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

Recipes.
Potatoes Fried Wholc-.Tho small
potatoes sifted to tho 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 pm.
per before serving; sprinkle with u
small teaspoon of salt
Salmon Baked With Milk---Procure
q middle slice Of salmon. Rub well
with salt and pepper and put in II
baking dish little larger than the
fish and pour milk over it until at
inch deep in pan. Bake three
pound piece aboat forty-tive minutes.
Bake slowly Mt first and basic often
with the milk, adding more il it al
cooks away before the fish is finely
Drowned. When done, remove the
bones and skin and arrange the fish
on a platter. Serve with maitre
d'hotel sauce,
Roast Turkey-Seloct 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 a teaspoon.
full of salt; fill the crop aud body with
forcemeat described below. Sew the
turkey up, twist the wings over its
back, run skcwer through the thighs
into the body; pass II string across tho
back of the bird, crossing it below the
breast, then catch it over the points
of the skewer, cross the string again
and tie it in fife back. Rub one tea
spoonful salt all over the turkey and
lay it in q roasting pan; spread two
ounces butter over the breast; then
place the pan in medium oven to
roast; turn often and basic freely with
its own gravy till the bird is light
brown on all sides; add one cupful
boiling water, continue to roast, bast.
ing frequently till done, which will
take about two and half hours; or
you can allow fifteen minutes to u
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 and cook
till done. Shortly before serving lay
the turkey on q warm dish, remove
threads, strings and skewcrs; 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 a
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 a colander and drain off oil the
water; then press through q colanderi
measure the strained pumpkin and
for every quart take one pint milk,
half tablespoonful melted butter, 4
cups sugar, three eggs, two teaspoon.
fuls cornstarch mixed with the milk
and one teaspoonful ground ginger.
Mix all the ingredients together. Dust
some deep pie plates witL flour, line
them with pie crust and brush tho
surface of crust all over with beaten
oggs; 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 10 that the
scallops stand little above the edge
of the plate; brush the strip over with
beaten egg and sprinkle two table
spoonfuls of fine bread or cracker
crumbs over the crust this keeps the
pumpkin from sogging into the crust;
fill 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 cool place. When
wanted to use open the jar, turn the
pumpkin into colander, drain off all
the water, press the pumpkin through
colander and finish the same rs above.
American Queen.