GIBLET SAUCE
Drain the liquid from the pan in which the turkey was roasted. Take six tablespoons of the fat, strain the latter through a fine sieve. Return the strained fat to the dripping pan and place on the range. Add seven tablespoons of flour, stir to a smooth paste and brown richly, being careful not to burn the mixture. Then pour on slowly while stirring constantly, three cups of stock (in which the neck, pinions and giblets were cooked). Bring it to the boiling point, and season to taste. Chop the giblets very fine, first removing the tough parts of the gizzard; then reheat them in sauce, and serve.
GRANDMA"S BREAD STUFFING
Remove the crust from two small baker"s loaves; slice and pick in small bits; season with one-half teaspoon pepper, two and one-half teaspoons salt, one-half teaspoon powdered sage, and one medium-sized onion finely chopped; mix well, using two forks; melt two-thirds cup of b.u.t.ter in three-fourths cup boiling water; add to first mixture; toss lightly with forks; add two eggs slightly beaten, mix well, and fill well the body and breast of turkey. If bread is very stale, more moisture may be added. If a crumbly stuffing is desired, omit eggs.
CRANBERRY JELLY
Pick over and wash one quart cranberries. Seed two-thirds cup raisins; add to cranberries; add one cup boiling water and boil twenty minutes.
Rub through a sieve, and add to pulp two cups sugar and two-thirds cups scalded seeded raisins; cook five minutes, stirring constantly. Turn into a mold previously wet with cold water. Chill and serve.
SWEET CORN NEW ENGLAND STYLE
Chop one can of corn or two cups of green corn fine. Add three eggs slightly beaten, one-half tablespoon sugar, one teaspoon salt, one-eighth teaspoon pepper, one tablespoon melted b.u.t.ter and two cups scalded milk. Turn into a b.u.t.tered baking dish or into individual ramekins, and bake in a slow oven until solid or custard-like. Serve in baking dish.
CREAMED ONIONS
Remove the skins from one dozen medium-sized onions, under water--to prevent the odor from penetrating the fingers--or grease the fingers before beginning to peel them. Drain, place them in a sauce-pan, and cover with cold water; bring quickly to the boiling-point and boil five minutes. Drain and cover with boiling salted water; let cook uncovered until tender (about one hour), but not broken. Prepare a thin cream sauce made as follows:
CREAM SAUCE
Melt three tablespoons b.u.t.ter in a sauce-pan; add three tablespoons flour; stir to a smooth paste. Add one and one-half cups hot thin cream or milk; season with salt and pepper. Reheat onions in sauce; turn in hot serving-dish, and sprinkle with one-half teaspoon finely chopped parsley.
HOT SLAW
Shave one-half head white cabbage as fine as possible, using a sharp knife. Serve with a dressing made of yolks of two eggs slightly beaten; add one-fourth cup each of hot water and hot vinegar, slowly beating constantly, four tablespoons b.u.t.ter, a few drops onion juice, one-half teaspoon salt, and sift in one-half teaspoon ground mustard and one-eighth teaspoon pepper. Stir this mixture over hot water until it thickens to the consistency of cream; add to cabbage; mix well; place on range, stirring constantly until mixture is heated throughout. Two tablespoons of sugar may be added.
THANKSGIVING PUDDING
1/2 cup Cottolene creamed.
1 cup mola.s.ses.
1 cup b.u.t.termilk.
3 cups flour.
1 teaspoon soda.
1-1/2 teaspoons salt.
1 teaspoon cinnamon.
1/4 teaspoon cloves.
1/2 teaspoon allspice.
1/2 teaspoon nutmeg.
1-1/2 cups seeded and shredded raisins.
3/4 cup currants.
3 tablespoons flour for dredging fruit.
PROCESS: Cream Cottolene. Add mola.s.ses and milk. Sift flour, soda, salt and spices together; add gradually to first mixture; beat thoroughly.
Mix raisins and currants; dredge them with flour and add to batter; mix well. Turn into a well-b.u.t.tered tube mold; fill two-thirds full; place on b.u.t.tered cover; set on trivet; surround with boiling water and steam three hours. Serve with
DRAWN b.u.t.tER SAUCE
1/3 cup b.u.t.ter.
3 tablespoons flour.
1-1/4 cups boiling water.
1/3 teaspoon salt.
1/2 cup sugar.
1/4 cup brandy.
1/8 teaspoon nutmeg.
PROCESS: Divide the b.u.t.ter into two equal parts. Melt one part in a sauce-pan; add flour, and stir to a smooth paste; add boiling water slowly, stirring constantly; let come to boiling point. Remove to side of range, and add remaining b.u.t.ter in small bits; continue beating. Then add salt, sugar, brandy and nutmeg. Beat again, and serve very hot.
PUMPKIN PIE
1-1/2 cups steamed and strained pumpkin.
2 tablespoons flour.
1 cup soft brown sugar.
1 tablespoon rose water.
1 tablespoon brandy.
Juice 1 lemon.
Grated rind 1/2 lemon.
1/2 teaspoon ginger.
1/2 teaspoon salt.
1/4 teaspoon cinnamon.
2 eggs slightly beaten.
1-1/2 cups milk.
PROCESS: Mix ingredients in the order given. Turn in pie-pan lined with pastry. Bake in a hot oven for the first five minutes to set pastry; then reduce heat and bake slowly twenty-five minutes.
[Sidenote: _November_
_Fourth Sunday_]
Menu
CREAM OF ONION SOUP
CELERY MIXED PICKLES
STEWED CHICKEN--TEA BISCUIT
MASHED POTATOES