Part 20

Mix and pack into the meat, pushing well into the roll. Roll the meat in flour and then melt the suet in a deep saucepan and add the meat. Brown well and add one-half cup of flour. Stir until well browned and then add one quart of boiling water. Cover closely and then cook, allowing one-half hour for each pound of meat, gross weight. One hour before cooking add six small onions and one carrot cut in quarters.

When ready to serve, add one quart of boiling water and season to taste. This will provide sufficient gravy to use for two meals.

GRAPE TAPIOCA BLANC MANGE

Place in a saucepan

One cup of water, Two cups of grape juice, Three-quarters cup of finely granulated tapioca.

Bring to a boil and then cook slowly for thirty minutes and then add

Three-quarters cup of sugar, One-half teaspoon of salt.

Cook five minutes longer. Now rinse custard cups with cold water and pour in the blanc mange. Let cool and then turn on a saucer and pile with the fruit whip made from

White of an egg, One-half glass of jelly.

Beat until it holds its shape.

BEAN SAUSAGE

Open a can of beans and drain well, then mash and put through a sieve into a mixing bowl. Add

Two onions, grated, Two tablespoons of parsley, chopped fine, One-quarter teaspoon of mustard, One-half teaspoon of paprika.

Mix well and then mould into sausages. Roll them in flour and brown in hot fat. Use the liquid drained from the beans and sufficient milk to measure one and one-half cups. Place in a saucepan and add five tablespoons of flour. Stir to dissolve and then bring to a boil and cook for five minutes. Add

Three-quarters teaspoon of salt, One-quarter teaspoon of pepper, Two tablespoons of finely-minced parsley.

VIRGINIA GRIDDLE CAKES

Place one cup of corn meal in a mixing bowl and add

One teaspoon of salt, Three tablespoons of shortening, Three tablespoons of syrup, One cup of boiling water.

Beat to mix and then add

Two cups of cold water, One egg, Two and one-half cups of flour, Two level tablespoons of baking powder.

Beat hard to mix and then bake on a hot griddle.

BUTTERED AND SPICED BEETS

Cook the beets until tender and then drain and cut into slices. Now place in a small saucepan

One tablespoon of butter, Two tablespoons of vinegar, Two tablespoons of hot water, One teaspoon of salt, One teaspoon of paprika, One-eighth teaspoon of mustard, Tiny pinch of cloves.

When boiling hot, pour over the sliced beets.

Use the yolk of egg for making the dressing for the cole slaw and the white of egg and one-half glass of jelly for making the meringue for the grape tapioca blanc mange.

YE OLD-TYME OYSTER PYE

To prepare the crust, place in a mixing bowl

Two cups of sifted flour, One teaspoon of salt, Two teaspoons of baking powder.

Sift to mix and then put one-quarter pound of suet through the food-chopper. Then rub the finely chopped suet through a fine sieve to remove the stringy parts. Now rub the suet into the flour and mix to a dough with one-half cup of cold water. Then chop and fold for two minutes. Turn on a floured pastry board and divide into two pieces. Roll out one-half of the dough until one-quarter inch thick and then turn a large plate over this dough and cut around the edge of the plate. Be sure that the plate is at least two inches larger than the top of the baking or casserole dish.

Now drain the oysters and look over carefully for the bits of shell. Place the oysters in a casserole or baking dish and add the stalk of celery that has been scraped clean and then diced and cooked until tender, also

One grated onion, Three tablespoons of parsley, Three cups of thick cream sauce, One and one-half teaspoons of salt, One teaspoon of white pepper, One-eighth teaspoon of thyme.

Mix thoroughly and then make two or three small gashes in the top of the crust and cover the oysters with it, pressing the crust well against the edges of the dish. Brush the top of crust with water and bake in a moderate oven for thirty-five minutes.

Use equal parts of the oyster liquor and milk for making the cream sauce. Chop the celery leaves as well as the stalk.

Now roll out the balance of the pastry and cut into three-inch squares. Score the tops lightly with a knife or prick with a fork, and place on a baking sheet and bake a delicate light brown. Wrap in a napkin to keep warm. When ready to serve the oyster pie, place two of the squares of pastry on a plate and then lift on the oyster pie, and then place a second piece right over the crust of pie. Pour over this top piece of pastry two tablespoons of the sauce from the oyster pie.

RAISIN CAKE

Place in a mixing bowl

Three-quarters cup of sugar, One egg, Four tablespoons of shortening, Two cups of flour, Four teaspoons of baking powder, Three-quarters cup of water.

