| Show I THEIR IDEAS OF IT I What Leading ladies Say of the i Thanksgiving Dinner MRS LOGAN AND MINCEMEAT Mrs Sheridan and Broiled OystersMrs Carlisle Car-lisle and Mayonnaise Soms Original Thanksgiving Menus WASHINGTON Nov 20 1890 Special correspondence of THE HERALDThanks J I giving comes next Thursday and great preparations are going on at the homes of our statesmen in Washington It used to be that most of the prominent men ate their Thanksgiving dinners in their own states This was when it was not the fashion to bring their families to the capital capi-tal Now the most of our great men are rich men They own homes Washington Washing-ton as well as elsewhere and many of them keep their families here the yearqu round There will be at least one hundred thousand dollars spent in Washington next week on Thanksgiving turkey and the mincemeat in the markets could not be packed into a freight car A great deal of money will also be spent here in charity The churches are organizing to give out Thanksgiving supplies to the poor and it may be that some of the cabinet will do as Secretary Whitney did and give each of his department clerks an order for a fat round turkey The Presidents turkey will probably come from Rhode Island and there is no doubt but that he will as usual receive a number from different parts of the country Mrs Harrison has not yet planned her Thanksgiving dinner save that she has decided to have roast turkey cranberry sauce and pumpkin pie She has been talking Thanksgiving with her lady friends and for the time cooking recipes have taken the place of social L gossip NOTES ON THANKSGIVING ROASTS I have visited during the past week a L number of leading ladies and have procured pro-cured from them recipes for Thanksgiving dishes and points on Thanksgiving dinners din-ners Every woman has some new idea to offer and the advice of all is the result of L their own personal experience Mrs Justice Jus-tice Field tells me that she received a number num-ber of angry letters from temperance women because she once advised that the Thanksgiving turkey be fed on English walnuts and sherry a few days before it is killed But she tells mo the bird likes to feed on it and that it makes the meat delicious de-licious and tender Mrs Representative Henderson of Illinois says that the turkey should be roasted about three hours and I that she stuffs it with a pint of oysters two stalks of celery and a raw egg Into the mixture she puts twothirds of a cup of butter chops the whole very line and seasons sea-sons it with salt pepper and nutmeg When her turkey is done it is a dish fit for the queen Mrs Congressman Smith of Illinois stews her turkey half an hour before she roasts it and she roasts it in a covered pan in order to preserve the flavor and the steam She has a giblet gravy of her own which I am told is delicious and she makes this by boiling the giblets then chopping them and after seasoning and thickening with a tablespoonful of flour wet with cold water she lets them simmer for an hour longer and sends them to the table There is no better cook at the capital capi-tal than Mrs Senator Ingalls She can cook a turkey to the queens taste and if John J Ingalls could be fattened by anything any-thing he would be a very Falstaff from the appetite createa by the visions of Mrs In 1 galls roast duck She roasts her ducks lirst then when they are cold she puts them in a stewpan and boils them for fifteen minutes with one pint of tomatoes a tablespoonful table-spoonful of onion juice some salt and pep per a little cornstarch and two dozen olives and serves it hot MRS LOGANS MINCEMEAT l Another famous cook is Mrs John A Logan She has one of the finest houses at tbe capital and there is no kitchen managed L man-aged better than hers It is from her that I get my recipe for Thanksgiving mincemeat mince-meat and this is the way she makes it Two pounds of beef chcpped fine after being cooked two pounds of suet chopped line four pounds ot raisins four pounds of apples eight oranges the peel of half a pound of citron all chopped fine one ounce of cinnamon one of allspice one 01 nutneg and two pounds of brown sugar There is nothing nicer than the salad asa as-a Thanksgiving entre and Mrs Logan has given me the following directions as to the dressing of the salad dish Take the white inside leaves of a cab bago and make a border not allowing the leaves to fall too far over the sides of the dish or make a border of curled lettuce then place the salad inside smoothing it nicely slice four small cucumber pickles lengthwise which will make eight pieces pass each piece through a white ring of a hard boiled egg and place them here and there or you can place all the ends together to-gether in the centre of the dish allowing the other ends to diverge This will forma form-a kind of a flower It will look prettier if a small round slice of jelly is placed where the ends meet Signed this JOHN A LOGAN MRS SURGEONGENERAL MOOUES THANKSGIVING THANKS-GIVING PISH Washington is a great fish market We have nearly everything that America can