Albuquerque daily citizen. [volume] (Albuquerque, N.M.) 1895-1903, 1901-11-27

ing dinner consists OF an oyster cock.
tail served In small grape fruit, clear
soup. lobster served in shells with GU
cumbers. turkey with chestnut sauce
or stuflng, brown potato balls, Brus-
sells sprouts, breast Of partridge. with
celery salad, pumpkin and mince pie.
To prepare the grape fruit. cut In
halves, remove the core and all with
a half a dozen small blue point oys.
tiers. which have been dressed with
two tablespoonfuls Of tomato catsup.
a dash OF tobasco sauce, q tablespoon
full OF horse radish. and the Juice OF
half a lemon, and n little salt. This
amount Of dressing will be sufficient
for four grape fruits.
Stock for clear soup should always
be prepared at least twenty.four hours
before using. A good clear stock Is
made Of Ave pounds Of clear beef cut
from the round, Ave quarts OF cold
water. Let come to a boil slowly.
skim carefully, and set where II will
keep Just at the boiling point for eight
or ten hours. Strain and set away
TO cool. In the morning skim of all
the fat and turn the soup into the
kettle, being careful not to let the
sediment pose in. Into the soup put
an onion, one stalk of celery, two
leaves OF sage, two sprigs of parsley,
two OF thyme, two bay leaves, twelve
pepper corns, and six cloves. Boil
gently from ten to twenty minutes,
salt and pepper to serve.
o.
Lobster Farci-Two tablespoonful
OF boiled lobster meat. n cupful OF
milk or cream two tablespoonfuls OF
butter. one tablespoonful OF -four
volks OF three hard boiled eggs two
tablespoonsuls of bread crumbs, one
tablespoo iful OF salt. one tablespoon
full OF chopped parsley, a dash Of cay
enne. Put into q saucepan n table
spoonful OF butter; when II bubble,
add one tablespoonful OF -four. cook
but not brown. Add n cupful o.
milk slowly and stir until smooth. theI
remove II from the fire. Add tn,
salt. the pepper. the parsley. the mash
; ed yolks, and lastly the lobster mea
cut In dice an inch square. Be care
full In mixing not to break the meat
Have the shells from which the mea.
was taken carefully washed ant
} dried. leaving on the head. Put tn,
mixture in the shells. cover the tops
with bread crumbs, which have beer
moistaned with a tablespoonful of
butter, place In the oven for a few
minutes TO brown. One lobster will
serve two people.
Even the best Of turkeys a bs
ruined IN the cooking. The looks Of
the turkey should also be considered
After II has been thoroughly cleanset
and the stufing put In, draw the Skin
Of the neck smoothly down under the
back. press the wings close against
the body and fold the pin!ons under
crossing the back and holding dowr
the skin OF the neck. Cross the legs
lose to the body and slip them under
the skin Hs much as possible. Thread
the trusting needle with white Irvine
pass the needle through the wing b,
the middle joint. pass II through thu
skin of the neck and back and on
again at the middle Joint Of the othel
wing. Return the needle through thu
bend OF tho leg at the second Joint
through the body and out at the sam
point on the other side. Draw the
cord tight and tie 1t at the other enC
at the wing joint. The legs at tn,
thigh should also be confined In thu
same manner Fifteen minutes SHOULD
he allowed TO the pound. Dredge tn
turkey well with pepper and salt, an,
place II on the roasting rack over wa
ter. Frequent basting makes the tuI
key juicy and a rich brown.
, o
81 Chestnut Stufing-Shell a quart o
) large French chestnuts. put them II
} hot water and boil until the skins al,
{ softened, then drain of the water an,
: remove the skins. Replace the blanct
I ed chestnuts In water and boil unit
( soft. Press them through a colande
; or a potato masher, They mash easie
I when hot. Season the mashed chesi
( nuts with 4 tablespoonful of buttel
) a te%aspoonful OF salt and n quartz
Z teaspoonfnl OF pepper.
) Partridge may be served eithe
2 broiled or roasted They should b
I thoroughly cooked. but not dried.
; broiled they should have a butte
2 sauce, II roasted a sauce made O
s bread crumbs. II takes about font
; minutes TO roast them. The brea
3 sauce Is made OF two cupfIis OF DIR
s bread crumbs; put on the fire a pin
= VI lullh anu u Slnull Union sheet
Z when the milk Is scalded remove tn
s onion and add enough Of the fin
} crumbs 20 thicken II. Season with
2 tablespoonful OF butter, half a tea
8 spoonful O. salt, a dash OF pepper,
: An excellent recipe for mince ri
5 mixture consists OF three pounds O
} lean boiled beef chopped fine, one an
a half pounds OF suet. three quarts O
s apples, n quart OF stoned raisinS
! two cupfuls OF cleaned currants, on
{ quarter of a pound OF citron. all tn
s ingredients chopped fine. One tea
} spoonful each OF cloves, allspice an
( cinnamon. the grated rlnd and juic
8 OF two oranges and two lemons, tw
B nutmegs grated. one tablespoonful o
salt, n cupful OF molasses. thre
5 cupfuls OF sugar, two cupfuls OF braT
I dy, a cupful Of sherry, a cupful O
{ cider. Mix the meat and suet togett
5 er. then add all the dry ingredients
} and then the liuui1a papk In m