The representative., 1900-11-22
The Home.
Wonsan's Department:
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Wonsan's Department.
A Thaaksgtvfng Dinner.
(By Harriet Letter Cook
Little Neck CLANS. Tomato Soup
with Crusts.
Roast Goose, Potato Stud3ng.
Crab Apple jelly. Olives. Chicken
Timbales with Mushroom Sauce.
Grape Fruit and Celery Salad.
Maraschino Ice. English Plum Pudding.
Wine Sauce.
Confectionery. Fruits. Nuts. Coffee.
Wash the goose thoroughly inside and
out, to remove the oil, to which the dirt
will adhere. SINCE, and put the bulk of
the stufing in the neck, after the crop
has been removed. Truss the bird by
pinning the wings closely with skewer,
then tie the legs closely to the body
with stout twine, and bind down the
neck upon the back. Sprinkle with salt
and pepper, and lay strips of fat salt
pork over the breast Bake in a hot
oven two hours, basting every Is min
utes
To make potato stufRng, cook one
onion, finely chopped, with one-Quarter
of cupful of finely chopped salt pork,
10 minutes. Strain, and add to the fat
one and quarter cupfuls Of soft stale
bread crumbs, two cupfuls of hot
mashed potato, one-third cupful of but
ter, one-half cupful each of chopped eel
cry and English walnut meats, one egg,
sage to taste.
Chicken timbales with mushroom
sauce are easily made. Cook one-quar-
ter Of cupful of soft stale bread
crumbs with half cupful of milk five
minutes, add two tablespoonfuls of but
ter, one cupful Of cold cooked chopped
chicken, two beaten eggs, some salt,
pepper, and few drops of onion juice.
Turn this mixture into timbale moulds,
and bake in a pan of hot water until
firm. Serve with mushroom sauce.
L
caps in strips. Saute in three table
spoonfuls of butter five minutes. Dredge
with two and half tablespoOnfuls of
flour, add three-quarters of cupful of
rich white stock, and three-quarters OF
a cupful of cream. Cook two minutes.
Add one tablespoonful of butter.
The grape fruit and celery salad are
always delicious. Cut grape fruit in
thirds, lengthwise. Remove the pulp,
and add an equal amount of finely cut
celery. Serve in the sections from which
the pulp was removed; cover with may
onnaise, and garnish with green may
onnaise and celery cut into small dice.
Of m2raschine ice any quantity may
be made if the following proportions are
kept: Make a syrup by boiling four
cupfuls of water and two cupfuls of fine
granulated sugar for 20 minutes; add
two cupfuls of orange juice and one
fourth of cupful or lemon juice. Cool,
has begun, maraschino cordial may be
added for a flavor, or, If preferred, when
the glass or receptacle containing the
ice has been filled, a spoonful of the
maraschino may be poured over it.
Orange cups, made of the half peel seal
loped on the top, may be used to hold
the ice. The maraschino cherries may
be halved and placed on top.
English plum pudding may be made
in this way: Fix soft stale bread
crumbs. according to the size of the
pudding, with cinnamon, Glove, allspice,
nutmeg, mace and salt; then add sugar
to sweeten and grated lemon rind.
Beat from four to six eggs until thick,
and add to the mixture, with brandy to
flavor Add some finely chopped suet,
currants cleaned and Toured, raisins
seeded and cut in pieces, with candied
orange peel and citron cut in thin slices.
Steam in a buttered mould five hours,
and serve with wine sauce.