produce and both ocean and lakes send their choicest to our table Mrs Surgeon General Mooro is noted for her fine table She especially excels in her cooking us band b-and this is the way she prepares white fish ala creme Rub tho fish well with salt and put it into a kettle with just sufficient cold water to cover it As soon as it Comes to a boil set it where It will simmer for one hour then drain it well and remove the large bones Put one ounce of flour into a saucepan sauce-pan to which add by degrees a quart ceof milk mix very smooth add one large onion sliced a bunch of parsley a little nutmeg salt and pepper to taste place allover all-over the fire and stir constantly till it becomes be-comes quite thick then add a quarter of ave pouna of butter pass it through a sle a-ve place a little of the sauce upon the dish vein which the fish is to be dished then pour over the fish the hot sauce set in a warm oven and let it brown The white of an egg well beaten and spread over it will make it brown better To prevent the china dish from rcaking or discoloring set it in a pan of Hot water before setting in the oven Once tasted will never be forgotten Signed MARY J MOORE p MRS ADMIRAL SELrRIDGES SPICED GRAVY There are no better livers in the United States than the officers of the army and navy The wives o our admirals are as i a rule splendid cooks and tile following from Mrs Admiral Selfridge Is rich and luscious It is a spiced gravy for turkey or goose and it reads Take thc giblets and put into three pints of water when it boils add a binch of salt skim and add a few cloves whole pepercorns and ground orange peal and chopped half onion let it boil one hour then toast half a dozen crackers very brown and half a glass of red wine let it boil until the giblets are perfectly tender then add a piece of butter half the size of an egg put into a spider with two spoonsful i of flour and brown well while quite hot pour into the gravy and stir well when smooth pour back again into the pot Let it all simmer for a fewminutes and when it is done strain braid the liver and put in SignedJ MRS F O SELFRIDGE 1IRS GENERAL DRUMS rAMOS LOBSTER SOUl From the navy I next went to the army and I picked out as a representative Mrs General Drum She is famed as a cook and as a hostess and her lobster soup makes her many a friend She makes it as follows and she has written out these in-di directions for you Boil a rest lobster or one dozen crabs when cooked pinch them and chop themeat I very fine have one quart ot white stock to which add some milk or cream let it boil ten minutes then add the lobster orbs cra or-bs Let it simmer a few minutes add salt pepper and a pinch of mace or bay leaf thicken with two ounces of butter and a little flour Another of Mrs Drums snecialties is her tartar sauce which is made as follows One half pint mayonnaise dressing one tablespoonful of capers very little onion three small cucumber pickles parsley one olive and a teaspoonful of French mustard or more according to taste NEW ENGLAND SQUASH PIE Mrs Colonel Ernst is a noted New Eng land housewife and her squash pie is one of her specialties She warrants it good if properly carried out and it will be an addition ad-dition to any Thanksgiving treat It reads as follows One i small squash boil tender with sufficient suf-ficient water to steam it and rub through ave sie a-ve one pint of milk one egg to each pie eeg three eggs to a pint beat the e-eg gs very light sweeten to taste with brown sugar add a pinch of salt and two grated nutmegs Stir all together and place on the deep plates already prepared with the rastry Sift a little sugar over the top of each to assist in the browning Bake in a moderately hot oven for about one hour A DELICIOUS OYSTER SOUP Another recipe from the same source for oystersoup is truly delicious Two quarts of strained oysters boil three pintsfit Ofl milk braid up two teaspoonsful of flour with one ounce of butter one teaspoonful of white pepper two teaspoonful of salt Let the milk come to a boil then add the mixture and toss in the oysters let them boil up onceno longeradd a teacupful of rich cream Before dishing add two wineglasses wine-glasses of Madiera This soup is best made about ten minutes before serving Signed film O H ERNST I IBS LOGAN TUCKERS CRANBERRY JELLY I Cranberry sauce is an important Thanksgiving Thanks-giving item and the following recipe for cranberry jelly has been tested again and again and has never been found wanting Mrs General Logans daughter Mrs Major Tucker gives it to me It reads Boil one quart of cranberries with sum cient water to prevent them from burning strain through a seive add sugar to taste and again boil until thick Pour into a mould and set aside until cold when it can be turned out signed MABY LOGAN TUCKER MBS SENATOR DOWHS DESSERTS Mrs Senator Dolph is thoroughly posted ca the culinary department of her household house-hold She has written out for mo two recipes re-cipes one for spicecake and one for snow pudding The spice cake is made as follows i One cup of water one cup butter one cup