The Savannah morning news., 1904-12-20

tons of the head, which are not re-
moved Either a potato, rice or bread
stuff1ng may be used, seasoning highly
with onion and sage or other herbs and
meliowing it by the addition of at least
half cupful of melted butter. Skewer
the forelegs forward, the hind legs
backward, put a piece of wood in the
mouth, rub all over with butter, place
on rack in a dripping pan and cover
each ear with cornucopia of buttered
paper. Have a steady hot oven; all
low full five hours for cooking and haste
faithfully every fifteen minutes. If in
any danger of burning cover with thick
paper. Take a string of tiny link sau-
sages long enough to go around the
neck; prick each Several times and
simmer in boiling water for ten min
utes, then brown carefully in frying
pan. When done and on the serving
platter put the sausage garland around
the neck, smalksred apple in the
mouth and some of the croquettes
round the sides of the dish.
10 prepare the croquettes boil sep
arately as many yellow turnips ana
white potatoes as necessary. Mash and
mix, using about equal quantities Sea-
son highly with salt and pepper, add
one beaten egg yolk for each pint and
put aside until cool. Mold in small
cones, dip each in slightly beaten egg,
roll in fine bread crumbs. Just be-
fore dinner these are to be fried in a
kettle of deep smoking hot fat until
nicely Drowned, then drained for a
moment on unglazed paper.
The caulifiower should be shorn of
its green leaves and have the central
stalk trimmed off. Soak for half an
hour IN salted water. head downward,
TO draw out insects. Boil in sailed
water, stalk downward, until the stalk
Is tender when pierced with a fork.
Have ready half pint Of white sauce
drain the cauli1ower, arrange 1t in a
heated dish and poor the sauce over It.
The sweet potatoes may be boiled
and skinned early in the day. Halve
each potato lengthwise, dip in melted
butter, dust with salt and pepper and
lay on fiat creased dish Put in the
oven for about half an hour or until
nicely Drowned.
For each quart of picked and washed
cranberries take a half pint of boiling
water; put over the fire in a covered
agate kettle. Simmer ten minutes. add
pound Of sugar, stir for a moment.
bring to the boiling point and boil five
minutes longer. Rub through a sieve
and turn into wetted molds With
good berries this never fails to give a
firm jelly.
Equal quantities of tart apples and
blanched celery-both cut fine, not
chopped--are to be used for the salad.
For the dressing take two-thirds of a
pint of very heavy cream, slightly
soured; add to it two desertspoonfuls
Of cider or tarragon vinegar, a quar-
ter of teaspoonful Of salt and a dash
Of cayenne. Making sure that it is
thoroughly chilled, whip steadily until
II is very thick. Mix a portion with
the celery and apple--previously sea-
soned with salt and pepper-arrange
on plates or serving dish, add the
remainder of the dressing and garnish
with celery tips, adding a spray of
holly.
The stock for the consonnme may be
any well-fiavored clear soup, prefer
ably made with beef and veal: a little
chicken may also be used in II II on
hand and, when strained, cooled and
the fat removed. the stock should be
clarified with white of egg. Pass
through doubled cheescloth without
pressure and set aside to heat Just
before dinner. For the royal custard
which gives the soup its name mix
one-half of the stock with the yolks
OF four well beaten eggs, pour into
one or. more slightly CREASED molds,
stand IN a pan OF warm water. cover
and place In a slow oven until the Gus
tard Is firm in the center. When cold
turn out carefully and cut into tiny
dice; or In slices, then in little cir
cles. A few Of these are placed in
each soup plate and the soup poured
over them.