The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1894-12-07

Wnerl
/ the butter md -four will unite to make u
/ frothy crust for the turkey. After the tur-
key is Drowned the heat should be reduced.
There must be basting every fifteen min
utes with the gravy in the pan. besides
salt, pepper and -four. The coating of
Hour and butter, the constant generous
i basting and the low heat for the greater
Ipart Of the time of cooking, will ensure n
tender, Well-seasoned dish.
After drawing the turkey, rinse out with
several waters, and in next to the last. mix
teaspoonful of soda. The inside Of the
fowl, writes Marion Harland, especially if
purchased in the market, il sometimes
very sour, and imparta an unpleasant
taste to the stutting, if not to the inner
part of the legs and side bones. The sodn
Twill act as corrective, and is, moreover.
very cleansing. Fill the body with Thu,
water, shake well, empty it out and rinse
with fair water. Then prepare dressing
Of bread crumbs, mixed with butter, pep
per, salt, thyme, or sweet marjoram, and
wet with hot water or milk. One may, if
Fit is liked add the beaten yolks of two
eggs A little chopped sausage il esteemed
al Improvement when well Incorporated
with the other ingredients. Or, mince a
dozen oysters and stir into the dressing;
anu, II partial to the taste, wet the bread
crumbs with the oyster liquor
Inc eftect upon the turkey meat, particu-
i L.
Stuff the craw with this, and tie string
tightly about the neck, to prevent the es-
cape of the stutfing Then fill the body of
the turkey. and sew it up with strong
thread. This and the neck string are to be
removed when the fowl is dished. In roast
ing, if the fire is brisk, allow about ten
minutes to the pound; but it will depend
very much upon the turkeys age whether
TINS rule holds good. Dredge it with -four
before roasting, and haste often; at first
with butter and water, afterward with the
gravy in the dripping pan. If the roasting
pe zone Ill an oven, laying the turkey in the
pan, put in with teacupful of hot water.
on top OF the pan, thus the boiling water
streams the under part of the fowl, and pre-
vents the skin from drying too fast or
cracking. KOast to fine brown and if it
threatens to darken too rapidly, lay IL sheet
OF white paper over it until the lower part
Is done. Stew the chopped giblets i'll just
enough water to cover them, and when the
tnIkey IS lifted from the pan, add these,
win the water in which they were boiled,
to the drippings; thicken with Il spoonful of
Drowned flour, wet with cold water to pre-
vent Jumping; boil up once and pour into
the gravy boat If the turkey is very fat,
skim the drippings well before putting in
the glbIets. Serve with cranberry sauce
Some lay fried oysters in the dish around
the turkey.
-Mince Meat
Five pounds of the lower part of the
round, boil it until it is tender when it
weighs about two pounds; four and a half
pounds OF apples weighed after peeling and
corlng, three-quarters of il pound of suet,
three pounds of raisins, four and half
heaplng tablespUonfuls of ground cinla-
mon, two heaping tablespoonfuls of ground
cove three level tablespoonfuls Of salt.
fhrnA -h.,lf Il
three nutmegs. Boil the raisins until ten
der and save the water i'll which they were
cooked.
Chop the meat. apple and suet very fine,
put them OH together with the sugar. salt,
spices and raisins. add half Il cupful of the
liquor i'll which the meat was boiled. the
water in which the raiSins were cooked and
ed to ma ke the nince meat moist enough
use little more of the meat liquor. Cook
the mixture until it all comes to the boil
ing point. then set aside for use.
Misunderstanding Pudding
six crackers, three pilits Of milk, a
pound of raisins, Il quarter of q cupful of
butter. half Il teaspoonful of salt, the same
OF cinnamon, spoonful each of Glove and
allspice, quarter of a nutmeg and six eggs.
Roll the crackers until fine and soak them
i'll the milk after they are soft add the
butter which has been creamed with the
sugar, the spices and beaten eggs. Bake
in deep buttered pudding dish four hours
Ill very moderate oven.
Boiled Turkey with Celery
Chop half Il head Of celery very fine. Mix
with it one quart of bread crumbs, two
sc;lnt tlb]esroonfuls of salt. half Il tea
spoonful of pepper, two heaping table.
spOonfu!S OF butter and two eggs. Stuff
the turkey with this, sew up and truss
NNIr, I,,6r ,I,SA ,J~kl> Il
cold water and dredge it thickly with -four.
Pin the turkey in this and plunge into boil
ing water. Let it boil rapidly for fifteen
minutes, then yet back where it will sim.
mer.s Allow three hours for /: turkey
weighing nine pounds, and twelve minutes
for every additional pound. Serve with
celery sauce. The stutting may be made
i for celery, and serve with oyster sauce.
Plain Pie Crust
For one pie use one and half cupfuls
lard. a saltspoon Of salt, and a large
pinch Of baking powder. Place the -four
in a pan, sift the salt and baking powder
over it, add the lard and with a chopping
knife mix the lard thoroughly with the
flour. Use as little ice water as possible
in mixing Mix with the tips Of the fin
gers. adding but little wafer at il time and
I
| An Apple Pie
! For one large pie put three-fourtls Of i,
cupful of granulated sugar iii a bowl and
add 4 tiny pinch of salt half il teaspoonful
of cinnamon and two heaping tablespoon
| fuls of flour. Mix these together and
sprinkle il little over the bottom crust be-
fore putting in the apple.
Place the apple in the lined plate in
three layers, with the mixed seasoning
over each and a grating of nutmeg over the
| top layer. Wet the edges of the under
crust with milk before putting the top
crust on and pinch or fold closely.
| Pumpkin Pie
| Pare the pumpkin and cook i'll but little
wafer. so that when done it can be siftetl
quite dry. Add sugar to taste, one cgg
for each pie and milk enough to make of
required stiffness. A tablespoonful or two
of cream to each pie is an Improvement.
Flavor with nutmeg, cinnamon aud a little
ginger. Have ready 4 nice crust made
light with little baking powder. Bake
well i'll deep perforated tin plates.
| -Creamed OniOnS.-
Boil in plenty of salted water, and unless
the onions arc very mild it is well to
change the water when parboiled. When
very tender drain thoroughly and add
| from another saucepan a cream sauce.
made by rubbing together Il tablespoonful
of butter with one of flour, and when well
cooked adding gradually one pint of rich
milk Let the onions simmer gently in
this sauce for ten minutes, then dish with
butter, salt and pepper to taste.-Good
Housekeeping
Called it Square.