The semi-weekly messenger. [volume] (Wilmington, N.C.) 1897-1908, 1906-03-09


the amount OF sage which best suits
the family taste. set this aside.
Pare. quarter and core the apples and
steam them until tender. Mash with
a silver spoon. add three tablespoon
fuls of sugar and q slight grating or
lemon rind and cook. stirring OCCASION
ally, until very dry. Cook together
one tablespoonful Of butter and one OF
corn starch and. when blended. stir in
gradually the apple pulp. "a tt thick
ems add the beaten yolks of three eggs
and q pinch Of salt and stir until very
thick then urn into a bowl. cover
closely and put aside.
In the meantime let a quart OF milk
be heating in a double boiler. Blend
together five rounded tahlespoonfuli
OF corn starch. q scant half cupful OF
sugar, one cnpful OF cold milk and .
quarter Of salt, pour into the scalced
milk and stir until smoothly thlckeued-
Cover closely and cook for hall IN
hour then beat the whites OF three
eggs 10 a stiff froth Add TO the orr
starch and turn through lightly hut
thoroughly. Continue 10 mix n turn
for five minutes then take from the
fire and add such iavoring as Is best
liked: IL you have fancy individual
molds dip out a portion Of the mixture
and family tint IL with fruit rod or
leaf green color paste. Fill the nioldS
(Which have been rinsed with cold
water) and stand In a cold pantry.
Make a soft custard with one pint OF
milk. two eggs, two tablespooEfuls
OF fiavoring sugar and favortng. strain
into the serving pitcher and ais set
in the pantry. Pick over and wash
the cress very thoroughly: drain and
roll il in a wet cloth. then rap n
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 roasters or ear.hen
casserole in which they will At tight
ly; sprinkle over the bottom a half
cupful of sliced carrot. one sliced on
ion and W tablespoonfuls Of chopped
salt pork. On this arrange the ducks.
Three hours TO three n n half tac-
cording to sizel will be needed In q
hot oven. At the proper time pou
around them a cupful OF boiling water.
cover tightly and place in the oven.
About half an hour before serving lift
them out. ~ransfer to a shallow pan
and return 10 the oven (the hea: o.
which has been Quickened as mucn as
possible) 10 brown Stand the brais-
ing pan on top of the range. add a
cupful or more of boiling water and
stir we'll with the back Of the spoon
so as to loosen the browning. Thicker
with Drowned -four, season and boil
gently for five minutes. Draw TO one
side that the extra fat may rise. Skim
this of and strain the gravy into the
tureen.
Break an egg into a aucer add a
teaspoonful of warm water and peat
with a fork just enough to mix. Form
the stiffened apple in tiny croquettes.
dip each in the egg, then roll in a
second saucer. containing plenty OF
fine, dry bread crumbs. These cno-
| quettes are to be fried in a kettle OF
smoking hot fat; this will take but a
few minutes. and, after draining on
soft paper they are used as a garnish
round the ducks. With this course
the guava jelly is passed; If a firm i'm
ported jelly Dr. paste is used it may
be cut in small cubes before sery-
ing.
Peel and slice three onions; put C
a kettle with one tablespoonful of but
ter and cook slowly at the side Of the
fire for ten minutes; add a quart OF
beef stock, cover and simmer for forty
five minutes then rub through a sieve.
Thicker a pint of milk with two table
spoonfuls of -four, add to 1t the onion
PURGE and cook In a double boiler for
ten minutes, adding salt and white pep
per to taste. -
Pare and dice the turnips. Boil In
slightly sailed water until tender.
changing the water once or twice TO
make the flavor delicate. Make a
cream sauce with one tablespoonful
and a half each of butter and -four
and three gills Of milk, add the drain
ed turnips and simmer very gently for
ten minutes longer.
To have rice which is fluffy and dry
use an abundance Of water and keep
1t at a %galloping boil. Have at least
a gallon Of water in a large kettle.
Wash the rice through several waters
until the last runs of clear. Drain and
drop it into the boiling water, add
teaspoonful of salt and KEEP at a fuS'
ious boil; in from twelve TO twenty
minutes according TO the age and va.
riety used it will seem tender to the
center when rubbed in the fingers
Drain and let stand over hot vatel
Tor ten minutes or until neded, keep
ing it covered with a cloth. To serve
prettily, mold 1t lightly in a small
slightly buttered teacup, turn on. OF
a hot platter and on top of each snowy
mold drop a pinch Of chopped pars
ley.
Having washed two rather sour Or
anges peel them. With a scissors Gu
fine sufficient peel 10 make three table
I spOonfuls. Use a sharp knife TO quar
ter the oranges lengthwise then cu
crosswise in thin slices. Mix Ties
within. portions OF the cress and hea,
: in a dish spread with the remainde
{ Of the cress; pour over the top. Wit
this course serve saltlnes, either plail
or toasted.
After the dessert has been discuss
ed pass the coffee, which. for hi
service. should be percolated and yer
.