Year: 1879

OELATINE, OR BOWED IURKEY.-Ih6 turkey, after being carefully plucked and singed, is laid upon its breast, and a cut is made down the centre of the back to the bone then the flesh is cut off, beginning at the neck, keeping the point of the knife close to the bone as far as the wing joints; these arc sev- cred, the bones being left in the wings, and the flesh is cut as far as the thigh joints these are also unlointed and the cutting continued until the entire car cass IS bare, and the flesh is spread out before the cook, skin down, in an entire piece the bones of the legs and wings are then removed, the breast fillets are cut out, the inside of the flesh is sea- soned with salt, pepper and nutmeg. and forcemeat is laid in the centre. The forcemeat is made of six ounces of stale bread, soaked in warm water and wrung dry; an ounce each of chopped onion and butter, fried brown two pounds of highly seasoned sausage meat, or minced veal; the yolks of three eggs, a gill each of sherry and mushroom essence, and salt, pepper and spice as required. The forcemeat is laid upon the turkey and dotted over with truff1es, mush- rooms, the breast fllets and some strips of larding pork three quarters of au inch square; the flesh Is brought over the forcemeat Tn compact roll, which is tied ln large cloth and then boiled with the bones, carrot, turnip, onion and some sweet herbs for three hours. It is then taken up, the cloth Is washed in cold water, the turkey replaced in it and put under heavy weights to press in shape. The stock IS strained, clarified and jel- lied with isinglass when cool it is cut to decorate the turkey with.

 RAISED P1E.-The paste for raised pies IS made of quarter of pound of butter and one egg to pound of flour, and enough cold water to work these in gradients up. This paste is used to line mould which is then filled with al- ternate layers of game, the yolks of herd-bolled eggs and highly seasoned forcemeat; an ornamental cover of pastry is fitted on and the pie is baked in slow oven for four hours after it is cooked 8 cut is made in the cover, and it is filled with some rich gravy which will form jelly when cold. The pie is eaten when cold,

 ENGLISH PLUM PUDDING. deli cate compound is made by mixing eggs, teaspoonful each of salt and spice, Q gill of rum and three quarters of a pound of chopped suet, raisins, entrants, apples, bread crumbs and sugar quar- ter of pound each of candied cisron and orange-peel sliced and the peel of one lemon grated. These ingredients are placed in buttered pudding mould, with cloth tied over the top, and boil ed for six hours. When done, the pud- ding is turned from the mould, sprin- kled with powdered sugar and sur rounded with half pint of run, which IS lighted just as the pudding is sent to tho table.

 As for the dishes for one moro sim pie dinner there is nicely roasted tur- key, to the dressing of which I advise the addition of half pound of grated cheese. To the quart of cranberries and quart of water I recommend the addi- tion of tablespoonful of cotn-starch dissolved in a teacupful Of cold water, and quarter of 8 pound of sugar. This sauce, when strained and cooled, makes 8 good jelly.

 The roast pig ia improved by the addition of little grated cheese to the stufiug, and by basting it with some olive oil whiie it is roasting. The paste for chicken pie should be the same as for raised game pie, and the chicken should be tender and highly seasoned.

 The mince pie crust requires half 8 pound of shortening to "a pound of flour, and the top crust should be brushed with beaten egg before putting it in the oven. The following mincemeat is excellent: Half a pound each of chopped boiled beef, chopped suo5, chopped ap- ples, entrants and raisins, quarter of pound of citron, three.quarters of 0 pound of brown sugar, two lemon rinds, grated, ore nutmeg grated, Q gill of brandy and teaspoonfui each of ground cloves, cinnamon, ginger and allspice. -- Miss Corsoa.