The news & observer. [volume] (Raleigh, N.C.) 1894-current, 1904-11-24
WOMAN AS A COOK
RECIPES FOR THANKSGIVING.
By MRS. MARY A. HAFFER. Editor

thing it certainly is of cooking. Good
cooking is both an art and a science.
Recipe for Cooking Rabbit.
First catch the rabbit, then skin and
clean. The ears need not be saved for
they do not make good souse, nor the
cotton tail as there is no cotton worth
spinning. When ready for the stove
line the inside with mustard moisten-
ed with vinegar, say one-fourth of an
inch thick. On this put another
fourth of an inch of black and then
red pepper. Put in a pan in which
Jamaica ginger has been poured to
the depth of one-fourth of an inch
and with this the rabbit should be
basted while cooking. And to the
gravy a strong decoction of Horse
Radish. The same directions are
given for cooking as in the case of
slncthered chicken. This toothsome
n .orsel will be likely to warm dp the
most cold FLOODED epicure.
Welsh Rarebit.
One and one-half lbs. fresh cheese,
/ tablespoonful butter, tea-spoonfui
dry mustard one-half pint beer. Put
butter in chatting dish; when nearly
melted add cheese cut in small dice,
mustard and a little pepper. Stir all
the time, add a small amount of beer
to prevent burning, keep adding beer
Serve hot on toast.
W. NJ. FELLON.
Chatting Dish Quail.
Two portion dish. Six birds split in
back place on breast in dish, (no
water). put in each bird butter size or
hickory nut, cut double hand full OF
celery, start burner and cook till done
(about twenty-five or thirty minutes) :.
then add one-half pint Sherry wine,
ere teaspoonfrI Tobasco Sauce, re-
place cover, allow to come to a boil
and serve hot. Oysters cooked in the
same manner, except put in all the in
gradients at same time, let come to
boil, then put in oysters, allow to
boil again and serve hot.
]. @. NICHE, Durham, N. c.
For the Chatting Dish.
Pan Roast-One dozen large oysters,
one half pint oyster liquor one table
spoonful or butter, salt and pepper,
melt the butter as it creams add the
oysters liquor, salt and pepper, cover
and cook ten minutes, put oysters on
thin slice o. toast on hot plate. with
sufficient Dnuor to mOisten the toast
and serve. MRS. FALLON.
Broiled Quail.
One-half dozen quails split through
the back end broil over a hot fire,
basting frequently with butter. When
done place bits of butter on them, and
set 1T in oven a few minutes to brown.
Serve on pieces of toast, with current
and grape felly.
MRS. H.
Chatting Dish Recipe.
Little PIGS in Blankets-Large oyS
tiers, fat sweet bacon, salt and pepper.
Season the oysters with pepper and
salt. Wrap each one in d very thin
slice of bacon and fasten with wood
en- tooth pick. Have the chatting dish
hot, and cook the pigs long enough to
crisp the bacon. do not let burn. Serve
hot on toast. Garnish with parsley.
MRS. S. f. NEW.
DEVILED CRABS.
Pick the meat from six boiled crabs
and cut in fine bits, add one-third as
much bread crumbs, one-half dozen
hard boiled eggs, season with pepper,
salt, butter or cream. Clean the shells
nicely and fill with the mixture,
sprinkle with small bits of butter, and
brown in oven. M RS. FL.
Deviled Oysters.
EGG CROQUErrS.
Ten hard boiled eggs, chop the whites
and yellow fine, one-half pint sweet
large tablespoon of butter. Cream
butter and -four together, boil the
milk, add -four and butter, stir until
thick, then add the eggs. when cold
mould into croquettS, roll in egg and
cracker crumbs, and fry in hot lard.
Creamcd Potatoes.
One pint cold potatoes, milk. one
tablespoon butter, one-half teaspoon
co
tie chopped Parsley, cut the potatoes
into cubes, put them into the chatting
dish, cover with milk. and cook until
the potatoes have absorbed all the
milk. Add the butter, pepper, salt
and parsley. MRS. FAILON.
Calls Head.
Split the head, take out the brains,
boil It'll 1t will fall to pieces, cut up
fine and season with pepper and salt
and nut meg to the taste, add one
quarter pound of butter, wine glass
full of wine. and the brains. which are
not to be cooked with the head. Put
i'm a dish and bake with or without
paste.
This is fit for q queen to eat.
MRS. w. A. GUTHRIE.
One quart cream, whites of three
eggs, sugar to taste. Flavor with Va
whites to a stiff froth. add the sugar
and beat again, add this to the cream
then beat all together thoroughly. Put
in a tin mould and pack salt and ice
around it, and let it stand five or six
hours.
Butter Rolls.
One quart -four one-half teaspoon
full salt, two tea-Spoonfuls baking
powder, one egg, one pint milk, one
tablespoonful lard, sift the flour, salt
and baking powder together, rub in
the lard cold, then add the egg and
milk, mix as soft as possible. Roll it
out one-half an inch thick. and cut
into a plain round biscuit cutter. Dip
them in melted butter, fold one-hird
of each piece over the remainder and
bake in quick oven fifteen minutes.
Spanish Bunns.
Three-quarters pound butter, one
pound sugar, six eggs, one cup sweet
milk or cream, one quart fiour-Sprin-
kle flour into quart cup instead of
dipping it up, two tea-spoonfuls of
baking powder Flavor with orange.
Make cooked icing with two cups of
sugar, one-half cup water, whites of
two eggs; flavor with vanilla. Bake
an inch thick in biscuit pans. This
quantity will make two good size pans
full.