ROABT TUKKEY

Prepare and stuff as in preceding recipe, and lard as described in general directions; place in oven not quite as hot as for roast- ing meats (if the fire is very hot, lay a piece of brown paper, well greased, over the fowl, to prevent scorching) ; put a table-spoon of butter in bits on the breast ; it will melt and run into the dripping- pan, and is used to baste the fowl as roasting progresses; ba«te often (oiice in ten minutes), watching the turkey as it begins to brown, very carefully, and turning it occasionally to expose all parts alike to the heat ; it should be moist and tender, not in the least scorched, blistered or shriveled, till it is a golden brown all over. For the first two-thirds of the time required for cooking (the rule is twenty minutes to the pound and twenty minutes longer) the basting should keep the surface moistened so that it will not crisp at all ; meantime the oven should be kept as close as possible. In basting use the door that opens to the lefl, so that the right hand may be used conveniently through a small opening; and a long gauntlet glove is a good thing to protect the hand and arm during the operation. In turning the pan, do it as quickly as possible ; season with two tea-spoons salt when half done. In the last third of the time allowed for cooking, withdraw the pan partly from the oven (resting the end on a block of wood or a plain stool of the proper height kept for the purpose), and dredge the breast, upper portion and sides thoroughly, by sifting flour over the fowl from a fine sifter, return pan to oven, and let remain until the flour is well browned, then baste freely with drippings from the pan, and flour again, repeating the

POULTRY. 285

rich, filthy, brown crust, which breaks off in Bhelb in carving, and makes the most savory of morsels. Dish the turkey.

To make the gravy, boil the heart, liver, gizzard and neck in two quarts of water for two hours, then take them up, chop gizzard, heart and liver, put them back again, thicken with one table-spoon of flour wet with cold water; season with salt and pepper ; after the turkey has been taken up, pour into dripping-pan, set on the top of the stove, and boil five minutes, stirring constantly, scraping the rides of the pan until free from the rich, savory particles that ad- here. Serve in a gravy-boat.

RoABT Turkey with Oyster Dressing.

Dress and rub turkey thoroughly inside and out with salt and pepper, steam two hours or until it begins to grow tender, lifting the cover occasionally and sprinkling lightly with salt. Then take out, loosen the legs, and rub the inside again with salt and pepper, and stuff with a dressing prepared as follows : Take a loaf of stale bread, cut off crust and soflen by placing in a pan, pouring on boiling water, draining off immediately and covering closely; crumble the bread fine, add half a pound melted butter, or more if to be very rich, and a tea-spoon each of salt and pepper, or enough to season rather highly; drain off liquor from a quart of oysters, bring to a boil, skim and pour over the bread -crumbs, adding the soaked crusts and one or two eggs ; mix all thoroughly with the hands, and if rather dry, moisten with a little sweet milk; lastly, add the oysters, being careful not to break them ; or first put in a spoonful of stufiing, and then three or four oysters, and so on until the turkey is filled ; stuff the breast first. Flour a cloth and place over the openings, tying it down with a twine ; spread the turkey over with butter, salt and pepper, place in a dripping-pan in a well-heated oven, add half a pint hot water, and roast two hours, basting often with a little water, butter, salt and pepper, kept in a tin fi)r this purpose and placed on the back of the stove. A swab made of a stick with a cloth tied on the end, is better than a spoon to baste with. Turn until nicely browned on all sides, and about half an hour before it is done, baste with butter and dredge with a little flour—this will give it a frothy appearance.

286 POULTRY.

When you dish the turkey if there is much fat in the pan, pour off most of it, and add the chopped giblets previously cooked until tender, and the water in which they were cooked, now stewed down to about one pint ; place one or two heaping table-spoons flour (it is better to have half of it browned) in a pint bowl, mix smooth with a little cream, flU up bowl with cream or rich milk and add to the gravy in the pan; boil several minutes, stirring constantly, and pour into the gravy tureen ; serve with currant or apple jelly. A turkey steamed in this way does not look so well on the table, but is very tender ^nd palatable. It is an .excellent way to cook a large turkey.

English Boast Turkey.

