The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1908-11-28
New Year Dinner May Have
Little Porker Instead of
a Turkey.
IS NO NEED NOW
TO BURN A HOUSE
Stufing Is Made Just Like That for
the National Bird-How He
Is Best Cooked.

eat roast pig, and now that that deli
cscy, unroasted. but with his tail neat
ly curled, is in the market, all ready
for the basket Of the housekeeper, per
haps Il viii not be out OF place 10 give
here the proper method OF cooking him.
1 have known a number OF house
keepers who, tired of the turkey, al
ways serve the little pig aths piece
de resistance Of the New Year Day
dinner. and they say he is enthusiast
tically received by the family.
The recipe for cooking him is as fol-
lows: Lay the pig, which has been pre-
pared by the butcher. in cold water
for fifteen minutes, then wipe dry in
side and out. Make a stuhing as for
a turkey, and work into it two beaten
eggs Stun the pig 10 his original shape
and size. Sew aim up, bend his fore
legs backward, and his back legs for
ward under him, and skewer him thus.
Dredgs him with flour and put him.
with little sailed water, into a COW
cred rooster. Roast for an hour and
half: remove the cover. rub the pig
well with butter and return the cover
leaving the slide open. At. the end
OF twenty minutes remove the cover
again, rub the pig once more with but
Serve very hot with apple sauce.
Pig Should Be Small.
A pig for roasting should not weigh
over six or seven pounds after IL is
cleaned. If larger It is gross food. The /
meat should be as delicate as chicken. /
This is the season Of the nut Now
that vegetarianism is so rampant In our |
midst. the nut has really come into its /
own. No longer does II appear only at !
long intervals. after dessert; It has a |
place in the everyday diet OF a num- |
Der of people, who regard it's mission |
as twice as important as that Of roast |
beef. Here are few things one may /
do with the nut:
Chestnut CrOquestes-BaH a quart of !
Spanish ChestnuJE in sailed water. While /
stlll hot. remove the shells and skins
and rub the nuts through a colander /
With a wooden spoon work to a smooth /
paste ADDING as you do 80 a tablespoon
lul or butter. q tablespoonful OF salt, a /
dash or pdprllLa. a quarter Of a teaspoon
vi or onion juice, a handful OF fine bread /
crumbs, and the uubeaten yOIk of an /
egg PuC the paste In a double boiler
over the FIRE and heat through With
Toured hands form into crouuettes diD /
IN beaten egg, then in cracker dust and 1
lay on a platter IA the refrigerator for /
Two hours Fry In deep, boiling lard: /
oFaln IN colander and serve very hot
English Walnut Croquettes.
English Walnut Croquettes-Crack |
extract the kernels, blauch by pouring 1
boiling water over them, stripping on 1
the loosened skins. and dropping into /
coId water Leave there for ten min
UJes; take out dry between two see |
loNtIs ana, when crisp and perfectly (
- - proceed as with chestnuts In the
recipe given above.
Peanut Stuffing ia delicious ,--y.1- $500.
uuSA' Prepare the ducks for roastiDa,
ana make stufring of bread cruT,bS /
seasoned with butter. pepper and sair
DAOp a CupTul OF roasted an4 sbaITaJ
peanuts TO d powder and rub tbeD, 49,
me bread crumbs. Stun the duck Win
ms mixture and roast, basting IRE.
A delicious sweetneat for the after
noon tea is made as follows. Mako a
sun merlngue Of the whites OF egps
ana pulverized sugar, add to this a
tEPIuI or roasted peanut meats, spread /
me mixture on long sailed waters, and
put IN the oven for a few minutes to |
brown. Serve hot
Potato and Nut Croouettes
Potato and Nut Croouetr,s -Blancb
the kernels Of two dozen E,,pIisI, -
nuts or twice that number of pacans
by pouring scalding water over them
ana leaving them in Il until the skins
crack and curl Strip them bare. 1
spread on dish, sprinkle lightly with /
celery salt and paprika, and let them
get perfectly cold. When crisp, pound |
IN mortar, or chop and crush fine
MIX with them two Cupfuls OF mashed
potatoes, into which you have worked /
a lltue cream, butter and salt while /
not Beat into the mixture the raw
yoik Of an egg. Mold into CrOquettes.
set aside until stir, roll in egg and then
IN cracker crumbs, and fry. Dry in a
hot colander and serve at once.
Nut and Orange Salad.-Pare four
Juicy, sweet oranges. peel on every bit /
OF the white inner skin from the fruit |
Il incloses, pull the lObes apart, and /
cut each into four pieces. Scald cup
ful or English walnut kernels, strip
away the bitter skin and let the kernels
get dry and cold. Mix with the bits OF
orange. set on the ice for an hour,
heap In a glass salad dish lined with
crisp lettuce and cover with good
mayonnaise dressing
Prune and Nut Jelly.
Prune and Nut Jelly-Soak a cupfui
OF pruues all uights drain and stew
them until tender in three cupfuls Of
water. Before taking them from the
fire add a cupful of sugar. Drain the
prunes, keeping the syrup, chop them,
and stir into them two dozen blarched
and chopped almonds. Soak twO-thirds
OF a box of Eelatlne In CuptuI OF cold
water for two hours. add a cupful or |
boiling water and the prune liquor Stir
over the fire until the gelatine is dis
solved: then remove. add the juice of a
lemon and two tablespoOnfuls Of sherry.
Turn into a glass dish, and when partly
CONCEALED stir in the pTUnes and nuts
every few minutes stir the Jelly until II
becomes firm enough to prevent the
fruit from sinking to the bottom. Eat
very cold with sweetened, whipped
cream
Peanut Cookies.-Pound or chop one
cupful OF peanuts, reserving a few whole
ones for decoration Prepare a dough
of one tablespoonful of butter. one half
ctpful of sugar, one egg we'll beaten. |
two tablespoOnfuls Of milk. one Cupful
Of -four and one teasE0onfuI of salt /
Add the peanuts and mold with tea
snOon into two dozen balls. Put half
peanuts on the top and bake about nj
teen minutes.
Nuts in Combinations. i
Nuts nowadays are used as an add~l
ton to most salads. Nuts with sweet
breads. nuts with apples nuts with cell
er-. nuts with bananas. cress with wal
nuts and peas with walnuts are some
of the combinations With sandwiches
also nuts are used in combination with /
numberless other things 20 make the
nUing Nuts and Neufchatel cheese
make p filling liked by many persons.