The times. [volume] (Richmond, Va.) 1890-1903, 1898-12-18
off the tat. Serve i'm a hot gravy boat.
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| off the tat. Serve i'm a hot gravy boat
/ CRUST FILLING.
A good old-fashoned stuning is made
! by mixing with a loaf of stale bread
/ half a cup Of butter one egg, salt, pep
per, sage and thyme or celery 10 taste
all brought TO the consistency Of mush
by the addition Of hot water.
FORCED-MEAT FOR TURKEY
Soak a five-cent twO-day's old loaf Of
bread in cold water until soft then in
close it in a towel and press II dry.
Place a saucepan with four tablespoon
fuls Of fnery chopped onion over the
fire; add one ounce Of butter. stir and
cook five minutes without browning. add
the bread. continue 10 stir. and cook five
minutes; turn the bread into a dish. and
when cold mix it with one pound Of
finely chopped fresh pork from the ioin
or tenderloin season with one even tea
spoonful Of salt, one even teasnoOnful Of
pepper. one teaspoonful Of thyme and tho
yolks Of two eggs; mix all well together
and stuff
SCALLOPED TURKEY.
To scal,op turkey, cut the meat from
the bones Of cold boiled or roasted tur-
key remove the skin and cut the meat
fine. Put I'm the bottom Of a buttorod
dish a layer Of bread crumbs moistenod
slightly with milk-or, II It is boiled tur-
key. use some Of the liquor II was cook
cd in-then spread layer Of the minced
turkey, with bits of the stuMng. some
pieces Of butter and pepper and salt.
then another layer Of crumbs. and alter
nate them until the dish is filed Pour
over the whole whatever dressing nav
have been left, and II there IS not enough
add little hot water 10 n. and season
with a teaspOOnful Of Worcestershire
sauce. Spread crumbs over the TOP and
scatter bits of butter over them
SPANISH DRESSING.
One quart Spanish chestnuts.
Two tablespOonfuls butter
One teaspoonful salt.
Pepper TO taste.
Roast the chestnuts. but not too hard
Peel, chop and mash them. Work I'm the
butter and seasoning and stuff the tur-
Key with, this as you would q bread
dressing
OYSTER SAUCE.
Put one pint OF small oysters with |
their liquor into n saucepan and heat 10 |
boiling point. Skim out the oysters and /
add 10 the liquor one and one-half Guns
OF milk. and when II Is boiling add one. |
third Of a cup Of butter creamed with !
three tablespoonfuls Of -four. Season |
with salt and cayenne pepper and let /
the sauce boil up once. Then add the I
oysters and Il Is ready 20 serve.
MUSHROOM SAUCE.
Proceed just as In the celery. subsu-
tuting mushrooms for the celery. ]
A DAINTY DISH. I
II your turkey Is Of goodIy proper.
tons. there will be some left over out
Of which you make a dish dainty enough
TO set before a king by mlncing and COW
ering with one OF these sauces
A CHRISTMAS DELICACY.
Stuffed mushrooms make an excellent |
antree TO serve Christmas. Here IS 4 re.
cipe for preparing them. which will suit
the most fastidious OF men:
Remove the stalks from one pound Of
fresh. or pure canned mushrooms peel
he cups, using a silver knife, and drop |
hem into cold water. II they have 20 |
stand for some time, put 4 iittle lemon
Juice In the water.
Scrape the stalks. chop them and put
hem into a saucepan with one table
spoonful OF butter and one-half OF an
)nion sliced. Cook slowly for ten min
ties; add one tablespoonful Of -four and
,ook five minutes: add one cupful Of
tock and one-half cupful OF bread
rumbs. Season with salt. pepper and a
lash OF cayenne.
FIJI the cups OF the mushrooms with
his mixture Sprinkle with crumbs and |
,lace them on circles Of roasted bread
ne-quarter OF an inch thick and the size
Il the mushroom. Bake In a moderate
ven for fifteen minutes and then serve.