Kill several days before cooking, prepare in the usual manner, stufl* with bread-crumbs (not using the crusts) rubbed fine, moistened with butter and two eggs, seasoned with salt, pepper, parsley, sage, thyme or sweet marjoram ; sew up, skewer, and place to roast in a rack within a dripping-pan ; spread with bits of butter, turn and baste frequently with butter, pepper, salt and water; a few minutes before it is done glaze with the white of an egg ; dish the turkey, pour off most of the fat, add the chopped giblets and the water in which they were boiled, thicken with flour and butter rubbed together, stir in the dripping-pan, let boil thoroughly and serve in a gravy-boat. Grarnish with fried oysters, and serve with celery-sauce and stewed gooseberries. Choose a turkey weighing from eight to ten pounds. If it becomes too brown, cover with buttered paper. — Mrs, C, T, Carson,

Meat Jellt for Boned Turkey.

Take oil from the water (when cold) in which turkey was boiled, strain into a porcelain kettle, add two ounces gelatine, three eggs, with shells, a wine-glass sherry or madeira; stir well. Add one quart strained liquor, beat rapidly with an egg-beater, put on fire, and stir till boils ; simmer ten or fifteen minutes, sprinkle with a pinch of turmeric, and strain as other jelly; when cold, break up and place over and around turkey. Cut in thick slices and fancifrd shapes with paste-cutter. — Mrs, 8. T. A^^Va.

Vegetables used for salads are: boiled asparagus, cabbage, red and white; lettuce, chicory, boiled cauliflower, celery, dandelion, purslane, water-cress, etc. Prepare carefully by freshening in cool water, cleaning thoroughly of all foreign matters, drying carefully in a towel (avoiding as much as possible crushing the leaves, as it causes them to wilt), and then shredding with the fingers instead of cutting or chopping with a knife. Lettuce is oflen served with the leaves entire, reserving the tender inner leaves of lettuce for garnish- mg; cover with a "dressing," which consists chiefly of oil, vinegar, salt, pepper, and mustard, mixed in various proportions. All the ingredients of the dressing should be the very best.

In preparing the dressing, powder the hard boiled eggs, either in a mortar or by mashing with the Imck of a silver spoon (if raw eg^ are used I)eat well and strain), add the seasoning, then the oil, a few drops at a time, and, lastly and gradually, the vinegar. Al- ways use the freshest olive salad oil, not the common sweet oil; if it can not be obtained, cream or melted butter is a good substitute and by some considered even more palatable, but when used it should be added last of all. In making chicken salad use the oil off the water in which the chickens were boiled. It is much nicer to pick the meat or cut it with a knife instead of chopping, always removing hits of gristle, fat and skin. The same is true of celery (in place of which celery seed may be used with white cabbage or nice head- lettuce, well chopped). To crisp celery, lettuce, cabbage, and all vegetables used for salads, put in ice-water for two hours before serv-

288 SALADS.

ing. Pour the dressing over the chicken and celery, mixed and slightly salted ; toss up lightly with a silver fork, turn on a platter, form into an oval mound, garnish the top with slices of cold boiled eggs, and around the bottom with sprigs of celery, and set away in a cold place until needed. Salads should be served the day they are prep«ared. Vegetable salads should be stirred as little as possible, in order that their freshness may be preserved until they are served. To fringe celery stalks for use as a garnish for salads, meats, chicken, etc., cut the stalks into two-inch pieces ; stick several coarse needles into the top of a cork ; draw half of the stalk of each piece of celery through the needles several times. When all the fibrous parts are separated, lay the celery in some cold place to curl and crisp. Stir salads with a wooden fork or spoon. Many think turkey makes a nicer salad than chicken. Always make soup of the liquor in whioh turkey or chicken was boiled.

Sidney Smith's Winter Salad.

Two large potatoes, passed through kitchen sieve.

Unwonted softness to the salad give ;

Of mordant mustard add a single spoon —

Distrust the condiment which bites too soon ;

But deem it not, though made of herbs, a' fault

To add a double quantity of salt;

Three times the spoon with oil of Lucca crown,

And once witli vinegar procured from town.

True flavor needs it, and your poet begs

The pounded yellow of two well-boiled eggs.

Let onion atoms lurk within the bowl,

And, half-suspected, animate the whole ;

And lastly, on the favored compound toss

A magic tea-spoon of anchovy sauce.

Tlien, though green turtle fail, though venison 's tough.

