The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-11-20

chicken pie. In the meantime, atop the
Kitchen stove, rutabagas, which Mrs.
Barclay called yellow turnips, potatoes
ana onions were all to be cooked
NUTS from the woods back of the
house were to be cracked, and in less
IMAM no time the young bride was
nlttlng busily about in a big apron.
helping as earnestly as If she had
known Uncle Johns folks" all her
life. Incidentally she gathered these
receipts:
Roast F1g-Preparv the dressing
Tor the pig and the turkey together
rake two pounds of dry bread and
remove all the brown crust break il
up INTO Dig earthenware bowl and
pour tepld water over 1t. Let it stand
one minute and then, taking il IN a
handful at time, squeeze it hard and
ury' tossing 1t at once into another
poWl. Mix lightly with half a tea
spoonful of pepper. two teaspoonfuls
OF SAT-, two of summary savory. two
Oh sage or green herbs mixed fine. a
cup Oh melted butter and two eggs
beaten light. Take out the amount
needed to stuff the pig, and add TO this
an onion chopped very fine
NOW take the pig, which has been
thoroughly scalded, rinse it inside and
out with clear water In which a tea
spoonful of baking soda has been dis
solved, and rinse again in clear wa
Ter. wipe dry with a clean cloth.
salt the inside and stuff it, SO that II
is full and plump and true to life
Sew it up closely and lay 1t on it's
SIDE on grating set in deep roast
ing pan. Pour into the bottom of the
pan a little hot sailed water. and
basic piggy with butter and water a
few times as it warns. Later, use the
drippings which accumulate in the
pan. When it begins to smoke and
the skin threatens to crack, gently
lift 1t over so that the other side will
brown. Change the position several
times during the baking, and IL the
skin threatens to crack, rub IL with a
rag dipped in melted butter Three
hours will be required to roast slowly
and evenly a six weeks old porker. If
the legs have not been broken before
roasting, they will stick out quite stiff
now, and piggy can be braced upon
them with wreath of parsley around
his neck and tiny ear of popcorn
in his mouth.
The gravy is made from the drip
pings in the pan. Skim off the grease
carefully. and rub into the drippings
tablespoonful or more Of flour, as
much as it will take up without lump
ing, add water slowly and bring to a
Doll just ONCE Auu II uaSn OF pepper
strain and serve in a hot gravy boat
Turkey is roasted after the same re-
ceipt, but to prevent burning after the
browning process commences it is COW
cred with buttered paper.
To make the turkey gravy, put the
neck, heart, liver and gizzard TO sim
mer in a. pint of water, when the tur-
koy enters the oven. When tender
drain off the liquor and save IT, Chop
the heart and gizZard and pulverize
the liver, discarding the neck Return
the meat to the liquor I'm which 1t was
cooked, boil three or four minutes and
then thicken with flour, rubbed
smooth In cold water.
Garnish the turkey with fried sau-
sage and parsley.
Chicken Pie.-Cut two small, young
chickens into small pieces; that is, cut
the breast into three pieces. the back
into two, and also separate the leg
from the second joint Wash and cut
up thick slice OF salt pork. Plunge
chicken and pork into boiling hot wa
ter, and as soon as they began to boil,
draw them back on the stove and
simmer until the chicken is tender