The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-11-29
A LITTLE VARIETY.

The man who first attempted TO eat n
TOAST quail each day for 80 consecutive
days found his stomach revolving at 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. i'm 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
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
fllets, and the large ones being split you
get six good sized pieces for cooking.
chicken or turkey stock add one cupful
of well-washed rice ne-half of a tea
spoonful of onion juice and one half of a
teaspoonfu 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
tablespoonfuls 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 flets
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 a platter and place
round it the filets. busting the rice with
paprika.
TURKEY A LA ROYALE.
Dip good thick slices of stale bread into
beaten egg and milk and when well sat
urated lay aside for few moments and
then fry to a golden brown in hot deep
fat. Remove and drain on unglazed
paper. Make a sauce by putting in a
saucepan two tablespoonfus of -four and
same amount of butter a little salt and a
QdSn Ol cay tUHt. w men W GIl IlllNtu anu
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 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 if you have the
patty eases. To one 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 as above, set
over hot water for five or eight minute.
until well heated, fill the patty cases
| sprinkle over each little finely chopped
! parsley and serve.
BOILED TURKEY.
Turkey may be boiled just as you boi
a chicken, with pork. Select a young
bird and when done serve with an oyster
sauce.