The San Francisco Call. Newspaper, November 26, 1899, Page 28

28 over and THE SUNDAY CALL. Y - W P { in the »Huddiug, m four or five ir over half a « mateh to it and with a nard of chopped f chopped ap- little water, and hly randy taste and p nie- rich pas of butter top and « L crust Change ream k form. Plain rawberry 15 well as a POLITAN ICECRE ing and color of | and mold icecrean layers in br with cru quart of flour add a half cupful of but- ter, rub together as for piecrust, add enough milk to make a soft dough and two tablespoonfuls of baking powder; bake In two pans. When done split open with a hot knife, butter and fill with well sweectenad cranberries; serve with cream. CRANBERRY FRAPPE—Boil one quart of cranberries in one pint of water until tender; strain through a coarse cloth, pint of sugar and boll until the r s dissolved. Take from stove and when cold add the juice of two lemons; frecze and serve in small glasses. CRANBERRY DUMPLINGS — To two cupfuls of flour add one teaspoonful each alt and baking powc to the yolks hree eggs add one cupful of milk; make a hole in the center of the flour, pour in the milk and egg and add one teaspoonful of chopped suet. Stir in the from the side until a thick batter ‘med; add the beaten whites of the and lastly, one cupful of split cran- berries; make the dough into balls as — oysters. Put inte a saucepan three table- spoonfuls of butter, and when melted add two of flour; stir until it froths and add one and one-half cupfuls of milk. Stir un- !l the mixture bolls; draw back from the stove and stir in the well-beaten yolks of three eggs; cook one minute, then add the beaten whites. Oil paper cases, partly fill with the mixture, cover with bread crumbs and set in a baking pan; bake fif- teen minutes in a moderate oven. Serve immediately. DEVILED CRABS—Pick the meat from the crabs. Into a double boller put one cupful of cream or milk; when almost to a boil add two tablespoonfuls of butter and flour crcamed together; stir until the mixture thickens. Take from the stove, add the crab and the yolks of three hard- bolled eggs mashed fine also one quarter of a teaspoonful of cayenne, one-half a teaspoonful of nutmeg, one teaspoonful of lemon julce, one tablespoonful of chqpped parsley, and salt to taste. Have ready the crab dishes, fill with the mixture, brush over with egg, cover with bread crumbs, sprinkle with butter, and bake in a quick oven for fifteen minutes. POTTED PIGEONS—\ ash and clean as many pigeons as are needed, put them in a saucepan and cover with bolling water, add one small onion and a tablespoonful of salt; cover well and boll until tender. Take the pigeons out, drain and into each put a teaspoonful of butter, a little salt and the yolk of one hard-bolled egg. Lay B e A ] in a deep baking dish, add the liquor they were bolled in, one cupful of cream, two tablespoonfuls of bread crumbs, one of chopped parsley and small bits of butter. Season with salt and pepper and cover Thanksgiving XX (XD o 00 & % 0' % % Q 9 AM TOMATO SOUP WITH CROU- TONS—Put one quart of it bring to a b e pints of 1 some milk; and one cupful « with croutons. ) BASS WITH two quarts of teaspoonful of sait and of vinegar. Simmer ten to every pound of fish arefully out of the kettle r. garnish with h anchovy sauce. saucepan nd when s of flour; 4 one pint nd season 4 one or more paste and serve UFFED WITH turkey welghing from singe, remove pin- carefully; wipe and to the sides, the nd the neck skin to the iff with the following: read, season onion browned in butter, B t t Molsten slight- Iy with hot water and generously with melted butter. Chop as many oysters as ceded rather fine and add to the dress- ; stuff the turkey, put an apple In the openings at the head and tall, sew togeth- er and rub with salt, butter, pepper and dredge with flour. Put the turkey fat in the pan and lay in the turkey on one side; put in the oven, and as soon as the flour pint of water and bake every fifteen minutes as to brown e 3 POTATOES—Boil the are tender; remove the and put in a hot pan with ter. Fry an hoth sides a e DIANRE MU LITTLE NECK CLAMS. CREAM TOMATO SOUP WITH CROUTONS. BOILED STRIPED BASS WITH ANCHOVY SAUCE. CELERY. ALMONDS. SALAD. POTATO BALLS. RADISHES, ROAST TURKEY STUFFED WITH OYSTERS. FRIED SWEET POTATOES. CRANBERRY SAUCE. CREAIMED ONICNS. CHICKEN CANAPES. BANANA FRITTERS. CURRANT JELLY. LARDED TENDERLOIN OF BEEF, MUSHROOMS. ROMAN PUNCH. FRENCH PEAS. BRANDIED PEACHES. MASHED POTATOES. PLUM PUDDING HARD SAUCE. MINCE PIE. COFFEE. of melted butter and one cupful of water; mix well and add the beaten whites and sthree or four bananas cut In thin strips and fry. Dust with powdered sugar and serve with a sweet sauce. ROMAN PUNCH-—Put one quart of wa- ter In a graniteware dish; add one pint of sugar and boll twenty minutes. Take from fire and add when cold one-half cupful of strong tea, one-half cupful each of orange juice and lemon juice; turn into & freezer and when partly frozen addone- half a cupful of rum. Berve in punch Eglasses. PLUM PUDDING—Break the yolks of four eges In a large bowl; beat until light and add one cupful of sugar; beat again; add one