two quarts OF sour apples,
take out cores and add one and half
pounds of light brown sugar and two
ounces of butter. Boil together with one
peeled lemon, and set to cool until ready
to serve.
In serving boiled turkey with oysters
the turkey is stuffed with bread crumbs,
moistened with oyster liquid, and oysters
to the amount of one-fourth the bread
crumbs. To the stufing is added three
ounces Of butter; pepper and salt to
taste. The turkey should be tied in a
linen cloth, as before. Serve with white
sauce, made with four ounces of butter
and three tablespoonfuls of -four melted
together, to which is added little salt
and quart of milk.
II u housewife builds her Thanksgiv-
ing dinner on any of these recipes, she
will be very happy, aud her husband will
be very proud Of her, besides being very
well fed.