The Sauk Centre herald. (Sauk Centre, Stearns County, Minn.) 1886-current, 1898-11-24
THANKSGIVING FARE.
DISHES APPROPRIATE FOR OUR GREAT
NATIONAL HOLIDAY.

Dinner-Tke Mystery OF Making
Pumpkin Pie-EIoyv to Make New
England Indian Pudding.
The following are some of the regular
Thanksgiving day Dishes and no family
should be without at least one of them:
) roast sparerib, with apple butter, wac
never absent from the bountifully spread
tables of the old fashioned THANKSGIVING
dinner. Aside from the fact that roast
meats (Which nowadays are baked meats)
do not taste as they used to- lew modern
cooks know exactly how to prepare q
sparerib. Cover the meat with a creased
crown paper until about half done; then
| remove and dredge With nour. 1t must
be basted frequently About ten minutes
before it is done sprinkle fine bread
crumbs, seasoned with powdered sage,
pepper, salt and a very finely minced
onion, over the surface. Basic once dur
ing the ten minutes that it must remain
in the oven Lift out the meat to a hot
! dish, free the gravy from fat, thicken with
Drowned flour, season to taste and send to
the table in q gravy boat.
Apple butter always accompanied this
dish. Reduce by boiling sweet cider until
you have thick sirup; add apples and
about one-quarter their bulk in ounces
"Stew all day." said the old New England
| lady who gave US this recipe. How do
| you keep it from burning?" we asked in
| nocently Stir it almost constantly
was the matter of fact reply. Under the
! circumstances prudence would suggest
making a supply to last all winter. 1t
keeps well in self sealing jars
Baked Chicken Pie.-Take six chickens
and joint as for fricassee Put them over
the fire with thin slices of salt pork, half a
| pound in ALL and barely cover with cold
water. Bring quickly to boil and draw
| to the side of the fire where they will just
simmer When tender, roll out your crust
| about a quarter of an inch thick and line
| large tin or earGhen 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
| funnel, pour the juice, properly thickened
| and seasoned, until the pie is full
Pumpkin Pie.-The secret of the excel
lencc of the old fashioned pumpkin pies
! lies in the fact that plenty of eggs and the
| richest milk were 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 60 to flavor, and right
| 1y, too, mince pie, but which in pumpkin
! pie are quite out of place.
Oranges With Jelly.-This is 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 small round piece
| from the stem end; then with your finger
| or a 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 flavor; drain the skins, fill with the
| jelly, stand them on little egg or custard
cups if necessary to keep them upright
and stand away until cold and firm. Then
| cut into halves and arrange on a dish
| with some pretty green leaves. In max
! ing the jelly be careful to get it firm
enough. The rule is the juice OF four or
| five lemons, two quarts of water, a 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
| the sugar, the balance in boiling water and
| as much lemon juice as you need. You
| can put glace fruits cut in bits in these by
| partially filling the orange rind with jelly.
| letting it stand until FIRM putting in lay
er OF the fruits and tSsn 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 sailed with one teaspoonful of
colt. Cit, oorofI,l1v waiting If
| gradually so that there will be no Jumps;
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, cupful of molasses, one teaspoonful
| of ginger and one of mixed cinnamon and
mace; remove from the fire, beat hard and
| add slowly four well whipped eggs and one
| cupful 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 sauce with one cupful 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
| quart of the best berries and put them in
a porcelain kettle with a pint of boiling
| water. AS soon as they begin to "pop,"
| keeping the kettle covered meanwhile
| take from the fire, press through a col
| ander and stir in while hot one pound of
granulated 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 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.
Roast Pig.-The Thanksgiving table Of
many homes frequently adds to its bounti-
full gifts a small roast pig to keep the tur-
| key from having things all it's own way.
Here is a famous recipe of famous
French cook for preparing the tiny animal:
The principal thing in roasting pig is
+, To keen the skin from blisterinp Have
| the young animal well washed and dried,
season the inside with one even table,
spoonful of salt and one-half tablespoonful
of pepper, then stuff it with sausages, oys-
tiers and chestnuts. Lay it in large pan,
bend the fore feet backward, the hind feet
| forward, under and close to the body
| POur one cun If h0ilin, w atar into the