The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1897-11-24
'1deas for lMn1nen

Here is a menue to tempt Thanksgiving
Day diners
s.,s-.
Bouillon.
OYSTER Pie. Celery. .
Roast Turkey with Chestnut Filling. I:
Mashed Potatoes. Fresh String Beans :
Cranberry Sauce. F:
Lettuce with French Dressing. !:
Sailed Waters. :
Plum Pudding. Pumpkin Pie.
+: Olives. Bon Bons. :
In the days of our grandmothers there
was thought to be no cook equal to Mrs.
Goodfellow, and her receipts We're treas
ured by those who were fortunate enough
10 be instructed by her. The following
receipt was given by her to one of her
scholars:
Cover the sides of a deep dish with rich
puff paste. Drain the juice from one hun
bred large oysters, heat one pint of juice
and when hot place the oysters in it until
80, - crri place tho bot oysters in
~ aisb. uYtb fo,,r arainsao mace. eight
=, aia.a. and nennar aud salt TO
.to 4ha ,ol1,s ~ aiob+ bar d-boiled eggs.
Ssswon, os h,ea or,mbs az epg
80 . utt1a h,tter when tbe crust is a
- -. +bo nsa - aona and shou,d he
served while very hot.
For n ,er,a dinner narty two turkeys,
h ,raioh;na 10 no,,n6s are preferable to
- ,araa t,,,ka,- weiehing double that
aroount ss the meat is ant to be sweeter
10 = +ha 4nrkav make
: stneear Of ono a,art of bread crumbs:
q AZ tn.o daan
- = N - yrhon ho+ .dd
%" W - raLa ono
S-sS aa.a,.. ona, .,a 70
aU"it "a = IA +ha hroad
csanan - +ss+e Win calf and
4o.snoo,f,,, Of cbonned
pVppe 60 W S-ean tr r,5s
parsley Wiz al tas- +han
$3.50 49, - ~+baInan ana brown
auu ~ ~ --h.s +ho
- 80 ~ hoa,y Of the
~.,.,+os Gov each nonnd
~ - - has+o avory 10
-, e. . ana of hot water
49, 80 h,t+ar has been melt
~ 49, - tba gih,ets First
liza If 1vatar stow
= = :. a. +,,ra,av ~ roast
a io"1 - ,,a+I -a,oaorate1v fine
nel - - ronaouaa from the
.arsn,la tba nen with one
4o7.-e - - a. ona s+;r mill well
Nsea. 4ba,Saaa +ba u,oter in which the
80 49, s+auad and then add the
$50 pon ~ NC sna serva in a gravy
~
49, 80
This is the way to make cranberry
sa,,os,-
pict and wash one quart of cranber-
ROC. MIR over them one quart of water.
po;, for ton mr. fifteen minutes; then wash
aud Drain through an agate colander.
Patnrn n the eolander. after measuring
them and for each pint of liquor allow
~ ,a,,na of s,,qar Roll rapidIy for fif-
teen minutes and pour into small moIds
To cool Place one mould turned out on a
sa,oe nlata ar each Mate when cold.
80
,os+ exeallen+ nl,,ro budding is made
as foliows. One pound of beef suet, chop
no5 ene one na,,nd of raisins. one pound
Of curra0fSl one pound OF 10ur, one OIL
7-aaa cr,,mhs two tabIespoonfuls of mo-
1sssas one o,,art of milk. one -wineglass-
FIJI Of wine one of brandy, one table
noonful of ground cinnamon. one grated
n,,+mega quarter of a pound of sugar, two
eas,oo,f,,ls Of hakjnp nowder quarter of
. no,,nd of finely cut citron. quarter of a
mound of candied lemon. half a pound of
F,glisb waln,ts. and quarter of a pound
nj 6os finely emf. Mix all the ingredients
wen together and add the milk last. Boil
fer four hours and stand ii away in a cool
MACE in the tins in which it was cooked,
until YOU wish to use;then boil for two
hours longer. When making these pad
dings do not fill the tins more than two
thirds full. as room must be allowed for
them to swell. This receipt will make
several rnedium-sized buildings, and they
can be kept for several weeks and heated
as they are wanted.
The pudding should be served with a.
sauce made as foliows:-
Break into a bowl the yolks of two eggs
Beat thoroughly, and add to them one
c1pful Of %granulated sugar. Pour slowly
over this. stirring briskly, half a cup of
wine. This may be prepared and stood in
a cool place for a couple of hours if
necessary. When ready to serve with the
pudding. add the whites of the eggs