Kansas City journal. [volume] (Kansas City, Mo.) 1897-1928, 1898-11-20

Put in one three pints of milk. with a
heaping tablespoonful of butter, Il level
leaSpoonful of salt and two blades of mace.
Stand over a slow fire. In the other sauce
pan put the liquor from two quarts of
oysters. leaving the oysters in the colan-
der through which the liquor has been
drained until ready for Use.
stand this over the hot part of the range,
ana as soon as the scum rises skim every
feck of 1t off with 4 silver or agate spoon
Iron or other metal should not be used
IN cooking. After skimming stand the
saucepan back where it does not boil: as
soon as the milk begins to boil pour the
oyster liquor into it, stirring gently 10
prevent curdiing: Have ready two heap
ing tableSIoonfgls of flour well mixed with
cold mix; thicken the soup with this.
Stirring fast to break the Jumps. If it is
a bt lumpy strain through a line olander
into the empty Stewpan. Put back on the
range and when it begins TO boil drop the
oysters in and let them cook until the
edges curl. Put some fine chopped pars-
ley and a pinch of powdered cloves in the
bottom OF the tureen. Pour the soup in,
sprinkle a little black pepper and it is
ready TO serve.
To make the s%tuifins put in a choppins
boWl half of an CniGn. a sprig OF parsley
and a good sized stalk of celery: chop these
| ali very fine. then take a loaf OF stale
bread which has had the crust removed
and been soaked in cold water until soft:
put II in with the chopped herbs; flavor
well with sweet majoram. salt and pepper
and after mixing all well together put il
in the turkey; Sew up the aperture. and
Just before placing in the oven salt and
and pepper the turkey well outside.
Chestnut stuiiing is delicious. but is more
expensive than the bread crumbs and re-
quireS a good deal of care and pains Ia
prepare properly. For a good sized turkey
take three quarts of the large chestnuts. OF
French marrons. as they are called; pee
them and cook them in a steamer Until
tender enough to stick a fork through: Their
put them in a bowl and mash them as YOU
would potatoes. Season Well with butter
| sal II md sfn.F p. a Hif of onion nnl Ln,--
parsley; soften with cream and stuff tn.
turkey. oysters added TO the bread crumt
Stuflng makes an oyster Stutiing.
\ turkey should be stuffed. trussed and
prepared for roasting the night before
Thanksgiving. and. laying ii on d platter
put it in a cold. dry place till you are
Then get out your big. deep dripping par
ana place the TURKEY in 1t. laying on it.
side. If the turkey is fat put no water ii
the pan las it viii haste itself: if not fat
put II little water in the bottom of the pan
\ twelve pound turkey requires three
hours good roasting.
\ turkey that 10 not well lone is a miser.
able thing ard this is a Thanksgiving feasr
ana everything must. be perfect. Keep {;
tea kettle of boiling water on the range anC
one in II while as the turkey is roastins
dash some water from the kettle over il
ana DO not fail 10 haste often.
cranberry sauce should be made the Jay
before 80 it will jelly nicely. To a quart Of
cranberries and eight heaping tablespoon.
fuls OF graduated sugar and three table
spoohfuts Of water: cook in a stewpar
until all the berries have burst their skin
and are almost like a jelly: then strair
through "a sieve into a mold and put away
in a cool place till ready for use.
For oyster pie lire a deep porcelain dist
with 4 rich paste:add two quarts of oyster.
well seasoned with salt and pepper. a lit,
tie powdered mace, a few little pats o
butter, Il glass OF Sauterne and some chop
ped parsley; stir in Il cup of fine crackei
crumbs nut on a top crust and bake in ;
quick oven.
Chicken pie is made as follows: Cut
| large. tender chicken in smaller pieces than
for fricasseeing: put ii in IA ste xpau witt
| half an onion, season with salt. cover will