The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-12-28
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SOME sNAsoNABI.E RECEIPTS.

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draw and wash it quickly in cold water,
then wipe it dry with towel; season
the bird inside as we'll as outside with
one. tablespoonful Of salt in all. Next
prepare the forcemeat Soak one-half
pound OF bread Cwo days old in cold
water till soft, inclose it in a napkin
and press out all the water Place a
saucepan with one tablespoonful of let
tuce and two tablespoonfuls of fine
chopped onions over the fire, stir and
cook five minutes without browning;
then add the bread stir and cook five
minutes; remove, and when cold mix
1t with one pound of sausage meat sea-
son With one even teaspOonful of salt
one-haif teaspOonful of thyme and one
quarter teaspOonful of pepper. Fill the
crop and body with this forcemeat, sew
1t up and truss nicely. Cover the breast
and thighs with thin slices of larding
pork, tie it firmly with a cord, lay the
turkey in roasting pan, pour over
two ounces of melted butter, place the
pan in a medium hot oven to roast;
basic freely with its own gravy till the
bird is light brown on all sides, then
add a little water; continue to roast,
basting freely till done. A turkey Of
ten pounds will take two and half
hours cooking. Place the giblets in
saucepan covered with cold water over
the fire, add one teaspoonful of salt,
and when it boils add a small onion;
cook till done. Shortly before serving
lay the turkey on a hot dish, remove
skewers and strings, free the gravy
from all fat, mix one tablespoonful of
corn starch with one-half cup of cold
water, add it to the gravy, stir and
cook a few minutes, then add sufficient
giblet broth to make one pine of sauce,
cook five minutes, strain through a
sieve, rub the liver fine with a spoon,
add it to the gravy and serve.
Salad Minardo-Break two eggs in
small double boiler, beat them to a
froth, add slowly, stirring constantly,
one-quarter cup Of oil, the same Of
white vinegar, place over the fire and
stir till beginning to thicken, remove
and place in cold water. When cold
add One-quarter cup of oil more, then
one teaSpOOnful salt, one TABLESPOONFUL
sugar one-half teaspoonful English
mustard; One-quarter teaSpOOnful white
pepper and last one cupful whipped
cream; cut one cold boiled sweet po-
tatO into slices, then into strips like
straWs, put them into salad dish, add
one cupful shelled Walnuts broken into
cut the same as the potato, add two
tablespOonfuls capers, one cupful one
cut celery; pour over half the sauce,
mix. Smooth the top with a knife
giving it the form of a dome shape;
pour over the remaining sauce; place
a border of shredded lettuce leaves
around the edge of dish, cut one large
red apple into Fights, remove the core
lay the apple pieces next to the lettuce
border, the red side up; put three let
tuce leaves in center and surround them
with capers.
Cut one cold boiled potato into slices,
then into strips like straws cut two
peeled red apples the same way, add to
this one cupful sheIled walnuts, two
tablespoonful capers one cupful fine
cut celery, for the sauce beat eggs
in a saucepan, stir till fOamy add,
slowly stirring constantly One-fOurth
cuPful oil, the same OF white vinegar
place saucepan in another saucepan
an6.,Stir over the fire till the contents
Of saucepan begin to thicken remove
instantly and set the saucepan in cold
water, continue to stir for a few minutes
let remain till cold. Then add slowly,
while stirring constantly, One-quarter
cupful oil, then one teaspoonful Eng
lish mustard, One-Quarter teaspoOnful
white pepper and last one cupful whip
ped cream. Put all ingredients into a
salad bowl; add One-half the sauce,
mix and smooth the surface with a
knife. giving it a dome shape pour
over the remaining sauce, garnish
with a border of shredded lettuce and
red apple lettuce into eighths, put three
small lettuce leaves in center and sur
round them with one tablespoonful of
capers
Plum Pudding-Take half a pound
finely minced suet, six ounces seeded
Taisins, six ounces curTants, four ounces
.Sf
rind of half a lemon, half g. grated
nutmeg, one and one-half teaSpOonfuls
of cinnamon, three-quarters Of a tea
spoonful each of cloves and salt, one
and onehalf cups of grated bread
crumbs, scant half cup of milk, three
quarters Of a cup each of molasses and
sugar, ten ounces of flour Sifted with
one and 0ne-half teasp0onfuls of balx-
ing powder and one-half gill Of brandy;
put spice, fruit and molaSSeS into
bowl, add the suet, sugar and we'll
beaten eggs; then the flour, lemon and
brandy ana bread crumbs; mix all to-
gether; butter a form with a tube in
center and sprinkle with bread crumbs;
pat in the mixture, tie the cover on
firmly with a cord, place the form in.
kettle of boiling water, taking care not
to have the water to reach One-third
up the form; cover the kettle tightly
and boil pudding four hours. When
QcDc LUIu the puuulllS Out INTO d GlSn,
pour brandy or rum over it, light and
bring the pudding to the table while
burning. Serve with the following
sauce: Rinse a stone bowl with hot
water put in four ounces of butter and
stir till it is soft and creamy; then add
by degrees one and one-half cups of
sifted powdered sugar, stir until white
and creamy, the add slowly one-half
cupful OF brandy and a little nutmeg
A great Improvement to this sauce is to
add slowly half cupful Of whipped
cream.
Mince Pie-One pound finely chopped
Boiled beef, one-half pound finely chop
ped suet one pound we'll washed and
dried currants, one pound stoned rails
ms, one pound finely cut citron, one
pound sugar, one-half teaspOonful salt.
the juice and little grated rind OF
two oranges, the juice and grated rind
of one lemon, one pint cider, One-haIf
pint brandy, one-half pint sherry wine,
one teaspoOnful ground cloves, one tea
spoonful cinnamon, one teaspoonful
mace, one grated nutmeg and three
pounds finely chopped apples. Mix all
the ingredients well together and use
sufficient for six good sized pies This
nlince meat can be kept for any length
OF time by filing it into glass jars.
Close tightly and keep in 9 cool place
When wanted for use line q pie plate
with rich pie crust fill IN part OF the
minCe meat, cover with the same crust
cut q smau opening in center and one
on each side OF upper crust, and place
the pie in a medium hot oven to bake
When Gone. remove it from the oven
and pour a little good brandy in center
and serve warm.
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