Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-11-19

I
Stuffing for the Turkey-As the turkey ia
the king of the Thanksgiving festival, sug-
| gestions for the ent6hrage OF his America n
| maiesty are all in brder especially what
manner of stuffing shall fill the fair white
sepulcher'' of his plump, breast. Unless the
! housewife has combine of her own 10
which the family are ardently attached a
choice may be made from these forcemeats
all excellent and approved.
| Dry Philadelphia srStHffing-'This stuffiug
/ which many consider the best ever" is
never soggy and heavy, as wet stuffings are
! apt TO be, but when served falls apart like
well-cooked rice. To make 1t use two
| quarts of stale bread timely crumbled. Sea-
son with two even tablespoonfuls of SALT
heaping teaspoon of pepper, two teaspoons
| each powdered summer savory and minced
| parsley, and one OF powdered sage. Rub
| a cupful of butter through the bread
| crumbs and if made the day before
/ Thanksgiving, as it should be, cover with
napkin wrung out in cold water to keep 1t
fresh until the next day. This dressing be-
comes sufficiently moist with the juices of
| the turkey while Ii is roasting.
! Bread and Sausage Stuffing-Soak half
| pound of stale bakers bread ten minutes in
| cold water, then wrap in napkin and
| press out all the water Place q saucepan
| with two tablespoons of butter over the
| fire and when hot, add quarter of cup
| of fine minced onion. Cook five minutes, re-
move and cool. Then mix with half
pound of sausage meat, three sour apples
pared and cut in dice, salt and pepper 10
taste these ingredients must be added with
discretion, as the sausage has already been
seasoned tablespoonful of fine minced
parsley a half teaspoonsful of thyme and
one egg. If the sausage has had no sage
in its seasoning ling R Enesb may Pc adaes
blanch and cook for half hour in weak
soup stock or lightly sailed water pint
of English walnut meats. Put two table
spoonfuls of butter or olive oil In sauce
pan and fry in 1t two small onions chopped
with the liver of the turkey. Add this to
pound of well-seasoned sausage and stuff
the turkey.
Chestnut Stuffing-Shell a quart of large
chsstnuts, pour on boiling water and let
them stand until the inner brown skin peels
off easily. 1t may be necessary TO do this
twice. Look the nuts over carefully to see
that there are wormy ones. Cook in
weak stock to cover, with a bay leaf, tea
spoonful OF sugar and half teaspoonful of
salt or boiling water lightly sailed. When
soft drain and press through a sieve.
Take three-quarters for the stutIing and
save the rest for the gravy. Mix with the
chestnuts the marrow of one bone and
tablespoon of butter, enough to- make
stiff paste, or, If preferred one cup OF hne
cracker crumbs, seasoned with salt, pepper,
chopped parsley and the grated yellow rind
of half a lemon.
Moisten with a third of cup of olive oil
and little hot water. half cup of Cali
forna seedless raisins, stewed until well
swollen. may be added if desired. If the
marrow is used it is first cooked by covering
the ends with a stiff paste of -four and
water. then wrapped in a cloth and sim
mered gently for three hours
Oyster Stuffing.-Cut dozen large oysters
haIf Of roIIed eoSa crackarS hale a rint of
oyster liquor, one whole egg and the yolk of
one, an even teaspoon of salt, half tea
ned parsley and two tabIesnoonf,1is Of hut
tor us VI '
Put+ar,,+ ond Potato Stue,a Adj
~ &c 80 @Iu 20 80 Gu a
G1arts nF fna hra.S 'nr,nobg "a o,'Ifi'1 ,oa q
baIf b,Ittarn,,t ,,,aats hIanobo, ~ -
ned. level teasnoonfuI ~ sa,t @I ha1f f tep-
snoonfrI of ,ar7lor tobIne l't. 80
fpt sa, -, VI niAe9
me- heate, aar.s iaii cup u cream anu
WV
r,l,, NJ, wi, -,
~, =" mere mere is d large ram
70 tho inriev tThar e @ daIiol tf1 10,
obont ~ cyi;,.o - oiI . .iiits
oyerso never s5oii or heaa,ae dr1, =, 49,
eoriI,, 49, epotr " oeColiIe d III us III we
na one cue eyer opJeets 70 ear.
us I'd az tho s5ios III III many uds di'ei
Eor IT, ,oia - . - ou'
used TheY shouId he ni,n,n an6 tn,day
and NOT more 49,, PUMP any tehuei
Most Tba,. sbn,Iid 49, 49, go, Ta5e olu a. Tue
fore rbani,S.i,,;, PS polieo tne gay pc
roasting Int ID 5ot t,iss t,o lnlehi az tut
tendons frohSSIf 5r,1r s+ii, IT. IL me
This makes them as teI,der as tba 80 nf
the fowl If there is "a st,.I a., 'ide 80 VI
move it. or it viii give fb3 1870 p1n o. La re-
greasy flavor. Always save If hoyve,,a 81
one of the hest oven gor ne go i Hi
the chickens are property prepared Law
them on their breasts in a SOUP kettle and
just cover with boiling water Let them
simmer until tender but not done to rag"
Lift from the fire and set them stiI1
in the kettle in "A place where thew will
cool rapidly When cold cover and set ewav
until the next day. This gives them an ex
ceIlent flavor On Thanksgiving morning
chickens, skin and cut in pieces. cow melt
three tablespoonfuls of butter a a deem
spider, add two tablespoonfuls or -four. and
when 1t has melted and mingled with the
butter add slowly two cupfuls and a half
OF chicken stock. Stir until 1t thickens
season with salt and pepper add A cun of
cream and simmer few moments.
If desired, the yolks of three eggs mtxed
with little of the hot gravy NAV be ad,led
just before taking from the fire. Season
the pieces of chicken well with salt and
pepper, and pack in an earthen nuddine
DISH having an inverted Gun in tho cantaT
sauce, and If 1t does not seem quite enough
add more cream. Have a rich pastry cover
ready, cut several gashes in It to allow for
the escape of the steam, and put on very
full so as to allow for the shrinkage of the
paste brush over with the white of an egg