Evening star., 1912-11-24

~ candidate didn't win the presi-
Il " Dental chair, If the baby has the
i whooping cough. the maid has
| left in a temper the new neighbors that
| have moved next door are very undesir-
/ able, Johns salary wasn't increased when
| he thought it was going to be, and you
need the extra and oodles of other things
| that might be different, seem silently
/ irritatingly obstinate. Never mind! Aren't
there ever so many things that might be
| a thousand times worse? Rejoice In
| what you have.
| While directions for roasting the turkey
! have been given every year before In
these columns, and most of you have
| saved them in your scrap books, any
| good cook book will give you much the
same Here, however. are some other
| suggestions and recipes that may appeal
| to you:
Rice stufang for the Turkey.
If you do not care for oyster or chest
nut stufing, try this of rice. Brown a
chopped onion in some butter and mix
with it two cupfuls of boiled rice and
one cupful of bread crumbs which have
been mostened in a cupful of milk. Sea-
| son with salt, pepper and sage. or other
sweet herbs, as preferred, and add half q
| pound of sausage meat chopied nne.
/ Stir all the ingredients until thoroughly
| mixed, then stuff the prepared turkey
| and secure the openings.
A Sauce for Game.
most delicious sauce to accompany
game roast or broiled birds or poultry Is
| made by thoroughly mixing heaping
| tablespoonful of dry mustard with a
glass of currant jelly until neither can be
| perceived from the other. This was
favorite sauce with Miss Juliet Corson.
who declared that canvasback especially
| should never be served without II
Cooking School Mashed Potatoes.
| Select potatoes of uniform size. wash
thoroughly, peel and soak in cold water
| for half an hour Put on to boil In salted
wafer boiling hard, and cook half an
| hour until soft, but not broken. Dram
carefully. place the kettle on the back OF
| the stove. uncovered, to let the steam es-
cape Mash well, then add TO eacn pint
| of the mashed potatoes tablespoonful
of butter, a half teaspoonfui or SAIL
| quarter teaspoonful pepper, and cream or
hot milk to moisten. Beat "itn IoIh
until light and creamy, then turn out on
hot vegetable dish.
Creamed Onions.
Select
of uniform size. Peel and soak in cold
water for an hour. changing the water
once or twice Put on to boil in saited
water. turning off the first water when
the onions reach the boiling point and
replace with fresh water taken from the
kettle When very tender tand allow
l. "a plenty Of time, f.r an underdone
onion is an abomination), drain ana set
wAere they will keep hot while the sauce
is prepared.
Put into the spider or another small
saucepan two tablespoonfuls outter; Ado
a tab. .espoonfu -four and when OuDpiy
cup and a half of rich milk. Stir until
smooth and velvety, season with salt anu
De, per to taste, add the onions, heat
through and serve.
Orange Salad.
Orange salad is delightful with turkey.
! though it goes well with any kind or
game or fowl. Slice or cut in sections,
add to each service a spoonful of broken
pecan meats or waInuts and serve on
, lettuce leaves with mayonnaise or rrench
d. eSslng.
Alligator Pear and Celery Salad.
Take four small punches OF tender cell
cry, remove the tough outer stalks and
trim off the top leaves. leaving the root
intact and about six inc..es Of stalk.
Wash thoroughly and cook In white
stock, chicken or veal Lightly sated, but
nicely favored with onion, cairet. As
soon as tender take from. the fire. but
leave the ceieTy in the stock until per-
fectly cold ana full of flavor. Then take
up on a platter and set on ice 10 chill.
When reaCy to serve split eacn head
lengthwise into halves and arrange each
portion on individual salad plates with a
sma | crisp lettuce leaf as a foun4 4ation.
strips of green and sweet red peppers
and dress with good French dressing
made with tarragon vinegar and adding
at the last an alligator ear which has
been run through vegetable ricer. Serve
at once.
California Grapefruit.
Cook as many artichoke bottoms. as
there are guests to serve in chicken or
veal stock in drain. cool, then chill and
maYinate with French dressing. Let
stand an hour on ice, then arrange on
crisp lettuce leaves and mounI with
grapefruit pulp chilled and moistened
with French dressing. Pour d. essinS Over
all and garnish With STRIPS Of sweet red
peppers.
Pineapple and Apricot Salad.
Mix together one can each pineapple
| and apricots cut in small uniform sices or
cubes and about the same amount OF
heart ce.ery, sliced to correspond. Ar
range on white. crisp lettuce leaves and
cover with salad dressing made as fol-
lows: Beat together the yolks Of three
| eggs, three tablespoonfuls lemon juice.
| two of sugar, one-haf teaspoonfui mus
| tard and a teaspoonful of salt. Cook in
saucepan until thickened. Then add one
cupful whipped cream.
! EMMA PADDOCK TELFORD.