Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1903-11-24

and added to the crumbled interior
To this add one cup full of timely
chopped celery, one teaspoonful OF
dried thyme, one heaping teaspoonful
of salt, one third of a teaspoonful OF
pepper. Mix carefully thru it one hialf
of a cupful of melted butter or peel
fat. This gives moist, yet light stuff
ing.
For roasting rub the trussea iowi
all over With soft butter and sprihhil
with salt Have the oven very not anu
protect the breast and legs from burh-
ing by covering for part OF the tline
with heavy paper. Basic every twenty
minutes with mixture of butter anu
water A turkey weighing Twelve
bounds will require from three to three
and a half hours cooking. Inc neck
liver. heart and gizzard, should De
slowly simmering in sufficient water
to cover until very tender. They are
to be chopped very fine and aooeo "
the gravey.
cranberries should be picked over
and washed. To each quart ada one
lcupful of water and two cup1uls VI
eran,1lated sugar. Boil without sur
ring and closely cover for ten minutes
| then turn into dish. When colo they
win be ielied. If preferred Smooth
| rub thru a sieve.
| White onions are usually mllder IN
favor than those with red skins. Rave
them even in size. Boil gently unill
ltender. changing the water when hau
| done For the cream sauce, put one
! tablespoonful each of butter and nouf
nd
SPOONFUL of salt and one-quarter OF q
tea spoonful of white pepper. Slr ossi
| the fra and when mixed ada sraau-
ally one-half pint of hot milk. stirr,i, =
| until smoothly thickened. Four eii1s
over the drained onions ana keep a.
| the side of the fire for ten minutes.
For croquettes the sweet potatoes
| should he dry and mealy. Boil Ihenl
and nc soon as tender skin and press
tbr,, masher or sieve. Season very
highly was salt and pepper and to one
mint add few drops Of onion juice, one
| tablespoonful of finely chopped parsley
and one tablespoonful of butter. Beat
| we'll and when cool enough to handle
shape into croquettes. 10 raw egg
| add one tablespoonful of warm water
and beat until mixed, but not froth.'
| Dip each croquette into this. maKins
sure that every portion OF the surface
is wet. then roll in fine crumbs. Crack
| or crumbs will do. but fine stalls
lbreadcrumbs are better, as they give
Ia crisper crust. Have ready deer
kettle partly filled with smoking. no.
! fat. Immense the croquettes ana Try
Ito a golden brown Drain for a mo-
ment on unglaZed paper The quaint
| Ties given will make nine good sizeo
croquettes.
BY using either individuals or ons
large fancy border mold, the tomato
| ielly salad can be made very attractive
Turn q can of tomatoes into sauce
pan. add two cloves. one-half OF pay
| leaf one-half OF small onion and
! a. sprig of parsley, and simmer TOY
/ twenty minutes. Season to taste witt
salt and a dash of cayenne. then press
! thru sieve Measure, and for each PIN:
| take one-half of box OF gelatine and
soak it in one half OF cupful OF col
| water until soft Reheat the tomatoes,
add the gelatine, stir until dissolved
then take from the fire and add two
tablespoonfuls of cider or tarragon
vinegar. Pour into wetted molds, and
set away until cold and firm. Turn
out on bed of blanched lettuce leaves,
and serve with it celery cut fine and
mixed with mayonaise.
An old New England receipt for
pumpkin pie directs that the pumpkin.
after pairing and slicing, Is to be placed
| in kettle with two inches of water,
covered closely and cooked very slow
lly until tender. 1t is then uncovered,
and when the water has almost evap-
Grated it is mashed and returned to the
side Of the fire. A few spoonfuls Of
molasses are added from time to time.
and the cooking continued until 1t is
colored, rich and quite dry. To this
there is added for each pint one cupful
of rich milk, one-half OF teaspoonfui
Of salt, one-third of a cupful of sugar
or molasses, two beaten eggs. one half
of a teaspoonful Of cinnamon. one
quarter of a teaspoonful Of allspice and
dash Of cloves. The pie plate should
be deep one, lined with good pastry,
and in baking slow heat Is best.