The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1894-09-15


ale prepared TO admit that good arguments ex.
ist in favor OF the Edenic diet; fruit ana veo
etaeles are certainly the most attr- ctiye arti-
clts displayed. But if these are considered in
sumclent Tor the preservation of life, and the
not roast with its attendant odors NOT to he
thought Of there is still remedy, recourse
rather. TO be found in all the large markets
where al one or TWO stalls are sold cold meats
OF all sorts, tongue and ham cut in transpar-
emily thin slices with the sharpest of sharp
KNIVES. pressed corn beef, head cheese and
galantlnes OF all kinds just enough for dinner
on these warm days, especially when a crisp
salad Is served as an accessory These cold
m ats are ali labos-saving articles except To
the one who makes them, aud TO her they rep
resent different degrees OF toll, from the SIM
pie gal ntme which requires but little prepa-
Ia ion, TO the eabor tely decorated boneu
chicken or turkey TO whose perfection are given
hours of care and thought
The simplest form of gaantine is a yerv eco.
nomical dish as well as very sayory one and
Is mace from any scraps of cold ms al or fowl,
or llVef,Wlth the addition Of cup of rich gravy
aud some sausage meat strin Of Tho IND of
SAT- pork Is needed, and also some SCUM siock
ne flhd OF pork must be generous size. saw
loot In length by half that in width and
Shoulu nave quarter of an inch of fat left
upon II; also 10 make it soft enough 10 roll
easily II should have been soaked Tor several
L minced
cut IN small pieces and rather highly seasoned
WIN all sorts OF spices. the sweet herbs and
cHopped onion, and moistened with the gravy
anu DIS OF butter. Lay the pork, rind down,
uhoh BOARD, spread The meat upon it and roll
ana lie carefully; then roIl IL in a strp OF
:cIoth' which must be sewed on and tied firmly
at each end and the whole roll bound with a
= broad tape from end TO end. Then having sea.
soned and made the stock warm, drop into 1t ar
onion and The galantne, let it simmer for the e
OF Tour hours, then set ths Kettle away till The
contents are quite cold; then place the roll on
shallow pan, invert another pan over it and
place heavy weights upon II. Leave it in this
way for twenty four hours; then remove the
tape and cloth and serve cold with cucumber
pickles
4 simple way OF making boned chicken is 10
boii tnr fowl IN as lille water a possible till
The bones drop Then remove the meat sea-
son II with pepper and salt, put the bones back
mo the LIQUOR and redUce il in quantity. Then
let II cool ill 1t is amOsr a Jelly, mix il with
The meat and lie firmly in a cloth and pres. it
for twenty four hours. This is really only
ealan1ine of chicken and fans far short Of the
attractions OF a bOned fowl which can be served
either hot OF cold, aud which, though Its prepa-
ration involves a considerable amount of labor
and long list of mgr dents, is not so very
expensive nor so impossible as one is apt to
think it.
a turkey weighing eight or ten pounds is
quite large enough for his dish, as its sub
stance Is increased by the addition of tongue,
forcemeat and tUt11eS, and in most cases
large chicken will be found all sufficient and
more desirable 10 experiment upon.
II the fowl Is 10 be served hot select young
one with unbi oxen skin, cut of The head and
ct ana with large knife lay IL open up he
back - nd let il be remembered that the
hives, large and small, used for his purpose
must be very sbarp-draw il carefully wine
well with damp cloth and lay it upon a board,
skin down aud head toward you. Then begin
al one side OF the backbone near tie neck aud
cut the meat from the bones, taking care not To
break the skin, and keeping tie knife close TO
The bones ali the time and pulling the flesh
clear with the disengaged hand. When the
wngbOne is reached it must be disionted If
that member is To be left intact. otherwise the
pinion must be cut of and the wing drawn
inside the fowl alter The bone has been re-
moved; The legs are TO be treated in the same
manner.
When one side OF the fowl is boned turn it
around and do the other side in he same way;
it's then fabby mass ready tor stutflng. Take
any bits OF meal Which may have chung TO The
bones and chop them fine with n pound of veal
and quarter Of pound OF pork-Euglish cooks
advocate ham or bacon. but tie fl vor Is TOO
smoky for the American paiaie-seaSOn with
salt ana PEPPER aud spread il inch thick on
tie boDed tuWI; tbeD have ready equal Quanti-
ties Of fat sail pork, cold cOrned tongue and
over tile forcemear. Repeat this TIL all the
mgr ole hts are uSe0. then gather the turkey
al DO Ii ends and form into meat roll sewing
il into shape, then skewerine legs and wings.
Rub this we'll with lard ana lay IN baking
D 10 roast two hours, baSGing with butter
every five minutes. A cloth GOV rcd with -four
paste must be laid over the turkey While cook
ing and only IF ed 10 allow its beng ba~ted
This sort OF boued fowl should be served not
with a gravy made WIFI the giblets and mush-
rooms.
II The dish IL 10 be q cold one the turkey,
after being stuffed, Is rolled in cheeseclOth, tied
firmly at each end. and placed IN ii kettle cui:-
tanning three quarts OF weak stock. the tu key
bones, an onion, carrot, a lemon sliced and a
biade of celery, aud boiled two hours, then
I ken from lie liquor and placed under h ayy
weights iill cold
10 The liquor iu the pot add one rouuG of
chopped law beef and three eggs, sh"iis ana
all. aud simmer twenty minutes. or I'LL very
clear. Iheu add TWO boxes OF eelallne dis
solved ia Geld wafer, strain and SET aside 10
cool When just about 10 Jelly put a layer OF
this IN an oval pan TWO or three inches longer
aud deeper than IHe turKey and set It on the
ic 10 harden. Decorate with sliced truifles.
lrerS. etc, ana add second layer OF Jelly.
When tni> IS firm lay the turkey IL and pour
the est Of the Jelly il, using truffles etc,
II desired. hetp this on ice till eued. The
quantity OF gela ire used seems excessive, but
u Is necessary that The Jelly should be very
firm. Care must be exercised IN removing this
from tie mold.