The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1896-11-25
A THANKSGIVING MENU.
Suggestions for n TOothsOme, Yet In
expensive, Family Dinner.


| expensive, Family Dinner.
A delicious chicken soup-Joint a
good-sized chicken, put st in a pot fully
covered with salt water and let it stew
very gently.
Take portion of okra, tip and top
it, then chop into little rings. Place a
| slice of far pork over the fire in a skill
let and when ii begins TO fry drop the
| rings of ollra into it. When properly
! Drowned add to the chicken, and into
! this put a red pepper, about four ripe
/ peeled tomatoes and a handful of corn.
Cook until the chicken all drops from
the bones and let the meat form a
part of the soup.
To serve, place IN each soup plate d
and feathery, and over this pour the
soup.
/ Dreamed Oysters on the Half Shell
Pour into your saucepan q cup of hot
water. another of milk and one of
cream, a little salt Set into double
boiler until it boils, then stir in TWO
tablespoons of arrow root or corn
starch wet in milk. BY this time the
shell should be washed and buttered
and fine oyster laid within each,
clam shells are better. Stir the cream
briskly and fill up seach shell with a
spoon, taking care not to spill and in
the pan. Bake five or six minutes in
hot over after Che shells become
warm Serve Immediately
An Old-fashioned Pie-The good old
farmhouse chicken pie: joint your
chicken and cook until tender, thicken
exactly as for a fricaSsee
To make the crust take a teaspoon
full of baking powder to every cup of
flour (three cups of -four to a pie. of
moderate size), and into this put a
half cup of butter, pinch Of salt and
just enough milk to wet to the con-
sistency necessary to roll Stir and
knead as little as possible Roll
portion of this dough quite thin for
the under crust and an excellent idea
IS to put a very thin layer of the
crust in the middle of the Die; this
adds great nghsness to the whole
Cover over the top with a rather
thicker crust, prick with fork and
bake quickly.
otherwise heavy dinner many people
prefer a light stuffing for the turkey.
The following forms an excellent sim
pie dressing Chop the giblets very
fine. Then chop a small onion into
the smallest possible bits and mix with
the giblets. Pous just enough boiling
water over stale bread to soften II.
l.
erous lump Of butter. sage to taste
and the prepared giblets
If one desires the marion dressing.
take a quart Of French chestnuts. boil.
peel mash and mix with the simple
dressing above described in place of
the giblets Or if oysters are preferred
use instead quart slightly scalded.
mixed with the dressing
To Cook Squash.-Cut a hubbard
squash into portions suitable to serve
an individual and bake. Then care
fully scrape the squash from each
piece, mash il and work in sugar. a
good sized lump of butter, a little
cream, pinch of salt and suspicion
Of cinnamon. Place Back in the orr
ginal rind. keaping it to pointed
mould, sprinkling sugar over the top
and bake 10 a crisp brown
Stuffed Peppers.-From a number of
green Dell peppers cut off the tops and
scrape OUT the insides Take a can of
shrlmps and into it mix bread crumbs.
a large lump Of butter, a portion of
cream, salt, and a bit of parsley. FIJI
the peppers with this mixture, put
the tops on and bake a delicious brown.
For light vegetable nothing is more
sayory and delicious than simply
cooked artichokes. Scrape the arti-
chokes and soak in salted water for
two or three hours. Boil in milk until
tenuef, ana drop into nice white
sauce.
Mince Pies-Take 4 pounds chopped
meat, pounds apples, pounds pork,
212 pounds sugar, 1 pint molasses, -
pint brandy, 3 ounces salt, 2-3 cup Gin
namon. % cup allspice. nutmegs, /
lemon, teaspoonful mace Wet with
part wine and part liquor the meat is
boiled in
Most Excellent Squash and Pump
KIN P7e.-One heaping cup sifted |
squash or pumpkin, one small,cup sug-
ar one egg, nearly a pint of hot milk.
a little salt and teaspoonful ginger.
This makes one pie