The Washington herald., 1911-03-12

! ley and eggs, or with any kind of force
| meat balls, crumbled and fried. or with
| eSg-shaped potato crCQuettes. This mock
J duck is an attractive way Of serving what
| is usually consid cred an inferior piece of
meat and solves the vexing problem
| How to carve a forequarter of mutton. -
| The bones may be entirely removed and
| the meat stuffed and sewed in an oval
/ shape, then steamed and Drowned. This
| will prove just as palatable to those who
| do not crave something new. In serving
cut II across in medium slices.
The other five prizes were distributed
for the following recipes in their order
as printed here. Perhaps these dishes
may appeal 10 the housekeepers who read
The Washington Herald
No. 2-Roast Turkey.
Clean well and stuff with soft bread or
cracker crumbs. highly seasoned with
sage, thyme. salt and pepper; moisten
the stuffing with one-half cup Of melted
butter and hot water enough to make it
quite moist. Add one beaten egg, oysters,
CheStnuts, chopped celery. stoned raisins.
or dates, making a pleasing variety. Put
the turkey on rack in d pan, rub well
with butter and dredge with salt. pepper,
and flour. Put into hot oven and when
-four browns reduce the heat and add one
nicely Drowned and then with the fat in
the pan. Baste often and dredge with
salt and flour after every hasting. Cook
till tn" legs will separate from the body.
GarniSh the turkey with parsley or Gel
cry leaves and SauSageS or fOrCe-meat
balls. Serve cranberry sauce or Currant
jelly with roast turkey. Prepare a gravy
as follows: Put the giblets and neck on
to boil in one quart of water and boil
,Ia- 4
Mash liver and chop gizzard and meat
from the neck. Pour off the clear fat
from the dripping pan and put settings
into saucepan. rinse out the pan with
the water in which the giblets were boiled
and pour this water into the saucepan
and put on to boil. Put three or four
tablespOOnfGls Ia Of the fGt into small
frying pan; add enough flour to absorb
all the fat and when brown add the gibet
liquor gradually. stirring till it thickens.
Season with salt and pepper. II not
smooth. strain it. Pour half Of it into the
gravy bowl and add the chopped giblets
to the remaining half and serve separate
ly, for all may not care for giblet gravy.
No. 3-Baked Beef
This is enormously called roast beef.
Beef heads the list Of foods for muscle
and tissue building. because it is most
easily digcsted. Some concede mutton
holds this honor, hut this is a question Of
dispute. Select beef with a moderate |
amount OF Cream-Colored fat. the lean
notified with fat and Of dark red color |
Avoid a piece Of beef with dark yellow
fat, as il bespcaks a tough old animal |
Never wash beef that is to be baked |
boiled or fried. Wip" it. then wrap in !
a clean cloth: If necessary SCrapc with a |
dull silver knife Never put in water or |
directly on the ice. Put in a cool !
place or in COlander over ice where the !
cool air can circulate around il. Never |
salt meat until il is partly cooked Don't !
let your butcher give you anything but |
A standing rib roast: tn" other inferior |
cuts are nice for pot roasts or stews, but |
not for baking.
Select a standing rib roast or about five |
pounds. Have the pan and oven very
hot. wipe the roast very dry. place it in |
pan without seasoning. When it Is |
scared Gapid cooking makes the meat re- |
tain its juices lower the flame, add salt |
and pepper. a generous piece Of butter /
(abOut three ounCes). Baste with hot salt !
water in which an ounce OF butter has |
been melted and then allow meat to bake |
Il minutes to the pound. Baste fire.
Quently with fat in bottom of pan, and |
the hot salt water-One pint water, tea
spoonful Of salt. This recipe will answer |