UlUULi     Ulll   /UIOI1]   )
LiaRAWY.
LAFAYETTE, IND:
VOL. LIX.
INDIANAPOLIS, NOVEMBER 12, 1904.
NO. 46.
DESSERTS FOR THE THANKSGIVING DINNER.
Some Tested Recipes.
1st Premium.—The planning and preparation for Thanksgiving dinner is a matter of considerable thought and labor to
the housekeeper. Below are some tested
recipes that may be helpful.
Salad—Two cups pared and sliced
sweet apples, two cups celery, cut in
small pieces, one cup walnut or hickory-
nut meats. Mix all ia a salad dish, and
pour over them the following dressing,
then put in a cold place until needed.
Mayonnaise dressing: One-half cup of
good vinegar, fill with boiliug water and
place in a double-boiler on the stove. Beat
the yolks of four eggs to a froth (tlm
wnites may be used for icing) add .a
pinch of salt, half a teaspoonful of mustard, and a dash of red pepper. When
the vinegar isboilinghot, add the eggs and
stir uutil it thickens; remove from the
fire at once and add two tablespoonfuls
oE sugar and butter the sizo of a walnut.
Bent until thoroughly mixed. When
cool, add six spoonfuls of thick sweet
cream and beat iigaitu
Pie-pastry.—One-half cup of butter,
one-half cup of lard, one-half teaspoonful
of salt, and one cup of cold water. Butter and lard should be as cold as can be
insed and mixed quickly with a knife.
This quantity will make two medium-
sized pies with covers of three without.
Pilling for Pumpkin pie.—Mix one cupful each of milk and dry, steamed and
sifted -pumpkin, half, a cup of sugar, two
tablespoonfuls each of molasses and melted butter, one teaspoonful of ginger, two
eggs, slightly beaten, one-hlalf teaspoonful of cinnamon, and the same of salt.
Bake 45 minutes.
Apple pie—T-ine a pie-plate with pastry
and fill with tart apples, pared, quartered
and cored. Add sugar enough to sweeten-,
dot with bits of butter, sprinkle with
cinnamon and cover with pastry, rolled
very thin. Cranberries or any other fruit
may be used omitting the cin___mon.
A r>elicious Pudding.—Pour a cupful of
hot milk over a oupful of bread-crumbs.
When the milk becomes cold add three-
quarters of a cupful of sugar, a teaspoonful of salt, the yolks of four eggs, half
a pound each of rlisins and currants, half
a cupful of chopped almonds, half a
pound of chopped suet and spices lo
tasle. Steam six hours and serve with
whipped cream sweetened with maple
sugar.
Park layer-cake.—Four eggs, leaving
out the whites of two, two cups of dark-
liro.wu sugar, half a cupful of butter, half
a cup of sour milk, a level teaspoonful
of soda, two teaspoonfuls of cinnamon,
a tcaspoenfu! of cloves, two cups of flonr.
one-fourth of a teaspoonful of salt. Add
the scda, dissolved in a teaspoonful of jot
winter, last of all. Bake in' three layers.
Raisin Filling.—For tlie icing use tho
white of one large egg, beaten to a stiff
froth   ami   one   cup   of   sugar. AVash
and dry a cupful of seeded raisins, chop
a little and stir into the icing, thin with
a little milk if too thick to spread. Sprea.l
while the cake is hot.
I'ight cake.—Two cupfuls of sugar, one-
half oup of butter, two and one-half cups
of sifted flour, three-fourths cup of sweet
milk, the whites of eight eggs, and one
teaspoonful of baking powder. Lemon extract to taste. Tliis cako may be baked
ui fancy patty pans and spread with colored icing."
Custard.—Make a custard of the yolks
of the eggs, added to a quart of milk
and one cup of sugar; -flavor with vanilla.
Salted nuts.—Shell a pint of mixed
nuts, place in a pan- with a small pieco
of butter, set on the stove and stir the
mits till they lare covered with melted butter; then sprinkle lightly with fine salt
and tit-own slightly in a hot oven.
