The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1897-12-01
Recipes.

Potatoes Fried Whole. small
potatoes sifted to the bottom of the
barrel or sack may be utilized in the
following way: Boil one.half dozen,
pared, until hardly cooked, remove
from fire and fry delicate brown in
beef drippings. Drain on brown paper
before serving; sprinkle with a small
teaspoon of salt
Salmon Baked With Milk.-Procure a
middle slice of salmon. Rub we'll with
salt and pepper and put in baking
dish little larger than the fish and
pour milk over it until an inch deep in
pan. Bake three-pound piece about
forty-tve minutes. Bake slowly at
first and haste often with the milk, ad-
ding more if it all cooks away before
the fish is finely Drowned. When done,
remove the bones and skin and arrange
the fish on platter. Serve with
maitre d'hotel souce.
Roast Turkey.-Select young tur-
key, about ten pounds in weight; SINCE,
draw and wash quickly in cold water;
wipe dry with towel; then season the
inside with half teaspoonful of salt:
fill the crop and body with forcement
described below. Sew the turkey up,
twist the wings over its back, run
skewer through the thighs into the
body; pass string across the back of
the bird, crossing it below the breast;
then catch it over the points of the
skewer, across the string again and tie
il in the back. Rub one teaspoonful
salt all over the turkey and lay it in
roasting pan; spread two ounces butter
over the breast; then place the pan in
medium-hot oven to roast; turn often
and haste freely with its own gravy till
the bird is light brown on all sides; add
one cupful boiling water, continue to
roast, basting frequently till done,
which will take about two and half
hours; or you can allow fifteen minutes
to a pound. Place the giblets in a
saucepan over the fire, cover with cold
water, add one.half teaspoonful salt;
when it boils add one onion and 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 tablespoonful corn
starch with one gill cold water; add it
to the gravy; stir this over the fire and
cook three minutes; add sufficient glib
let broth to make creamy sauce, cook
five minutes, then strain; chop the glib
lets fine, add them to the sauce and
serve.
Pumpkin Pie-Pare and cut medi-
um-sized pumpkin into pieces, remove
the pits, put the pumpkin in kettle,
cover with boiling water, add half ia
blespoonful salt and boil till tender.
When done put the pumpkin into a
colander and drain off all the water;
then press through a colander; measure
the strained pumpkin and for every
quart take one pint of milk, half table,
spoonful melted butter, one and one
half cups sugar, three eggs, two tea
spoonfuls cornstarch mixed with the
milk and one teaspoonful ground GIN
ger. Mix all the ingredients together.
Dust some deep pie plates with -four,
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
spoonfuls of fine bread or cracker
CIuuuo ONeI VIC Cluot Ntulo kcepo tuo
pumpkin from sogging into the crus);
fill the plate with pumpkin mixture,
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. Re-
move it from the oven, set in cool
place and serve when cold. A medium
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 cool place. When
wanted to use open the jar, turn the
pumpkin into colander, drain off all
the water, press the pumpkin through
a colander and finish the same as above.
American Queen.