Omaha daily bee., 1899-11-26
FAMOUS DISHES FOR A FEAST
Culinary Oonfections Designed to Promote
Genuine Thanks Giving.
AN IMPERIAL TURKEY, YUM YUM
Royal oyster Chowder and Chicken
Pie, Alligator Pears, GriIIed and
Deviied Bones, with
ToothpiclSs TO Match.

A dainty to serve with one course OF the
Thanksgiving dinner is alligator or arveado
pear. 1t may be served with the traditional
rcast pig which, by the way, now has a
email ear OF red corn in its mouth instead
of lemon.
Alligator pears are imported and expensive
perhaps 20 cents each-but they are OF no
mean proportions, and one goes long
ways This point is one OF the new things
we acquire with our West and East Indian
possessions.
Cut the pear across in thin slices and
lay on a glass dish; dress with oil, salt and
tarragon-a French dressing-and there you
are. You both please your guests ana
astonish them, IL the morsel has not before
been tasted by them, and 1t VIII be quite
safe to offer small Klondike as a prize
for the one who can tell what he is eating.
II afternoon tea is served before dinner,
this pear may here be used with great sue
cess for sandwches-indeed its mission seems
to lie in this direction. Butter thinnest
slices OF bread--but do not spread 1t thick.
Have paste prepared OF the mashed
alligator pear, treated to the French dress
ing, and spread this upon the bread, but do
not forget to add trihe Of nutmeg. Cut
the SANDWICHES III uldulouuS stdio vi Squoi Go
and serve with your cup Of Bohea.
hot morsel for the o'clock function is
crisp, thin ginger snaps. the very best which
YOU can make or buy. Put them in the oven
to get toasted, butter sprinkle with dash
Of cayenne pepper and you have tooth
some trifle for a cold afternoon, when you
come in from the golf links say for your
cup of tea. Served with "bones"-broiled
marrow bones-these ginger snaps are quite
chic for late supper.
Turkey Boiled and Baked.
Select a plump hen turkey weighing ten
or twelve pounds; SINCE, draw and wash 1t.
Prepare the following dressing: Put into
bowl one quart of grated stale bread and a
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, level tablespoonful
OF salt, two teaspoonfuls of finely chopped
onions, four tablespoonfuls of butter and TWO
we'll beaten eggs. Mix we'll together and
add pint of whole oysters. Stuff the crop
and body Of turkey, but not too solioly
Now, II one does not mind very little
extra trouble for the sake OF an incompara-
tle dish on Thanksgiving day, treat the
national bird in the following manner; Make
a paste of -four and water OF consistency 10
roll out easily. Roll out into good-sized
sheet, take the turkey that has been stuffed
and we'll tied into shape. and cover 1t with
this paste and then sew into a tight blanket
of cheese cloth. Put this into kettle, just
cover 1t with water and smother it for two
h L. 70. allowing it to come to the boil
Do lis in the early morning; then set it of
T.: stovo and leave 1t in the water until
entirely cold. Then take the turkey out OF
its blanket. gently rub the paste off, and
rub the whole surface with butter, pepper
and salt. Place the turkey on its back In
p nan and put in cup of hot water; then
put into fairly hot oven and roast for about
one hour and a half, or until it is rich
tender brown. Baste continually wine
glass OF wine added to the water in which
it is baked gives 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
been boiled and fried.
Royal Chowder.
For this delicacy a quart of cream, pint
of milk a pint of oyster liquor are neces-
sary with two tablespoonfuls of butter. two
tablespoonfuls of -four, a teaspoonful of salt
salt spoon of white pepper. 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 to scald, and chop the celery to very
fine mince and put over the fire in cold
salted water. When the oyster liquor Is al
boiling point put seventy-hve large selected
oysters into 1t and leave for three minutes;
skim them out and throw into ice water
and skim the liquor. Froth two tablespoon
fuls OF butter in stew pan, stir carefully
into this the flour 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 scalding In
the double boiler. When the celery Is boiled
until tender, strain 1t out and add to the
thckened cream; skim oysters out of Ice
water and throw them into the seasoned
cream and serve at once.
BY this method of handling, the oysters
are prevented from shriveling and are ex-
tremely tender and delicate. Thin slices
of graham bread and butter spread with a