syrup or New Orleans molasses one and onehalf cups sugar three cups flour three eggs > two teaspoonsful moderately full yeast powder two teaspoonsful L heaping ground cinnamon one teaspoonful teaspoon-ful moderately full ginger onehalf teaspoonful tea-spoonful allspice onequarter or less teaspoonful tea-spoonful cloves mace and nutmeg Jeach Here is the recipe for snow pudding Soak onehalf box gelatine in on half pint of cold water for an hour Then add I one pint boiling water stir till dissolved add one CUD of sugar snd the juice of two S lemons When partly congealed whip in L the whites of two eggs Prepare the gelatine gela-tine over night To be served with whipped I cream or custard Signed AUGUSTA DOLPH A THANKSGIVING MENU t Here is a menu of a Thanksgiving dinner written out for me by the authoress Catherine Owens It is certainly a good enough dinner for anyone and it is a specimen speci-men of one of the best dinners in Wasning ton Oysters on ice Transparent oup Baked black fish Small German potatoes tossed in oiled butter and just Hecked with very finely chopped parsley Sorbet Braised turkey Green peas Roast ducks Chicken pie Boiled tongue Apple pie Salad Salted almonds Crjstullized almonds Coffee Fruit Etc MRS GENERAL SllEPIDAXS mWILJD LO STEP Mrs Sheridan has given some of the finest fin-est dinners that Washington has ever known She is the daughter of General Rucker ana when General Sheridan was the head of the army her home was one of the most famous of the capital She superintended super-intended every thing connected with it herself her-self and was one of the most accomplished housewives as well as one of the most beautiful beau-tiful women of the army circle I copy the recipe from her letter which she writes me concerning it It reads Split the meat of the tail and claws and season well with salt and pepper Cover with soft butter and dredge with flour Place in the broiler and cook over a bright lire until a delicate brown Arrange on a hot dish pour Bechamel sauce around and serve serveSigned IRENE RUCICEK SHERIDAN A NAVAL RECIPE FOB BREAD The wives of the generals and admirals excel not only in making fancy dishes but in getting up the plainer articles for the table Mrs General Banks makes most delicious tomatoes boiled which she serves on toast Mrs General Manderson nas a breakfast dish of corn muflins which her husband never gets tired of praising and Mrs General Bate makes an egg bread consisting of two cups of corn meal three cups ot buttermilk a teaspoonful oflard a teaspoonful of salt and one egg which when cooked and eaten hot with Iresh buttermilk but-termilk will make any Tennessee mans stomach get up and howl for more Of course every one wants homemade bread for Thanksgiving and I will let Mrs Admiral Ad-miral Crosby of the navy tell you how to make it Two quarts of flour one teaspoonful each of salt and lard one teacupful each of yeast and milk a littlo sugar if desired thin the dough with cold water and knead about twenty minutes or longer put in bowl to rise over night moistening with a little melted lard on top in morning or when lightput into loaves and set in same place then Dike 1 It may be that some of the readers of the above will not know how to make the yeast and I add this recipe from Mrs Crosby It will beat any baking powder in existence Para six or eight potatoes cover with about half gallon of water boil until tender then place in a bowl one teacupful each of salt and sugar throw the water and potatoes through the colander and if there is not water enough add cold water when it is cool add one teacupful old yeast set in warm place for several hours then keep in cool place Will keep several weeks Signed L A CROSBY MRS SENATOR CARLISLES MAYONNAISE My next recipes come from Kentucky a state famous for its hospitality They are penned in the hand writing of Mrs Senator Carlisle and she warrants them good The first is for mayonnaise It is Take yolks of three eggs juice of ono lemon small pinch cayenne pepper one half teaspoonful salt one teaspoonful Yen gar one quarter pint best olive oil and a teaspoonful prepared mustard Put yolks in china bowl and mix in the salt and mustard mus-tard Stir with a fork and drop in the oil slowly until it thickens then add the lemon juice and vinegar stirring constantly con-stantly until thoroughly mixed Another of Mrs Carlisles famous recipes if made as follows MRS CARLISLES BLACK CAKE Two pounds raisins two pounds currants cur-rants one pound citron cut fine one dozen eggs beaten separately one pound dark brown sugar one pound butter creamed one tablespoonful allspice one teaspoonful cloves one goblet brandy nutmegs flour the fruit separately one pound flour and one teaspoonful baking powder Signed MRS J C CARLISLE With this recipe I close my list of dishes for your Thanksgiving dinner I can assure as-sure you that the recipes are all genuine They are the result of years of experience and they have tickled the stomachs of statesmen and generals That they may I also be successful and may tickle yours is the wish of Miss GRUNDY JR |