Though ham and turkey are not boiled enough,

Serenely full, the epicure shall say,

" Fate can not harm me — I have dined to day."

Asparagus Salad.

After having scraped and washed asparagus, boil soft in salt water, drain off water, add pepper, salt and strong cider vinegar, and then cool. Before serving, arrange asparagus so that heads will all lie in center' of dish ; mix the vinegar in which it was put

SALADS. 289

after removing from the fire with good olive oil or melted batter, and pour over the asparagus. — Mn. L&ims Brawn.

Bean Sajlad. String young beans, break into half-inch pieces (or leave whole), wash and cook soft in salt water ; drain well, add finely-chopped onions, pepper, salt and vinegar; when cool add olive-oil or melted batter. The onions may be omitted.

Cabbage Salad. Two quarts finely-chopped cabbage, two level table-spoons salt, two of white sugar, one of black pepper, and a heaping one of ground mustard ; rub yolks of four hard-boiled eggs until smooth, add half cup butter, slightly warmed ; mix thoroughly with the cab* bage, iEmd add tea-cup good vinegar; serve with whites of the eggs sliced and placed on the salad. — Mrs, Col. Hawkins,

Cabbage Salad. Put the milk and vinegar on to heat in separate sauce-pans; when the vinegar boils, add butter, sugar, salt foxd pepper, and stir in the chopped cabbage ; cover, and let scald and steam — ^not boil — ^for a moment, meanwhile, remove hot milk from stove, cool a little, and stir in the well-beaten and strained yolks ; return to stove, and boil a moment. Dish cabbage and pour custard over it, stir rapidly with a silver spoon until well mixed, and set immediately in a cold place.

Creah Slaw. Odc gallon cabbage cut very fine, pint vinegar, pint sour cream, half cup sugar, tea-8poon flour, two eggs, and a piece of butter the fflze of a walnut; put vinegar, sugar and butter in a sauce-pan anci let boil; stir eggs, cream and flour, previously well mixed, into the vinegar, boil thoroughly and throw over the cabbage previously sprinkled with one table-spoon salt, one of black pepper and one of mustard. — Mn, Dr. Skiniiery Somerset,

Plain Cold Slaw.

Slice cabbage very fine, season with salt, pepper, and a little

rogar; pour ever vinegar and mix thoroughly. It is nice served in

the center of a platter with fried oysters around it. 19

290 SALADS.

Chicken Salad.

Chop fine one chicken cooked tender, one head cabbage, and five

cold hard-boiled eggs; season with salt, pepper and mustard to

tajste ; warm one pint vinegar, add half a tea-cup butter, stir until

melted, pour hot over the mixture, stir thoroughly, and set away to

Chicken Balad.

Boil three chickens until tender, salting to taste ; when cold cut iQ small pieces and add twice the quantity of celery cut up with a knife but not chopped, and four cold-boiled eggs sliced and thor- oughly mizQ^ through the other ingredients. For dressing, put on fitove a sauce-pan with one pint vinegar and butter size of an egg; beat two or three eggs with two table-spoons mustard, one of black pepper, two of sugar, and a tea-spoon salt, and when thoroughly beaten together pour slowly into the vinegar until it thickens. Be careful not to cook too long or the egg will curdle. Remove, and when cold pour over salad. This may be prepared the day before, adding the dressing just before using. Add lemon juice to improve the flavor, and garnish the top with slices of lemon. — Mrs. C. E, Shirmer, Battle Creek, Mich.

Chicken Salad. Boil one chicken tender; chop moderately fine the whites of

twelve hard-boiled eggs and the chicken ; add equal quantities of chopped celery and cabbage ; mash the yolks fine, add two table- spoons butter, two of sugar, one tea-spoon mustard ; pepper and salt to taste; and lastly, one half-cup good cider vinegar; pour over the salad, and mix thoroughly. If no celery is at hand, use fhopped pickled cucumbers or lettuce and celery seed. This may be mixed two or three days before using. — Mrs, Judge Lawrence^

BeUefontaine,

Chicken Salad.

