The news scimitar. (Memphis, Tenn.) 1907-1926, 1919-11-13
BY BESSIE r. MURPHY,
Director
ELIZABETH ANN KITCHEN.

ELIZABETH ANN KITCHEN.
Whatever food We have. may we
eat il with heartlness n good
cheer, nor spoil IL by wishing that II
were o or richer
Stuffings for the turkey or chicken:
Poultry S~tuffing.
Corn Meal stufnng-Mix two u p Of
hot sCalded corn meal to two cups OF
bread crumbs, half Cupful each OF melt
ed butter, sausage. fat and half cupful
Of cooked, finely chopped giblets.
Moisten with hot water In which an
onion and peppercorn has been boiled,
season with salt, pepper and sage,
oyster Dressing-Three cups stale
bread crumbs, half cup melted butter,
salt and pepper; few drops OF onion
juice, one pint oysters. Mix ingredl-
euts in the order given, add oysters,
cleaned and drained Of all liquor.
Swedish Turkish Dressing-Two cups
OF stale bread crumbs, two-thirds cup
melted butter, salt and pepper, half cup
walnut meats, broken into pieces, half
Gun rnlsins seeded and cut into pieces,
and sage. Mix ingredients In order
given. II YOU wish to make turkey gra-
Wy that II delicious, after the turkey
is removed from the rooster place the
pan on snow or ice or any place where
il will cool quickly, and as o as It
cakes remove every particle OF the
grease. Then reheat and add cream,
Turkey Dressing-Take cold egg bread
and CrumhIe fine, adding the same
quantity of bread crumbs or biscuit, also
cold rice or grits, making about two
quarts In all. Break into this three
egg, add salt, pepper and a
ground, a large onion chopped and
| the minced liver and gizzard of the
fowl, chopped pecans or c~hestnuts II
YOU have them, Mash this thoroughly,
mixing with II some Of the turkey
stock or sweet milk, also q spoonful
Of butter; stuff the dressed fowl with
this, making the other into patties.
Mock puck-Take three or fouI
pounds of tender steak, cut thin, make a
dressing Of six slices Of stale bread,
moisten with ono pound Of butter, one
small onion, pepper and salt to taste.
spread over the steak and then fold
over and roll 1t up, rasten with clear
pegs or "A string. Put in "A baking dish
add a pint Of water, put any dresslns
left over on the top and Rafnlah WITT
parsley. CoolS until tender, add some
water II necessary. Thicken gravy
with flour, Drowned.
=
Jelied Ch~iclIen-Dress, clean and cut
up q fowl. Put in a stewpan with two
slices Of onion, cover with boiling wa
ter and cook slowly until meat fails
from bone, When half cooked add hal
~ tablespoon salt, Remove chicken, re-
duce stOc kto two u strain, skim OF
fat and add one tablespoon gelatin,
soaked In four tablespoons cold water
decorate bottom Of dish or mold witt
pdrsley and hard boiled eggs; pack II
meat, free from skin, bone, sprinkle
with salt and pepper. Pour on stock
place mold or pan under heavy weight
Keep In cool place until firm,
Baked Red Snapper-Clean and wasl
thoroughly and place on Ice until read,
for use, Make a dressing as follows
Put one heaping tablespoonful butter o
lard into frying pan, when melted adj
one onion, chopped fine; then add breat
crumbs hat have been soaked In waite
until soft enough to crumble. Fry to
gether for a few minutes, eason wit
paper, salt and a little age and stuff
the fish. Place in baking pan, sprin
kie with salt and pepper and n It'll
flour and daub generously with butter
pour about 4 pint OF water in bottom
Of pan and bake about ar hour. Serv
with white or chile sauce.
Chile Sauce-One can tomatoes, on
onion chopped fine. "teaspoonful sugar
salt and pepper to taste, one-fourth tea
spoonful allspice, mace and cinnamon
less OF cloves, n e-fourth cup vinegar
Boil until tomatoes are tender, strat
and put back on stove and thicken wit
a little flour. This can be served colo