The Washington herald., 1907-11-24
MANY GOOD MENUS
ALL SECTIONS ARE REPRESENTED
ALL SECTIONS ARE REPRESENTED

medium-sized potatoes, a few celery tons.
one teaspoonful Of salt. one saltspoonfuI
Of pepper. a little chopped parsley. Nix
tomatoes and water in the soup pot.
crate the onion, slice and pare thin the
potatoes, chop a cupfuI of the celery
tops. Add these TO the pot. cover and
cook slowly until the potatoes are tender.
not bpPken- Take from the fire and
strain, adding the salt and pepper. A lit
tie chopped parsley on top is an improve
ment. but not necessary.
Roast Turkey with Giblet Sauce-A
nine-pound turkey. fifteen minutes 20 a
pound for roasting. SINCE. draw. and wipe
inside and out with clean. damp cloth.
Do not destroy the flavor by washing.
Truss and place in a pan in a very hot
oven When brown, reduce the heat al
most half. Basic with the juices in the
pan frequently. adding salt and pepper
when half done.
If you wish to stuff your turkey with
bread filling. allow a little over a quart
of bread crumbs (stale loaf is best for
nine-pound turkey. Simply seasoned
with two tablespoonfuls Of melted but
ter, teaspoOnfuI OF sale, one-quarter
teaspoonfrl Of black pepper and a little
chopped parsley, the flavor Of the turkey
is richer without any filling at ALL
II liked, there arc prepared seasonings
Of sage. thyme and marjorium-one tea
spoonful added 10 the above.
y mashed potato filling, prepared with
one tablespoonful Of ground sage, is an
old English filing.
Giblet Sauce-Take the well-yashed
gizzard, heart, neck. and liver. place in
saucepan with, one and one-half pints of
cold water, and cook slowly while roast
ing the turkey, on back Of the range or
the simmering burner Il using a gas
range When the turkey IS done remove
to dish and pour the fat out OF the pan.
leaving the brown sediment and about
two tablespoonfuls OF fat. To this add
two tablespoonfuls of -four. stir and mix
well until a light brown Take the water
from your giblets. pour into the pan and
stir allowing 1t TO bubble and boil: add
one teaspOOnful of salt, a sa!tspoonful OF
pepper and strain. II you use kitchen
bouquet add one teaspoonful or one of
Worcestershire sauce, using less pepper.
Cut the giblets into dice pieces. add 10
the gravy and serve in a gravy boat.
Cranberry Jelly-One quart OF cranber-
ries, one pound OF graduated sugar. and
half pint of cold water Wash the berries
and boil in the water for ten minutes:
press through a flannel bag add the
sugar, boil again rapidly about fifteen
minutes until it jellies; turn out 10 cool
Cranberry Sauce-Is made the same. ex-
cept that after pressing through a colan-
der. return to the FIRE add the sugar and
stir few minutes until the sugar is
melted, then turn out to cool II YOU
have mOlds, wet them with cold water
and MI with the Jelly or sauce.
Drowned White Potatoes-Whlte pota-
toes mashed and seasoned with one table
spoonful of butter four tablespoonfuls
OF hot milk, one teaspo 1nIui Of salt, Ont-
half teaspoonful Of pepper 20 one quart
or mashed POTATOES. Place IN 4 baking
DIN anC brush with milk. brown IN tie
oven. and serve in the same dish.
Spinach-Wash one-half peck OF spin
ach. put into a kettle with one cup Of
water. cover and boil twenty minutes over
n moderate FIRE Drain In a colander.
turn out and chop very fine. put into a
spider and add one tablespoonful of but
ter, salt and pepper 70 taste. Serve in
covered dish with sliced boiled eggs on
top OF the spinach or nodded in cups
and turned out on a dish.
Lettuce with French Dresslnr-One Ia
Of vinegar. three tablespoon
fuls Of olive oil, one-half teasDoonful Of
salt, one-quarter teaspOOufuI OF pepper.
Mix salt and pepper, add the oil. stirring
until thoroughly mixed. then add grad
ually the vinegar. stirring until all are
well blended Have lettuce IN salad bowl.
Do not pour dressing over it until ready
TO serve. Have all very cold
Plain Pudding-IneXpensiv wholesome.
and almost as enjoyable as a plum
pudding. Have a pot ready with
boiling water. sift one quart of flour
with one teaspoonful Of baking powder.
one pint OF molasses Cthe dark. heavy
kind viii be the only kind that viii give
this pudding a rich flavor. the real Porto
Rco)- one desSeTt-sPOOnful Of soda. one
cupful Of seeded raisins, one-half Cupful
OF currants. Warm the pint Of molasses,
dissolve the soda In il. add the fruit
and the flour, twice sifted with one-haIf
teaspoonfu Of baking powder; butter a
pudding mold, quart size; fill Il three
fourthS full TO allow for swelling. fasteu
the cover and place over the boiling water
in steamer, in the kettle with the
water half way UP the mold; to boil
one hour longer will not hurt il any. II
you add any water, let it be on the boil.
or the pudding VIII be heavy. stale
will make this a rich pud-
ding; crumbled UP, and used without
flour, one pint of any cake crumbs. but
only half the mOlasses, If gingerbread
IS used.
Hard Sauce-One-foUrth cup of butter.
one cup of powdered sugar, whites
Of two eggs don't beat them, one tea
Of vanilla, or one tablespoonful
Of brandy. Beat the butter to a cream,
work the sugar In gradually and beat.
add the Unbeaten whites Of the eggs, and
stir until very light; add the f1avoring
very slowly to prevent curdling. Heap
on small glass dish. and crate nutmeg
over 1t; put away TO get hard.
Brown Sugar and Ginger Candy-Get
two pounds of raw sugar, add three
fourths Of a cup Of cream. butter the
size OF a walnut. two teaspoonfuls OF
vanilla, one tablespoonful OF ground
ginger; boil sugar. cream. and butter
until little will form soft ball in cold
water. Remove from the fire and add the
vanilla, and beat until sugary-not too
ong. or 1t viii granulate. Pour into deep
pans and cut into squares.
II it does not harden, boil the second
line.
This IS candy from our grandmothers'
tines.
Mrs. W II. Morse, 29N Nineteenth
street northwest:
Oysters the half-shcll