Beat to thoroughly mix and then pour into well-greased and floured loaf-shaped pan. Now spread one-half package of raisins on top and gently press them with the back of the spoon until the dough covers them. Bake in a moderate oven for thirty-five minutes.

TURKEY

A creole method of roasting turkey, chicken, duck or game or broiling fowl, birds or game is given below. Clean and prepare the bird to suit the taste, and when ready to cook, whether broiling, roasting or baking, lard the breast with many strips of salt pork or bacon, or fastened on with toothpicks. Place in a hot oven to sear, then turn the bird, be it large or small, on its breast. Roast, bake or broil for three-quarters of the time on its breast, basting every ten minutes. Dredge occasionally with flour. Do not season at the beginning of cooking, but delay this until the last quarter of the time allotted for cooking the bird, then turn it on its breast to brown.

Finish cooking, basting every ten minutes. This method permits the heat to cook the heaviest part of the bird slowly, so that, by turning on its breast, the bony structure may receive the intense heat.

Birds or fowls that are old should be steamed before roasting. This method will make them tender and juicy.

FILLING AND GRAVY

DRY FILLING

One pint of stale bread crumbs, One large onion, minced fine, One teaspoon of poultry seasoning, One teaspoon of salt, Two tablespoons of bacon fat or good beef drippings.

Rub all together into a crumby mass, then pack into the fowl.

WILD GAME FILLING

Put through the food chopper enough celery tops, with leaves, to make one cupful, also:

One medium-sized onion, One level teaspoon of sweet marjoram, One level teaspoon of sage, Two teaspoonfuls of parsley, minced fine, One-fourth teaspoon of pepper, One cupful of well-dried bread crumbs.

Mix well, then fill into wild duck or goose.

BAKED CHICKEN AND NOODLES

Prepare the chicken for fricasseeing, cook until tender and then lift it. Now cook the noodles in the broth and season. Lift the cooked noodles into a baking or casserole dish. Now brown the chicken quickly on one side in a frying pan, using just sufficient shortening to prevent burning. Lay the chicken on the noodles and then thicken the broth slightly, adding

One tablespoon of minced parsley, One tablespoon of minced onion.

Pour over the chicken and noodles and bake in a hot oven for twenty-five minutes.

APPLE AND RAISIN FILLING FOR DUCK

Chop enough apples fine to measure one pint. Add

One-half cup of seeded raisins, One and one-half cups of bread crumbs.

Season with salt, pepper and sweet marjoram. Mix together with two tablespoonsful of melted butter. Pack into duck.

GIBLET GRAVY

Mince the giblets fine. Brown into two tablespoonfuls of bacon fat, adding two tablespoonfuls of flour. Brown well, then add one quart of water. Cook slowly while the fowl is roasting for one and one-half hours. Rub through a sieve, then return to the fire and bring to a boil. It is then ready to serve.

MINCED GIBLETS ON TOAST

Cook the giblets for one hour in one pint of water. Put through the food chopper, adding

One onion, One hard-boiled egg, One-fourth cup of canned tomatoes.

Season with

One-eighth teaspoon of mustard, salt and pepper to taste.

Serve on toasted strips of bread for luncheon.

TURKEY MEAT BISCUITS

Prepare the dough as for biscuits. Turn out on a pastry board and pat or roll out one-quarter inch thick. Spread one-half of the dough with the prepared turkey meat. Fold over the balance of the dough, press firmly. Cut with a sharp knife into squares and brush the tops of the biscuits with milk. Bake for twenty minutes in a hot oven.

NOTE.--These biscuits may be prepared the night before and placed in a cold place and baked in the morning.

LEFT-OVER TURKEY

UTILIZING THE LEFT-OVER TURKEY

Remove the meat from the carcass, separating the white from the dark meat. Pick the carcass clean and then break the bones and place in a soup kettle and cover with cold water and add

One-half cup of chopped onions, One-half cup of diced carrots, One faggot of soup herbs.

Bring to a boil and cook slowly for two hours. Strain into a bowl and this stock can be used for soups, sauces and gravies.

TURKEY CROQUETTES

One and one-half cups of very thick cream sauce, One cup of fine bread crumbs, One and one-half cups of turkey meat, Three tablespoons of finely minced parsley, Two tablespoons of grated onions, Two teaspoons of salt, One teaspoon of paprika.

