The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1897-11-21
THANKSGIVING DINNER.
A Tempting Dinner for Family Par

lions are Onered Tor various gO0dleS ana
savories, both hot and cold, suitable to
the season:
THANKSGIVING DINNER.
Oysters on the Half Shell.
OXtail Soup.
Salmon Outlets, Caper SauSe.
Curried Kidney Cor Sealloped Sweet
Roast Turkey.
Cranberry sause or Jelly:
White Sauce, Spinach OF Peas.
Pumpkin ana Mince Pies
Quaking Pudding with Soft Custard.
Cheese SouXeS.
Fruit Nuts Coffee.
oxtau soup is very simple to make,
is inexpensive and always a faYorite; IL
is 4 good home soup, and yet nice enough
for any dinner party. Cut two oxtails
IL inch bits and fry brown on hot pan,
in a little butter, put them in sauce
pan, fry sliced onion IN the same way.
add it, and small cut up carrot and
turnip. q bay leaf, two or three cloves and
salt and pepper to taste, cover with two
quarts of clear stock (Water Will do, but
not as good; boil gently for two hours,
or until thu tails are tender, strain out
the vegetables, add the tails and serve
with crOutOnS. a glass of heated sherry
is sometimes added at the last
An inexpensive and easy way of making
the fish course dreSsY and of excellent
favor are outlets made from canned
salmon or lobster. Chop can of salmon
fine, and mix throughout a teaspoonful of
salt a pinch of cayenne. juice OF half
parsley Bring a cup OF cream TO boiling
point in the double boiler, then stir a
tablespoonful of butter that has been
mixed smooth with three OF -four STIR
and cook about three minutes. This viii
be very thick. but must be so in order to
hold the fish mixture together. Blend all
thoroughly and when cool form into cut
lets shape, roll first in eggs. then II dried
and sifted bread crumbs and fry in deep
boiling fat. Place on mat of white soft
paper. garniSh with parsley and serve
with caper sauce which is made by stir
ring a tablespoonful OF -four into one of
boiling water; it should then look clear
iike arroWrOOt: and chopped caperS and
some of the caper vinegar. Serve hot.
For the piece de resistance it is well
90 go to market prepared 10 buy the best.
winch is always a young, medium sized
hen turkey. Mind that your purchase is
Z thorough black leg. II the legs in
cline to paleness Father Tfma has been at
work The breast must be broad and fat
the skin very white and the neck short
Ii the legs are red and adorned with long
spurs these are sure signs of an ola
gObbler. Nothing VIII so improve a
turkey and give it the desired
holiday flavor as stufflng Of
mushrooms, and as these are raised in
such quantities for the market nova
DAYS they are no longer an aXtraVa-
gance The stuffing is made in this way:
A pound of nice tender ham cut in dice
when hot add two pounds of mush-
rooms. d little grated nutmeg, white pep4
per to taste and bay leaf (the ham sup
plies enough salO, blend all together il,
the ham is cooked. then put aside 10 cool.
Stuff the crop out well, and If any re-
mains. put il in the body of the turkey,
then sew both neatly. The mushroom
sauce Is made by adding to the usua.
giblet gravy d few chopped mushrooms.
just 2 word here as to this familiar
gravy, and that is, after the good is
stcwed out OF the gizZard. reject il and
chop up only the liver and the heart.
There seems to be little TO learn about
mashed potatoes. but an American lady
4 = [ Baroness
St Dloier s. noticed that they were par
ticularly good, and was fortunate enough
10 be taken into the kitchen To interview
The chef. His method OF preparing the
potatoes so exactly comedies with the
writer's views on the subject that it is
herewith given. When the potatoes are
tender but not oVerdone. they are
drained. sDrinkled with a little salt and
Then put III pan IN the oven for a few
minutes, to be completely dried, and just
here lies the secret of the feathery light
ness that follows. They ere now 10 be
strained through a hot cOlander (as for
.-ricecr potatoeS). into the hot saucepan
q large piece Of butter and a half Gun
of hot milk added. then beaten to a PUN.
add another bit OF butter and send TO the
table. neaped lightly III the hot dish. Do
not let the potatoes COOK While prepar-
inc only keep them very hot a well
beaten egg SLlrred through these Dota-
toes converts them into excellent GRO
ouctte material.
The French certainly prepare spinach
in a way far superior TO the ordinary
method ana. as II Is very simple and this
vegetable is to be the standby for me
coming months, it is well to introduce il
at the beginning of the season. When the
sninach is boiled thoroughly tender and
properly sailed, of course, free from an
trace Of grit i IS 10 be thrown in the
collander and well drenehed with cold
water. This gives il a certain tirmness
and delicacy attained in no other way. II
is 10 be shaken free from water chopDed
fine and put in d hot saucepan and stirred
with a tablespoon of butter and two of
hot Tl.afa
heaped in the dish with poached or hard
BOXED eggs on top
After celery IS cut IN and soaked in
cold water for is minutes. then cooked
until tender il must be drained in fhe
eoIander. thrown into cold water IN
blanch ii and become firm and then thor
o1fghly heated through in the white
sauce made by mixing together a table
SPOON each of butter and flour in q hot
saucepan: when smooth add gradually a
haif pint of hot milk and quarter of a cun
Of the water in which the celery has been
Da;icd: add salt and white pepper fc
Sc If this has been carefully stirred
,ssth a wooden spoon, it will be entirely
free from Jumps and of a creamy white.
a. III the cold water bath is neglected
the result will be fat and discolored in
sleal of white and crisp.
PUMPKIN
Pumpkin has become popular once more
Tor pies, and its p2ler cousin. the squash.