Mower County transcript., 1898-11-16

about q quarter OF an inch thick and line
q 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 thickeued
and seasoned, until the pie is full
Pumpkin Pie.-The secret of the excel
lence of the old fashioned pumpkin pies
lies in the fact that plenty of eggs and the
richest milk weru 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
ly, too, q mince pie, but which in pumpkin
pie are quite out Of place
Oranges With Jelly.-ThiS is a very
pretty modern invention for decorating
the holiday dinner table. It is Just as
good to eat as it is to look at Take large,
fine oranges and cut q 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 favor; drain the skins, fill with the
jelly, stand them on little egg or eustard
cups II necessary TO- keep them upright
and stand away until cold and firm. Then
cut into halves and arrange on q dish
with some pretty green leaves In max
ing the jelly be careful to get it firm
enough. The rule is tina juice of four or
five lemons, two quarts of water, pack
age Of gelatin and a pound and half of
sugar. Put the gelatin to soak with Or
ange juice instead of cold water, then add
tho sugar, the balance in boiling water and
az much lemon juice as you need. You
can put glace fruits cut in bits in theoe by
partially filing the orange rind with jelly.
lettingi it stand until firm, putting in a lay
ef of the fruits and then 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 salted with one teaspoonful of
salt; stir this very carefully, wetting it
gradually SO that there will be no humps;
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, oupful Of molasses, one teaspoonful
of ginger and one Of mixed cinnamon and
mace; removefro the fire, beat hard and
add slowly four we'll whipped eggs and one
oupful 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 u sauce with one oupful of powdered
sugar, one tablespoonful of butter and one
beaten egg; flavor with nutmeg
Cranberry Sauce.-There is a wide diff
ference between cranberry sauce and cram
berry jelly. For the former pick over q
quart of the best berries and put them In
porcelain kettle with pint Of boiling
water. As soon AZ they begin to "pop,"
keeping the kettle covered meanwhile,
take from the fire, press through 4 COL
ander and stir in while hot one pound Of
aranulated 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 q 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. Is .....,.
r Roast PIG. The Thanksgiving table Of
many homes frequently adds to its pounti-
ful gifts small roast pig to keep the tur-
key from having things all its own way.
Hera 10 q famous recipe Of q famous
French coax for preparing the tiny animal:i
The principal thing In roasting o pig is,
to keep the skin from blistering. Have
tho young animal we'll washed and dried
saason the inside with one even table
spoonful Of salt and one-half tablespoonful
Of pepper, then stuff it with sausages, oys-.
ters and ohestnuts Lay 1T in q 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
oven, baste frequently with it's own gravy.
removing and replacing paper each time;
then roast two hours. In serving, place
the pig ON q warm dish in the same posi-
tion Il lay IN IN the pan. Take two well
cleaned horse ra6lish ROOTS shave them
With knife into narrow ribbons, color
half 10 8 delicate pink and have the other
halt Whtta Put some IN the mouth and
the rest around i. In carving first re-
move the heasi, then split the back, 10
move hams and shoulders and finally di-
Nd - rib Waahinaeon alak