Mix thoroughly and then mould into croquettes and dip in beaten egg and then into fine bread crumbs. Fry until golden brown in hot fat.

TURKEY AU GRATIN

Two cups of thick cream sauce, One and one-half cups of turkey meat, One tablespoon of grated onion, Three tablespoons of finely minced parsley, Two hard-boiled eggs, chopped fine, One and one-half teaspoons of salt, One-half teaspoon of pepper.

Mix and then pour in a baking dish. Cover the top with fine bread crumbs and two tablespoonfuls of grated cheese and bake for thirty-five minutes in a moderate oven.

TURKEY, TERRAPIN STYLE

Use the dark meat. Prepare one and one-half cupfuls of cream sauce and then add

One and one-half cups of prepared turkey meat, Two hard-boiled eggs, cut in eighths, Pinch of nutmeg, One teaspoon of salt, One-half teaspoon of white pepper, Juice of one lemon.

Heat slowly to boiling point and then add one-half cupful of brown sauce, made from turkey stock. Add one teaspoonful of grated lemon rind and then serve.

MEAT ROLL

Use level measurements. This is a very nice dish for a luncheon. Place in a bowl

Two cups of sifted flour, One and one-half teaspoons of salt, One-quarter teaspoon of paprika, Four teaspoons of baking powder.

Sift twice and then rub in three tablespoonfuls of shortening and then mix to dough with two-thirds cup of water. Roll out on slightly floured board one-quarter inch thick, and spread with finely minced turkey meat, which has been seasoned with

One tablespoon of grated onion, One green or red pepper, minced fine, One teaspoon of salt, One-half teaspoon of paprika.

Roll for jelly-roll and pinch the edges together well. Place in well-greased baking pan and bake for forty-five minutes in a hot oven. Start basting with one cupful of turkey stock after the roll has been in the oven for ten minutes. Serve by cutting in slices and then cover with cream sauce.

TURKEY POT PIE

Place in a baking dish a layer of parboiled and diced potatoes. Season with finely minced onion and parsley and green or red pepper, chopped fine. Now add a layer of turkey meat. Repeat this until the dish is full and then add a sauce made from

One cup of milk, One cup of turkey stock, Five tablespoons of flour.

Stir until flour is dissolved in the milk and stock and bring to a boil. Season and then pour over the turkey in the baking dish. Cover the top of the dish with lattice strips of pastry. Brush with milk or water and bake forty-five minutes in a hot oven.

SOME SOUPS USING THE TURKEY STOCK

Made by simmering bones and carcass of turkey in sufficient water to cover.

TURKEY SOUP, ITALIAN

Cook three ounces of macaroni in one quart of boiling water for twenty minutes and then drain and blanch under running water. Place in a saucepan and add

Two and one-half pints of turkey stock, Two onions, cut fine, Tiny bit of garlic.

Cook slowly for fifteen minutes and then serve with grated cheese.

MULLIGATAWNEY

Place four cupfuls of turkey stock in a saucepan and add

Three apples, chopped fine. One carrot, One small onion.

Bring to a boil and cook slowly until vegetables are soft and then place three tablespoonfuls of shortening in saucepan and add one-half cupful of flour. Stir until well browned and then add two cupfuls of turkey stock. Cook for ten minutes and add to the soup. Bring to a boil, then strain and season with

One level tablespoon of salt, One and one-half teaspoons of paprika, One-fourth teaspoon of nutmeg, Three pints of turkey stock, One-half cup of finely chopped celery, One carrot diced, Four tablespoons of washed rice.

Bring to a boil and cook for thirty-five minutes very slowly and then season.

CABBAGE PUDDING

Chop one medium-sized head of cabbage fine and parboil until tender. Then drain and place in a bowl and add

Two onions, grated, One cup of left over cold meat, chopped fine.

Season well and then place a layer of the prepared cabbage in a baking dish and then a layer of bread crumbs. Pour two cups of thick cream sauce over all and place a thin layer of bread crumbs on top. Bake in a moderate oven for thirty minutes.

