The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-11-21

culinary art. except IN cooking these
dishes in an appetizing manner. Do not
by a conglomerate mixture Of attempts
with dishes beyond your experience and
strength
Many things may be prepared days pre-
vious For example: The minee pies and
and fruit arranged and even the turkey
stuffed, unless oysters are employed, on
the day before If no maid IS IN attend
plan by which they save many steps and
the annoyance OF some one continually
having 70 leave the table This IS to set
a buffers trap or small table at their left
hand; on this arrange all silver, dishes
and such things as can not be placed on
the table at the beginning of the meal.
Also the salad materials, the fruits and
be made at the table by using a small
alcohol lamp The only things necessary
sert that must be served very cold or that
aide-de-camp of the lordly turkey, the
mince pie. which must, according to time
honored custom, be served hot.
DECORATIONS.
For table decorations avoid hot house
products. except chrySanthemurnS, then If
the housewife is the fortunate possessor
of her grandmother's willow-ware china
or pattern of like design, she will find she
can give a very effective colonial air to
her dinner. Many an ingenious country
hostess. when flowers are scarce, arranges
vegeta bles, with dark green Wv for a
q mediun-sized, common field pumpkin,
filled with fruit and nuts and at the ba Sc
the dark green ivy, to carry out the har-
vest-home idea Those who live in or
near country places have the MOSES, Itch
ems. bright red berries and autumn leaves
which may be gathered and preserved.
Crimson geraniums and ivy. leaves are
cheerfulness. Whatever may be used for
decorations the tablecloth must be pure,
spotless white
Recipes.
Fish T4mbaies-Rub together two level
tablespoonfuls of butter and same Of
flour, to smooth paste; add one cup of
to boiling point Season with half tea.
spoonful of salt, dash of cayenne, half
Add cup of cold cooked fish minced fine;
heat thoroughly: add yolks of three eggs
slightly bea fo79 q, and take from m the hre;
beaten to a stiff fFeth. FIJI little tim
bale molds two-thirds full and bake in
the oven for 10 or 20 minutes
oyster Sauce-N1ake a white sauce. but
using the heated strained oyster liquor
parboiled in their own liquor, the muscle
removed and cut into small pieces. Sea
son with salt, white pepper and a table
spoonful of Worcestershire sauce.
Chestnut Stuning-Roast one quart Of
Italian or French chestnuts until thor
oughly well dene. Remove the shells and
skins and mash smooth, adding a table
spoonful of melted butter or rich cream,
a teaspoonful of salt and three dashes of
white pepper Mix well together and stuff
the turkey. You will require more for
large turkey. If preferred the chestnuts
may be used in the gravy and turkey
stuffed with sausage or served au naturel.
Frozen Rice P'udding-Wash well half a
cup of rice and put in a double boiler
with one pint of cold water, cook half an
hour; then drain and cover with q pint
OF milk and cook until tender. Whip
quart of good, sweet cream and stand in
a cold place to drain. When rice is tender
rub it through a. sieve and return to the
boiler Beat together until light one and
a half cups of sugar and yolks of six eggs
and add to the rice. Stir and cook for a
few minutes until it begins to thicken.
Remove from the fire and when slightly
cool add tablespoonful of vanilla and
turn out to COOL When perfectly cold
turn into freezer and freeze same as ice
cream Serve with a compete of oranges
peaches or apr1cots. This makes a large
quantity.
Orange Compote-Pee1 one dozen sweet
oranges carefully removing all the white
part With sharp knife cut into slices
quarter of an inch thick removing the
pits and core. Put one pound of sugar
IN saucepan with half a cup of water
and stir until sugar is dissolved; then boil
ten minutes and skim, if necessary; add
juice OF half a lemon. Put in the slices
Of oranges. a. few at a time and let them
cook moment, then lay out on a fiat
dlsh- When all are done pour the re-
ma1nder of the syrup over them and let
get perfectly cold Heap the orange slices
around the base of the pudding and pour
the all