Frnit jelly.—Soak one box of gelatine
for one hour in one cup^of cold water.
A»1jI tlie grated rinds ot two oranges and
one lemon, also the juice, and mix all with
three cupfiuls of sugar. Stir until tho
gelatine and sugar are dissolved, then
strain through a flannel bag and set asids
lb   become   cool. When   it   begins   to
grow firm wet a mold with cold water,
pour in a  little of the jelly and arrange
is worth making. Stew a dozen juicy
apples in just enough water to keep them
from burning, stir iu half a cupful ef
granulated s^gar, and a teaspoonful of
extract of lemon. Beat the whites of
six eggs to a stiff froth, and then ad-i
the apples, and beat, adding a little at a
lime, two cups of powdered sugar; heap
the "apple snow" on- iai large glass dish;
add to it bits of high colored currant or
raspberry  jelly.
Next I'll give my receipo for plum pudding. Take one pound of stale bread
crumbs and mix with them half a pound
of suet, which has been chopped very
line; mix in one cupful of best brown
sugar. Beat five eggs very light and
stir them in. Now add one pound of
seeded raisins and half a pound of citron,  cut into  very thin small slices,  o.if.
Along Pleasant Run, Irvington, Ind.
sliced bananas and oranges and preserved
cherries on this. Pour on more jelly,
and when stiff enough to stand the
weight of the fruit without allowing it to
sink, put it in. Continue in this way
till the mold is full. When very cold
turn out am] serve with cream.
Nut candy.—Boil three cupfuls of sugar
and one of eream twelve minutes; then
stir briskly, adding a cupful df nut meats.
Pour upon oiled paper, and when nearly
cool cut iir squares. . Chocolate chestnuts are made b.v dipping boiled chestnuts, one by oae, into a rich syrup thickened with chocolate md flavored with
vanilla.
White, and colored candy.—Beat thc-
whites of two eggs until stiff; then- stir
in powdered sugar enough to make like
dough. Divide the mixture into as
many parts as kinds of candy are <le-
sired, flavor to taste, and tint with fruit
coloring. Roll   on   the  knoailing-board
and cut in squares or mold in other forms.
Nuts may be added if liked.
M. W.
Dainty and Inexpensive Dishes.
2d Premium.—Usually I plan what I'm
going to make and have for a Thanksgiving dinner long before Thanksgiving
dinner. So'll I'll give somo of my recipes.
First, we'll have the erantierry sauce.
To each pint of cranberries take a half
pint of cold water in a porcelain-lined
kettle, and cook stetadily until they nre
all broken open. Then add the sugar
•ind cook slowly until they are a. thick
jelly. Pour them into a glass dish and
jot aside to get cold, as I think they
are much nicer cold.
Next  comes  the  "apple   snow,"  whieh
teaspoonful each of powered nutmeg ami
cinnamon. Stir all together. Add one
quart of sweet milk, and stir the whole
very  hard. Pour  the  mixture  into   a
well buttered pudding pan. Serve with
any sauce preferred.
Cranberry Pudding.—Put a layer of
coarsely crumble.', bread in bottom of
pudding dish that has been buttered w-'ll,
then a layer of seeded raisins, and stewed
cranberries, a few bits of butter, and a
few drops of vanilla extract. Repeat
broad, butter, vanilla and frnit until dish
is full. Have crumbs and butter top
layer.        Bake until puffy and brown.
Chocolate pudding.—Soak two cupfuls
of bread crumbs in two cupfuls of scalded milk, (of course more can be taken if
more pudding is wanted). Add two-thirds
cupful «.f sugar, two squares of chocolate, previously melted, aa.1 one teaspoonful of vmilla. Mix well land bake in
a   buffered   uish   one   hour.