FAMILY THANKSGIVING DINNER FOR SIX PERSONS, FROM A NEW ENGLAND FARM HOUSE

Oyster Soup Home Pickled Onions Chow-chow Chili Sauce Boston Brown Bread Fish Balls Roast Turkey Brown Gravy Oyster Filling Cranberry Sauce Bannocks Baked Potatoes Mashed Turnips Creamed Onions Buttered Parsnips Coleslaw Pepperhash Corn Relish Jams, Jellies and Conserves Mince and Pumpkin Pies Coffee Maple Fudge Preserved Plums

The good old-fashioned oyster soup, made from the famous recipe that has been in the family for so many years, was served from two immense old white china tureens. Grandpa Perkins, sitting at the head of the table, ladled out the soup, and after it was placed and every one was seated, grandpa rapped the table with the big horn handle of the carving knife and every head was bowed in silent prayer while his voice was uplifted in thankful Thanksgiving praise, to which we all responded with a solemn amen.

CHICKEN ROLL

Place in a mixing bowl

Three cups of sifted flour. One teaspoon of salt, Three level tablespoons of baking powder.

Sift to mix, rub in five tablespoons of shortening and mix to dough with one cup of water. Roll on pastry board one-quarter inch thick and spread with the prepared filling. Roll as for jelly-roll, place in well-greased and floured baking pan and bake in a moderate oven for thirty-five minutes. Serve with tomato or creole sauce.

PREPARED FILLING

Mince the giblets fine and pick the meat from the neck and carcass, putting the skin through the food-chopper. Place in a bowl and add

Two onions, grated, One green pepper, minced fine, Four tablespoons of finely-chopped parsley, One-half cup of bacon, cut in dice and nicely browned, One teaspoon of salt, One-half teaspoon of white pepper.

Mix thoroughly and spread as directed upon the dough.

BOSTON BROWN BREAD

Place in a mixing bowl

One-half cup of cornmeal, One-half cup of barley flour, One-half cup of rice flour, One teaspoon of salt, One-half cup of molasses, One level teaspoon of soda, One and one-quarter cups of sour milk.

Beat to mix and then pour into well-greased one-pound empty coffee cans and fill them three-quarters full. Cover and place in a deep saucepan. Fill the saucepan two-thirds full of boiling water. Boil steadily for one and three-quarters hours; then remove the lid from coffee can and place in a warm oven for three-quarters of an hour to dry out.

Next come the fish balls--not the great, round old-fashioned grease-soaked one of commerce, but the daintiest golden brown balls the size of bantam eggs, fried in smoking hot fat and laid on snowy white napkins in piles, with sprigs of parsley stuck between them.

AUNT POLLY RIVES'S ONE-EGG CAKE

One egg, One cup of brown sugar, Five tablespoons of shortening,

Cream well and then add

One and three-quarter cups of flour, Four teaspoons of baking powder, One cup of milk.

Beat to thoroughly mix. Add one cup of seeded raisins; pour in a well-greased and floured loaf-shaped pan and bake forty minutes in moderate oven.

REAL OLD VERMONT OYSTER SOUP

For six people.

Drain one dozen oysters free from the liquid, then strain the liquid into a saucepan. Wash and look carefully over the oysters to remove all bits of shell. Chop the oysters very fine and then return them to the oyster liquid. Add one tablespoon of butter and a tiny pinch of thyme; then heat to the scalding point and add two and one-half cups of scalding hot milk. Let come to a boil, remove from the fire and serve. Scald the milk in a double boiler.

COUSIN HETTY'S FISH BALLS

"Time was," said Cousin Hetty, "when we used to flake out fish, but since brother and old Amos went into the fish business, we generally use the shredded fish."

Recipe for six persons. Open a package of prepared shredded codfish and then turn into a piece of cheese-cloth and plunge four or five times into a large bowl of hot water. Squeeze dry. Cook and then mash sufficient potatoes to measure three cups and then add the prepared fish and

Two tablespoons of grated onion, Four tablespoons of finely-minced parsley, One teaspoon of paprika, One-quarter cup of milk, Two tablespoons of butter.

Beat hard to mix thoroughly and then mould into small balls; roll in flour; dip in beaten egg and milk and then roll in fine crumbs and fry until golden brown in hot fat.

BANNOCKS

For six persons. Place in a saucepan

Two cups of boiling water, One-half teaspoon of salt, Two tablespoons of maple sugar, Four tablespoons of syrup, Three-quarters cup of cornmeal.

Cook until it is a thick cornmeal mush, then let cool. Spread very thin on well-greased baking sheet; brush with melted shortening and bake in a hot oven. In the days of long ago these bannocks were usually baked before the open fire.

