Evening star., 1896-12-19

u,
and with as few strokes as possible roll
into a sheet half an inch thick: roll out.
double up and roll out again: fold once
more and roll out still again. always light
ly and quickly. Three rollings out should
be sufficient to thoroughly incorporate the
butter into the flour. Now divide the
pastry into two parts, putting one-half
away in the ice chest to keep cold until
needed for the pie. Line pate pans with the
remaining pastry, greasing the tins thor
oughly. Fill with the sweetbread mixture.
and bake to delicate brown in quick
oven.
sweetbreads and cut mot chop into small
pieces. Cook together one tablespoonful
each of butter and flour, and when they
bubble, add slowly, stirring all the time.
ore cup of rich milk or cream. When this
bells, pour it very slowly upon eggs beat
en- light. Return to the fire, add the sweet
breads. and cook for only moment. Set
the mixture away to get cold before filling
the pastry shells.
Roast Turkey With Oyster Stuffing.-
Make stutfing of fine bread crumbs minced
parsley, pepper and salt to taste. and a
large spoonful of melted butter Chop thir-
ty oysters fine. and mix thoroughly into the
bread crumbs. If the mixture prove dry.
mix with little of the oyster liquor. Fill
the craw and the body of the turkey with
TINS stuf1ng. sew up carefully, bind the legs
and wings close to the body. place in a
baking pan and pour large cupful of boil
ing water over the fowl. Roast fifteen min
utes to the pound. basting often.
Cranberry Jelly.-Stew a quart of cram
berries in a half pint of water until soft
and broken. Rub through a colander re-
turn the juice to the fire. add a pound of
granulated sugar, and when this is dis
solved pour into jelly mold wet with cold
water, and set aside to form.
Sweet-potato CroQuetteS.-To two cups of
warm mashed sweet potato add table
spoonful of melted butter, little salt and
pepper. tiny pinch of nutmeg and one
egg. Mix all well together. form into cro-
quotes, roll in egg and cracker crumbs,
and set aside until firm and cold. Fry in
deep fat.
Broiled Quail.-Clean the birds split them
down the back, and lay in cold water for
half an hour. Wipe dry, and broil on a grid
iron over a clear fire. Remove 10 hot
dish, place lump of butter on each bird
and set in the oven for three minutes be-
fore serving.
Lettuce.-Wash and carefully pick. over
the lettuce. Serve with French dressing
made on the table. For this dressing use
four tablespoonfuls of oil, two of vinegar
few drops of onion juice, pepper and salt
to taste.
Mince PLEAS every housekeeper has her
own particular receipt for mincemeat it
seems hardly necessary to give her direc-
tions for the preparation for this sine qua
non OF our Christmas dinner. The mince-
meat should, of course. be prepared and
packed away in a stone crock several weeks
before it is to be used. that it may mellow
ana r1pen. II should be mOiStened with
little sherry and brandy when the crock is
opened.
Roll the pastry into a sheet about an
eighth of an inch thick, cut into a round
and mt into large deep pie dish. Handle
very lightly. Fill the dish with the mirace-
meat, and lay across the top of the pie a
trelliswork made of strips of pastry an inch
wide. Bake in a quick oven until brown.
Be sure that the bottom of the pie bakes
quickly and thoroughly, or it will be soggy
and moist Serve hot
Salted Aimonds.-Blanch the shelled al
monds by pouring boiling water over them
and allowing them to stand in it for five
minutes The skins will then slip off easily
Spread them on a broad platter, and set in
the sun or in the plate warmer until dry.
Turn into large bake pan, pour over them
two tablespoonfuls of olive Oil. and stir the
nuts about until every one is coated and
shining with the Oil. Set in a hot oven unit,
they are CT light brown color. Stir them
about every few minutes. that all may get
evenly Drowned. Turn them, while still
hot, into colander. and sprinkle with the
finest table salt Shake the colander brisk
ly for several minutes after doing this to
cisiodge the super1uous salt. Set the al
monds in cold room to become crisp.