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Show JLi..-,-H'--t-f-'t..' I'l l I ! Il I NICE THINGS ( i H FOR ' 1 j Thanksgiving ' ! " H FfcOAST TURKEY WITH NEW ' k CHESTNUT STUFFING, Singe. j"' ,j draw and truss the bird and All H with the following dressing: Peel twen- H ty-flve large chestnuts and blanch In J boiling water to remove the Inner n brown skins. Then boll them until j quite soft. Drain, chop fine and mix jj with the marrow from two soup bones, '( f first .cutting the marrow into small J pieces. Season to taste with salt.- Cov- V cr the breast of the turkey with thin I H strips of fat pork or buttered paper j IH and roast in a hot oven, basting every , ten mlnutca with hot butter. IWhen nearly done take off the paper, dredge with flour and salt and continue to IH baste with butter until a fine brown. J$ IH Place on a hot dish garnished with eel- ' jH ery and glazed chestnuts and servo jH with a rich glblct sauce. jH Oyster Bisque. Drain a quart of oys- ters through a colander for ten mln- IH utes. Set the liquor when a sufficient IH quantity of cold water has been added IH over the fire and bring to a boll. Mean- IH time chop the oysters fine, and when IH the liquor bolls stir them into it. Cools jH gently for fifteen minutes. Have ready IH three cupfuls of heated milk In which IH arc a pinch of soda and four heaplna tcaspoonful3 of powdered crackers which have been soaked in a cupful of hot water. Cook in a saucepan two tablespoonfuls of butter and when It jH hisses stir In a tablespoonful ?f flour. IH Cook for one minute and pour upon it, stirring all the time, the thickened jH milk, anrl when It linn rnnkrl nnr mln- H ute more add the oysters and liquor. Season with pepper and salt to taste. Cauliflower With Cream Sauce. Wa3h a cauliflower in cold water after jH cutting off the roots and put It over the Are In cold water In which Is a lit- H tie salt. Let It cook half an hour after the water around It begins to boll. Drain in a colunder and pour the fol- lowing cream sauce over it: Mix one' tablespoonful of butter with one table- spoonful of flour and add slowly a pint of rich cream. When the sauce boils jH season it with salt and pepper and IH pour It over the cauliflower or serve with the vegetable as desired. Rich Pumpkin Pie. One quart of stoamcd pumpkin pressed through a jH coarse sieve, one quart of sweet milk, jH Ave eggs, the yolks and whites beaten separately; one teacupful of buttor, four teacupfuls of sugar, ono teaspoon-ful teaspoon-ful of pulverized ginger, one grated nut-meg nut-meg and half a teaspoonful of allspice. Bake in two deep pie tina lined with vM thin pastry. When done and brown jH sprinkle with sugar. Serve cold. |