The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1901-12-21

ter, let it melt on the fire, pour 1t
slowly into a deep dish, taking care
that the sediment does not mix again
with the clear melted butter. 1t is the
latter only which is used. Allow it
to stiffen but not to get hard. Then
stir 1t in one and the same direction
until of the consistency of thick
cream, and add gradually, while you
continue to stir, ten ounces of fine
sugar, four eggs (Which have been
beaten beforehand), one-tenth of an
ounce of cinnamon and IA ounces of
the best flour. Keep stirring until you
have a very smooth and light batter,
then grease shallow cake pan with
melted butter and drop the batter in it
by teasDoonfuls, taking care that the
little heaps are not too near each other
Flatten each heap a little by touch
of the spoon, and bake them In a mod
erately hot oven until of a light yellow
color When done, cover the cookies
with icing and put them back in the
oven for a few minutes to allow the
icing to get dry.
These cookies belong to the province
of Holstein. The next is a recipe
coming from Frankfort-on-the-M Main. 1t
is for ounce paste. Take some ripe
| ounces peel and cut in quarters, re-
move core and seeds, cover them with
| NeRNNl anu JOll ulltll qullC sui. LII ain
them and mash them through a hair
seive into a vessel which has been
weighed beforehand Then weigh it
again with the ounce and get the
weight Of the latter by subtracting
| that of the vessel. Now take sugar
weighing as much as the ounce and
put it on the fire to boil, with the
water drained off, in proportion of one
| pint to one pound of sugar. Let it boil
| until by dipping a wooden skeweP into
cold water, then into the boiling strip
| and back into water, you can whirl the
strip sticking to the skewer into a
globule. The sugar having boiled to
this degree you add to it the ounce
and boil the whole, stirring vigorously
until it grows stiff and dry to the
| touch. Have little moulds of various
! shapes and sizes, fill them with your
ounce paste, put them in a warm place
| for few days to harden, then turn
out the paste and keep it in q dry
place; or put your paste on a baking
board which you have busted over with
powdered sugar, roll it out to any
| thickness you please, and mould it by
means of variety of cake cutters into
| different shapes.
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BOILED TURKEY
Having a plump turkey, trussed and
ready for stuffing, make a good veal
| fOrcemeat and fill the breast Draw
the legs we'll up to the body, bind the
bird thoroughly, dredge with flour, anC
put it into an oblong pot with a car
| rot, an onion stuck with a few cloves
a stick of celery and some parsley;
cover the fowl with warm water. add
a desert-spoonful of salt, and bring
| slowly to a boil, Swimming at intervals
| 1t should boil from one and half t.
! two and a half hours, according to the
size of the turkey. After the binding!
have been removed, it may be sent
/ to the table with melted butter poured
over it, with parsley and butter, OF
with celery, chestnut or oyster sauce
i BOILED TURKEY AND CELERY
SAUCE
Wrap a turkey in rashers of bacon
roll in a cloth, and boil as above, with
a teaspoonful of salt, piece of butter
/ and part of a lemon added to the wa
ter. When done, drain we'll and cover
with celery sauce.
ROAST TURKEY
A good method for roasting turkey
is, after having prepared and stuffed
! it as for boiling, to tie a couple OF
slices of fat pOrk on its breast and nut