Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1900-11-26
COLUMN.
SOME THANKSGIVING DISHES.

A Thanksgiving dinner prepared
with due respect to tradition and
common sense would be this:
Roast Turkey.
Mashed Potatoes. Turnip.
Cranberry Sauce. Celery.
Chicken Pie.
Pumpkin Pie. Plum Pudding.
Nuts. Apples. Coffee.
Roast Turkey.-Select hen turkey
weighing about ten pounds. Clean,
wash and stuff. Do not season the
stuffing too highly with sage. Put
the turkey in a pan; rub it we'll with
soft butter and dredge with salt,
pepper and -four. Put all the turkey
fat over the top, or, if there is not
much of this, you may use salt pork.
Put it in a hot oven without water
until the flour IS Drowned, then
reduce the heat and add little water.
Basic with butter ard water until
some of the fat has been drawn out
and then with the water in the pan.
Add a little at a time as it cooks away.
Basic often and dredge with -four
after every basting. Turn occasion
ally, that it may be uniformly brown
ed. Allow from two and a half to
three hours; cook it until the thigh
appears as if it would separate easily
from the body. Remove the turkey
to small pan, and keep it warm
while you make the gravy.
Chicken Pie.-Singe and clean the
chickens, tie them in shape, put them
in kettle and half cover with boiling
water, slightly sailed. Let them cook
till they will separate at the joints. Cut
them in convenient pieces, remove the
large bones, and arrange in a deep
dish. Take one cup of the liquor,
remove the fat, add one cup of cream,
and make white sauce by stirring
this liquor into one rounding table,
spoon each of butter and -four cooked
together. Season with salt and pep
per- Mix one cup solid oysters in
among the chicken, pour on the sauce,
and cover with a rich baking powder
biscuit dough made as follows:
Mix one pint of sifted flour, one
level teaspoonful salt and four level
teaspoons of baking powder. Chop
in two level tablespoons of lard and
two OF butter till fine, then wet with |
milk to stiff dough. Toss on -four
ed board, roll out to the size of the |
dish, grease the edge of the dish and |
cover with the paste, pressing it we'll |
against the side of the dish. Make a |
deep cross in the center, turn back |
the edges, insert cone of stiff white |
paper we'll buttered, and bake about |
forty minutes.
Cranberry Sauce.-Put three pints
Of washed cranberries in a granite
stew pan having a tight cover. On
jop of them put three cups of granu-
lated sugar and three gills of water.
Cover and after they begin to boil
cook them ten minutes closely cover
I'd and do not stir them. If they are
Inclined to boil over, draw the pan
back little or lift the cover for an in
slant end press the fruit down under
he syrup. The skins will be soft and
ender and the berries will not lose
heir shape if they are not stirred.
When cool the whole mass will be
ellied slightly. A convenient way to
emember these proportions is by
his formula: Half as much sugar as
ruit and half as much water as sugar.
Thanksgiving Plum Pudding.-Six ,
uttered crackers rolled fine, and
oaked in three pints of milk. Cream
ne quarter of cup of butter with
ne cup of sugar; add half teaspoon
IL of salt, one teaspoonful of mixed
pice, and six well beaten eggs. Stir
all into the milk and add one pound
f the best raisins. Bake in a deep
udding- dish we'll creased with cold
utter. Bake very slo WHY in a mod
rate oven three hours. Stir several
mes during the first hour to keep
lie raisins from settling.-Selected.
To remove a troublesome corn or bunion: