New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-11-14

and rePresen, American cookery at It's best The me
famous for their pastries. The puff paste, baked IN
w n Such s Of 9 acS aaky layers that the
most experienced French chef might have envled
Oysters were USUALLY part Of the Thanksgiving
dinner in old days, they to-day. They are IN
The secret Ct successfniiy serving dinner Ike
this is to have ne greater part Of II ready me gay
touches only given to other dishes.
CHICKEN FIE
To prepare the pie and the boiled chickens boil
four chickens the day before Thanksgiving, and
the next day use two for the pie, and shut the
others up in the water stock they boiled
in to serve as boiled chickens Let the chickens
cool over night in the water they were boiled III:
is simply made For twenty guests. use a quart q
this chicken stock, two quarts OF oEsers ana their
oysters In their own liquor and the stock. As soon
boiiing hot ard thckened TO thlcken it. use a
Quarter OF A cur Of -four. mixed with the same
amFuh H., bCenoF hen add It to the remainder
heated boiling hot, and then add tHe WhSe ~ tIe
and when me soup Dolls aep ,t six oysters in each
SOUP Is R'1 served.
OYSTER SAUCE.
To prepare oyster sauce for two boiled chickens
open two dozen oysters OF medium size. Melt TWO
tabespoonfuls OF butter stir IN three taoiespooh-
fuls Of four and add slowly pint OF the water
the chickens were cooked In. Let the sauce SIM
ner ten minutes. Meantime let the oysters DOH 1p
in their liquor When they nave ooileu' m T
remainder Of the oyster liquor can be used In the
soup Now adj three egg yolks hrst bGaasiH y and
do not add them until the last moment before tns
sauce IS removed from the stove. and atter J., s.ops
boiling. Add also at the same time INC Ju''o -
half a lemon.
THANKSGIVING TURKEY.
The turkey Tor Thanksgiving should be me men
turkey. in preference 70 the male bro. IL sHou''
be drawn and made ready for stuiing me DAY oe-
fore. The best stufTng IS ways the dry, fhi!a-
del9hia stufflrg which becomes sufficiently moist
with the juices OF the bird whie II 8 roasting
This stufiing is never heavy or soggy; as VIZ
s saaFf a are w5 2 .a 2 3D. 10 make sans
two quarts of stale bread ifesd Io'i ~, tg,b .[vo
eSen 70 o5 MA MA ~ minced pars ey, two
tfe seasoned breadcrunibs and stuff he turkey.
.rs cover IL With a napkin wiring out ~ col:
and truss me turkey just before il Is pgt, IN The
oven TO roast Il makes grea; dea! OF dlne,en :
OF chicken. Il all the fat that can be reached IS
taken cut u The bid. II is OF no special Vaue n
must be put IN the soap fat
OTHER MEATS
1t Is always desirable 10 have on the Thanks
giving table some specimen OF wild game, which
formed so prominent a feature OF the ThanksgV-
ings Of Colonial times. Fat haunch OF venison.
roasted or several brace u partridges, represent
that Wild food which was once so common, but
has long since become luxurious fare
JELLIES
Burberry jelly needs no apology 20 a native OF
New England The delicious acid OF this fruit
made this jelly a favorite before tho red currant
was known. Black curran; Jelly, or barberry Is
quite generally preferred 10 red cuTrant 70 serve
WIKI venison by English and old New-Eng ard
housewives
Tho Household Talks for Thank givirg Day viii
be continued until recipes for the entFe dinner
have been furnished.