Every evening, Wilmington daily commercial., 1920-12-14
GOOD HOUSEKEEPING
BY Laura A. Kirkman.
RECIPES FOR THE

Yesterday printed menu for Christ
mas Dinner in which shoulder OF pork
with turkey stuffing took the place OF
turkey or chicken. Tho following recipes
correspond to yesterday s menus, and each
recipe calls for sufficient amount OF food
to serve six persons:
Tomato Bisque-1 quart tomatoes,
canned or stewed, and drained. Let the
juice come to a boil and add ] heaping
teaspoon of soda; stir until it foams, then
add pints of milk. Let it come to a boil
again, then remove from fire and add pep
per and salt to taste, and butter the size
of an egg. ThiclSen with very fine cracker
crumbs.
Turkey Stuffing for Roast Shoulder of
Pork-Moisten 3 cups of fnely-rolled
bread crumbs with | egg and season with
teaspoon salt, little pepper, u tea
spoon sage and 2 tablespoons of finely
chopped raw onion which has been allowed
TO simmer in little butter on the stove
until partly cooked. Mix those ingredients
well, then stuff the pork pocket with them.
Brown" Gravy-Whe hen the roast of
pork is done, take out of the roasting pan
and put on a china platter, putting the
platter back into the oven to keep the
meat warm or placing il in a warming
oven. Now take the roasting pan, pour
the grease in it into bowl to keep for
future frying, and add about l quart of
boiling water to the pan. Put the pan
over the fire and let boil up, stirring and
scraping the pan well with a spoon, so that
the dried meat juices will be softened and
will blend with the hot water When the
water has turned a brown color, add |
cup of flour which has been mixed 10 n
smooth paste with cold water, and
seasoned with | teaspoon OF salt. Stir
well until the gravy is thick, then pour
it through sieve into the gravy-boat.
Cranberry Jellv-Pck over and wash
cups Of cranbcrries. Put them in
saucepan with two cups of boiling water
and ct boil for 20 minutes; then rup
through q sieve, add cups of sugar to the
strained juice, and put it back on the
stove Let cook for 5 minutes, and turn
into q mould.
Baked Potato Cake-Boil and mash II
medium-size potatoes. Put this potato
into two bread pans and make n hole In
the center of each painful. Into these two
holes stir the following ingredients mixed:
2 eggs, l tablespoon bread crumbs, Il
onion chopped, | teacup Of butter, | tea
spoon salt, and teaspoon pepper. Use
half this mixture for each pan of potato.
Butter the top of each loaf and bake 20
minutes. (The chopped onion should be
simmered on the range not Drowned
until nearly done, before being added to
the other ingredientsl.
Plum Pudding i quart bread crumbs,
quart milk, 6 eggs, / cup brown sugar,
! cup molasses, / cup suet, teaspoon
each OF cinnamon. cloves, allspice and
nutmeg l cup currants dried. cup
raislns Il pound citron. Boil milk, pour
over bread crumbs and let stand / hour.
Then stir into il the sugar, spices, raisIns,
currants, chopped suet and citron, and
molasses. Beat eggs to froth and stir IN
also. Butter a deep earthen pot and pour
the mixture into it, Either bake for four
hours, or steam for FIVE Serve with a hot
lemon sauce.
Tomorrow Some Good Christmas
Discoveries from Readers.
All inquiries addressed TO Miss kirkman
in care of the Efficient Housekeeping
department will be answered in these