Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1894-11-13
THANKSGIVING COOKERY.

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ter and -four will unite to make q frothy
crust for the turkey. After the turkey
IL Drowned the heat should be reduced.
There must be . basting every fifteen
minutes With the gravy In the pan, be-
sides salt, pepper aud -four. The coat
ing of Hour and butter, the constant
generous basting and the low heat for
the greater part of the time of cooking.
will ensure tender, juicy, wcll-seasoned
disb.
After drawing the turkey, rinse out
With several waters, and, In next 10 The
the last, mix . teaspoonful ut soda.
The inside Of the fowl, writes Marion
llArland, especially II purchased In the
market, IL sometimes very sour, and I'm
parts an unpleasant taste Ia the stuiiiDg
II not to the Inner part Of the legs ana
side bones. The soda will act ~ cor
receive, and Ia, moreover, very cleansing.
fill the body With this water, shake
we'll, empty Il out and rinse With fair
water. Then prepare dressing Of
bread crumbs, mixed With butter, pep
per, sali, thyme, or sweet maj jorsm, and
vet With hot water or milk. One may,
u " ~ auu ttt UNIltu NblAs VI wv
eggs. 4 little chopped sausage IL e.
tecmed an improvement wher well in-
corporsted With the other ingredients.
Or, mlncc dozen oysters aud stir Into
the dressing; aud, " partisito the taste,
vet the bread crumb. With the oyster
liquor.
The effect upon the turkey meat, par
ticulsfly that of the breast, IL very
pleasant. stun the craw with this, aud
tie q string tightly about the neck,
Ia prevent the escape 81 the stutiing
Then fillt body 10 the turkey, and sew
Il up with strong thread. This and the
neck string are Ia be removed when the
fowl L. disbcd. Ia roasting, " the fire
1. brisk. allow about ten minutes Ia the
pound: but Il will depend very much on
the turkey. sge whether this rule holds
good. Drcdge u With -four before rosst-
Ing. and haste often; nj fret With but
ter sud wsier, Afterward with th. gravy
la the dripping pan. u the roasting be
the pan, put In With u = tsacnpiul IL hot
water. Many roast Away. upon graf.
Ing PLACED on the top of IN. pan, thu.
IA. boiling water ste,ms the under part
Of the fowl, aud prevents the skin from
drying too fast. ar cracking. Roast To
a fine brown, aud II IL threatens to dark
en- too rapidly, lay q sheet 81 whit. pa.
per over u until the lo~er part u also
dooe. Stew the chopped giblets In just
enough water to cover them, and when
the turkey IL lifted from the pan. sdd
thes~, With the water In which they we're
boiled, Ia the drippiugs; thick.n With a
spoonful 81 Drowned iour, Vet With
cold water To prevent Jumping, boil up
once aud pour into the gravy boat. III
the turkey l. very fat, skim the drip
ping. well befor, putting Ia the giblei..
S,rYr With cranberry sauce. some lay
fried oysters In the dish around the
turkey.
Ni>cE MAT.
Five pound. 10 the lower part 20 the
round, boil Il until II L. tender when u
selgh. about two pounds, -four and q
half pound. 81 spple. weighed after
pc,llng aud coring. thrce-Quarters 81 a
pound 81 suet, three pounds of rai.lns,
four aud q half hespiug table.pooniuls
~ ground cinnamon, two beaplng ablA-
spoonful. ~ ground Glove, three level
tablespoonful. OF salt, thrce aud one-half
mound. Of sugar and three nutmeg..
Boil the rsl.lns until tender and save the
water In which they we're cooked.
Chop the meat. apple and suet very
fine, put them on together with tn.
sugar, salt, spicrs and ral.Ins, add half =
cupful 10 the liquor In which the rai.ins
ser. cooked aud q cupful Of sweet
pickle vinegar. II needed Ia make the
mlnce meat moist eeoush use little
more Of the meat liquor. Cook the
mixture until IL all comes Ia the boiling
point, then sct u aside for use.
THANKSGIVING PUDDING.
II, crackers. ,hre. mint. Of milk. a
nound 81 raI.In.. cupiuI az .u,,r. [.
,,,,,,., a, = cu,,uI ~ bn,i., h,lf Tea.
.noon,uI 81 ali the same OF cinnamon.
a salt.poonful each 10 Glove aud all.plce,
quarter Of nutmeg aud .ik egg.: Goll
the crackers until nne and soak Them IN
The MIX after They are soii, sdh tue Out
ter which has been creamed Win the
sugar, the spices aud beaten egs.. Bake
IN deep butt'red pudding dl'h Tour
hours IN very moderate oven
BOILED rURsL, WIN CEtEgr.
Chop half a head Of celery very fine.
Nix with II one quart of bread crumbs,
tao .csnt Tablespoonful. Of salt, half n
isa.poouful Of pepper. two hesplng
sblc.pooniuls OF butter sni Two eggs.
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pounu', anu 'Nshe minute, LOT wy
suu''iohaI Pouna; Ser'e WIN VII.
'auce' ~" Hu'nug may w "suc 'ne
same ss above, only SUBSTITUTE oysters
TOT '''e'y' Anu serve WIN oyster ''u'''
-. ~,
full. of .lfted -four, a small half-cupful
Of lard, a fourth Of cupful 81 Ice water,
a saltspooniul ~ salt and large pinch
~ baking pow der. Place IN. -four In n
pan, sift the salt and baking powder
over II, add the lard aud With chopplng
knife mix the lard thoroughly With the
-four. Use a. little ice water a. possible
a t-t Nj t.A a. to- a..