Daily inter mountain., 1900-11-24

suzANN JAMESON AUTHOR OF "A WELL KEPT TABLE,

80 ~ AA1AA>A>
The good things that may be prepared
for the Thanksgiving dinner with very
little expense and no more trouble are
almost too numerous to mention, but
there are a few that seem SO indispensa-
bile to the properly spread table that it
seems nothing short Of a duty to write
about them for the women readers Of
this paper.
There will be variety in the ways Of
cooking the National bird, without which
no Thanksgiving dinner is complete, as
long as Thanksgiving Day is observed.
In fact there are many ways of prepar-
ing his feathered majesty, but there is
space only for the very latest way.
ROAST TURKEY.
Stuff and clean turkey, make we'll
seasoned dressing, cover it with thin
layer of fat bacon; then roast it, and
when done dish it up, garnsh with small
pork sausages nicely fried; and celery
and serve with chestnut sauce. Garnish
of chestnuts for the turkey. Split the
husks Of fifty chestnuts put them in
stewpan with a little butter, and fry
them on slow fire until the husks easily
peel off. Clean them and place in a
stewpan with two Jumps of sugar, a
pinch of sal, a teaspoonful of butter, a
half cup of good consomme, Set them to
boil, then place them by the side of the
fire, boiling gently until they are nearly
done. Boil them to a glaze, tossing to
keep covered, and serve.
There is such a national partiality for
the old-fashioned New England dressing
that it may be well just here to give
directions for making it. For the craw
take the heart and liver Of the turkey, a
slice of fat salt pork, two slices of stale
bread, one-haf cup chopped parsley one
even teaspoonful of black pepper, one
teaspoonful summer savory; chop very
fine and it is ready to place in the turkey.
For the bird itself take one pint stale
bread crumbs, one saltspoon pepper
Cblack) one teaspoonful salt, one tea
spoonful summer sayory, two table,
spoonfuls butter, one cup chopped pars-
ley; moisten with one-half cup new milk
or water. Leave some room for the stuff
fins to swell as it is much lighter and
more digestible than when packed in
tight.
TURKEY BOURGEOISE.
Turkey may also be served in the fol-
lowing manner with splendid results:
SINCE bird, drawn annd trussed as for
a roast-do not stuff. Roast in hot oven,
blasting we'll until nicely Drowned. Put a
few slices of veal in the bottom of deep
stewpan; put in turkey cover with slices
OF bacon; moisten to it's height with
stock or broth. Put in bunch of sweet
herbs and season with pepper and salt i
very delicious dish is called by the
very dainty name of Mousse de Poluet
and prepared as follows:
Into cup of chicken broth or cream
stir lightly the beaten yok of three eggs;
add quarter of a teaspoonful of salt,
and dash of paprika. Cook the same as
a boiled custard. Remove from the fire
and add an even tablespoonful of granu-
lated gelatine softened in well favored
chicken liquor. Take half cupful cook
ed chicken (white meat) which has been
pounded and pressed through a sieve.
Over this pour the custard and stir over
ice water until very smooth and begin
ming to set. Fold into it one cupful
of whipped cream. Turn into a brick
mould and serve Ice cold.
Though chicken pie is a time -honored
dish upon the Thanksgiving table, it will
be substituted in great many homes
this year with venison pie, which is made
as follows:
Inc neck, breast, ana SnOuIuefS are
the parts used fer venison pie: Cut the
meat into pieces (fas and lean together)
and put the bones and trimmings into the
stewpan with pepper and salt and water
or veal broth enough to cover it. Simmer
it till you have drawn out a good gravy
then strain it. In the meantime make a
good rich paste and roll it rather thick.
Cover the bottom and sides of deep
dish with one sheet of it, and put in your
meat, having seasoned it with pepper,
SALT nutmeg and mace. Pour in the gravy
which you have prepared from the trim
mings and a glass of port wine, lay on
the top some bits of butter. rolled In -four
cover the pie with thick lid OF paste
and ornament it with leaves and how-
ers formed with a tin cutter Bake two
or more hours according to size. Just be-
fore it is done brush it over with beaten
egg, Brown slightly.
CHESTNUT CROUETTES
Either rice or chestnut croquettes make
a delicious mouthful served with tiny
bit of cranberry pely. The latter, which
are very much in demand this season,