Evening star. [volume] (Washington, D.C.) 1854-1972, 1932-11-11

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baking pan, the bottom OF
- which has been dredged with
flour, and dredge the sides and
legs thoroughly with flour. Place IN
a hot oven. uncovered, until the turkey
begins to brown. Reduce the heat, put
the cover on the rooster. and cook in a
moderate oven for about four hours,
basting every is minutes. During the
first part of the baking haste with half
a cupful of butter melted in half a
cIpfuI of boiling water. After this,
use drippings from tie turkey. While
cooking, turn the TURKEY once or twice
SO as to brown it evenly. When thor
oughly done. remove from the pan,
place on an oblong platter, and gar
nish with parsley.
Stufing Boil the turkey giblets In
water until tender enough to chop
Brown in two tablespoonful OF butter
one large onion chopped fine. Mash
one pan of cornbread, mix 1t with two
cupfuls Of cold boiled rice, add the
onions, giblets and gravy, two table
spoonfuls each of chopped parsley and
chopped celery leaves. one teaspoonful
Of salt and a little white pepper Add
SO chopped oysters with their liquor.
This stuffing should be quite moist.
Thoroughly stuff the turkey with it. If
you have more stuffing than your tur-
key will hold, bake the rest in baking
dish.
To make the cornbread to use in this
stuffing, mix two cans Of corn or 10
ears of corn. with two cupful OF milk,
two teaspoonfuls of salt, q pinch OF
cayenne pepper and four beaten egg
Bake In q buttered baking dish in q
N,,1d 70 ouo,, until dOna
Sweet Potatoes.
Sweet Potato Pone-Boil 10 medium
sized sweet potatoes in their skins I'M
til tender. Rub off the skins. mash the
potatoes, add three tablespoonful of
butter, one teaspoonful of salt, and
one and one-half cupfuls of milk.
When well mixed. pile on two buttered
pie tins, smoothing over the top. If
you like spice, add two teaspoonfuls OF
cinnamon to the mixture, or use marsh
mallows in the place of spice. If
marshmallows are used, cut 10 Of them
over the top. Set in the oven to heat
and brown the marshmallows. The po-
tatoes will be more fluffy if put through
q potato ricer.
Meringued Sweet PotatoeS.-WaSh
and boil four medium-sized sweet po-
tatoes. Peel and mash, then add two
tablespoonfuls Of butter, the beaten
yolks of two eggs, half a cupful of
SeedleSS raisinS, one-fourth cupful of
chopped nuts, half cupful of milk.
little SALT and bake. When a light
brown, place some whole marshmalloWs
over the top or spread with marsh
nlallow whip, and put back in the oven
until the marshmallow covering puffS
up and browns.
Relishes.
Knocked Pickles-Cut into very
small pieces half peck Of ripe but
firm tomatoes, three sweet red peppers.
three green peppers and large head
Of celery and mix well. To three cup
fuls Of cider vinegar add tablespoon
full of white mustard seed, half table,
spoonful Of ground black pepper and
quarters of a cupful of salt. Mix
we'll and heat for a few minutes to dis
solve the salt Then cool and pour over
the vegetables. Place in a stone crock
or in jars and serve with cold meat or
as a relish in place of salad.
Picked Beets.-These are delicious.
Boil some young beats until tender
Then pour cold water over them and
slip the skins from them. Cut in quar-
desired, and pack in pint jars, alternat-
ing with bits of green pepper. Then
bring some cider vinegar to the boiling
point and add to it enough brown sugar
to make it sweet, and add pinch of
salt. Cook for a minute or two, then
pour into the jars until the beets are
we'll covered. Seal at once. For varia-
ton q few slices of onion or half a
dozen tiny white onions may be placed
at intervals in each jar before the boil
ing vinegar is added.
Spiced Cranberries.-Put three cup
fuls of cranberries which have been
washed into two cupfuls of water. Tie
four cloves, four allspice, one stick of
cinnamon and two blades of mace in
Cheesecloth spice bag and drop in the
water with the cranberries. Cook until
the berries have popped open Remove
the spices and add two cupfuls of
sugar. Cook until the mixture is clear,
then turn into a bowl to cool Serve
as variation of the usual cranberry
sauce.
After dinner Punch.-Make two cup
fulS of strong tea. Sweeten to taste
while hot and set aside to chill. Just
before using add the Juice Of three
lemons, one lime, one cupful OF pine
apple juice and one quart of ginger ale
Add ice and garnish with sprigs of
mint.
Mint Julep-Squeeze the juice from
10 lemons and strain. Add the leaves
from two punches of mint. slightly
bruised, and three cupfulS of sugar and
one cupful of water. Bring to boil
Cover and let stand for 80 minutes.
Strain and add six pints of ginger ale.
Stir, chill with cracked ice, or ice cubes
made in the electric refrigerator, and
garnish with fresh mint.
Bowl Salads.
Consult your favorite cook book for
French dressing recipe. Mix the dress
ing early in the day. Place it in the
refrigerator to chill thoroughly. For a
salad combination that is different, mix
watercress, orange sections and a little
minced onion together in your cold
salad bowl. To the French dressing
add two tablespoonfuls of orange Juice.
Another good dinner salad is made of
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