Four chickens ; two bunches of celery to each chicken ; one pint vinegar, two eggs, two table-spoons salad oil, two of liquid mustard^ one of sugar, one of salt, one salt-spoon red pepper ; make a cus^ tard of eggs and vinegar ; beat oil, mustard, and red pepper to- gether ; stir into custard ; add celery just before using. The above 18 sufiicient for twenty persons. — Mrs. J. W. 0., Ricknumd,

SALADS. 291

Cucumber Salad. Peel and slice cucumbers ; mix with salt, and let stand half an hour ; mix two tablespoons 3weetK)il or ham gravy with as much yinegar, and a tea-spoon sugar ; add the cucumbers, which should be drained a httle ; add a tea-spoon pepper, and stir well. Sliced onioDsarean addition, if their flavor is liked. — Mrs. H. G. Mahncke,

Ham Salad. Cut up small bits of boiled ham, place in salad-bowl with the hearts and inside leaves of a head of lettuce. Make dressing as fol- lows : Mix in a sauce-pan one pint sour cream, as free from milk as possible, aud half pint good vinegar, pepper, salt, a small piece of butter, sugar, and a small table-spoon of mustard mixed smooth ; boil, add the well-beaten yolks of two eggs, stirring carefully as for float, until it thickens to the consistency of starch, then set in a cool place or on ice, and when cold pour over salad and mix well. — Mrs. & Watson^ Upper Sandtuky^ Ohio.

Herring Salad. Soak over night three Holland herrings cut in very small pieces; cook and peel eight medium potatoes, and when cold chop with two small cooked red beets, two onions, a few sour apples, some roasted veal, and three hard boiled eggs ; mix with a sauce of 'sweet>oil, vinegar, stock, pepper, and mustard to taste. A table-spoon of thick sour cream improves the sauce, which should stand over night in an earthen dish. — Mrs. H. C. Mahndke.

Lettuce Salad. Take the yolks of three hard-boiled eggs, add salt and mustard

to taste; mash it fine; make a paste by adding a dessertspoon

of olive^il or melted butter (use butter always when it is difficuR

to ^t fresh, oil) ; mix thoroughly, and then dilute by adding gradr

woffy a tea-cup of vinegar, and pour over the lettuce. Garnish by

ditsin/g another tg^ and laying over the lettuce. This is sufficient

for a moderate-sized dish of lettuce.— 3/r«. CW. Reidy Delaware, Ohu>.

Lobster Salad. Put a large lobster over the fire in boiling water slightly salted; boil rapidly for about twenty minutes ; when done it will be of a bright red color, and should be removed, as if boiled too long it will

292 SALADS.

be tough \ when cold, crack the daws, after first diqointbg, twist off the head (which is used in garnishing), split the body in two lengthwise, pick out the meat in bits not too fine, saving the cond separate ; cut up a large head of lettuce slightly, and place on a dish over which lay the lobster, putting the coral around the out- side. For dressing, take the yolks of three eggs, beat well, add four table-spoons salad-oil, dropping it in very slowly, beating aU t he time ; then add a little salt, cayenne pepper, half tea-spoon mixed mustard, and two table-spoons vinegar. Pour this over the lobster, just before sending to table. — Mn, A, Wilson, Rife, N. T.

Potato Salad. Boil four large Irish potatoes, peel and mash smooth ; mince two onions, and add to the potato, make a dressing of the yolks of three hard'boiled eggs, one small tea-cup of vinegar, one tearspoon black pepper, one dessert-spoon each of celery seeds and salt, one table- spoon each of prepared mustard and melted butter ; mix well with potato, and garnish with slices of egg and celery or lettuce. Or, chop cold boiled potatoes fine with enough raw onions to season • nicely; make a dressing as for lettuce salad, and pour over it. — Mn. James A, JenrUngs, Nashville, Tennessee.

Salmon Salad. Set a can of salmon in a kettle of boiling water, let boil twenty minutes, take out of the can and put in a deep dish, pour off the juice or oil, put a few cloves in and around it, sprinkle salt and pepper over, cover with cold vinegar, and let it stand a day, take it from the vinegar and lay it on a platter. Prepare a dressing as fellows : Beat the yolks of two itiw eggs with the yolks of two eggs lx)iled hard and mashed fine as possible; add gradually a table- spoon mustard, three of melted butter, or the best of salad-oil, a little salt and pepper (either black or cayenne), and vinegar to taste. Beat the mixture a long time (some persons like the addition of lemon juice and a little brown sugar) ; cover the salmon thickly I with a part of the dressing, tear up very small the crisp inside

leaves of lettuce, put in the remainder of the mixture, and pour over with two or three larger pieces placed around the salmon, and serve*

SALADS. 293

Tomato Salad. Take the skin, juice, and seeds from nice, fresh tomatoes, chop what remains with celery, and add a good salad-dressing.

