St. Paul daily globe., 1895-11-18

should behave not like angels, oh,
mercy, no, but like decently good chill
dren and, whatever came to pass. be
good-natured; and I'd make another
bargain with Tom to be in such HUI
NOR as he used to be in when he came
courting.
If,I had pretty bit of china tucked
up somewhere being saved" I'd get
il down, and I'd have out the whit
est tablecloth 1 owned, even II 1t were
coarse as crash. I'd have bit of posy
on the table ifI had to SET the geran-
ium In the middle of the board, and
make of a bit of pale green or white
crepe tissue paper a fancy cover for
the pot.
The reason for having a Thanksgiv-
ing dinner at all is to make a common
meeting ground for people supposed TO
feel particularly cheerful and happy
and thankful and therefore the dinner
itself is merely an excuse for coming
together. Still, the excuse ought to be
a good one If there's nothing but
turkey, it ought to be a tender turkey
and cooked as well as it can be done.
Connoisseurs say a turkey that Is
half-blood wild one has the best ia
vor. and turkey raisers are breeding
with a wild strain of late. A dry
plucked, not a scalded, bird is the best,
and instead of cutting the turkeys
head off, slit is made in his throat,
and he is hanged up by the toes.
Bakers bread" crumbled, seasoned
with pepper and salt, and mixed with
melted butter, to which the raw liver
of the turkey Is added, makes a good
dressing. Another is made of bread
crumbs, celery salt, salt and pepper,
thyme, summer savory, melted butter,
and little minced onion. The fowl
should be rubbed all over with melt
ed butter and sprinkled with salt and
pepper and dredged with -four, and
put ON rack in the oven, hot oven,
breast down, without any water in the
pan at first. Later a little water can
be added. BY putting the breast down
the juices run into and make tender
the breast, which is generally cooked
dry as a chip. Just before taking up,
the bird can be turned on his back to
allow the bird to brown. Basic fire.
quently, while roasting, with melted
butter and dredge lightly with flour.
Cream of cauliflower soup may be
made easily if cauliflower is to be
served as a vegetable, using part of
the water in which the caulifower is
cooked for the stock, making the rest
of water in which a chicken has been
boiled, unless therd is white soup
stock on hand.
Asparagus is one of the incest timed
vegetables after the fresh ones are
gone. A delicious way to serve is to
cut the stocks into equal parts, and
when Eender lifa from the boiling
salted water and drain. Make a sauce
of two tablespoonfuls Of butter, melt
ed, to which is added tablespoonful
of flour, a little salt, a little white
pepper, dust of nutmeg; mix well,
add a wine glass of water, stir till 1t
boils, add two tablespoonfuls of butter
and the juice of a lemon; pour over
the asparagus and serve. If timed
vegetables are used they do not often
fequire any more cooking.
Chestnut salad is made of the large
Italian ehestnuts, blanched, cooked
till tender in salted boiling water,
sliced, mixed with a little mayonnaise,
and served upon the leaves of lettuce
hearts with mayonnaise.
There are as many kinds of plumb
pudding as there have been Thanks
giving days. One that is light and
digestible and good to eat is made
of three eggs, four heaping tablespoon
fuls of -four, one tablespoonful of but
ter, one pint of milk and a. cup and
half of stoned raisins, chopped citron
and currents. Make a paste with a lit
tie of the milk and the flour, add the
rest of the milk, the butter melted,
the eggs beaten very light, and lastly
the fruit. Pour into a well-buttered
water-tight mould (such as a brown
bread steamer), tie on the cover, and
boil two hours.
The water must be boiling when the
steamer is put in the pot, in which the
water should come not quite up to
the cover of the steamer. There should
be a perforated false bottom for the
tin steamer to set on, and if need be
a weight on the steamer to keep it
upright. The water should boil hard
every minute, and if it boils away so
that more is needed it should be added
boiling from tea-kettle. A steamed
pudding will not be slack or streaked
with heavy places if the boiling is
continuous; to this end the pot must
not be taken from the fire till the
time is up, and the fire must be stead
lily good.
to be served with two forks. There
are a great many nice sauces. One
is made by cooking together two cups
of hot water and one cup Of granulated
sugar, boiling them five minutes. Add
three teaspoonfuls of cornstarch
moistened in cold water, and cook ten
minutes. Add one-half cup of currant
jelly and one teaspoonful of butter,
and stir ielly till melted
To keep the color of the cranberry
sauce right, cook in porcelain-lined
dish. Allow a pint of water to a
quart of cranberries, cover and boil
for ten minutes. Add one pint of
granulated sugar, and stew for ten
minutes longer, covered all the time.
Stir with a, wooden spoon. Strain and
squeeze through everything but the
seeds and the tough SKINS
Cook the good cheer till it Is we'll
done, and serve piping hot.