New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-12-22
rsYoRN TRIBUNE FOURTEEN PAGES

and leave about half an inch Of stalk; haste them
well with melted butter and sprinkle little pepper
and salt over them. Have the broller very hot
and lay the mushrooms in IT. do not close 1t too
tightly or the mushrooms may be broken Have
clear fire OF Goals and broil both sides In about
ten minutes they will be tender. Have ready some
rather thin nicely Drowned and trimmed slices or
toast well buttered; soon as the mushrooms are
cooked lay them the toast and serve instantly
hot plates
To have your turkey entirely satisfactory. you
nrst berin with great care and follow out the
same line OF carefuness until 1t Is placed before
Your gu asts. To begin with select plump young
hea-tirkey: the meat of the hen Is or nuch inner
flavor and is finer grained and more juicy tnan
that Of the cocks After 1t is drawn. rinse quickly IN
cold water in which dissolve a tablespoonful OF
salt: thea wipe dry both inside and out; 1t is a
great mistake to leave poultry standing In water
or wet inside. Prepare stuiing with about TWO
quarts OF well-dred and rolled bread crumbs q
quarter Of a pound of butter broken up IN httle
pieces one grated onion, half teaspoonful or me
summer-savory and two weil-beaten eggs; season
well with pepper and salt. II oysters are used
leave out the eggs as they are only heeded u
moisten the bread crumbs. With this I'LL the craw
and body being careful not to make them too tuil
as the bread crumbs swc. good deal; draw the
skin over the neck bone, which must De cut OH
quite close 10 the body. and tie with piece OF
Irvine. sew up the opening In the body WIN SOFT
cotton pass the ends OF the wings under the pacA
and fasten with skewer passed through the Dody'
tie the legs together and draw them down close
TO the body by passing the same string round
small skewcr run Just above the "popes nose.
Rub the turkey well all with olive oil dt Is
well TO rub II In with the hand) dredge with pep
per and salt. put in pan with two tao!espoohiuis
Of butter and six OF water, and lay pee pee Of
from acorGhns ASw tn and 'n V oven not hot
enough to burn nor cool enough TO dry oIt me the
meat. experience and observation must teacn ' h
Baste very often. After carefully cleaning inc
liver AMI qslzzard. stew them slowly in enough white
stock to cover them serve with me turkey -SV''e
people consider them tid-bits. 49,, 49,.
For cranberry sauce. pick over and wash the Der
ries and put In saucepan with ABOUT mar teS YEA,
to let them burn. and stir often with wooden
spoon Cook for about tweny minute; sde f'
sour when eaten with poultry STRAIN Ihto'sn a
coarse sieve and pour into mould !, taKfS S SP Gs
Get from Your frult-dcaier firm. round tomatoes
sharp thin knife cut on the top OF the tomato
placed: II sharp-poiate knife is used. it can be
cut or In little points and look very pretty Scrapc
cavity with mayonnaise prepared IN the usual way,
replace the caps and arrange IN razor Na' slass
OF lettuce This makes Il very acceptable salad az
ter Il heavy dinner but 1t must be as cold as IL
Plum pudding to be really good. should be made
and boiled for three hours At least TWO weeks be
fore 1t r. needed; English people call this curing
the pudding, and certainly no one can eXcei mem
pcct to use for the winter at one time boil them
and L., them hang in the pudding bags in dry
aasci rccipc one pound OF bccf suet chopped fine.
one pound OF four. one pound OF bread crumbs
dried and Drowned In the oven ana rolled very ine,
mixed with the flour. one poGnd Of stoned raisins.
one pound q currants. qnartrr-pound OF ci'ron
"se r,I nYch each 81 ground cloves and Gin
OF brandy. MIX al wen together in large bowl
at takes a lot Of mixing with strong wooden s.l1
puddinga. Have ready piec. II linen tow"liins
about thrcrcuArter 81 yard square. scald II ven
IN b'!iins water and wiring as DRY as possbi,
ircige g well win Honr and polr yolr mixture
Into u. lie very tightly ana be sure 10 cav apoI'
one-thiri as much space as Is occupied by me PUG
ding for 1t 20 swell n c9,Sing Have ARG salc'-
ropicnlsh,i from boiling tor keel. ne 1t evap,-
rate Fut a piaie IN ihc -'uom OF tne aaGcePa:..
drop ia your pudding wh"n tn water is bollHg
mad" cover clos-y anl boil six hour II II Is 10 he
two hours thr Gay II Is t. De eaton. Inc ET
est care must BE- taken that u never stops boil
thna Ia thc milking - the ingredients About ten
minutes tc'or" serving. nke n out 81 thr water;
siic 49, on a Platter AMI stand II the
op'n oven 20 dg On Just. hr,nre go.ns
top. ani poor oyer il . gls-s 4 Brand. touch
match 20 II AMI carry 70 - table genuine Eng
soing I &C.. a by I' t T pi D Of, on btr
- ', ,,n AM nr rrat,P nr,n"s and a uacb
of slit Pour boiling water slowly. stirring all
m, time unfu ~ g. about ID. consistency ~ h0l.I
custlrI. now ala one welh"aten erg and rewoy"
r. ~ tac hfc 70 once or the egg VIII curil' hen
ready 10 Serve" ala wine glass ~ bTnndy or best
Dissolve ono pound Of powdered sugar In one pint
u boiling water Tor yoar fro1' punch " hen cold
nal me juice ~ six lemons ana Two oranges. Put
ia fscez"r and turn until nrm. then adi half
pint u CHAMPAIGN: hai a sl OF rum. ana ha.t
% gill OF brandy Cover the fr,rz"r. AMI turn long
enough :, mix well Then take ogt jh' alshcr
acrapc down The punch. and pack we'll IN salt and
Ice n alternate layers ana st away Tor Two hours
Servo tn punch cups II VIII melt very quickly on
account % the alcohol
For th" riact. make syrup II one cup - rranu-
lated sugar and haN = cup of water. Jet II boil
about fifteen minutes. or until. by taking up
on tho enl ~ fork and dropping into cold water
II viii break or 20 brute bits. 90 nos ID boil
"a moment longer. and never stir me syrup Have
ready some firm. large white crapcs. and som, quar-
t'rs - orange from which th" white skin has been
dip each plccr ~ fruit quickly into the hot syrup
and out again. laying them separately On "a Hat
plati'r Or wax'd paper Whel all hay" been Dipped
begin with m" nr2t ones and rive them second
dip. This time roll them quickly In plate 4
Eranuaied sugar before the syr,p hardcns. Pit
them IN cool dry place. Serve IN the little paper
ranged bonbon dishcG.
To mako suited almonds. blGnch the almonds by
for three minutes th,n pat them for the time
In cold water and the skins VIII come or quite
TN plc-platcs are best To use for roasting. Rub
the bottom Of the plate rather thickly with butter
sprinkle little salt II. and throw on Just
enough almonds To cover the bottom Oi The plate,
but not 10 lie on one another. Sprinkle n little
salt over The almonds and put In moderately
hot oven Shake often and be careful th,i they do
ready for the table and are much better roasted
fresh required
Let your black coffee be strong AMI your Nnes
II you have them at all Of the best
THE HAMILTON CLCBS RESOLUTION