New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-12-07
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CHRISTMAS PUMPKIN PIE.

Pare and cut a medum-sized pumpkin into
pieces remove the pits, put the pumpkin IN he'-
tie cover with boiling water add one-haii taoie-
spoonful salt and boil till tender. When done put
the pumpk!n into a colander and drain OF all the
water: then press through colander measure
the strained pumpkin. and for every quart take
one pint milk one-haf tablespoonful melted but
tor one and one-half cups sugar three eggs, Two
teaspoonfus cornstarch mixed with the mix ana
one teaspoonful ground ginger. Mix all the ingre-
dents together Dust some deep pie plates with
-four line them with pecruSt and brush the sur
face Of crust all 18th beaten eggs; roll OUT
some pie crust and cut 1t into strips one men
wide. cut ono side OF the strip into scallops. ana
lay It around the edge Of the plate. 20 tnat inc
scallops stand little above the edge OF the plate;
htush the strip over with beaten egg. and sprinkle
two tablespoonfuls Of fine bread or cracker crumbs
over the crust (this keeps the pumpkin from sos-
ging into the crusU: I'LL the plate with the pump
kin mixture. CRATE some nutmeg over the TOP anu
bake ill done When the pumpkin Is hrm 70 the
touch OF your fingers. and little brown on top the
pie is done Remove It from the oven set IN
cool place and serve when cold. A medium-sHed
pumpkin will make four medium-sized pies. a
good plan IL the family IL small ie 10 put some OF
the boiled pumpkin. boiling hot. into glass Jars
Close the jars once and set them IN coo'
place When wanted 10 use open the JAR turn the
pumpkin into a colander drain OFF all the water
press the pumpkin through a colander, and hnish
the same as above American Queen.
A CHRISTMAS ROAST TURKEY.
Select young turkey. about ten pounds In
weight; SINCE draw ard wash quickly In cold
water; wipe dry with 4 towel; then season the IN
side with one-half spoonful Of salt: MI the
crop and body with forcemeat described below.
Sew the turkey up. twist the wings over us pacK'
run a skewer through the thighs into the oody'
pass a string across the back OF the bird, crossing
1t below the breast: then catch It over the points
slsa 81 i
nc back Rub one tablespoonful OF salt all over
,he turkey and lay IL IN roasting pan; spread
TWO ounces OF butter over the breast, tnen place
I ne pan in a nedum-hot oven TO roast. turn often
and baste freely with its own gravy TIL the bro Is
hight brown all sides. add one cupful boiIing
water continue TO roast Dasting frequently III!
done which will take about TWO and one-half
hours; or you allow fifteen minutes 10 a
pound Place the gibleis In a saucepan over inc
ire cover with cold water. add one-haIi teaspoon,
ful salt: when 1t bos add one onion and COOK I'LL
done shortly before serving lay the turkey on a
warm dish. remove threads. strings and skewers;
also the fat from the gravy. Mix one tablespoonful
cornstarch with one gill cold water. add 1t TO the
gravy: stir this cver the fire and cook three min.
utes. add sufficient giblet broth TO make creamy
sauce cook five minutes. then strain: chop the
elblets fine add them TO the sauce. and serve
american Queen.