The Washington herald., 1907-11-24

and add butter and cornstarch. Boil ten
minutes ana add tomatoes Serve at once
Croutons-Cut stale bread into inch
squares and brown in one tablespoonful
Of melted butter
Roast Turkey-After the turkey is dress
ed wash IL quickly, wipe dry, and salt
inside and out
Stufiing-Three large cups stale bread
crumbs. four tablespOonfuls melted but
ter, one egg (well beaten), salt and pep
per mix thoroughly together and stuff in
lightly.
Roasting-Put two cups Of cold water in
roasting pan with turkey. The length of
time for roasting depends upon the
weight. Allow fifteen minutes to a pound.
Basic well and often.
Giblet Gravy-Wash gibIets well. Boil
until tender, changing water several
times. Chop fine. After turkey is re-
moved from pan, add TO grease two table
spoonfuls of dry -four, boiling water, and
siblets.
Mashed Potatoes-One-half cup milk.
one large teaspoonful butter; salt beat
well
Turnips-Bon one hour, mash, add but
ter, pepper and salt
Sweet Potatoes-Peel potatoes and cut
into slices. Boil in a little water with
one-half cup of sugar. When soft, put
in baking dish. cover with a teaspoonful
butter and bake brown.
Dreamed Onions-Boll until soft (about
one and one-half hours) in sailed water
Cream one cup milk, one tablespoonful
flour and one teaspoonful butter Boil
and add to onions just before serving.
Cranberry Sauce-One quart berries
(wen washed). one pint water, one pound
sugar. Boil berries in the water. mash
well. add sugar. boil until thick, and put
into molds 70 cool
Chicken Pie-One fat chicken. one-half
pound salt pork. pepper and salt. Cut
the chicken in small pieces. add the pork,
sliced, salt and pepper. Boil gently un-
I'll tender Thicker gravy with two
tablespoonfuls flour. When cold. put into
baking dish, cover with pie crust per
forated with three Sits. bake until a
nice brown.
Mayonnaise-To yolk OF one egg. beat
en-. add one-half Jeaspoonful mustard
one teaspoouful sugar, Il little salt. and
a pinch Of red pepper Add small bottle
Of olive OIL drop by drop stirring con-
stantly one way; also juice OF small
lemon. Keep in cold place
Sailed AImonds-one-half pound al
monds (shel!ed). Blanch I'm boiling
water. dry, place In shallow pan, and
add two tablespOonfuls butter or three
Of olive oil. Brown in oven ard salt
when done.
Pumpkin Pie-BoN half a pumpkin I'm
two cups water, strain through fine sieve.
when cold add one pint milk one cup
sugar, one teaspoOnful salt. one grated
Eutmeg, one teaspOouful ground CHINA
mon. three eggs (beaten). half coup -four
blended with half cup milk.
Pie Crust-One quart slfted -four. half
teaspoonful salt. one heaping cup Gard.
half cup ice water rub lard into sifted
flour. add salt and water, handle lightly
and roll thin Bake pies from one-haIf
10 three-quarters Of an hour.
Apple Pie-Two quarts cooking apples.
one large cup sugar. a little nutmeg. half
te2spoonful butter; boil into apple sauce.
cool and bake with two pie crusts.
Ice Cream for Custard-One pint milk
Cboiledl, yoIks Of three eggs (weu beaten1
half pound sugar. When cold add 10 the
custard one quart cream. one tablespoon
ful vanilla; freeze and pack.
Cruliers-One coffee cup sugar one cup
milk. two eggs (beaten). butter size Of
small egg, nutmeg. two teaspoonfuls bak-
ing powder, little salt. -four TO make
soft dough; roll out lightly until half an
inch thick, cut with cruIler cutter, fry in
two pounds Of hot lard
After-dinner Coffee-Oue large cup
ground coffee. one egg, four cups boiling
water; boil twenty minutes.