Five Mile Beach weekly journal., 1915-11-19
Che DAY,
an.
Che Blrd

ing vines cut from the garden before
injured by the frosts can be kept fresh
several weeks by putting the ends in
deep dishes of water. Use them to dec
crate the table.
MENU.
Raw oysters on Half Shell.
Slices of Brown Bread and Butter.
Cream of Asparagus Soup.
Olives. Pickles. Sailed Almonds.
Fish Soufle. Parisienne Potatoes.
Roast Turkey, Oyster Dressing.
Cranberry Jelly. Celery.
Mashed Potatoes. Dreamed Onions.
Baked sweet Potatoes.
Graham Bread. Whit Bread.
Butter Pats.
Pumpkin Pie. Mince Pie. Cheese.
Fruit Cakes. D~oughnuts.
Coffee.
Apples. Grapes. Nuts.
Raisins.
Oysters on the Half Shell.-Wash the
shells and wipe dry. Just before serv-
ing open them carefully and remove
the upper shell; serve half a dozen on
an oyster plate for each person, with a
quarter of a lemon In the center Of the
plate. Spread thin slices of brown
bread with a little butter, cut the slices
in fancy shapes and serve with the
oysters.
Roast Turkey.-Clean and stuff tur-
key with soft bread or cracker crumbs
highly seasoned with sage, thyme,
salt and pepper. Moisten the stufing
with half a cupful of melted butter
and hot water enough to make 1t quite
moist. Add a beaten egg, a dozen oys-
tiers and half a cupful of chopped eel
cry. Put the turkey on a rack in a
pan, rub well with butter and dredge
with salt, pepper and -four. Put In a
hot oven, and when the -four is brown
ed reduce the heat and add a pint of
water. Basic with butter until nicely
Drowned, then with the fat in the pan.
Basic often and dredge with salt and
-four after every basting. Allow three
hours for an eight pound turkey. Cook
till the legs will separate from the
body. Prepare the gravy and garnish
the turkey with parsley or celery
leaves.
Fish Souff1e. ANY good fresh fish
which has white meat makes a good
souf1e. Trout are very nice and easy
to prepare, as they have no scales.
Dress one which weighs about two
pounds without the head, wrap In a
cloth and cook in boiling sailed water
twenty minutes. When done take out
and set away to cool; then pick the
fish into flakes with q fork, rejecting
the skin, and be careful not to get
any bones in. Put half a pint of milk
in a double kettle, add half a cupful of
fine breadcrumbs without any crust,
mix together two tablespoonfuls OF
butter and one and a half of -four until
smooth, stir into the milk, stirring con-
stantly until smooth and thick. Take
it off the fire, season with a teaspoon
full of salt and a little pepper If you
wish, then stir in the fish and the
well beaten yolks of three eggs. butter
shells and set them into the dripping
pan, fill them with the mixture and
bake in a quick yer twenty-five min
utes. Serve in the shells.
Parisienne Potatoes.-Peel and boil
ten large potatoes fifteen minutes. take
out with a vegetable scoop and cool, u
out tiny balls which are perfectly
round, fry in a wire basket i'll q kettle
of very hot fat. drain on a piece or
cheesecloth thrown over a colander.
Fruit Cake.-Two cupfuls of sugar,
one cupful of butter, n pint of bread
dough when first kneaded. two eggs,
one t~easpoonful of soda wet with hot
water. one cupful of chopped ralsins
after they are seeded, one-fourth nut
meg grated. two teaspoonfuls of cinna-
mon, half teaspoonful of ground cloves,
-four enough to make 1t of the con
sistency of fruit cake; let it rise, after
being put in a creased tin, before bak-
ing. This cake and all which are made
of yeast are better after they are a
week old.
Doughnuts.-Scald one pint of milk
and add two heaping tablespoonfuls or
butter, set in a pan of water to cool.
When nearly cold add half a cupful OF
sugar, half a cupful of soft yeast and
sifted flour enough to make a batter,
beat three minutes and cover, set in a
warm room until morning. The first
thing beat three eggs with g beaten
and add to the batter, with -four
enough to make a soft dough, not as
stiff as bread dough; mix in a little Gin
namon, knead a little and cover until
light, her take part at a time and roll
out on molding board; cut with tin
cutter, then with a very small cutter
take out the center; lay a large cloth on
the board and place the cakes on 1t,
cover and let them rise twenty min
utes. Have a kettle of hot suet or lard,
try fat with small piece of dough
which you cut out of center. If the
dough browns a little and rises to the
top the fat is hot enough. Drop In care
fully, watching them, turn with a fork;
when done take out and drain. Cook
only a few at one frying. 1t Is not wise
to leave the room while frying cakes,
as the fat is likely to get too hot and
scorch the cakes and sometimes cook