The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1910-12-19
DISHES OF AUNT DELLA

Some Of the culinary masterpieces
signed bg Miss Della c. Torrey. the aunt
of President Taft. whose cakes and pies,
always the talk of Mi1bury town as we'll
as in her own family, have acquired a
worldwide fame during the reign OF her
favorite nephew. VIII. at the White
House. Aunt Della gives here some OF
the favorite dainties of the President
and her recipes for making them. Her
apple pie. whose glory has been sung
from coast 10 coast, and her roast
chicken. which is supposed to be just a
little bit better than anybody else's, are
both included, along with other tooth
some dishes. fit for an epicure. To quote
Aunt Della:
Her Famous Apple Pie.
OF course the newspapers have all
spoken Of how VIII likes my apple pies.
never have had a rule for them. al
though I have made them ali my life
Good pie making is a rare instinct but
stin il has TO have some foundation.
Here is my pie crust / take one
pound of flour and half a pound of
shortening. a liberal pinch Of salt, and
water enough to make it sufficiently
moist, and then / roll and handle. The
dough is made as light as possible. so
that il may make a fiaky crust 1t is
in knowing Just how TO handle and just
how much handling the dough requires
that makes the perfect crust, and this
is where instinct comes in.
After the crust is made TO your salts
faction. pare and slice the apples, filling
the pies very generously. Add pinch
of salt. sweeten with the finest granu-
lated white sugar. add liberal pinches of
butter, cinnamon. and nutmeg 10 taste.
Then put on the upper crust and bake
IN very quick oven.
This is how I make all the apple pies
the President likes SO much.
Roast Chicken.
This is the way Win likes his chicken
cooked:
Select young. tender chickens. weighing
at most not over i've pounds. with fresh,
tender skins and flesh Clean and re-
move all pin feathers; wash carefully in
side and out. scrubbing skin 10 make
sure that it is clean. Then wipe inside
carefully with clean dish towel and hang
up 10 drain for two or three hours. Take
liver, heart, giZzard, and neck. which you
have removed in the cleaning. and boil
until done.
Use half for the dressing and save half
for the brown gravy. Chop carefully;
add scant cup of chopped suet or large
piece Of butter. as preferred Use dry
bread or crackers: pour over large bowl
fui hot milk until of sufficient moisture
TO stir easily; season with salt, pepper.
and sage; mix with the chopped meat,
dress chicken carefully, sewing up all
gashes in order to keep dressing in place.
Take thin slices of fat pork. pin to
breast Of chicken in baking pan by means
of toothpicks, and this helps in the bast-
ing. Basic frequently. When making
gravy, add remainder of chopped giblets;
thicken with brown -four and serve hot.
Roast Turkey.
This is the way my turkey is prepared:
You mako stuffing of fine bread crumbs
with salt pork, thyme summer savory.
and one oni1n all chopped fine with pep
per and salt in equal proportions, Chop
the liver and heart and mix with the
stufing. Stuff the body, close the open
ing and truss il. Place in the pan with a
large cup of hot water; roast slowly at
first and haste every five minutes. Cover
the breast with white paper 10 prevent
scorching. Roast for two and a half
to three hours. Serve with a rich brown
gravy
Plum Pudding.
Every cook thinks her rule for plum
pudding is the best. / take a pound OF
raisins. a pound of currants. pound of
suet, a pound of flour, a quarter of a
pound of citron, quarter of pound of
lemon peel. and two eggs; add sugar and
spices TO taste. and put in a dish; tie up
closely and boil for FIVE hours. Any pud-
ding sauce may be served with 1t.
Christmas Fruit Cake.
This cake will keep for months in stone
crock or jar. You take a pound of but
ter, one and a quarter pounds of -four,
one and quarter pounds of sugar. ten
eggs, TWO pounds of currants. four pounds
Of raisins. one pound OF citron, one ia
blespoonful of cinnamon, two nutmegs.
wine, and cup OF molasses. and bake
for four hours
Pumpkin Pie.
Take a small pumpkin and stew 1t long
and slowly. Peel it and strain it and
then cut it IN into small pieces. Take
two tablespoqnfuls of corn starch mixed
smooth with little milk and mix il with
three eggs, a quart of sweet milk, and
the pumpkin pulp. A little ginger and
salt and sugar may be added to taste.