Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1901-10-15
DOMESTIC D0INGs.


DUMESllC DUlNuo.
The season so tenderly spoken of by
james Whitcomb Riley, When the
Frost is On the Pumpkin and the Fod-
oer in the Shock" is here and despite
the sentiment and efforts of the Audu-
bons to suppress the desire to Kill the
birds, the pretty birds. that flock about
cur DOORS, the Thanksgiving bird, like
the peacock of Greece. is housed for fat
tening and his plumage, so beautiful at
shis season of the year, Will soon be
made into ornaments for hats and bon
nets, while his body, crisp and brown,
shall form an attractive centerpiece of
both family and state dinners To pre-
pare this bird in the most palatable way
Mrs. j. o. Adams gives the following
formula for the American roast turkey
year-old turkey is considered best
After dressing, salt and pepper the In
side. If prepared the day before 1t Will
be the better seasoned One and half
leaves of stale bread for a good sized
turkey. Rub fine with the hands; cut
large white onion: cook a few minutes
in butter: do not brown 1t. Then stir in
your bread one teaspoon each of salt.
pepper and sage: mix the onion in and
Use melted butter sufficiently to bind all
together. Stuff: tie wings to thighs to
keep in place: salt and pepper the OUT
side. Put one and a half cups of water
in a dripping pan with the turkey Lay
two or three pieces of fat pork on the
top, or rub well with sweet lard, or bet
ter still, after it begins to brown take
white cloth and double 1t. wiring 1t out of
the water and cover the turkey. Basic
frequently over the cloth, taking care to
not let the cloth scorch. This you will
find tender and delicious. Roast in a
moderate oven. giving a hale hour tc
each pound of fowl. If oysters are liked
a pint may be chopped with the dress
ing. Lay the giblets by the side of the
turkey. and when done chop fine and put
In the gravy. Oyster sauce is nice served
with roast turkey.
Mrs. Adams also gives a fine recipe for
tritters, which will be found practicable
for using. the failing apples" Make
q batter of one cup of sweet milk and
two cups of flour. a heaping teaspoon of
baking powder, two eggs beaten sepa-
rately, one tablespoon Of sugar, with the
proverbial pinch of salt" heat the milk
a little, more than lukewarm: add 1t
slowly to the beaten yolks and sugar;
then add flour with the whites of the
eggs; stir all together and throw in
slices OF good sour apples. dipping the
halter over'them. Drop into boiling, hot
lard in a large spoonful observing to
Have a piece OF apple in each and fry
TO a light brown. Serve with maple syr-
up or one of clarified sugar. Other fruit
than apples may be used II desired.
Fruit cake "to keep is traditional,
but Miss Margaret Dodge tells us how to
make one that willbe good to eat as well
az keep" and this is how she does it:
Take one pound OF butter. one also Of
sugar and -four, ne-half dozen eggs,
twp teaspoons each of cinnamon and
mace. one teaspoon each of nutmeg and
allspice, oMe-half of cloves, two pounds
of currants. one pound OF almonds, one
round of citron. one wine glass of bran
DIV and one lemon Line baking pan
with three thicknesses OF paper, but
tering the top layer. Seed and chop
lalsins wash and dry currants, cut cit
ron into slices about one-eighth of an
inch thick. and blanch almonds and chop
fine. Mix oil the fruit except, the cit
ION with enough flour to coat 1t thor
cughly. Mix the spice with the sugar,
cream the butter, add sugar, beaten
yolks, benten whites, lemon rfnd and
Juice, brandy, flour and fruit, except
5citron. Put lawer OF dough in the pan.
then spread evenly with cltron. Repeat
until the material is used up. with
cough for the top layer. Bake six hours,
and when taken from the oven pour a
glass Of brandy over 1t while hot.