Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1905-11-21


a hot platter, garnishing with water cress
or parsley put in little punches at either
end of the platter. Very small roasted
apples (cored and peeled) are very
decorative put in the center Of the green
punches.
TURKEY DRESSING.
Use very dry bread, bakers is the
best) crumbling it quite fine and rubbing
two cupfuls of it between the hands with
one half of cupful of butter, less than
one-half of a teaspoonful each of salt
and pepper and one teaspoonful OF thyme
or spiced poultry seasoning. Moisten
with a little water. If the turkey is a
large one double the quantity. Chopped
celery is very nice added to the dressing
and oysters can be mixed with the bread
crumbs if preferred. There are many
ways of preparing the filling for tur-
key that are equally good. Bread
crumbled and seasoned with pepper and
salt and mixed with melted butter, to
which the raw liver (chopped) of the
turkey is added. If you prefer not to
use the liver substitute sausage, and
some cooks mix through the bread a
little onion Juice. A chestnut dressing
is very appetizing. Boil the nuts until
tender and mash them, adding cracker
crumbs, salt and melted butter, use
little spice and just enough water to
moisten. Serve roast turkey with giblet
gravy and cranberry sauce.
GIBLET GRAVY.
Boil the heart, gizzard, liver and neck
in two quarts of water for two hours,
then chop them Except the neck(; sea-
son with salt and pepper and add them
to the dripping in the pan and some of
the water in which they were boiled If
needed. Place the pan on top of the
stove and stir for few moments while
the thickening, which is made with lit:
tie flour and water, is well mixed
through.
FRIED CHICKEN WITH OYSTERS.
Cut up young chicken latter it has
been cleaned) at the joints so as to have
it ready to serve. Dredge with salt,
pepper and flour and fry brown in butter
or fat. Make a cream sauce with one
heaping tablespoonful of flour mixed
with one tablespoonful of hot butter, add
gradually one cupful of hot cream or
milk, season with salt, pepper and lemon
juice. Cook one pint Of oysters in one
tablespoonful of butter until plump.
Pour them over the chicken and pour the
sauce over the whole.
ESCALLoPED ONIONS.
Boil the onions until tender, then put
a layer of them in a buttered baking
dish, over it sprinkle layer of bread
crumbs, dotted with bits of butter and
sprinkled with salt and pepper. Con-
tinue alternating until the dish is nearly
full, when cover the the top with crumbs
and crate little old cheese over it.
Moisten the mixture very generously
with milk and bake for thirty minutes.
POTATOES STUFFED WITH NUTS.
Choose fairly large potatoes of an
equal size. Wash and bake in their
skins. When cool enough to handle cut
round hole in the top Of each and with
a spoon scoop out the inside. For each
potato allow tablespoonful of chopped
nuts and teaspoonful of butter, season
ing with salt, return to the skin, pack.
ing it down and sprinkle the top with
crumbs. Put back in the oven to get
quite hot and then serve quickly.
WALNUT AND CELERY SALAD.
Take equal parts of English walnuts OF
blanched almonds and celery cut into
small pieces, or our own native nuts car
be used. Mix them together. Select
some firm, round beets, all the same
size, and boil until tender; skin and
scoop out the inside until nothing but a
red shell remains. Fill these shells with
the celery and nuts and put generous
spoonful of mayonnaise on each. Make
a bed of lettuce leaves on each plate and
put a filled beet in the center.
CREAM CHEESE SALAD.
Form the cheese into balls about the
size of large nut and press nut meats
on two sides of them, or, if preferred,
the nuts may be chopped and mixed
with the cheese; also some chopped
olives will be very nice mixed through
the cheese. Arrange on lettuce leaves
and use very little dressing.
PUMPKIN PIE.
Cut the pumpkin in small pieces after
pairing and removing the seeds. Steam
or cook slowly in little water until ten
der, then press through a sieve. Pour
off the liquid if the pumpkin be not dry
For one large pie use the following
measure: One cupful and fourth Of
pumpkin, one-half of cupful of sugar
two tablespoonful of molasses, one
beaten egg, one-half teaspoonful OF
salt, from three-fourths to one full
tablespoonful of ginger and one cupful
of rich milk. Mix thoroughly and turn
into pie plate lined with pastry. Bake
in a moderate oven until the crust is
Drowned and the middle of the pie feels
firm to the touch.
PRINCESS PUDDING.
Decorate a mold or little cups with
lemon jelly. Make custard with q
pint of milk, three yolks of eggs and a
little sugar and vanilla essence. When
the custard is thick, dissolve in it half
of an ounce of gelatine, which should
have been soaked for an hour in just
enough milk to cover it. Strain the
liquid, then add the whites of the three
eggs beaten to stiff froth, just shaking
them in lightly until thoroughly mixed.
Pour this carefully into the molds and
leave until set, then turn out carefully
on glass dish and put little chopped
jelly or few spoonfuls of jam around it.
VANILLA ICE CREAM.
Boil one quart of milk. Add to it one
cupful of sugar, two tablespoonfuls OF
-four and one saltspoonful of salt. Cook
this in q double boiler for twenty
minutes. Stir as it chickens and until II
is smooth. Beat the whites of three
eggs to foam, but not stiff, and stir the
hot mixture into them. When cool add
one pint of cream, using more If you
have it and little moro sugar If needed.
Strain and add two tablespoonfuls Of
vanilla.
MOCHA LAYER CAKE.
Two eggs beaten very light, then q
cupful Of sugar beaten gradually into
them. Sit cupful of flour and sift
into 1t two teaspoonfuls Of baking
powder and a saltspoonful of salt. Put
this all together and at the last add one
half of q cupful of boiling milk into
which has been stirred q teaspoonful of
butter. Stir in one teaspoonful Of va
nilla. Bake in three layers.
For the filling, cream together quar-
ter of q cupful Of butter with q heaping
cupful of powdered sugar. Then stir in