Herald and news. [volume] (West Randolph, Vt.) 1878-1943, 1899-11-23

(copYRIoHrD
A LITTLE VARIETY.

The man who first attempted TO eat
roast quail each day for 30 consecutive
days found his stomach revolving al the
task and failed in his undertaking But
later under the agre ement that the quail
might be served in any way he desired
he completed the task with ease. The
moral OF all this Is that variety IN cook
ing is essential to appetite.
Just at this season OF the year there
are many people who are heartily sick
Of roast turkey. They find the dish On
hotel bills Of fare. in restaurants and on
the home table. Strangely enough few
American housewives and cooks ever
think OF cooking a turkey In any other
way than by roasting IT, with the usual
stufiing ard cranberry sauce accompani-
ment. Why not cook the turkey. an ex-
cellent bird. 10 a variety OF ways? Let
me suggest one or two that Will relieve
the monotony and also a recipe for using
up the bits Of turkey left from the roast
FILLETS OF TURKEY WITH RICE
Skin the breast Of an uncooked turkey
and carefully remove the breast meat.
This viii Civ ,Wo large and two small
illets. and the large ones being split you
get six good sized pieces for cooking
Into a saucepan put one cupfui Of clear
chicken or turkey stock. add one cupful
o. weli-washed rice. one-half Of q tea
spoonful Of onion juice and one-half Of a
teaspoonful Of salt. and simmer slowly
until the liquid e absorbed II the rice
Is not yet tender. add a little more stock.
just sufficient 20 keep IL from burning
until cooked when tender add two
tablespOoufuls OF butter. one "a blespcon-
ful Of grated or finely chopped cheese,
and season 10 taste. Cover and let stand
by the side Of the fire for ten minutes
In the meantime. drop the turkey fllets
into smoking hot fat. and draw II from
the hottest part Of the FIRE 70 cook for five
minutes, by which time the filie,s should
be wei Drowned and tender Dish the
rice in the center Of platter and place
round IL the fillets busting the rice with
paprika
TURKEY A LA ROFALE.
DIP good thick slices OF stale bread into
beaten egg and milk and when well sat
urated lay aside for a few moments and
then fry 20 golden brown in hot deep
fat. Remove and drain on unglazed
paper. Make a sauce by putting in a
saucepan two tablespoonfuls OF -four and
same amount Of butter. little salt and a
dash OF cayenne. When Wen mixed and
heated add four spoonfuls Of chick
en- stock and the same amount Of cream.
Stir until thick when you may add one
pint Of turkey meat. minced. dozen
canned mushrooms, little of the liquor
from the can. seasoning to taste. and
simmer Tor ten minutes. Take from the
FIRE. add the yolk Of one egg, well beaten,
sim all together and serve on the slices
OF prepared toast.
TURKEY IN CASES.
This Is easily prepared II you have the
patty cus,s To one cupful OF minced
turkey flee from fat or skin, add one
quarter cup Of finely minced ham. To
this chopped meat add one-half Of the
amount Of sauce. prepared as above, set
over hot water for five or eight minutes
until well heated nli The patty cases.
sprinkle over each a little finely chopped
parsley and serve.
BOILED TURKEY.
Turkey may be boiled Just as you boil
a chicken. with pork. Select young
bird and when done serve with an oyster
sauce
TOITIS ROLE