The Globe-republican., 1906-11-22

wilkins or the fnllaOclpnh CooklnK
school, with her recipes for same, II cor
reetly followed, will be found delicioui
and successful:
THANKSGIVING DINNER.
Julienne soup.
Olives. Sailed Almonds.
Roast Turkey, Chestnut Stuffing. q
sweet Potato Croquettes.
Baked Onions. Celery, au Gratin.
Cranberry Whip.
Apple Salad. Nut Sandwiches.
Sabayon Pudding. Fruit Cake.
JULIENNE Sour: To one quart OF clear
brown soup stock, add / cup each of car
rot and turnip, cut 10 thin strips II
inches long and cooked In boiling sailed
water; also 2 tablespoons each OF cooked
peas and string beans. Heat to boiling
point.
ROAST TURKEY: Select a young tur-
key, SINCE and wash thoroughly. Be
very careful In drawing and tear as little
as possible. When all organs have been
removed wipe inside with damp cloth.
Place part Of the stuffing in the cavity
left by the crop and sew up the skin;
place the remaining stuffing In the body
cavity and sew up. Fasten the legs and
wings to the body with a skewer. Place
in a dripping or roasting pan and roast
in medium oven, allowing about twenty
minutes for every pound. Basic fire..
quently. Add two teaspoons of salt to
the liquid used for basting.
CHESTNUT STUFFING: Shell and blanch
8 cups OF chestnuts. Boil until soft, drain
and mash Add I cup Of butter, tea
spoon of salt, ! teaspoon Of pepper and 1
cup of cream. Mix ! cup Of stale bread
crumbs with ! cup Of melted butter, then
comb ne the two mixtures.
GRAVY: Put giblels In about quart
OF cold water and simmer gently while
the turkey is cooking When ready to
serve take tablespoons OF the fat from
the pan, mix with an equal quantity Of
-four and add cups Of the stock the glib.
lets were cooked Ia. Or use the liquid |
left in the dripping pan, and just enough |
VI the stock to flll up the amount.
SWEET Potato CRoQUETTEs: Cook |
and mash pint of sweet potatoes. Add
| teaspoon Of salt, 2 tablespoons Of
butter, l beaten egg, 8 tablespoons OF
and finely chopped almonds,
and enough hot milk or cream to make
The right consistency to handle. Set
away to cool. hen shape. cover with
bread crumbs. egg, and crumbs and fry
u lie ptat
BAKED ONIONS: Boil mild onions
about hour, changing the water once
luring that time Drain and scoop out
he centers leaving cups. Fill the hol-
Ows with MIXTURE OF stale bread
'runbs and chopped onion IN about
quail paris; add few mushrooms aud q
couple Of slices of bacon, both chopped
"A .tsaA af ha l
over the top with buttered crumbs and
,ake about al hour Place pieces of
ork fat In be pan and haste OCCASION
Ivy with the tried out tat
CELERY AU GRATIN: Cut crisp celery
MO pieces inch long and cook In hoil
ng water til tender. There should BIZ
cups Of pieces. Prepare II sauce of 8
tablespoons each OF butter and -four and
be water in which the celery was cook-
i There should be ] cups, add cream
necessary Add the celery. Spread
layer Of this 10 buttered baking dish.
prinkle over It grated cheese and dash
cayenne; repeat until ceIery 10 used,
oriDkle cheese over top, then layer of
uttered bread crumbs. Brown 10 the
ven.
RANBERRY WHIP: Wash two oups
craDberrles, put them IN sauce pan
nd stir until enough liquid 10 drawn to
revent screening. Cook until soft, then
Id sugar according to taste and oook
minute more. Remove from the fire
I'd strain, then set the pulp aside to-
'ol. Beat The whites Of 8 eggs very
III, add The cranberry pulp gradually
here shoald be about one cup or q
ItIe more) and the juice OF half lemon.
bill, then serve In sherbet glasses with
rkey.
APPLE SALAD: Mix together ] cup each
celery. cut In small pie ss, and apple |
hes. rbs apple cubes should first be :
rlnkled with lemon Juice Add . table. I
ooDs OF AueIy chopped green peppers !
d nix the whole with mayoDnaIss
sssing serve 10 red apple cups Iii
NUT SANDWICHES Chop any kind Of d
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