Good pumpkin-pie is nice for the occasion. Should there be any readers of the
Farmer who have to cook for a large
family of hungry boys, as I do, let me
tell tliem how I j.conomize when eggs aie
scarce. Where I used to think I must
use three eggs I now make good pies and
cake witli one. .Take three heaping cupfuls of sifted; pumpkin for three pies,
three heaping tablespoonfuls of flour, nine
heaping taible^poonfuls of sugar, one teaspoonful of salt, a scant teaspoonful of
allspice, and one egg, beaten to a froth,
Have the pumpkin warm, not hot, ndd
all the other ingredients, mixing wpll.
Then add quickly, stirring all the time,
3 quarts of boiling hot milk over the tops,
and bake.
1    Sour Cream Cookies.—One cup each of
granulated sugar and thick sour cream,
ono small teaspoonful of soda, one teaspoonful of lemon extract, pinch of salt,
and flour to roll. Nutmeg may be added
if liked. These are very nice and will
keep well, if one can keep them, but I
haven't the knack of "keeping" good
food.
Cold Cake.—One-third cupful butter,
one and one-half cupfuls sugar, one cupful cold water, three cupfuls ilour, yolks
of four eggs, two teaspoonfuls baking
powder. Flavor   with   vanilla.       Nice
baked in layers and put together with
chocolate filling.
Cocoanut cake.—On*, coffee cupful of
sugar, one-half cupful of butter, one-half
cupful of milk, two cupsfuls of flour,
two teaspoonfuls of baking powder,
whites of four eggs. Bake in three layers, and ice over with plain frosting,
sprinkled  over  with   cocoanut.
Next I will give my way to prepare my
turkey roast, which is an ever present
Ihing on- my table at Thanksgiving, and
also at Christmas. Not every cook
knows how to have roast turkey at its
best. It should be well salted _!-t hours
before cooked, or at least over night. If
Pressed and cooked immediately, it lacks
tint peculiar savor thjat belongs to it.
The salt must have time to go through
the thick parts. When the turkey is
properly prepared fill it with a stuffing
made with bread crumbs, eggs, butter and
tweet milk. Fold the wings backward
upon the back, secure the legs to the
sides, dust the turkey with pepper, nnd
rub the breast with butter, put on quite
thick. Put the turkey into a pan, set
iir a hot oven. Rotist without water,
basting with the melted butter, and the
fat that cooks from the fowl. Allow
twenty minutes cooking to each pound
of turkey, not counting the first twenty
minutes. Sprinkle with salt about half
an hour before taking it from the oven.
Put the giblefs in a stew pan. and cook
until soft, theu chop fine, add the wat.'r
they were cooked in, and let stand mi
tlie stove. Take the turkey from .li<»
pan. Rub  into  the  gravy  in the  pan
ihioe tablespoonfuls of flour, put in the
chopiied mixture and stir and cook three
minutes, adding boiling water to make
gravy the desired thickness. Cook again
three minutes.
An-., last but not least, anyhow whoro
there ate ohiMren. I give a receipt for
popcorn balls on a Thanksgiving afternoon. Take four quarts of nicely popped
corn. Take one-half cup molasses and
a little sugar, and cook till it taeomes
hanl when- put into water; add a lump
of butter and pour over the popcorn.
Stir very hard till it gets over all the
corn, then take in hands and make into
,J,ilIls- Mrs. K.  S.
Dessetti Should Nol be Too Rich.
3d Premium.—Although the subject as
signed is "Cakes, puddings, etc.," may I
be pardoned for dropping one hint about
the main part of the dinner?
Too many cooks spoil tho turkey by
boiling before roasting it. Put into a
hot oven to begin with, and keep there
until browned uniformly and cooked thoroughly. It will be found to be more
juicy aiul have a finer flavor than when
pavboiled.
It has always seemed to me that such
a hearty dinner as is usually served on
this day n.eil not be followed by the customary rich desserts. Such is the custom, however, and most ofi us would not
feel  satisfied  if  we. did- not- serve  plum
(Continued  on  Pflge .8, column 4.)