The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-12-23
ideas for JMnnnea

cook
Roast T~urkey-The turkey having been
prepared for the dressing, and the latter
being also ready, ill the cavities, using a
teaspoon, and sew it up. Double back
ward the skin at the neck and sew it.
Cross the ends of the legs, and tie them
to the tail: double the wings. and fasten
them close to the body with a string. 1t
is well to stuff and truss the fowl the day
before it is TO be cooked, as the flavor of
the dressing better penetrates the neat;
besides 1t is a convenience to a busy
housekeeper. When ready to roast put it
In the dripping pan, pour a cupful of boil
ing water over the top, dre6ge with
-four. put it in the oven, with a slow fire,
and allow 20 minutes to the pound, which
viii take about three hours for a moder-
ately large turkey. Let it heat through
gradually. for if the fire is hot at first the
outside will be scorched while the interior
will be under done. Have the pan at first
as far as possible from the fire, and at
terward draw it nearer. Basic every Is
minutes with the drippings in the pan,
and, unless the turkey is very fat, occa-
sionally with butter; dredge every time
after basting. Tutn the pan often; when
half done dredge Will salt and pepper.
When piercing with a fork through the
thickest part shows the meat 10 be thor
oughly tender it is ready to TX from
the oven. Just before doing so haste with
melted butter and sprinkle with -four. Re
move all strings and thread before sery-
ing.
Giblet Gravy-Put the giblets ana the
neck of a turkey in a pint of cold water,
and boil for an hour and a half, skimming
nana a. r. ALL -
the giblets and return them to the water.
Set this aside till the turkey is roasted
and dished. Add to it the gravy from
the dripping pan, having SKINNED off as
much as possible of the fat. Let it be-
gin to boil, and salt and pepper to taste
and thicken with own -four, rubbed
smooth in cold water.
Roast Goose-Parboil for half an hour
to remove the oil. Then stuff and roast
in the same manner as a turkey. but so
much time will not be required, a good
sized goose roasting well in about 80 min
utes- Serve with bread sauce.
Mince Meat-Six pounds of raisins. three
pounds of currants, six pounds of apples
chopped fine, three pounds of beef suet.
ten pounds of four lemons cut fine,
~ liz tWO ldDlcoDOOll-
fuls OF powdered cinnamon. one pound of
citTon cut up. three beef tongues or three
pounds of boiled beef chopped very fine,
three pints of brandy, four pints of wine
or cider. The tongues must be fresh and
boiled, and stand with two ta-blespoonfuIs
of spice rubbed over them. This mince
meat will last all winter. and makes very
fine pies with rich pastry.
Plfm Puddinp-Tan aorr +brao o,,a.+o.s
of a pound of beef suot, one and a quarter
pounds of r~aisins, n pound of dried cur
rants or cherries, one pint of milk, one
pound of -four and a quarter of a pound
of citron cut in thin slices. Mix the flour
and suet together and rub the fruit also
in 4 little flour. Beat the eggs very light,
leaving out the whites of five, and add all
the ingredients together. If thicker than
cup cake batter add a little more milk.
Then add a teaspoonful of ground ginger.
one Of powdered cinnamon, one of pow
dered cloves, two -nutnegs, the grated
rind of a lemon. one wineglassful of wine.
one of brandy, a little powdered mace and
ono pint OF bread crumbs. Scald your
pudding bag thoroughly, rub well inside
with -four, leave plenty of room inside
for the pudding TO swell and stop the
OPCAlAS Will QO4SAl- Lei the water De
boiling and boil steadily for four hours.
When ready to serve, pour brandy over
the whole and send to the table ablaze.
Sauce for Plum P~udding-Half a pound
Of butter, seven tablespoonful of light
brown sugar, the yolks OF three eggs, one
grated nutmeg, two glasses of sherry or
one of brandy. Cream the butter and beat
the sugar smoothly into it; then add the
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gradually, beating all the time until well
mixed. Then place over the fire and cook
steadily for fifteen minutes, stirring con-
stantly to prevent the butter from oiling.
Black Fruit Cake-One pound of flour,
one pound of ugar. one pound of butter,
three pounds of raisins, one pound of figs.
one pound of citron, one-half pound of
almonds, ten eggs, one-halt pound of
pecans, one tablespoonful of ginger, one
tablespoonful of allspice, one tablespoon
ful of hnamon, one tablespoonful of
cloves,< -teagpoonful of mace, one
grated nutmeg. Cut up the raisins and
figs and soak them in half a goblet of
good whiskey twelve hours before making
the cake. Beat the eggs separately.
Cream, butter and sugar together. Sift
the spices into the -four. Bake in a
Square IuOuFQ Will 40 as well. 1H1S cake
will keep all winter. If it should become
too dry. stick holes in the bottom with a
fork and pour a small quantity of whiskey
over it.
Christmas Cake-Two cupfuls of sugar,
one-half cupful butter, half cupful cream,
eight eggs, four cupfuls -four, two tea
s%p0onfuls of baking powder. Take out a
third Of the mixture and bake in jelly
cake pans. Add to the remaining batter
one tablespoonful of cinnamon and Cloves,
one-quarter CT a pound each of chopped
raisins and citron. Bake in jelly pans.
Put the light md dark layers alternately,
and spread each with icing.
A Chicken Pie-Pick and clean six chick
ems without scalding). AXE out their in
wards and wash the birds while whole:
then joint the birds, salt and pepper the
pieces and inwards. roll one incn of thick
paste and cover a deep dish and double
at the rim or edge of the dish; put there
to a layer of chickens and a layer of thin
slices of butter till the chicken and one
pound and a half of butter are expended.
which cover with a thick paste. Bake one
aad a half hours, or if your oven be poor
parboil the chickens with MALT a pound of
butter and put the pieces with the re-
naming one pound of butter and half the