Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1895-11-24

cold water. Strain the liquid jelly through
q fine sieve over the turkey. When cold,
garnish with parsley or crosses and sliced
lemon.
ALL KINDS OF SAUCES.
Sauces are the proper accompaniment
OF boiled turkeys. and here are some
-proved-not-wanting recipes for
making them:
Sauces for Boiled Turkey-Chestnu
Sauce: Shell ana blanch three dozen
French chestnuts. Boil IT. water enough
to cover them for thirty minutes. Drain
off the water and pound the nuts to a
paste. Add one tablespoonful Of melted
butter. half teaspoonful Of salt and a
dash OF cayenne-pepper. Stir gradually
into the paste one pint of milk. Rub the
mixture through q coarse PURGE sieve.
and place over the fire in a double boiler
TO cook for half an hour.
For celery-sauce, cut one quart Of cele-
ny into small pieces, and add one
quart Of milk. Put in a double boiler
with an onion. in which four cloves have
been stuck; add q blade OF mace, and
cook until the celery becomes tender
Remove the onion and spice and thicken
with little -four that has been moisten-
ed with some 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 custard.
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 1t il boiling add one third of a cup
OF butter creamed with three tablespoon
fuls 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
II your turkey Is OF goodly proportions
there will be s0ine left over. out Of which
you make dish dainty enough to set
before king.
To scallop turkey cut the meat from
the bones OF cold boiled or roasted tur-
key. remove the skin and cut the meat
fine. Put in the bottom of buttered
dish a layer Of bread crumbs moistcned
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 stufing.
some pieces of butter and pepper ard
salt: then another layer OF crumbs. and
alternate them until the dish IL filled.
Pour over the whole whatever dressing
may nave Dtcn lelt, ana III tuere II hot
enough add a little hot water to II. ana
season with q teaspoonful OF Worcester
shire sauce. Spread crumbs over the
top and scatter bits Of butter over them.
Cover the dish with plate and bake in
q brisk oven. As soon as II Is thoroughly
heated remove the plate and brown. Serve
at once.
An appetixing way Of using bits OF tur-
key cold Is thus: Take the pieces OF tur-
key and free them Of bone and skin; II
there are any good-size pieces cut them
In half. Put the meat In saucepan
with whatever stuhlng and dressing may
have been left. and q tablespoonful OF
butter. Season literally with salt and
cayenne pepper. Place over the nre. ana
when the mixture boils break into II an
egg and stir thoroughly. Turn into but
tered mould. and when cold turn II out
on Q dish and slice nicely.
To make creamed turkey. pick the meat
from the bones OF . roasted or boiled tur.
key and cut into small pieces. Allow one
pint of meat for the following dressir 6:
Put In = double boiler one pint Of cream
or rich milk. and place over the nre;
rub together two tablespoonfuls OF hour
with one OF butter. and stir into the milk
when boiling: add salt and cayenne pep
per and stir until II thickens like custard; ;
mix the meat with the dressing and MI
buttsred Individual shells with the mix
snsa: snrinkle cracker dust over the top