Salad Dressing. Yolks of two hard-boiled eggs rubbed very fine and smooth, one

tearspoon English mustard, oue of salt, the yolks of two raw eggs

beaten into the other, dessertrgpoon of fine sugar. Add very fresh

Bweet-oil poured in by very small quantities, and beaten as long as

the mixture continues to thicken, then add vinegar till as thin as

desired. If not hot enough with mustard, add a little cayenne

pepper.— 3fr«. Gov. Cheney

Salad Dressing. The yolks of two eggs beaten thoroughly, one level tea-spoon salt, one of pepper, two of white sugar, two tea-spoons prepared mustard, one table-spoon butter; stir in the mixture four table-spoons best vmegar, put dressing into a bowl, set it in a kettle of hot water, and stir constantly till it thickens ; set away, and when cool it is ready for use. This is sufiScieut for one quart finely-chopped cabbage, and should be poured over while hot, and thoroughly mixed with the cabbage, which may then be placed upon a platter, formed into an oyal mound, and served cold.

Bottled Salad Dressing. Beat yolks of eight eggs, add to them a cup of sugar, one table- spoon each of salt, mustard, and black pepper, a little cayenne, and half a cup of cream ; mix thoroughly ; bring to a boil a pint and a Wf vinegar, add one cup butter, let come to a boil, pour upon the mixture, stir well, and when cold put into bottles, and set in a cool place. It will keep for weeks in the hottest weather, and is excel- lent for cabbage or lettuce.

Cream Dressing for Cold Slaw. Two tablespoons whipped sweet cream, two of sugar, and four of vinegar ; beat well and pour over cabbage, previously cut very fine and seasoned with salt. — MisB Laura Sfiarp^ Klngeton.

Mayonnaise Dressing. ^t a raw egg (some use the yolks only) with a salt-spoon of salt (usmg a wooden-spoon) until it is thoroughly smooth, add a tea-spoon

294 SALADS.

mixed mustard made rather thicker than usual ; when quite smooth add by degrees (a few drops only at a time) a half-pint of olive-oil, taking care to blend each portion of it with the egg before adding more. This ought to be as smooth as honey, and thick enough so that a spoon will stand up in it ; dilute with vinegar until it assumes the consistency of thick cream. A little anchovy may be added if desired. Lemon juice may be used instead of vinegar, or a few drops may be added with the vinegar. This is the smoothest and richest of salad dressings. The oily flavor is entirely lost in com- bination with the raw egg. When you begin to add the oil, drop a very little at first as it may curdle the egg. This sauce keeps well, if bottled and corked with a glass stopper, and it may be made at any time in advance, if only yolks are used, when yolks are lefk over from baking. In summer, place oil and eggs in a cold place, half an hour before making.

Salad-Dressino with Potato.

Peel one large potato, boil, mash until all lumps are out, and add the yolk of a raw egg, stir all well t<jgether and season with a tea- spoon of mustard and a little salt ; add about half a gill of olive- oil and vinegar, putting in only a drop or two at a time, and stir- ring constantly, as the succass of the dressing depends on its smooth« ness. This dressing is very nice with celery or cabbage chopped fine, and seasoned with a little salt and vinegar. — Mrs. E, L, Fay.

Otsteb Salab.

Half gallon each fresh oysters and celery cut into dice, yolks of four hard-boiled eggs, a raw egg whipped, two large spoons melted butter, two tea-spoons each of salt, black pepper and made mustard, one tea-cup vinegar, two pickled cucumbers cut fine. Drain liquor from oysters, throw in hot vinegar on the fire, let them stay until plump, not cooked. Put at once in cold water, drain off, and set in cool place ; prepare dressing. Bub salt, pepper and mustard with the yolks finely mashed ; add butter, a few drops at a time. When smooth, add beaten egg, then vinegar by the spoonful ; set aside. Mix oysters, celery and pickle, tossing up well with a silver fork; salt to taste. Pour dressing over all. — Mn, OoL O, 8. Park, Parkville, Mo.