Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1898-11-19

minutes to the pound: but it will de-
pond very much more upon the tur-
keys age whether this rule holds good
Dredge it with flour before roasting,
and basic often; at first with butter
and water. afterward with the gravy
In the dripping pan. If the roasting
be done in an oven, laying the turkey
in the pan, put in with it a teacupful
of hot water. Many roast always upon
a grating placed on the top of the pan,
thus the boiling water steams the un-
der part of the fowl, and prevents the
skin from drying too fast. or cracking.
Roast to a fine brown, and if it threat
ems to darken too rapidly, lay sheet
of white paper over it until the lower
part is also done. Stew the chopped
gl5lets in just enough water to cover
them, and when the turkey is lifted
from the pan, add these, with the
water in which they We're boiled, to the
.drippings; thicken with a spoonful of
Drowned flour, wet with cold water to
prevent Jumping; boil up once and pour
into the gravy boat. If the turkey is
very fat. skim the drippings well be-
fore putting in the giblets. Serve with
cranberry sauce. Some lay fried oys-
tiers in the dish around the turkey.
MINCE MEAT-Five pounds of the
lower part of the round, boil it until it Is
tender when it weighs about two pounds:
four and a half pounds of apples weighed
after peeling and coring, three quarters
of a pound of suet. three pounds of raj
sins four and a half heaping tablespoon
fuls of ground cinnamon, two heaping Ia
blespoonfuls of ground Glove, three level
tablespoonfuls of salt, three and one-half
pounds of sugar and three nutmegs. Boil
the raisins until tender and save the
water in which they were cooked.
Chop the meat, apple and suet very
fine, put them on together with the Sug
ar, salt, spices and raisins. add half a
eupful of the liquor in which the raisins
were cooked and a cupful of sweet pickle
vinegar If needed to make the mince
meat moist enough use a little more OF
the meat liquor. Cook the mixture until
it all comes to the boiling point then set
it aside for use.
THANKSGIVING PUDDING. - Six
quarter of a cupful of butter. half tea
spoonful of salt, the same of cinnamon.
saltspoonful each of Glove and allspice,
quarter of a nutmeg and six eggs Roll
the crackers until fine and soak them in
the milk after they are SOFT add the but
ter which has been creamed with the
sugar. the spices and beaten eggs. Bake
in a deep buttered pudding dish four
hours in very moderate oven.
BOILED TURKEY WITH CELERY
Chop half head of celery very fine. Mix
with it one quart of bread crumbs, two
scant tablespoonfuls of salt, half a tea
spoonful of pepper, two heaping table
spoonfuls of butter and two eggs. Stuff
| the turkey with this. sew. up. and truss.
Wiring a large square of white cotton
cloth out of cold water and dredge 1t
thickly with -four. Pin, the turkey in
this and plunge into boiling water. Let
set O back sa Where 1T It viii lien simmer Allow
three hours for turkey weighing nine
pounds. and twelve minutes for every
additional pound. Serve with celery
same as above, only substitute oysters
for celery. and serve with oyster sauce.
PLAIN PIE, CRUST.-For one pie use
small half cupful Of lard. fourth of a
cupful of ice water, tablespoonful of salt
and large pinch of baking powder:
Place the -four in pan, sift the salt and
| baking powder over it, add the lard and
| with a chopping knife mix the lard thor
oughly with the flour. Use as little ice
! the tips of tne fingers, adding but little
| water at time and handling as little as
| possible
AN APPLE PIE.-For one large pie
put three-fourths of a cupful of granu-
| lated sugar in bowl and add a tiny
pinch of salt, half a teaspoonful of Gin.
namon and two heapng tablespoonfuls OF
-four Mix these together and sprinkle
little over the bottom crust before putting
in the apple.
Place the apple in the lined plate in
three layers, with the mixed seasoning
over each and grating of nutmeg over
the top layer Wet the edges of the un-
der crust with milk before putting the
top crust on and pinch or fold closely.
PUMPKIN PIE.-Pare the pumpkin
and cook in but little water, so that when
done it can be sifted quite dry. Add sug-
ar to taste, one egg for each pie. and milk
enough to make of required stiffness. a
tablespoonful or two of cream to each
pie is an Improvement. Flavor with nut
meg, cinnamon and a little ginger. Have
ready nice crust made light with lit
tie baking powder. Bake well in deep
perforated tin plates.
DREAMED ONIONS.-Boil in plenty of
sailed water, and unless the onions are
very mild it is well to change the water
when parboied. When very tender
dram thoroughly and add from another
saucepan a cream sauce, made by rub
bling together tablespoonful of butter
with one of flour, and when we'll cooked
adding gradually one pint of rich milk.
Let the onions simmer gently in this
sauce for ten minutes. then dish with
butter: salt and pepper to taste.-Good
Housekeeping.