The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1901-12-28

the outer skin, especially along the
bTeaStbone, where there is the greatest
danger. Lay the flesh thus separated
from the bones upon the table, skin
side downward, seasoning with salt and
pepper to suit the taste of those who
are to partake Place the liver, after
the gall has been cut away, on the
skin Of the neck from which the crop
has been removed, lay on the oyster
forcemeat in sufficient quantity to fill
out the body plumply, then bring the
skin together and fasten it by large
stitches, taking care that the original
shape Is preserved as closely as may
be practicable The roasting is then
done in the usual manner.
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LEMON PIE.
Cream, 1 cup of sugar, with a piece
of butter as large as a walnut. add
next 2 tablespoons Of flour stirred
smooth with 4 tablespoons of water
added slowly; add the juice and grated
yellow rind of l large lemon; mix well
and pour over this steadily a scant cup
of boiling water, and cook till clear
in a double boiler; when cool add the
beaten yolks of eggs; line q deep pie
plate with a rich crust; pour in the
lemon mixture and bake in a moder-
ate oven; add a meringue of the egg
whites; to each egg add a tablespoon
full Of sugar
ORANGE JELLY.
Soak one-half package of gelatin in
one-half pint of cold water two hours:
squeeze juice from four oranges and
one lemon, add one cup of sugar and let
stand one-half hour; then pour one
pint of boiling water over the soaked
gelatin, stand on back of stove, add the
juice and sugar stir take from fire and
strain through flannel bag into wet
molds. Should be made the day before
it is to be served.
APPLE PUFFS.
Wash eight pippins or royals or any
fine Favored and succulent apples. Put
them in steamer and let them cook
until they nearly fall to pieces; then
sift Stir in two-thirds of a cup SUI
gar until thoroughly blended; beat the
whites of two eggs partially, and fin
ish after it is poured into the apple.
Continue beating until it all has light
and foamy appearance.
A&A
This is a method of preparing quail,
which gives ii roast at the end of 20
minutes from the time the bird goes
into the oven; SINCE, draw and careful
ly truss the quail, and lard it. Season
with salt and pepper, dredge with -four
and roast in hot oven for 20 minutes.
A bunch of water crosses makes an
inviting bed upon which to serve the
quail.
For larding. a larding-needle is nee
essary, and. after that, cut the lard
oons, or needlefuls Of fat salt pork
that are to draw through the meat to
prevent it being dry, from the clear
fat next the rind as there the meat
is firmest. Without a Harding needle,
1t is possible to get on very well by
laying little slivers of thin pork over
the legs and breast of the quail, and
skewering them into place with tiny
toothpiCks.
Dainty lemon waters to serve with ice
are made of two eggs, their weight in
sugar, and half their weight in flour
and the grated rind of one lemon. Beat
again and again. Then drop on a but
tered pan, and bake till pale yellow
brown. Flauten the cake as it spreads
on the pan, to give waters the size of a
smallteacup top. When taken from the
oven roll each one in little cornu-
copia- Fill, If you like, when serving
with whipped cream These are very
pretty at afternoon teas, and nice to
eat with chocolate.
SO
Soft, mild cheese is used in making
Welsh sandwich, which is an appe-
tizing accompaniment to a green salad
Two parts Of the cheese are rubbed
together with one part of butter, the
former having first been favored with
mustard and a herb vinegar. The mix
ture is spread between thin slices Of
bread.
Green peas mashed very soft are ex-
cellent to give color and consistency to
a fish dressing. The juice of spinach or
other salad herbs will give a delicate
shade of green to a mayonnaise The
pounded coral of the lobster mixed