Delaware gazette and state journal., 1899-11-30
Good Cookery.
Copyrighted.
q LITTLE VARIETY.

The man who first attempted to eat
roast quail each day for so consecutive
days found his stomach revolving at the
task and failed in his undertaking. But
later, under the agreement 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 turkey in any other
way than by roasting it, with the usual
stuffing and,cranberry sauce accompani-
ment. Why not cook the turkey, an ex-
cellent bird, in a variety of ways? Let
me suggest one or two that will relieve
the monotony and also 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 will give two large and two small
Allets, and the large ones being split you
get six good sized pieces for cooking.
Into saucepan put one cupful Of clear
chicken or turkey stock, add one cupful
OF well-washed rice, one-half of tea
spoonful of onion juice and one half of a
teaspoonful of salt, and simmer slowly
until the liquid is absorbed. If the rice
is not yet tender, add little more stock,
just sufficient to keep it from burning
until cooked. When tender, add two
tablespoonful of butter, one tablespoon
full of grated or finely chopped cheese.
and season to taste. Cover and let stand
by the side of the fire for ten minutes.
In the meantime, drop the turkey fillets
into smoking hot fat, and draw it from
the hottest part of the fire to cook for five
minutes, by which time the fillets should
be well Drowned and tender. Dish the
rice in the center Of platter and place
round it the fillets, busting the rice with
paprika.
TURKEY A LA RoYALE.
Dip good thick slices of stale bread into
beaten egg and milk arid when we'll sat
urated lay aside for few moments and
then fry to 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 well mixed and
heated add four tablespoonfuls Of chick
en- stock and the same amount of cream.
& Stir until thick, when you may add one
pint. of turkey meat, minced, a dozen
canned mushrooms, a little of the liquor
from the can, seasoning to taste, and
simmer for ten minutes. Take from the
fire, add the yolk Of one egg. well beaten.
still all together and serve on the slices
of prepared toast.
TURKEY IN CASES.
This is easily prepared II you have the
patty cases. To ore cupful of minced
turkey, free 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 rs above, set
over hot water for five or eight minutes
until well heated. I'LL the patty cases,
sprinkle. over each little finely chopped
parsley and serve,
EOILED TURKEY.
Turkey may be boiled just as you boil
chicken, with pork. Select a young
bird and when done serve with an oyster
sauce.
IS LOUIS ROLE.