The feature of the dinner, three large turkeys, were cooked until golden brown and juicy tender. Nigh about the coming of the first of October, grandma gives strict orders that every morsel of bread crumbs, even though it is just the war bread, be saved. For you know lots of bread crumbs are needed for the fish cakes and then filling of the birds. This stale bread is thoroughly dried out and then put through the food chopper, then sifted. The coarse crumbs are used for filling the turkey.

In the good old days of yesteryear when a large majority of us felt that Thanksgiving would be incomplete without the turkey, it required careful planning to use the left-overs without waste, as the family quickly tired of too much turkey when served for three or four meals.

However, left-over chicken or turkey may be served in the following dishes:

BROWN EMINCE FOWL

Pick the meat from the back, carcass and neck and mince fine the giblets. Place in a saucepan and add to one and one-half cups of the prepared meat

One onion, One green pepper, minced fine, Three-quarters cup of boiling water.

Cook gently for twenty-five minutes, then place in a saucepan two tablespoons of shortening and four tablespoons of flour. Stir to blend thoroughly and then brown until a rich golden brown. Turn in the prepared emince and stir to mix and season with

Salt, White pepper, Tiny pinch of mustard, Tiny pinch of poultry seasoning.

Make a border of mashed potatoes on a warm platter and fill the emince in the centre of the platter and garnish with finely minced parsley.

CHICKEN DUMPLINGS

Remove all the meat from the left-over carcass and break the bones. Place the bones in a stock pot and add

Three pints of cold water, Two onions, One fagot of potherbs, One cup of well-crushed tomatoes.

Bring to a boil and simmer slowly for two and one-half hours. Strain the stock and season with

Salt, White pepper, Three tablespoons of finely-minced parsley.

Now place sufficient meat picked from the carcass through the food chopped to measure, when chopped fine, one cup; place in a bowl and add

One large onion, grated, Four tablespoons of finely-chopped minced parsley, One teaspoon of salt, One-half teaspoon of white pepper, Two cups of sifted flour, Three level teaspoons of baking powder, One tablespoon of shortening, One well-beaten egg, Seven tablespoons of water.

Work to a smooth dough, then drop from the tablespoon into boiling stock. Cover closely and let cook for fifteen minutes. Lift on a slice of toast and then quickly add to the stock

One cup of minced chicken.

Then dissolve

One-half cup of flour, One-half cup of water,

and stir to blend thoroughly. Add to the stock and then bring to a boil; cook for five minutes and pour over the dumplings. Sprinkle with finely minced parsley and send to the table at once.

CHICKEN LOAF

This delightful old southern dish is always welcomed by the family. Put the meat picked from the carcass and neck, with the giblets, through the food chopper, about one and one-half cups. Mince fine one-half cup of bacon and sufficient onions to measure one cup. Brown the bacon and simmer the onions in the bacon fat until tender, taking care not to brown. Now add

Two and one-half cups of cold cooked rice, One cup of very thick cream sauce, One cup of fine bread crumbs, One tablespoon of Worcestershire sauce, One and one-half teaspoons of salt, One teaspoon of white pepper, One well-beaten egg.

Mix thoroughly, then pack into well-greased and floured loaf-shaped pan. Set the pan in a large one containing warm water and bake for one hour in a slow oven. Remove the pan containing the water and let the loaf stay in the moderate oven for fifteen minutes. Serve with parsley, cream or tomato sauce while hot; cut the balance cold and serve with mayonnaise or tartare sauce.

CHRISTMAS DINNER

Clear Tomato Soup Onion Relish Curly Celery Baked Chicken Spicy Filling Brown Gravy Cranberry Jelly Sweet Potato Pone Mashed Turnips Coleslaw Mince Pie Coffee

ONION RELISH

Chop fine sufficient onions to measure one cup and then place two tablespoons of fat in a frying pan. When hot, add the onions, cover closely and simmer slowly until tender. Season with salt and paprika and three tablespoons of vinegar. Cool and serve as a relish.

CURLY CELERY

Scrape and thoroughly cleanse two stalks of celery and remove part of the green top and the bruised outside pieces. Cut each stalk in half from the root to the stem and then split again. Place in cold water and allow to crisp and cool.

GRANDMA PERKINS'S SPICY FILLING

Put the green and rough outside parts of the celery

Four onions, One bunch of potherbs,

through the food chopper and chop fine; then add

Three cups of stale bread crumbs, One and one-half teaspoons of salt, Five tablespoons of shortening, One teaspoon of pepper, Three-quarters cup of chicken stock.