Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-11-10
Novel Dishes for the Thanksgiving
ninS1ne


The Thanksgiving dinner is In danger
of getting to be very monotonous
affair from year to year II care 10 not
taken to vary the menu little, even II
it is only in the preparation OF the
different dishes. OF course the turkey
must be the principal feature OF the
feast, and 1t must be roasted; but try a
different stufing. Use some chestnuts.
If you cannot get the Italian ones try
our native nuts. Here Is an English
recipe it will be we'll to try:
ROAST TURKEY WITH CHEsTNUTs.
Take about two pounds of chestnuts,
shell and blanch them THAT is, take of
the brown skin cover.) Cook them In
little meat or chicken stock until tender,
and then mash them and mix with them
two ounces of bread crumbs, two ounces
of butter and one pound of sausage
meat. Possibly you may need more
bread if your turkey is large. Stuff
with this and roast. Garnish with balls
of hominy with the centers removed,
that have been rolled in egg and bread
crumbs and then fried like doughnuts.
Fill these little cups with cooked chest
nuts and serve around the turkey. Corn
meal will also make the balls.
NoUILLE CASES WITH CHICKEN.
Instead of chicken pie, which very
often accompanies turkey dinner, try
this recipe for change: Make stiff
paste with four ounces of flour, the
yolks of two eggs, little milk and a
pinch of salt. Roll this out AZ thin as a
wafer and line some luted tins, pressing
it we'll into the tins to prevent air bub-
bles. Bake for ten or fifteen minutes in
a moderate oven and fill with the follow
ing mixture: Take some cold cooked
chicken and half as much boiled ham
and mince them fine. Blend together
with a raw egg or little rich white
sauce. Fill the cases with this; sprinkle
the top with bread crumbs, and tiny
bit or two of butter, and put in the oven
long enough to heat thoroughly.
CELERY AND APPLE SALAD.
Choose rosy apples, wipe them care
fully, scoop out the inside IA little more
of the pulp than just the cOre.) Chop
equal parts of celery and apple, and
squeeze some lemon juice on the apple
to keep it from discoloring. Make a
French dressing of oil, salt, pepper and
vinegar, and toss the celery and apple
in this; then fill the apple shells and
garnish with sprigs of celery.
There are certain vegetables which
custom has made popular for the
Thanksgiving dinner, such as squash,
sweet potatoes, turnips, etc., but there
is no reason why the housekeeper should
not use whatever her fancy pleases.
White potatoes are better mashed when
they accompany turkey. Mash and beat
the potatoes thoroughly, leaving no
Jumps. Have the milk hot that you use,
and, with little butter and salt, mix
we'll through the mashed potatoes.
Sweet potatoes can be used plain boil
ed or baked, or, If you want to take the
trouble, prepare them the way they do
in the South. Boil the potatoes the day
before; slice them the next day, putting
them in a baking dish and cover with
plenty of butter and sugar and let them
bake until they are brown on top. Then
turn them and brown on the other side.
Brown sugar is best for the purpose. A
little water in the pan is used by some
cooks in order that less butter may be
necessary. The result is just as salts
factory. A little lemon juice sprinkled
on the potatoes is considered an im-
provement by some cooks.
FRIED CELERY.
Wash the celery and cut it in neat
pieces about four inches long. Boil in
sailed water until just tender, but not
broken. Drain we'll, dip in egg and
bread crumbs and fry in hot fat. Serve
on hot dish, with cheese sauce pour
ed around. To make this sauce, use half
u pint of ordinary white sauce and stir in
three ounces Of grated Dutch cheese.
When the cheese is melted add pepper
and salt, and if the sauce is not yellow
enough stir in the beaten yolk Of an
egg.
TURNIP RAGOUT.
Melt three tablespoonfuls OF butter;
when hot add one quart of finely sliced
raw turnip with one tablespoonful of
finely chopped onion. Cook slowly
until tender. Add one teaSpOonful OF
sugar, the same amount of salt and two
tablespoonful of flour. Cook ten
minutes, then add one cupful of milk,
beef or chicken stock, and let simmer
for fifteen minutes.
Cranberry jelly is much more delicate
nary stewed cranberries served with the
skins. Make it the day before, just as
you make any jelly, only you need not
be quite 30 careful in the straining. 1t
is allowable to squeeze the bag little.
FBOZEN CRANBERRIEs.
Boil one quart of cranberries, three
quarters of cupful of raisins and two
cupfuls of water for ten minutes. Strain
through fine sieve. Cook two cupfuls
of sugar with two cupfuls of water about
twenty minutes, and add to the first
mixture. Cool and freeze this to a
mush. The whites of two eggs lightly
beaten may be added when the mixture
is half frozen, and then you have cram
berry sherbet. This is excellont to serve
with turkey.
PUMPKIN PIE.
The following measure will make
three goOd.sized pies: Put into your
mixing dish one quart and pint OF
stewed and strained pumpkin or squash,
about one-qusrter of pound of sugar,
half a cupful of molasses, half table
spoonful of ginger, less than half table.
spoonful of nutmeg, scant teaspoOnful
each of cinnamon and salt, one-quarter
of a cupful of melted butter and one
quart of milk. Beat six eggs and add to
the mixture, and stir until the ingre-
dents are we'll blended. 1t is necessary
to bake in deep pie plates, lined with an
exceptionally good crust.
MAPLE CUSTARDs.
Roll the maple sugar for these custards
as fine as possible with the rolling pin.
Beat five eggs light, add three-quarters
of a cupful of crushed maple sugar, a
saltspoonful of salt and turn into 1t three
cnpfuls of milk that has been scalded
and cooled. Strain into small buttered
cups, set in a pan of hot water and bake
until firm in the center. This is very
nice for tea on Thanksgiving night, as
after heavy dinner, one only needs a
very light supper.
PRUNE SOUFFLE.
Simmer one cupful of prunes until
soft. When cold, remove the pits and
chop them, adding the whites of two