Albuquerque daily citizen. [volume] (Albuquerque, N.M.) 1895-1903, 1902-11-26
Domestic Science in the Household

in the Household
II | can stop one heart from break
ing
i shall not live in vain;
II | can ease one life the aching
Or cool one pain,
Or help one fainting robin
Unto his nest again
l shall not live in vain"
While adherence to the traditional
Thanksgiving bill of fare is the rule,
there are sometimes those who desire
the exception-that is, something a lit
tie more up to date. For these the fol-
lowing suggestion for dishes that may
be tucked into the orthodox menu
without imperilling its distinctive char
acter:
Game, for instance, Is always appro-
pirate. Was not the first Thanksgiv-
ing feast In 1921 composed almost en-
tirely Of game?-the wild turkeys
brought back by the hunters and the
venison and oysters furnished by their
Indian guests under Chief Massasail?
venison.
May be roasted, broiled, fried or
made into a pie. For roasting, the sad
die Is best. AS the meat is naturally
dry. it must be larded with strips of
firm fat pork. Sprinkle with salt and
pepper and dredge with -four. Roast
in a very hot oven and haste frequent
ly. A little claret used in the basting
is considered to add greatly to the
flavor. Serve rare and very hot, ac-
companying it with red or black cur
rant jelly.
To prepare venison steak, hunters
style. select small steaks, season with
salt. pepper and a dash of nutmeg, and
let them lie in a plate containing some
sweet olive for half an hour. turning
| often. At the end Of that time broil
five minutes over a clear bright fire,
and put on a hot platter. Meanwhile
prepare the dressing by putting into a
saucepan a half pint of port wine and
three tart apples sliced thin. Cover
and cook until the apples are soft. Add
a half glass of currant jelly and a little
cayenne pepper. Strain over the steaks
and send to the table as soon as pos
| sible.
An excellent sauce for any kind Of
game is this:
Put over the fire in a stewpan a half
pint of rich steak with three or four
cloves. AS oon as hot eason with
salt and a dash Of pepper, cayenne pre-
ferred. and add a tablespoonful of lem
on juice. a gill of sherry wine and a
gassful Of currant jelly. Serve as 500
as smoking hot.
Like the wild turkey which Benja-
min Franklin declared should have
been made the American national
standard bearer, the
Canvasback Duck and the Red Head
are strictly American birds, therefore
suited to the day. These should be
roasted or broiled but always served
rare. Twenty minutes in a very hot
oven will cook them enough to suit the
average masculine taste, but women
usually prefer them to be cooked TWEEN
ty-flve or thirty. While many author
tiles in cooking recommend stuffing
these ducks with celery to improve
their flavor, 1t is like gliding the lily
to attempt any improvement. II the
birds are fine and fat and have come
from first class feeding grounds they
should be cooked as simply and quick
ly as possible. See that the birds have
been properly picked. singed and
drawn. Do not soak them, but wash
with a cloth and wipe dry. If they are
to be broiled split down the back like
a chicken and flatten with a rolling
pin. Season inside and nut with salt,
dredge lightly on the outside with
-four, and II they are TO be broiled roll
In a little oil or melted butter before
laying on the gridiron. Cover with a
thin dish to keep In the heat, expose
about ten minutes to the flames on the
outside, then trim and broil seven min
utes longer on the inside. Serve pip.
ihs no' WIN enih Siiees VI iiieu honh'
my. currant Jelly, the crispest of celery
and
Baltimore Apple Bread.
This recipe m from an old fash.
Toned h~ousekeeper, who says that In
a~ntebellum days it always went with
the Chesapeake duck. To make 1t take
about a pound of sifted bread -four
which has been slightly warmed in the
oven. Rub through it two-thirds of a
cupful OF butter and add three heapine
tablespoonful OF sugar Dissolve halt
a compressed yeast cake in a half pint
OF milk which has been boiled and cool
ed until lukewarm. Mix to a stiff bat
ter with the -four. add three we'll beat
en- eggs and heat the halter with q