Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1900-11-27

green near the gall bladder. Trim the
fat and membranes from the gizxsrd, cut
through the thick part; open II and re-
move the inner lining without breaking.
Cut OF oil the white gristle, and use only
the thick, heshy part. Wash and put
them on In boiling water and simmer till
tender. The neck and tips Of the wings
are often cooked with the giblets. Re
move the akin and bones, chop the meat,
heart and gizxsrd very fine, mash the
liver and mix with them about one pint
Of bread crumbs, from the inside OF .
loaf Of stale bread, grated or broken
finely.
Season highly with salt and pepper
and fine parsley, or slightly with thyme,
but on no account use sage or any strong
herb, II you care for the delicate navor
OF the turkey. Add half cup Of melted
butter and sufficient hot water TO make
quite moist.
LIVER sTUFrrNG.
Many will prefer to make the stuffing
after the following rule:
For . turkey weighing eight or ten
pounds, take . ten-cent loaf OF stale bak-
er's bread, crumbled rather coarse, tea
spoonful Of salt and q saltspoonful each
OF pepper and grated nutmeg; moisten
with cup Of melted butter. Add the
raw liver, chopped, unless the favor IL
particularly disliked. I'll the breast
and put the remainder In the body.
ROAST DUCK.
Ducks should be young, not . year
old, have white, soft fat, yellow feet,
tender wings. and feel thick and hard on
the breast. The windplpe should break
when pressed with the thumb and finger.
Wild ducks have reddish feet. Pick,
SINCE and remove the crop, entrails, oil
bag, legs and pinions. Wipe carefully !;
truss the thighs close TO the body, put
several pieces Of apple In the body-to
absorb the strong favor. Dredge with
salt. pepper, butter and -four. Bake 10
a hot oven twenty minutes, II liked rare,
thirty minutes or more II preferred well
done. Tastes vary greatly In regard to
ducks, and ducks vary also, 30 II Is In
possible to make one rule suit every one.
Generally wild ducks are preferred very
rare. and tame ducks are often cooked -
long and thoroughly as chickens. The
apple stuffing Is not to be used. Currant
jelly and homiuy are served with the
duck.
sTUrFING FOR DUCKS.
One cup OF onions boiled and chopped,
one cup of bread crumbs, one teaspoon
full Of salt, one saltspoonful Of pepper,
and eight sage leaves dried and pow
dered, mix well, and stuff the duck rs
usual.
FRENCH sTUFrING FOR DUCKS.
Scald and wiring cup Of dried crumbs
out OF stock, or broth, or milk. Chop .
little fat bacon, mix 1t with equal guam
titles Of parsley, chives, shallots, half =
Glove Of garlic, pepper and salt and .
dozen stoned olives. FIJI the ducks -
with any other stufflug, and sew them
up.
HoMINY.
Put one cupfal Of fine hominy In the
double boiler with one cupful Of cold
water. Let II remain on the back OF the
stove until the water 10 absorbed. Then
add one pint of milk and half tea
spoonful Of salt, and boil half an hour.
Stir In one tablespoonful Of butter and
turn out on . hot platter.
FRINaEp CELERY.
Chill and clean the celery, cut into
pieces three inches long, and slit each
end down about three-quarters Of an
inch into fine threads less than an eighth
Of an inch thick. Keep In Ice water
until curly, drain and arrange carelessly
In low glass dish.
CRANBERRY SAUCE.
Put three pints OF washed cranberries
10 q granite stew-pan having tight
cover. On top of them put three cups
Of granulated sugar and three gills Of
water. Cover and after they begin to
boil cook them ten minutes closely COW
cred aud do not stir them. II they are
inclined to boil over, draw the pan back
q little or lift cover for an instant and
press fruit down under the syrup. The
skins will be soft and tender, and ber-
ries will not lose their shape II they are
not stirred. When cool the whole mass
will be jellied slightly. A convenient
way to remember these proportions Ii
BY this formula: Half a. much sugar ss
fruit, and half as much water ~ sugar.
CRANBERRY JELLY.
Stew one quart Of cranberries with
one cup and half OF water, mashipg the
fruit with silver fork or wooden spoon
as II softens, and when It has boiled
briskly five minutes turn into Q square
Of cheesecloth, and hang 1t up to drip,
without pressure. Allow an equal
measure OF sugar, and cook the juice and
sugar five minutes, or until II thickens
on the edge of the kettle. Turn into
small glasses and set away to cool.
THANKSGIVING PLUM PUDDING.
Six buttered crackers rolled fine, and
soaked In three pints Of milk. Cream
one quarter Of cup Of butter with one
cup Of sugar; add half teaspoonful Of
salt, one teaspoonful Of mixed spice, and
six well-beaten eggs. Stir It all into the
milk and add one pound Of the best
rsisins. Bake In deep pudding dish,
well CREASED with cold butter. Bake
very slowly In = moderate oven three
hours. Stir several times during the flrst
hour to keep the raisins from settling.
INDIAN PUDDING.
One quart Of milk scalded, three table
spoonfuls yellow graduated meal. Cook
In the double boiler three hours. Add
half . cup Of molasses, one heaping
tablespoonful Of butter, half . tea
spoonful Of salt. Turn Into . padding
dlsh, pour over one cup OF cold milk, and
bake several hours In q slow oven
American Kitchen Magazine.