Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1895-11-28

enough TO cover them for thirty min
utes. Drain of the water and pound
the nuts 10 paste, Add one table
spoonful of melted butter. half n tea
spoonful Of salt and a dash Of cayenne
pepper Stir gradually into the paste
enc pint OF milk. Rub the mixture
through q coarse PURGE sieve, and
place over the fire in double boiler to
cook for half an hour,
For celery sauce cut one quart Of
celery into small pieces and add one
quart of milk Put in double boiler
With an onion in which four cloves
have been stuck, add a blade OF mace.
and cook until the celery becomes ten
der Remove the onion and spice and
thiCken with a little flour that has
been moistened With some OF the stock
that the fowl was boiled in. Season
with salt and pepper and boil for five
minutes. 1t should be as thick as Gus
tard.
To make oyster sauce, put one pint
of small oysters, with their liquor, into
a saucepan and heat them to boiling
point. Skim out the oysters and add
to the liquor one and one-half cups of
milk. and when it Is boiling add one
third OF a cup of butter creamed with
three tablespoonfuls of flour. Season
with salt and cayenne pepper, and let
the sauce boil up once, Then add the
oysters and ii is ready to serve,
To make mushroom sauce proceed
just as in the celery sauce, substituting
mushrooms for the celery.
If your turkey is Of goodly proper
tons there will be some left over, out
of which you make dish dainty
enough to set before a king
TO scallop turkey cut the meat from
the bones of the cold boiled or roasted
turkey, remove the skin and cut the
meat fine. Put in the bottom of a but
tered dish a layer of bread crumbs
moistened slightly with milk or, If 1t
is boiled turkey, use some of the
liquor 1t was cooked in then spread
layer of the minced turkey, with bits
OF the stutling, some pieces of butter,
and pepper and salt, then another lay
er of crumbs, and alternate them until
the dish is filled. Pour over the whole
whatever dressing may have been left.
and If there is not enough add n little
hot water to it and season with a tea
spoonful of Worcestershire sauce.
Spread crumbs over the top and scat
ter bits of butter over them. Cover
the dish with a plate and bake in
brisk oven. AS soon as it is thor
cughly heated remove Ihe plate and
brown. Serve at once
An appetizing way of using bits of
turkey cold Is thus, Take the pieces
of turkey and free them of bone and
skin; If there are any good sized pieces
cut them in half. Put the meat in IA
saucepan with whatever stufling and
dressing may have been left and ia
blespoonful of butter. Season literally
with salt and cayenne pepper. Place
over the fire. and when the mixture
boils break into 1t an egg and stir
thoroughly. Turn into a buttered
mould, and when cold turn it out on
dish and slice nicely
TO make creamcd turkey pick the
meat from the bones of a roasted or
boiled turkey and cut into small
pieces. Allow one pint of meat for the
following dressing: Put in a double
boiler one pint OF cream or rich milk
and place over the fire; rub together |
two tablespOonfus of -four with one of |
butter, and stir into the milk when |
boiling; add salt and cayenne pepper
and stir until it thickcns like custard
mix the meat with the dressing and |
fill buttered individual shells with the
mixture, sprinkle cracker dust over the |
top Of them with bits of butter and |
bake in hot oven fifteen minutes
Turkey hash is an excellent break |
fash dish Take whatever meat, dress |
ing and gravy remain and heat all to- F..
gethcr. Pour over slices Of hot but |
tered toast, and send to the table !
smoking hot.