Fisherman & farmer. [volume] (Edenton, N.C.) 1887-19??, 1894-11-23
DAY OF FEASTING.
SOME GOOD THINGS FOR THE
THANKSGIVING DINNER.
Approved Recipes for the Great
American Feast Day - Roast
Turkey and Stuning-
Pumpkin Pie.
THANKSGIVING is a purely
American feast day. It is a
day dedicated not only to the
giving of thanks, but t

a good dinner.
The New York Herald gives it's read
ers some excellent suggestions Tor
dinner, with many proved recipes Tor
the preparation of the different dishes
Oyster Soup-To make delicious
soup out of these succulent bivalves
observe the following directions
Have two nice agate or porcelain lined
saucepans, one for milk and the other
for the juice of the oysters. AS this
is dinner for eight people, you must
have good-slzed saucepans. Put in
one three pints of milk, with heap
ing tablespoonful of butter, level
teaspoonful of salt aud two blades of
mace. Stand over a slow fire. In the
other saucepan put the liquor from
two quarts Of oysters, leaving the oys-
ters in the colander through which
the liquor has been drained until
ready for use. Stand this over the hot
part of the range, and as soon as the
scum rises skim every feck of it off
with silver Or agate spOon-iron or
other metal should not be used in
cooking. After skimming stand the
stewpan back where it does not boil !;
as soon as the milk begins to boil pour
the oyster liquor into it, stirring gen
| tly to prevent curdling. Have ready
! two heaping tablespoonfuls of flour
| we'll mixed with cold milk; thicken
the soup with this, stirring fast to
break the Jumps. If it is bit lumpy
strain through fine colander into the
empty stewpan. Put back in the
range, and when it begins to boil drop
the oysters in and let them cook until
the edges curl. Put some fine chopped
parsley and a pinch of powdered
cloves in the bottom of the tureen.
Pour the soup in, sprinkle in little
black pepper, and it is ready to serve.
To Roast a Turkey-A turkey should
be stuffed, trussed and prepared for
roasting the night before Thanksgiv-
ing, and, laying it on platter, put it
in cold, dry place till you are ready
to put it in the oven. Then get out
your big, deep dripping pan and place
the turkey in it, laying it on its side.
If the turkey is fat put no water in the
pan, as it will baste itself; if not fat,
put little water in the bottom of the
pan. A twelve pound turkey requires
three hours good roasting. A turkey
that is not we'll done is a miserable
thing and this is Thanksgiving feast
and everything must be perfect. Keep
tea kettle of boiling water on the
range and once in a while as the
turkey IS roasting dash some water
from the kettle over it and do not
fail to baste often.
Chestnut and Oyster Stu fling Chest
nut stufing is delicious, but is more
expensive than the bread crumbs and
requires good deal Of care and pains
to prepare properly. For good sized
turkey take three quarts of the large
chestnuts, or French marrons, as they
are called; peel them and cook them
in a steamer until tender enough to
stick fork through; then put them
in bowl and mash them as you would
potatoes. Season we'll with butter,
salt and pepper, bit of onion and
chopped parsley; soften with cream
and stuff the turkey. Oysters added
to the bread crumb stufing makes an
oyster stuffing.
Chicken Pie-Cut a large, tender
chicken in smaller pieces than for
fricasseeing: put in a stew pan with
half an onion, season with salt, cover
with water and let it cook till tender
line deep baking dish with a biscuit
crust, put in the pieces of chicken,
add some pieces of butter and sprinkle
with pepper thicken the gravy in the
stew pan, having enough to cover the
chicken in pie; cover with biscuit
crust bake in a quick oven till crust
is delicate brown. This pie may be
served hot or cold, but is better hot,
and is delicious.
How to Make the Stufing-Put in
chopping bowl half of an onion, a
sprig Of parsley and a good sized stalk
of celery; chop these all very fine,
then take q loaf of stale bread which
has had the crust removed and been
soaked in cold water until soft; put it
in with the chopped herbs flavor we'll
with sweet majoram, salt and pepper,
and after mixing oil we'll together put
itin the turkey. Sew up the aperture,
and just before placing in the oven
salt and pepper the turkey we'll out
side.
Pumpkin Pie-To quart of squash,
which has been boiled and mashed
through a colander, add the yolks of
four eggs, tablespoonful of melted
butter, little salt sweeten with half
moIasses and half sugar season we'll
with powdered cinnamon, ginger,
mace and aIlspice; add the milk the
last thing, making it the consistency
of thick batter; pour it in the pie
pan, already lined with paste, and
bake till nice, rich brown; do not
bake till watery, this spoils the pie.
Oyster Pie-Line deep porcelain
dish with a rich paste; put in two
quarts OF oysters well seasoned with
salt and pepper, little powdered
mace, few little pats Of butter and
some chopped parsley; stir in a cup
of fine cracker crumbs put on top
crust and bake in a quick oven.
Celery Salad-Cut the celery in
small dice and when ready to serve
pour over it rich mayonnaise dress
ing; vinegar and salt may be added to
taste when eating.
Cranberry Sauce-This should be
made the day before SO it will jelly
nicely. To quart of cranberries add
eight heaping tablespoonfuls OF granu-
lated sugar and three tablespoonfuls
Of water; cook in stew pan until all
the berries have burst their skins and
are almost like a jelly; then strain
through sieve into mould and put
away in cool place till ready for use.