Gulf Coast breeze. [volume] (Crawfordville, Fla.) 1897-19??, 1897-12-17

keep hot until the rest Of the break.
fast is prepared. What to Eat.
Recipes.
Potatoes Fried Whole The small
/ potatoes siftcd to the bottom of the
barrel or sack may be utilized in the
following way: Boil oue-half dozen,
pared, until hardly cooked, remove
from fire aud fry delicate brown in
beef drippings, Drain on brown pa
per before serving; sprinkle with II
small teaspoon of salt
Salmon Baked With Milk-Procure
middle slice Of salmon, Rub well
with salt and pepper and put in II
baking dish a little larger than thc
fish and pour milk over it until NJ
inch deep in pan. Bake II three.
pound piece aboat forty.iive minutes.
Bake slowly Mt first aud haste often
with the milk, adding more il il al
cooks away before the fish is finely
/ Drowned. When done, remove the
I bones and skin and arrange the fish
ON platter. Serve with maitre
. d'hotel sauce,
/ Roast Turkcy--Sclcct a young tur
key, about ten pounds in weight;
SINCE, draw aud wash quickly in cold
water; wipe dry with n towel; then
season the inside with half teaspoon.
full of salt; fill the crop aud body with
. 4 hal Ia,
turkey up, twist the wings over its
back, run a skewer through the thighs
into the body; pass a string across the
back of the bird, crossing it below the
breast; then catch il over the points
Of the skewer, cross the string again
and tie il in the back. Rub one tea
spoonful salt all over the turkey and
-A--~aAakias-s spr4all --tsgo
ounces butter over the breast; then
place the pan in q medium hot oven to
roast; turn often and haste freely with
it's own gravy till the bird is light
brown on all sides; add one cupful
boiling water, continue 20 roast, bast.
ing frequently till done, which will
take, about two and half hours; or
YOU can allow fifteen minutes TO II
pound. Place the giblets in sauce.
pan over the fire, cover with cold
water, add one. half teaspoonful salt;
when it boils add one onion aud cook
till done. Shortly before serving lay
the turkey on warm dish, remove
threads, strings and skewers; also the
fat from the gravy. Mix one table.
spoonful cornstarch with one gill cold
water; add it to the gravy; stir this
over the fire and cook three minutes;
add sufficient giblet broth to make n
creamy sauce, cook five minutes, then
strain; chop the giblets fine, add them
TO the sauce and serve.
Pumpkin Pie-Pare and cut q
medium-sized pumpkin into pieces,
remove the pits, put the pumpkin in
kettle, cover with boiling water, add
half tablespoonful salt and boil till
tender. When done put the pumpkin
into n colander and drain of all the
water; then press through colanderi
measure the strained pumpkin and
for every quart take one pint milk,
half tablespoonful melted butter, | !
cups sugar, three eggs, two teaspoon
fuls cornstarch mixed with the milk
aud one teaspdonlul ground ginger.
Mix all the ingredients together. Dust
some deep pie plates will flour, line
them with pie crust and brush the
surface Of crust all over with beaten
eggs roll out some pie crust and cut
it into strips one inch wide; cut one
side of the strip into scallops and lay
it around the edge Of plate so that the
scallops stand little above the edge
of the plate; brush the strip over with
beaten egg and sprinkle two table
spooniuls of fine bread or cracker
crumbs over the crust this keeps the
pumpkin from sogging into the CRUST;
ill the plate with the pumpkin mix
ture, CRATE some nutmeg over the top
and bake till done. When the pumpkin
is firm to the touch of your finger and
little brown on top the pie is done.
Remove it from the oven, set in cool
place and serve when cold. Amedium-
sized pumpkin will make four medium
sized pies. A good plan if the family
is small is to put some Of the boiled
pumpkin as soon as done, boiling hot,
into glass jars. Close the jars at once
and set them in n cool place. When
wanted to use open the jaE, turn the
pumpkin into colander, drain off all
the water, press the pumpkin through
colander and finish the same as above.
American Queen.