The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1898-11-24
THANKSGIVING FARE.
DISHES APPROPRIATE FOR OUR GREAT
y NATIONAL HOLIDAY.


The following are some of the regular
Thanksgiving day dishes, and 10 family
should be without at least one of them:
4 roast sparerib with apple butter, WAC
never absent from the bountifully spread
tables of the old fashioned Thanksgiving
dinner. Aside from the fact that roast
meats (Which nowadays are baked meats)
do not taste ais they used to- few modern
cooks know exactly how to prepare
sparerib. Cover the meat with creased
1rown paper until about half done; then
remove and dredge with uour. 1t must
be basted frequently. About ten minutes
before it is done sprinkle fine bread
crumbs, seasoned with powdered sage,
pepper, salt and a very finely minced
onion, over the surface Basic once dur
ing the ten minutes that it must remain
in the oven. Lift out the meat to hot
dish, free the gravy from fat, thicken with
Drowned flour, season to taste and send to
the table in gravy boat
Apple butter always accompanied this
dish. Reduce by boiling sweet cider until
you have thick sirup; add apples and
about one-quarter their bulk in ounces.
"Stew all day. said the old New England
lady who gave US this recipe. How do
you keep it from burning?" we asked in
nocently. Stir it almost constantly"
was the matter of fact reply. Under the
circumstances prudence would suggest
making a supply to last all winter. 1t
keeps well in self sealing jars
Baked Chicken Pie.-Take six chickens
and Joint as for a fricassee. Put them over
the fire with thin slices of salt pork, half a
pound in all, and barely cover with cold
water Bring quickly to boil and draw
to the side of the fire where they will just
simmer When tender, roll out your crust
about a quarter of an inch thick and line
a large tin or earthen dish; lay in the
chicken with butter and seasoning be-
tween each layer; put on the top crust
but add no juice until the pie is done
Then through the hole in the top, using a
funnel pour the juice, properly thickened
and seasoned, until the pie is full.
Pumpkin Pje.-The secret of the excel
lencc of the old fashioned pumpkin pies
lies in the fact that plenty of eggs and the
richest milk were used They were made
very sweet with molasses alone, and the
only spice used was ginger. The modern
cook destroys the natural flavor of the
pumpkin with all the spices and condi-
ments that would go to flavor, and right
1y, too, a mince pie, but which in pumpkin
pie are quite out of place
Oranges With Jelly.-This is very
pretty modern invention for decorating
the holiday dinner table. 1t is just as
good to eat as it is to look at Take large,
fine oranges and cut small round piece
from the stem end; then with your finger
or small bone mustard spoon gradually
loosen the skin from the pulp, drawing the
latter out through the opening Lay the
skins in cold water until wanted Make
an orange jelly with the juice of the Or
anges and enough lemon juice to give the
right flavor; drain the SKINS fill with the
Jelly, stand them on little egg or custard
cups if necessary to keep them upright
and stand away until cold and firm. Then
cut into halves and arrange on dish
with some pretty green leaves. In max
ing the jelly be careful to get it firm
enough. The rule is the juice of four or
five lemons, two quarts OF water, pack
age of gelatin and pound and half of
sugar. Put the gelatin to soak with or
ange juice instead of cold water, then add
the sugar, the balance in boiling water and
as much lemon juice as you need. You
can put glace fruits cut in bits in these by
partially filling the orange rind with jelly
letting it stand until firm, putting in lay
er of the fruits and t. e3n more of the jelly.
Indian Pudding.-It is not enough to
have the ingredients for this real old New
England dish You must know exactly
how to put it together, and this is lust
how" Heat three pints of milk to boiling
and pour it over half pint of yellow In
dian meal sailed with one teaspoonful OF
salt; stir this very carefully, wetting it
gradually so that there will be no Jumps;
return it to the double boiler and cook
slowly for 40 minutes with frequent stir
rings. Stir in this butter the size Of an
egg, a cupful Of molasses, one teaspoonful
of ginger and one of mixed cinnamon and
mace; remove from the fire, beat hard and
add slowly four well whipped eggs and one
cupful of seeded raisins. Butter pud-
ding dish, turn in the mixture and bake
half an hour; stir it up from the bottom
and finish the baking by browning nicely.
Make a sauce with one cupful Of powdered
sugar, one tablespoonful of butter and one
beaten egg; favor with nutmeg.
Cranberry Sauce.-There is a wide diff.
ference between cranberry sauce and cram
berry jelly. For the former pick over
quart of the best berries and put them in
a porcelain kettle with a pint of boiling
water. AS soon as they begin to 'pop,"
keeping the kettle covered meanwhile,
take from the fire, press through col
ander and stir in while hot one pound of
granulated sugar.
Pumpkin Salad.-The salad most ap-
propriate for Thanksgiving dinner is
pumpkin salad Cut the pumpkin into
small squares, boil them till. tender in salt
ed water; when cold arrange them on the
crispest and whitest of lettuce leaves, COW
er with mayonnaise sauce to which chop,
ped parsley has been added, and you will
have dish that you might ask the gour-
met gods from Olympia to share without
misgivings. @s.
Roast Pig.-The Thanksgiving table Of
many homes frequently adds to its bounti-
full gifts a, small roast pig to keep the tur-
key from having things all it's own way.
Here is famous recipe of a famous
French cook for preparing the tiny animal:
The principal thing in roasting pig is
TO keen the skin from blistering Have
the young animal well washed and dried,
season the inside with one even table
spoonful of salt and one-half tablespoonful
of pepper, then stuff it with sausages, oys-
ters and chestnuts Lay it in large pan,
bend the fore feet backward, the hind feet
forward, under and close to the body.
Pour one cup of boiling water into the
bottom of the pan, cover entire animal
with buttered paper, place in medium hot
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