The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1905-12-24

be effected by using, instead, one of
several delicious stuffings:
WALNUT STUFFING. TO one
quart of fresh bread crumbs add one
/ cup of English walnut meats broken in
/ pieces, one teaspoonful of salt and one
/ fourth teaspoonful of pepper. Melt
two-thirds of a cup of butter in two
| thirds of cup of hot milk and combine
| with the crumbs. Mix thoroughly and
fill at once into the turkey, allowing
room for the stuffng to swell.
SWEETBREADS, CELERY AND
MUSHROOMS Ga delicious turkey
stuffing)-Blanch and boil one and
one-half pounds of sweetbreads; drain
and chop them very fine with one
half pound. each. of celery and mush-
rooms Use canned mushrooms.) Add
a tablespoonful of onion juice, a tea
spoonful of finely minced parsley, one
fourth teaspOonful each of lemon juice,
thyme and sweet basil. Incorporate
the whole and add a teaspoonful of
salt and a busting of pepper Stuff the
| turkey, truss and roast as usual. Serve
on large platter and garnish with
parsley and lemon points.
! TURKISH STUFFING.-One cup of
rice, one dozen French chestnuts, one
fourth pound of Well-washed currants,
one-half pound of butter, two ounces
; Of almonds, one-fourth teaspoonful
each of salt, paprika and ground CHINA
mon.
Wash the rice and cook until half
done in boiling sailed water; drain and
add the other ingredients, the chest
nuts cooked and cut in small pieces,
the almonds blanched and chopped.
Use as any stuffing.
OYSTER STTTFEJNG Fill tho fowl
with oysters dipped in cracker crumbs,
then in melted butter, and again in
crumbs. AS long cooking detracts from
the goodness of oysters, the fowl may
be roasted without stuffing, and served
with scalloped oysters or oyster pie.
The cracker crumbs should be sailed
in the proportion of one-fourth tea
spoon of salt to one cup of crumbs. If
preferred, add to highly seasoned bread
stuffing an equal bulk of whole oysters.
One of the most toothsome filings for
goose is
POTATO AND WALNUT STUFF
ING.-Two cups of hot mashed potato,
one teaspoon of onion juice or grated
onion, one-half a cup of sliced walnut
meats, one-fourth a teaspoon of pap
rika, one teaspoon of salt, four table
spoonfuls of thick cream, one table !,
spoon of butter, yolks of two eggs.
Zone teaspoon of sweet herbs if de- |
sired.)
The Germans use the goose more gem
orally than other nations, and many |
prefer a |
CHESTNUT STUFFING.-One quart |
of nuts after they are boiled and mash |
ed, one teaspoon of chopped parsley, |
one-half teaspoon, each, of chopped |
onion, salt and pepper and one table, |
spoonful of butter; bind with an egg.
prize recipe)
PRUNE STUFFING FOR ROAST |
GOOSE.-One-fourth pound of |
prunes. one cup of rice, one dozen large |
chestnuts, one-half cup of melted but
ter, one teaspoon of salt, one-fourth |
teaspoon, each. of paprika and CHINA
mon. Soak the prunes over night in
cold water; DRAIN cover with water and
cook until nearly tender. Add water
to the prune juice sufficient to make
three cups and in this cook the rice !
until nearly tender and the liquid is
a bsorbed: then add the prunes, stoned
and cut in quarters. the chestnuts
blanched and cut in pieces the butter
not desired. Mix thoroughly and stuff
the fowl. (This may also be used for
turkeys.)
Note: Scrub a goose with hot, strong
soapsuds to remove the oil from the
skin, wash well in cold water and dry. |
Flatten the breadstone by striking it |
"a rolling pin will answer) Rub the
fowl both inside and out with salt,
pepper, sage, sweet marjoram and
thyme and leave over night.