Every evening, Wilmington daily commercial., 1906-01-10
Good
By
0e1 uoNv Marjorie
SVDQDlMGu " o WEBSTER

SUDQDlMGH y o WEBSTER. +
Turkey Cfoquettes-Ih proportions I
are one pint of meat, one cup OF creaW, I
one-half cup Of turkey stock. two /
tablespoons OF butter, one tables DON /
of -four, one teaspoon OF salt, one tea
spoon Of lemon juice, one teaspoon OF I
onion Juice, one-eiRhth teaspoon Of
paprika, and two eggs. Chop the meat I
quite fine, using only tbs tender parts
of the breast, feserving the dark meat
70 use with oysters % another disc.
Lay aside all the dried portions. which,
with the bones and grizzly portions,
you may cover with cold water and
cook an hour or mere 20 make the
stock. Add the seasoning to the meat,
melt the butter in a small saucepan,
add the flour, stir until thick and
smooth, add the meat, and when we'll
heated, stir In the beaten eggs. Re
move iIom the fire as soon az the egg
IL mixed with the meat, aud turn the
mixture on a shallow plate 20 cool.
Haye ready kettle of daep hot fat
and plenty OF siited bread crumbs, and
an egg beaten 10 a SOUP plate, with
tive tablespoons OF milk. Take up
tablespoon OF the mixture. shape 10
into cylinders, or like pears, cover
with thin coating Of crumbs, then
dip in the beaten egg, cover with the
crumbs again, ana iIy quickly in tho
fat, which should be hot enough 10
brown q cube of bread while ,ou count
40. Drain the oroquettes on unelazed
paper, arrange them in mound aud
garnish with parsley.
Steamed Bacon-Wash aud sciape
over the piece to be cooked, put lt
into a steamer over boiling water and
cook till tender This will require
about 40 minutes for each pound,
longer IL the piece il very large. When
cool peel of the thick outside skin and
sprinkle we'll with seasoning and
Drowned bread crumbs. Tut In into
tue oven for lew minutes and it will
be ready TO serve.
Chicken Fritters-Cut cold chicken
or turkey iTom the carcass, sprinkle
With salt anu pepper and dip them in
ritter batter made OF two eggs, one
Ia tablespoonful of oil, one cup Oh flour,
one-half cupful Of cold water ana one
saltspoon OF salt Fry them to a golden
brown IN hot fat and drain them on
brown paper. Serve them on a folded
napkin with dish Of Bernaise, may on
naise OF tartare sauce. If preferred,
I the meat may be rolled in egg and
bread crumbs and the batter omitted.
Winter Hodge Podge-Cut into slices
four onions, four carrots, three large
turnips, six potatoes and one stick OF
celery. Add one ounce Of rice, season
With pepper and salt. Out one and
one-hah pounds OF lean meat into
slices and, mixing with vegetables
arrange all in a jar with a cover. Add
pint of water. Bake slowly for SIX
; hours and turn out into a deep dish 10
serve.
Spice Cake-Stir for five minutes two
8 cupfuls of sugar with one of soft
butter, add four beaten eggs and stil
for i've minutes longer. Then mix IN
!, a cupful of sweet milk, a grated nut
, meg, a teaspooniul each of cinnamon,
7 mace and Glove and three oupfuls o.
-four mixed with two teaspoonfuls O
T, cream of tartar and one of soda and
siited twice. Bake from 40 to q
minutes in a moderate oven. Or mil
y two cupiuls of sugar with two.third
Of q cupfui Of butter, add three beateI
l. eggs, a cupful of sour milk in which
B. has been dissolved teaspoonful of sodl
and three and one-half cupfuls Of fiou
;, and spices to taste. Bake 10 shallow
is square tins and when done, cover will
l. the yolk Of an egg, beaten will
powdered sugar. Cut in squares befor
n serving.
it Kidney Sauce for Roast Fowl-Skil
IS ana cut two kidneys into fine piece
and powder thom With a Tablespoonful
e Of -four. Put into a stew pan one-hal
IS teaspoonful each Of pepper aud salt
II the juice of half a lemon ana half
oupful of stock and let them boi
gently for five minutes. Place the PAL
at the side of the fire, add the kidney
and stew gently for 10 minutes. beinl
careful not to let il boil. Pour thi
over roast fowl or serve IN a gray.
boat.
= Pineapple Canapes-Spit in twl
n some square sponge cakes which Cal
be bought of the baker and BROW
u them on both SIDES in butt3r. Remoy
! the slices to a plate and spread eacl
with a layer of chopped pineapple
IT Turn the juice from the can into
saucepan, heat il and stir in q tea
spoonful Of arrowroot moistened witt
S cold water. When it becomes THO
fl and clear pour it over the slice o
y cake. ANY kind of fruit or bernie
as can be used in this way.