Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-12-23
Delicious Filling for the
Turkey ~GiUen-Russian
Dressing, Cheese Cunape.
Other Tasty accessories
BY Mrs. NJ. A. Wilson
COPYRIGHT. 1913. By Mrs. NJ. A. Wilson.
All riohfS TessrTed,J

VI perhaps you Will WANT just u leW
of our lads who are invalided home
from the other side.
Let the "bird" reign supreme on
this day. A modest menu just for
two: it may be for a soldier and his
bride, or for mother and father, or as
1T often happens, for two jolly bach
elor maids, who, on this day, just
love to fuss about their kitchen
cite.
Menu for Two People
Italian Canape
Clear Tomato Soup
Celery Homemade Pickles
Baked SQUAD
Currant Jelly Brown Gravy
Candied Sweet Potato
Spinach Lettuce
Roquefort Dressing
Mince Tarts Coffee
Italian Canape
Two branches of parsley.
One small onion.
One-hulf green pepper.
Mince fine and then cook unit
soft, taking care not to brown, in
two tablespoonfuls of salad oil. Now
toast thin slices of cornbread slightly
and spread with this mixture.
Sprinkle with grated cheese and
paprika.
In all recipes use only level meas
urements.
Baked SQUAD
Split the SQUAD down the back
with a sharp knife and then clean
thoroughly. Wash well and wipe
dry. Place in cool place until need
ed.
Mince the giblets fine and then
parboil. Now soak stale bread until
soft. Squeeze dry and measure
three-quarters OF a cupful. Place in
frying pan and add
One-quarter cuptul of finely
minced celery leares.
Minced giblets.
One onion, minced fine.
One teaspoonful Of salt.
One ~teaspoonful of poultry season.
ing.
Four tablespoonful of shortening.
Cook gently until onions are soft
and then cool. Fill into squad and
then sew up with darning needle and
stout string. Rub with shortening
and dust with corn -four. Place in
q hot oven and bake, basting with
boiling water.
When the back is we'll Drowned,
reduce the heat and turn the bird
on it's back and let brown slowly,
allowing fifty-fve minutes for cook
ing the SQUAD.
Candied Sweet Potatoes
Boil the sweet potatoes in their
jackets until tender and then COO
and drain. Brown quickly in hot fat
and then boil strip until it will form
into a soft ball when dropped in
cold water. Pour over the potatoes.
Roquefort Dressing
One-half teaspoontul of salt.
One-half teaspoonful of paprikG.
One tablespoonful of Roquefort
cheese.
One tablespoonful of lemon juice.
Ttgo tablespoonful of salad oil.
Mix smooth and r
Menu for Four People
Radishes Olives
Celery
Grilled Oysters
Roast Chicken Game Filling
Cranberry Jelly Brown Gravy
Potato Pineapple
Dreamed Onions Lettuce
Russian Dressing
Plum Pudding Coffee
Grilled Oysters
Use four oysters for each service.
Have the oyster on the half shell.
Look over for loose bits of shell
and then wash. Roll in fine bread
crumbs and return to shell. Spread
with finely minced salt pork and
allow one-half t~easpoonful to each
oyster. Bake ten minutes in a hot
e
Game Filling
Mince very fine sufficient onions
to measure one cupful. Place in a
frying pan with
One-hGf cuptuI Of shortening.
and add
One and a half cupfuls of mashed
potatoes.
One green pepper, minced fine.
One cuPful of finely minced celery
One and Ons-hGlf teoSpoonfuls o.
poultry seasoning.
Cook slowly until the onions are
soft. Cool and then fill into chicken
and roast. Cook the giblets anG
neck until tender. Use tEcse the
next day in the emince of clIcken.
Russian Dressing
One-hap cupfd of mayonndis
dressing.
O1es rGW beet.
One TaU sdrrot,
One onion.
Feel -he vegetables and crate, the
add the mayonnaise with
Tablespoonful IF lemon faice.
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