The times. [volume] (Richmond, Va.) 1890-1903, 1893-12-17


,rcatest profusion OF dishes. To-day that
So,seysffe b. the moss TO be envied who
l,n prepare the daintiest feast or can greet
re ewes and palates Of her guests VAN
s.me pretty and novel dish, some niue
original wrinkle IN the making OF i0"Vo
or the cooking OF the ume-honoreu tuI-
bcy ,,,. ,,o,,i.
In France. Il is the custom among pour
terers 70 feed their poultry for weeks De-
forchand on q oiet composed laIseiy %
lEhiy poppcrcd animal food Which con-
onres greatly TO a quick growth and con-
.eauent size. In early times the French
carried the flavor Of their fowls ny feeding
,bem at a great cost with paste qualified
with musk, auiso seed. ana other aromatic
spiecs. IL was a French queen who spent
500 francs in imparting peculiarly deli
.,,to navor 70 the livers of three geese. 1
once knew am aristocratlc old epicure q al
most eaid "gourmand'D who never allowed
turkey on his table that had not been
fed for weeks before under his special di-
rectiou. Sometimes a diet Of sweet pota-
foes. both raw and boiled, milk and grain,
was given, and again nuts with large
quantities Of animal food cabbage and
lettuce.
Unless you have your own poultry
ward you cannot, OF course. make expert
mcnts Of this kind, but you can, by your
skill In cooking, add such navors as the
grower has failed TO impart.
For the highest gastronomic effect your
Christmas turkey should be Of the hen
variety led 20 the block after fast Of
tweuty-four hours, broken only at the last
Iy "a spoonful OF the best vinegar, after
which it will die gamer" that is the
meat viii be whittier. sweeter. and Of
better flavor. AL of this your poultry
merchant viii attend TO for you. ] know
0f one entcprising dealer who engaged
his turkeys six weeks before Christmas
and then fed them up for special custo-
mers according 10 their directions.
An italian restauranteur in New York
city gives a delicious flavor 10 his tur-
keys by keeping them for two days in
a marinade Of clarct. Lay the bird I'm a
dish just large enough 90 hold it and cover
with "a pint each of vinegar and clarot
and a Sin Of salad oil. Turn frequently
that every part OF the flesh may Doe acted
en- by the acid and oil. 10 IS safe TO say
that mine host makes use OF this secret
10 economic by buying old. tough birds
since the effect Of this treatment IS 20
soften the nbres Of the flesh as well as
10 flavor Il.
As regards the best stuGng for a tur-
key there are many men Of many
minds" The finest bread dressing is
made Of half a pound each Of sweet stale
bread crumhs-the crumbs from a loaf
twenty-four hours old-and nicely creamed
and mashed potatoes. half "a cup Of minced
mushrooms. four ounces OF the best
butter, and a seasoning Of sweet mar
1oram. summer savorY pepper, salt. graf
sd nutmeg. and grated lemon 1ind Hold
togethe- with beaten egg.
You can change the flavor Of this by
ffaff cot
celery or boiled onions, or you can double
the quantity Of crumbs and flavor princi-
pally with a minced onion fried in
butter; but when mushrooms are used,
leave ont the onion.
Sweet potato stuiing was the favorite
Of Mrs. Senator Vance Of North Carolina.
They must be baked in their skins and
then mashed smoothly and beaten light
with plenty Of butter and seasonings TO
taste.
The wife OF one Of our chief justices
prefers French or Italian chestnuts for
ftu1ng Boil or roast the a1is. peel and
I'M tie body OF the bird. Some cooks use
half a pound each Of lean veal and fresh
pork, at least half Of the latter being
fat moisten with broth and for good
sized bird add fifty chestnuts.
An oyster stuiling is most delicious:
use as much of the oyster liquor as is
necessary TO moisten the requisite guam
THY n crumbs. Of which you want only
half CROUCH 10 fiji the bird. then season
highly and add oysters enough 20 make up
the balance.
or course a stufing Of trunles is the ne
plus ultra, but as IL takes at least a pound
Tor a small turkey they are not often
used.
A turkey garnished with sausage has
very festive, not 10 say bacchanalian
appearance Three-quarters Of an hour
before the cooking is finished festoon il
With strings Of link sausage; these YOU
must turn from time to time so that every
part shall be as brown as the bird itself
The better the flavor of the sausage. Of
course the finer the flavor of the turkey
With this you viii want giblet sauce made
by stewing and mincng the gihlets and
adding them 10 the gravy in the pan after
The fat has been removed Thicker and
color with TOurnade's kitchen bouquet
With celery stuiling serve both a giblet
and celery sauce. and with oyster stuff
fins an oyster sauce
The vegetables served at a Christmas
dinner should be prepared with special
reference 10 pleasing the eye, although
certainly not az the expense Of the taste
y DAINTY way TO serve potatoes is 10 pre-
pare quantity of mashed potatoes with
less cream or milk than for plain use.
Jet lhese get cold and mold compactly in
70 thc FORM " small apples-they should
he no larger than lady apples; make
slight lndentauon I'm the stem end. roll
IN crumbs, then in egg and again i'm
crumbs and stand I'm the ice box untn
wanted. few moments before serving
immcrse them until "a golden brown I'm
very hot dripping or lard. using n wire
basket. Lay on napkin ON "a hot dish
and insert the stem OF am apple or
Tiny crust Of bread shaped like n stem
Very small white onions Drowned in
butter jnd then cooked I'm stock unu
done are very savOry.
Celery fritters make a delicate little
course The white stalks OF celery cut
in two-inch lengths are boiled until tender
in sailed water Drain and dip I'm a batter
made from the york of "A raw egg, a table
spoonful OF salad oil or melted butter
four ounces OF -four. and cold water
enough to make il of the right consis-
tency The moment before using stir
IN the whipped white of the egg.
Sweet potatoes should not make their
appearance an naturel. but when boiled
cut in eighths and basted with plenty OF
sweet melted butter while browning in q