Bellows Falls times. [volume] (Bellows Falls, Vt.) 1856-1965, 1892-11-17

APPLE PIE-Pale, quarter and core
g"d cuoking apples Line pi"-pans
NTH rich crust, put IN layer Of apples,
sprinkle thickly with sugar and pow
dtr cinnamon, add a tablespoonful OF
butter and a little water. Bake In a
quick oven.
CRANBERRY SAUCE-To quart of
riauh ,es Hos On quart If wafer and
rea ly puunn of suga,; 1T the water
heat while you wash and lo' k Ov the
berries drop tn m in tne water and let
them G, OK b. r 20 minutes; then add the
sugar: after ! i. dissolved LIT the sauce
come I" a boil; then take from the stove,
S me oks strain he juice TO make 1t
clear.
large MAJ p,, ,ahe crack -. split and
I u ter. ia, m, one gon-siZ howl OF
ra's'' s, two cups of susa' and 5 eggs; ;
put in layer Of the crackers, sug and
rails n, -prink GOV r some mace, then u
layer of crack,r., ill the ri h is "a full,
pour Ov, r new milk -n"u. h t" just cover
no mmt put |, over and ! stand
tin an hour fhe dinner: then beat
up the egg, I'D | o, e cup of sugar re-
served from the L., e's, and one quart of
u ing care not "a O>eIc" it.
MINCE MEAT-O uptnl Of chopped
m ~, hich has INNER until tender,
3 cuptul> OF ch"pp. ~ pie. l cupful Of
raisins. (sr did and CHI ppen) l cufful of
curran's well washe' d picket Nv ~,
. cupiul of seedlcss ra'sins, J cupful OF
see ! IS raisin., y cupful of finely
CHI PIP d suet, 2 cupiuls If sugar. 2 tea
CT frlc - ~
spoon full Of all.pice, y naspoonful of
tul Of SWEET pickle vinegar or Doil d
cider. Let al stand in a tightly covered
jar f,i "a hours before usl, x
SQUASH PIE-rake two cupfuls of
warm squash, strain through a LOander,
add two cuptuls of hoiing milk, and
half a cupful of sweet cream or one
cup of colo milk. two eggs we'll beaten,
if you hav M cre am it is better to u
three 'ggs) ; put IN five or six spoonfuls
of sugar. Then aste to see if it is swee
enough; a Id Ii tie chm mon or nu =
meg ,hich SHOULD b. put into the q a h
after i is tr,lned M st cooks add a
little sal. just Def re placing in the
"v add to each pie doZ II raislns ha>-
ing previously steamed them for half All
hour. and little rose " alter.
THANKSGIVING CAKE-Cream two
thirds OF II cup Or butter and two cups of
sug +; add, in he order namei, eggs,
l cup If swteb milk and 3 cups of fl ,ur,
sifttd with 2 teaspoons OF baking pow "
der, flavor wi h t, aspoon of varilla. Put
p the mixture in two deep layer pa ~
and bake. To the other halt, add one
tablespoon of molasses, l generous cup
IF raisins. seeded and chopp, d, d of u
pound Of citron Chopped fine, "ne tea
lea. poon cinnamon aid 3 teaspoonful
each of cloves and allspi,e; gate in Il
little nutmrg and add tahlespm nful of
fl 'ur. Bake in Two layers Pl ce the
a and lily mt layers alternately, with a
lnile bright j. liz betw. en-. Ice the top.
ROAST TURKEY-Clean the turkey
rub The mi With al onion. fuss it
as you woull a chicken. Stuff it with
b cad crumbs, Seasoned wi h melted but
ter, salt, pepper, and the mixed St som
ing for dressing. Place iG in dripping
pan, and dot it with bits of butt r, or
pieces If fat salt pork, cut into dice.
Put a little water in the PEA and haste
often. When the breast is brown, pro-
trct it with pi ce IF paper. Boil the
gibets; chop TIN m fint ard add to the
gravy, which may BE- made r. the drip
ping pan wht n the tu key is asaken out
II there is TOO much fat, pour it IN BE-
fore putting in the ginlets, and IT too
! little gravy, and water. Thicker and
seaso to taste. Pour some # it around
he III key and st rye the rest in boat.
Sc We with cranberry sauce.