The Indianapolis journal., 1896-11-24

fat Don't get discouraged" said Miss
Farmer TO the eager watchers; III you are
not successful at first you must follow the
old adage and try. try again Some like
combination of lard and beef suet. In that
case the proportion should be one-third
suet" But Miss Farmer was successful ev
cry time and the delicate little thin deep
brown crusts-tho thinner the better. she
said-were soon ready for their flling and
placed on brown paper TO drain The in
structor advised the use of small 'cup
for the batter because IL is more econom-
ical. making all the batter available Then
came the combining OF the creamed oysters
and mushrooms for these frail frameworks.
One pint OF oysters were cleaned and par
boiled.
They had been picked over carefully by
the fingers and all the liquor strained of.
1t was not thrown away: for Mss Farmer
explained that it made a capital dressing
for toast, over which IL could be poured.
The oysters were removed from the water
as soon as they were plump, and drained.
They were then poured into a white sauce
made of one cupful and half OF milk,
three tablespoonfus of butter. four table,
spoonfuls and a half of -four. half a table
spoonful of salt, half tablespoonful OF
celery salt and few grains of pepper TO
this was added half a cupful of mushrooms
cut i'm slices This combination was dipped
into the timbale cases until they were
three-quarters full, to be served on mol
vidual plates Chicken. lobster ana other
meats can be used in the place or oysters
in preparing this dish, Miss Farmer said,
A Thanksgiving dinner without pud-
ding would be failure, so the CLASS was
initiated into the mystery of a French fruit
pudding with Sterling sauce to make -
more tempting to the palate TO one S9dS eapi
full of finely chopped suet there were audeu
two cupfus each of molasses ana sour
milk two cupfuls of sifted -four into which
had been thoroughly mixed one and half
faac I'm nf
each of salt and cloves, and one teaspoon,
full of cinnamon. To these were next ADDED
one cupful and a quarter of raisins. seeded
and chopped, and three-quarters OF cup.
full of currants mixed with half a cupfui OF
-four. 1t was noticeable that the currants
were first washed, then sprinkled with flour
and dried: then they were again washed,
dried and fioured. In reply TO an inquiry,
Miss Farmer condemned seedless ralslns as
ture was poured into a buttered mold until
il was two-thirds full. This was covered,
and the pudding steamed for four hours.
A lady in the class was informed that this
is a much better way than cooking In Il
pudding bag A pudding like this will keep
steamer and heated when wanted.
The preparation of a sauce for this pud-
ding was exceedingly delicate operation
Half cupful of butter was beaten 10 a
cream, and to this were added gradually
one cupful of brown sugar, two tablespoon
fulS of brandy or wine and one-Quarler OF
a cupful of milk. drop by drop. White
sugar may be used, but in this case pow
dered is preferable to the finely granulated.
1t required the services of Miss Jordan In
making this sauce. for. while the milk Is
being added drop by drop. the mixture has
to be stirred constantly to prevent separa-
| ton. Cream, or even water, may be used
in place of milk, if that is not at hand.
In serving, the sauce is put on in such a
way as to give it rocky appearance.
| One of the inseparable accompaniments
| of a turkey when placed upon the table Is
| the cranberry sauce. The preparation of
| this was so simple that ii need scarcely be
mentioned. Three cupfuls of the berries
| were picked over, washed and boiled for
| ten minutes in one cupful of boiling water
| in covered stewpan. One cupful and a
| quarter of sugar was added. When cool,
| the sauce was SKINNED.
1t should be said i'm conclusion that In
| the preparation of this dinner only the SIM
| piest and most inexpensive cooking lmpie-
ments with the exception of the timbae
| iron We're used; care being taken to avoid
| such articles might not be found in the
ordinary kitchen.