Salt Lake Telegram | 1928-12-24 | Page 11 | Helping the Homemaker

the th I f LOUISE BENNETT By Menu nu for fol Dinner a Vegetable soup crackers ze 88 poached eggs broiled baco pickleS butter celery ginger c cookie kl bre bread q tea oa or coffee a tea SUGGESTION FOWLS FOR white while clo clean nI Rinse se out a a co water and Jay lay over the ito foon fo- fo t tot hot it if begins to t. t brown in on soon as as' as move move ove the cloth every 30 m minute nut out In rinse carefully and ml ter and return to the fowl iT fa 4 water tel and cloth cot will ivill cause steam which will m kee keep t the e skin mOl alex mOland l arid and fonT will i give Sive Ive it a delicate browell brow well flavored crust wel GIBLET GRAVY After the tile giblets have be washed cover them with wit cold wat i 1 sloWly in a cover cover- and and ook very pap pan nan until n very cry tender Col J chop or grind them arid aId add withe wl wi the stock in which cooked tot tolt gravy Giblets cooked by by tf U tr gry me method hod will wm not become hard hardit i dry Jl I To make the gravy avy pour offa off off- of off off-n all the time fat and fowl stO a pan l a which collects coIet luring during ur nS' nS the roat Take 4 tablespoons of or the fat tat will come to the top and mix it i V jt i t 4 wi tablespoons flour Add the theof th thee re e of the stock the giblets and gib stock stok Add 1 teaspoon of ot salt salt-aj bon boil for 3 minutes Stir Str frequent t to to prevent scorching If I the graj gut gutis g. g water m 1 is too thick add boiling boing 1 TURKEY TIM TIMBALES BALES Any other fowl may be used One cup bread crumbs 1 11 1 2 cu eu diced cooked turkey 2 ta-lespo ta J die finely chopped celery celer left ef o oj c from table serving 3 r 2 1 gravy left over oer grav 4 1 teaspoon paprika 1 I chopped parsley this may 11 1 1 omitted 1 egg 1 cup milk mik Mix all the Ingredients and pa POI Mi al Into well buttered small oal pa pans s pr or large lage pan Set in a pan of ter and bake in a a slow oven for for minutes and serve o 0 platter plater garnished with wit parsie ceI celery ry leaves If I a large mold used it i will wl require 35 ml minutes minute utes stiffen FRUIT CELERY SALAD Using left lef over fruit cup and arid celery Two tablespoons granulated gel geh geltin eb tin 4 1 cup cold water vater 1 cup b boing bo bi i In tn ing water cup 7 fruit nui t cup up jui juice eS j fruit 2 tablespoons tablespoons lemon jun jf 2 1 i cup diced cele celery celer 1 4 1 salt sal M I Soak the gelatin an an 1 cold wat for tor 3 minutes Add odd th the boing 1 ter tel and stir str until the gelatin dIs dissolved Add dc the time rest of ot th the I gradients Pour into a mold mIj c chas has been rinsed out of or cold w wa Set in a col cold place to stiffen sten TV WJ l read ready to serve and ad ser ser with lettuce and salad dressing 1 wih CRANBERRY PIE J Using left lef over ovel cranberry s sauce e. e Two cups cranberry sauce J 1 1 cup sugar 4 tablespoons fou tablespoons butter buter 4 1 1 salt J Mix 1 the sugar flour fout and bu e Blend well ivell and add the bu l land and salt sal Cook Cok slowly and tr co until the mixture Cool Pour into a deep dc K cr crust st and cover coyer with criss eriss Criss tag strips of or unbaked crust Baha Bah Bak Bk a a mo moderate rate oven o en for 30 minutes