The morning news. [volume] (Savannah, Ga.) 1887-1900, 1899-11-26
THREE THANKSGIVING DISHES.
An Imperial Turkey-A Royal Oyster
ChOwder and Chicken Pie.
Turkey Boiled and Baked.

oSitCl pump men turkey weighing ten
or twelve pounds; SINCE. draw and wash
it. Prepare the following dressing: Put
into bowl one quart of grated stale
bread and cupful of cream or milk
Cover and allow TO stand for perhaps an
hour. Add to this one teaspoonful of
chopped parsley, half a teaspoonful Of
pepper, a level tablespoonful of salt, two
teaspoonfuls of finely chopped onions,
four tablespoonfuls of butter. and two
well beaten eggs. Mix we'll together ana
add pint of whole oysters. Stuff TIE
crop and body of turkey but not too solid
ly Now, if one does not mind a very
little extra trouble for the sake OF an in
comparable dish on Thanksgiving day
treat the national bird in the following
manner: Make a paste of flour and wa
ter of consistency TO roll out easily.
Roll out into a good sized sheet, take
the turkey that has been stuffed and well
tied into shape, and cover il with this
paste and then sew into a tight blanket
of cheese cloth. Put this into a kettle,
just cover 1t with water and smother it
for two hours, not allowing il to come to
| the boil. Do this in the early morning;
then set it off the stove and leave it in
the water until entirely cold. Then take
the turkey out of It's blanket, gently rub
with butter, pepper and salt. Place the
turkey on its back in pan and put in a
cup of hot water; then put into fairly
| hot oven and roast for about one hour
| and a half, or until it is a rich tender
| brown Basic continually. A wine glass
| of wine added to the water in which 1t
is baked gives a delicious flavor. Little
linked sausages grouped around the sides
| of the platter make a delightful garnish;
| or sausages alternated with little groups
| of mushrooms or sweet potatoes that
| have boiled and fried.
The Royal ChOwder.
For this delicacy a quart of cream, a
| pint of milk, pint of oyster liquor are
| necessary with two tablespoonfuls of but
ter. two tablespoonfuls of flour, tea
| spoonful of salt, a salt spoon of white
| pepper a dash of cayenne and two good
| full stalks of celery,
| Put the cream and milk in double
boiler and set over the stove. Put the
| oyster liquor on 10 scald, and chop the
celery to a very fine minee and put over
the fire in cold sailed water. When the
| oyster liquor is at boiling point
put seventy-tive large selected oys-
| tiers into 1t and leave for
three minutes; skim them out and
throw into ice water and skim the liquor
| Froth two tablespoonfuls of butter in a
| stew pan, stir carefully into this the -four
| and add pepper and salt, Stir slowly into
this the hot oyster liquor until perfectly
smooth, and then stir this mixture into
the cream and milk scaldlng In the dou-
| BILE boiler. When the celery is boiled until
| tender, strain 1t out and add to the thick
ened cream; skim oysters out of ice wa
| ter and throw them into tine seasoned
| cream and serve az once.
BY this method of handling, the oysters
| are prevented from shriveling and are ex-
| tremely tender and delicate. Thin slices
/
a little chutney adds a delightfully."- spicy
flavor to the chowder.
Pie Ia marlborough.
1t is very nice idea to serve these pies
in individual dishes as an entree. For
| these the pastry tops may be made and
even baked the day before. The best pos
| sible short paste for a chicken pie is
made as follows: Take a quart of we'll
| sifted pastry -four seasoned with a tea
| spoonful of salt and a seant cupfull of
ice cold water. Put flour upon the mould
| ing board make a hollow in the center
and pour the water slowly into il, work.
| ing the water gently into the flour toward
| the center being very careful not TO allow
| it to break down the walls of flour. When
| you have moulded this into a perfectly
| smooth elastic mass, roll 1t into a sheet as
| near as possible TO an exact square. In
| the meantime have a pound of butter with
| the salt well worked out OF 1t chilling in
| ice water. Now take this from the wa
| ter, mould il into a smooth fiat mass, and
| lay il in the center of the dough. Fold
| the dough over first from the sides, then
| from the ends. Roll this out carefully so
| that butter may not break through the
| paste, and fold again, this time only from
| the ends. Lay this upon a smooth pan and
| rest upon the ice. Proceed with other ar
engagements for the dinner such as crack
| ing nuts, wiping apples, arranging fruit,
etc. When the paste has rested half an
hour, roll and fold again, and again lay
| upon ice. Repeat this process four times,
after which roll out paste into a smooth
| thin sheet; cut gently and lightly with a
thin paste cutter of sufficient size to cover
\ a commodous pastry pan. Brush these
pastry tops over lightly with beaten eggs,
and bake for twenty-five minutes, when
| they are ready for the morrows use. Boil
! the day before three chickens weighing
about eight pounds apiece.
The next morning take two quarts of
| mashed potatoes, well seasoned with but
ter, salt and pepper ana add four we'll
beaten eggs Work these wen together,
until you have a perfectly smooth mass;
| If necessary, pass through seive. Mould
| into balls about the size Of a closed hand
|, and then proceed with finger and thumb
10 hollow out and spread until YOU have a
| good firm receptacle which the pastry
tops will TT. Brush these over with beat
en- egg set on q baking sheet and bake
until a beautiful golden brown. Have over
the stove in double boiler chicken meat cut
into even pieces small enough to fit into
the potato cups make a good fricassee
gravy, and It is very nice to add can
| of button mushrooms to the chicken. Re-
heat the pastry tops while the potato
moulds are baking. When a nice brown
take a pancake turner and slip the shells
upon the hot plates upon which they are
to be served. fill them quickly with the
chicken mixture and cover with the pre-
pared tops Decorate with q spring of
| parsley or cress and serve
Its Protective "Ruggles, II I
| had such a cough as that I should do