Evening star., 1914-12-02
~ 7HE -
KITCHEN &c
PANTRY
Braised Turkey.

bra1sed Turkey.
Truss and stuff turkey, the same
as for roasting, using a forcemeat
made of minced chicken, mushrooms
and sweetbreads in addition to the
bread; lard the breast with fine square
shreds of fat salt pork; place the
turkey in stewpan. with sliced
vegetables and sufficient broth to
cover. Set it on top of the stove, and
as soon as it begins to simmer put it
into the oven and cook slowly for an
hour and a half. Baste occa asionally
with the gravy. Garnish the turkey
with stoned olives and serve with the
gravy. which should be slightly
thickened.
Lobster Soup.
Pick out the meat of a small lobster
and with silver knife cut it in small
pieces. Mix with it three crackers
rolled fine, salt and a speck of cayenne
and two tablespoonfuls of butter. Add
gradually a pint of scalding milk, stir
ring all the while. Boil up once sand
serve.
Baked Rarebit
Cut one pound soft mild cheese in
thin slices. Prepare two and one-half
cups stale breadcrumbs and add two
a layer of buttered crumbs in buttered
baking dish, cover with one-third the
cheese and sprinkle with salt, mixed
with paprika. Repeat twice. making
three layers. Beat three eggs slightly,
add one and one-half cups milk, and
pour over MIXTURE Bake in moderate
oven twenty-five minutes. Serve at
once. Use one and three-fourths tea
spoonfuls salt mixed with one-third
teaspoon paprika for this recipe.
New Way to Fry Chicken.
AS our family does not care for chick
en- unless fried, / have evolved a way In
which a young chicken, weighing four
or five pounds, may be successfully
fried" writes contributor to the
Modern Priscilla. After the chicken is
| jointed dip in a batter of flour and
| water of the consistency of thick
cream, to which a little more than a
half teaspoonful OF soda has been added
| at will require about four rounding ta-
| blespoonfuls of flour for the batter), ther
roll in fine cracker or bread crumbs
(the latter preferred). Have ready a
good sized baking pan, in which place
and cook in a slow oven at least one
hour-longer II the chicken is large
When done each piece should be coatee
with a delicious crisp brown crust, add
the rib, If broken next to the back
may be easily removed with the fingers
thus making a fairly good piece o,
chicken.
The fat not used in the gravy is su.
perior to butter for seasoning vegeta
bles. Pork chops cooked in this wa!
are much better than when fried.
Creole Soup.
Slice one onion and fry brown in {
little butter. Add one can of tomatoes
one carrot scraped and diced, a 1ittl'
minced parsley, a sprig Of thyme and {
half dozen cloves Put in a kettle will
| two quarts of water and simmer slowl,
for two hours. Cook two tablespoonful.
of rice and keep it where it will re-
main hot. When the vegetables are ten
der rub through a sieve. season to tast.
with salt and pepper, add the rice, sim
mer ten minutes longer and serve.
Tomato and Macaroni Soup.
Break a cup of the egg macaroni into
small pieces, cover with quart of boil
ing salted water and simmer slowly FOL
an hour. Add one cup of stewed, strain.
| ed and seasoned tomatoes, cook a mo-
ment, and just before serving add one
cupful Of cream or, rich milk.