Richmond daily palladium. [volume] (Richmond, Ind.) 1905-1906, 1906-03-05

shade more elaborate than those serv-
ed on the six proceeding days. AT
the same time we must have consider
alton for those who cook the meal
and the time spent in celebrating
one dish is counterbalanced by the
setting forth of others which take
but few moments to prepare. The
dinner for which we give directions
today is good, yet not so intricate as
to call for any extra amount OF Sun
day work.
Suboise Soup with Stock.
Brised Ducks. Brown Sauce.
Apple rolquettes Gu1va jelly a.
Dreamed Turnips. Rice.
Oranges and Cress Salad.
Toasted Waters.
Fluffy Corn Starch. Custard Sauce.
Coffee.
In writing down the marketing list
there will be needed for six persons
pair of ducks, loaf Of stale bread,
five or six large onions, one quart of
beef stock, three medium sized white
turnips, a cupful of rice, two sour
DANCES, one bunch of watercress, six
eggs, six large tart apples, one lemon,
two quarts and pint of milk and
such accessories as shortening, corn
starch, seasoning, etc.
When ducks are delivered on Sat-
urday, clean them before putting
aside. Proceed exactly as for tur-
key or chicken but, if rather old, it
will be best before cutting into the
birds, to lightly scrub the skin with
ivory soap and warm water then rinse
thoroughly and dry with towel.
Unless the gall bladder or entrails
have been broken before fully drawn
there is no need to wash in pan of
water Simply wipe out the interior
of each bird with a cloth wrung out
of cold water. Cover and set aside
in a cold place until next morning.
As one aim in our planning is to
tighten the Sunday work we will pre-
pare as much of the dinner as posi-
BILE on Saturday. So after cleaning
the ducks let us make the stuffing.
Peel two onions, cover with boiling
water, boil for five minutes and again
drain, then chop fine. Add the liver
chopped separately and saute' quick
ly in one table spoonful of hot butter.
Take from the fire when beginning to
color, add a scant quart of fine soft
hr nj Of
chopped suet, one teaspoonful of salt,
one third of teaspoonful of pepper,
and the amount Of sage which best
suits the family taste. Set this
aside.
Pare, quarter and core the apples
and steam then until tender. Mash
with silver spoon, add three table
spoonfuls of sugar and slight graf
ing of lemon rind and cook, stirring
occasionally, until very dry. Cook
together one tablespoonful of butter
and one of corn starch and, when
blended, stir in gradually the apple
pulp, as it thickens add the beaten
yolks of three eggs and pinch of
salt and stir until very thick. Then
turn into a bowl, cover closely and
put aside.
In the meantime let quart of milk
be heating in a double boiler. Blend
together five rounded tablespoonfuls
of corn starch, scant half cupful of
ugar, one cupful of cold milk and
~ 70 n Of
into the scalded milk and stir until
smoothly thickened. Cover closely
and cook for half an hour then beat
the whites of three eggs to a stiff
froth Add to the corn starch and
turn through lightly but thoroughly.
Continue to mix and turn for five
minutes, then take from the fire and
add such flavoring as is best liked;
if you have fancy individual molds
dip out portion of the mixture and
family tint it with fruit red or leaf
green color paste. Fill the molds
(which have ebeen rinsed with cold
water) and stand in a cold pantry.
Make a soft custard with one pint of
milk, two eggs, two tablespoonfuls of
flavoring sugar and flavoring. Strain
into the serving pitcher and also set
in the pantry. Pick over and wash
the cress very thoroughly; drain and
roll it in a wet cloth, then rap in
heavy paper and the preparation for
the day is over.
On Sunday morning stuff the ducks
and truss into shape. Use any kind
of kettle, patent raster, or earthen
casserole in which they will fit isn't
ly, sprinkle over the bottom nalf