The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-11-16

brown on both sides; when half done,
dredge with pepper and salt; take up
on heated dish, pour over melted but
ter and serve with baked apples.
Fried Mushrooms-Select full-grown
mushrooms, peel and stem, roll in graf
ed bread crumbs, season with pepper
and salt, and fry in boiling fat; serve
hot.
Saratoga Potatoes Peel two large
potatoes and cut into very thin slices
over bowl OF cold water; let each slice
drop in and soak for five minutes; take
out, dry on a soft towel. Have ready
a skillet of boiling lard, throw in the
slices of potatoes, a few at a time;
when g. light brown, take them out
with a SKINNER and drain on brown
paper; dredge with salt, and keep
warm until all are fried.
Roast Turkey-Draw and clean a
plump young turkey. Roast two quarts
of large chestnuts, remove the shells
and skins, mash fine. Put half the
chestnuts into a bowl, add two table
spoonfuls of butter, one teaspoonful Of
salt, one half teaspoonful of black pep
per and a dash Of cayenne, mix well
and fill the body Of the turkey with
the stuffing Lard the breast with
strips of salt pork; place in dripping
pan, add a cupful Of boiling water and
a teaspoonful of salt, place in a quick
oven, and let cook fifteen minutes to
every pound; haste every ten minutes;
when DONE take UP on a heated dish;
put the remaining chestnuts into the
pan, mix well over the fire, thin the
11o1 inf of
stir, season with a little salt and pep
per, and serve in gravy boat.
MacarOni-Break half a pound of mac
aroni into short lengths, put into a
kettle, and fill with boiling water; add
a. tablespoonful Of salt, and set over
the fire to boil rapidly for half an
hour; take up, and throw into cold
water for ten minutes, drain, put a
layer in the bottom of a baking dish,
then a layer Of cheese, with a sprinkle
of salt and pepper; continue putting
alternate layers Of macaroni and
cheese until all is used; cover the top
with bits Of butter, add a cupful Of
cream, and set in the oven to bake
brown. Serve Immediately.
Chicken Pie-Cut up a young, tender
chicken, and put it into saucepan,
with a slice Of onion and a sprig of
parsley, cover with boiling water, add
a teaspoonful Of salt, and set over the
fire to cook slowly until tender. Line
a deep pan with plain pie-crust, put in
the chicken and gravy, with two ia
blespoonfuls of butter rolled in flour;
season with pepper, cover with a top
crust and set in a hot oven to bake.
Salmon Salad-Pick one pound of fresh
or canned solmon free of skin and
bone; mix with half pint Of mayon-
naise dressing. Arrange fresh, crisp
lettuce-leaves around the sides of a
salad-bowl turn the salmon over them,
and serve very cold.
Thanksgiving Cake-Cream one pound
of butter and one and one-half pounds
of sugar together, add one and one
fourth pounds Of sifted -four, with three
teaspoonfulS Of baking powder, twelve
beaten eggs, one-fourth of a pound
of blanched and chopped almonds and
a teacupful Of preserved lemon peel:
beat all we'll together, turn into a
creased cake mold, and bake in a mod
crate oven for one and one-half hours;
when cold, ice.
DeYiled TCrkey-Place the wings and
legs of the cold turkey on a broiling-
iron, and set over the fire to brown
Make a sauce of one tablespoonful
each Of peppersauce, French mustard,
celery vinegar and current jelly; sea
son with little salt and a dash of
cayenne; take the turkey up on a
heated dish, and pour the sauce over.