The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1898-11-20

i5e gtslsts In q saucepan over the fire,
cover with cold water ard add half a tea
spoonful Of salt. When it Eoals. adj one
onion ard cook TIL done shorty before
serving lay the turkey on a warm dish.
remove threads. strings and skewers and
ths fat from the gravy. Mix one table
spoonful Of cornstarcn with one gill Of cold
water Add il 10 the gravy. stir this over
iAe hFe and cook three minutes and add
sufficient gfniet broth 70 make creamy
sauce Coo. FIVE minutes, then sirasn
Chcp the giblets fine. aid them 10 the
sauce and serve
ITO make the forcemeat place a cent
loaf ~ bread In cold water untsi soft. then
ineioSs II ia a towel ard press dry. Place
q saucepan with four ia5iszpoonfuls of
ninety chopped onion over the FIRE. add an
ounce or butter. stir and cook five minutes
without browning Add the bread. con-
tsnue 10 stir and cook FIVE minutes Turn
TIE bread into "a dish, and when cold mix il
with pound Of finely chopped fresh pork
nom the Join or tenderioin. Season with
an even tablespoonful OF salt an even
teaspoonfuI OF pepper, half a teaspoonful
OF grated nutmeg. teasp0onfgi Of thyme
ara the yoka Of two eggs.
FoT list OF sose remove the fiets Of
TWO founders, each weighing about IT,
pounds. Season them with a tablespoonful
OF salt aid half teaspoonfal Of pepper.
tos the FLEETS IN half. lay them in a
covered dish. sprinkle over two tablespo,n-
fuis OF lemon juice add two onions cut
into slices and half bunch OF parsley and
three sr'figs OF thyme Cover and let stand
an hour. Twenty minutes before serving
lay the ftisefs On a napkin and wine them
dry. Dust them with flour. then dip each
flet separately into beaten egg ard cover
with bread crumbs or cracker crumbs
Fry them TO a fire golden color In no. fat
md boo Fl 80
Ter few minutes and serve with traylette
sauce
In correcting the traviette sauce put a
cup Of canned tomatoes in saucepan; add
a teaSpopnful Of butter one-quarter tea
spoonful of white pepper. the same of salt
ana sugar. cook six 10 eight minutes; then
rub the tomatoes through a sieve Place
small saucepan with one finely chopped
onion. three tablespoonfuls Of tarragon vim
egar and eight coarsely pounded whole
peppers on the stove. Reduce by boiling
tlii nearly dry; then remove and pu; IL
aside iii cold. Then add the yoIks OF four
eggs. sci the saucepan In hot water add
ny degrees four ounces of butter Gin small
pieces and stir constantly. Add four Ia
hespeontpls warm water. teaspoonfui
liquid beef extract, an even teaspoonful Of
salt; set the saucepan In pan OF hot water
over the fire and stir till the contents
fhicken; then remove and strain through
ire sieve into howl Add the ,oma-
toes and three or four tablespoonfuls of
whipped cream; then serve
To make potato souffie boil quart az
peeled and washed potatoes with a table
spoonful OF salt and a quart of water
When done. drain off the water, mash the
potatoes fine and mix them with a Gun
% milk, an ounce Of butter and the yollss
of two eggs. Add the whites. beaten 10 A
stiff broth. Put the potatoes in a dish
make six dents with A knife on top of each
ana put IN each dent Il small piece OF but
ter SET the dist In a hot oven and bake
light brown: then serve In the same dish
ITO make the royal soup take two
pounds OF shank beef, some veal bones.
ard II convenient some poultry trimmings
Cover with cold water add half table,
spoonfn! Of salt. then place in a kettle over
the fire. While this comes to boil cut
two large onions into thick slices and broil
them over the fire till they have obtained
dark brown color. then adj them. with A
small carrot. a leek and a bouquet. 10 the
soup. Cover the kettle ana boil two hours.
In the meantime mix three well beaten
eggs with three tabesroonfuiS OF water
and three ta0lespoontuls OF milk seasoned
with one-qCarter teaspoonful OF nutmeg
and the same Of salt. Pour the mixture
into email but,ered bowl. Twenty min