cupful of finely chopped poonful of salt, one cuptul ne-half a cupful of milk -half a cupful of brandy; mix well and add two teaspoonfuls of grates nutmeg, two of cinnamon, one-half a tea- spoonful of ground cloves and stir thor- cughly. Mix one cupful of raisins, one- half a cupful of thinly sliced citron to- ther and dredge with flour; beat the whites of the eggs; add to the pudding with the fruit; just before add‘ng the fruit and eggs dissolve one teaspoonful of soda n a little water and add. Butter CHEESE. FRUIT CAKE. NEAPOLITAN ICECREAM. Cranberriss. CRANBERRY BLANC MANGE —To one quart of berries add one pint of water and one pound of sugar; cook un- til the berries are nearly tender, then thicken’ with cornstarch made smooth with a little water; boll ten minutes, turn into & mold and serve when cold with whipped cream. CRANBERRY PIE—Cut one large cup- ful of cranberries in halves and put In & @ish; add one cuptul of sugar, one table- spoonful of flour and a little water. Cover & piepan with a rich crust and pour in the frult; cover with a top crust and bake In a quick oven. CRANBERRY SAUCE—Look over and wash one quart of berries; put in an earthen dish, add one pint of water, cover closely and cook until tender. Take from stove, press through a colander, add a little more water and one cupful of su- Bar; set on stove, bring to a boil, then set In a cool place to harden. CRANBERRY ROLL—Roll out rich bis- cult crust about a fourth of an Inch thick; spread with stewed cranberries which have been seasoned; roll and sew a floured cloth around and bofl for two hours. Serve with rich sauce. CRANBERRY SHORTCAKE—-To one RTINS CRIERICAXN large as oranges; dip small cloths into hot water, wring dry and dip in flour, Tie the balis In the cloths tightly and drop into bollfng water. Serve with any sweet sauce. CRANBERRY TARTS-Put one quart of berries in a saucepan, cover with water and cook until tender; take from stove and press through a oolander; re- turn the pulp to the fire and add two cupfuls of sugar; cook until the sauce is thick. Line the patty pan with a rich fecrust and the oven to bake. set in 'lr“’en done fill with the berries and serve cold. - &ntrees. Entrees are a serfes of daintily prepared slde dishes, served between the principal dishes of the meal. They must be care- fully prepared and prettily decorated, so as to please the eye as well as the palate, and then do.they add essentially to the appearance of the meal. Many of the fol- lowing recipes are suitable for breakfast and luncheon dish, OYSTER SOUFFLES—Use the small with a rich ple crust; bake until the gravy boils up through the openings in the crust. Garnish with parsley and serve. CHICKEN P23 ‘IES—Put in a sauce- pan one pint of cold chicken cut into small bits, one cupful of broth and one of cream; melt two tablespoonfuls of butter with two of flour and add a little salt and pepper; allow to cool and add the yolks of two eggs. Stir in the chicken mixture, heat through and fill the patty shells. Serve at once. LYONNAISE TRIPE—Wash one pound of tripe and cut into small pleces; put It into a saucepan and cover with bolling water, adding a little salt. Boll half an hour, take from stove and drain. In a saucepan put one large tablespoonful of butter and one of chopped onion, fry until the onion begins to change color, add the tripe, one tablespoonful of vinegar, one of chopped parsley and salt and pepper to taste. Simmer for five minutes and serve on hot buttered toast. RICE CROQUETTES—Put half a cup- ful of milk in a double boller, when it commences to boll add one cupful of cooked rice, one tablespoonful of sugar, one of butter, a speck of grated nutmeg and a little salt. When it comes to a boil add one well-beaten egg and stir for two minutes. Take from stove, and when cold make Into cork-shaped rolls, dip In e and crumbs and fry in deep, hot fat. FRIED PIGS' FEET—Pigs’ feet for chis purpose can be bought already prepared at any of the markets. Wash well, dip in egg and roll in cornmeal. Lay in a hot pen, with equal quantities of butter and lard made hot before adding the pigs’ Yeet. Fry a nice brown on both sides; when done put on a hot platter, garnish with parsley and serve. BAKED TOMATOES, STUFFED—Cut off the end of each tomato, scoop out the inside. Into a saucepan put one table- spoonful of butter; when it meilts add one chopped onlon, cook until it turns yellow, and add the tomato pulp. Cook five min- utes, add one cupful of chopped meat, one cupful of bread crumbs and salt and pep- per to taste. Take from fire, and when cold fill the tomatoes full. Sprinkle with bread crumbs, dot with butter and put In a baking pan. Cook In a hot oven until brown. LIVER A LA TERRAPIN—Boll one pound of liver in salted water until ten- der; when cold cut into Inch squares. Mash the yolks of three hard-boiled eggs until smooth; add half a cupful of cre Put into a saucepan two tablespoon of butter, and when melted add one large tablespoonful of flour, stir until blended; add the cream and the yolks; stir until well mixed and add the liver, season with salt and pepper, stir untll very hot and add one glassful of sherry. Serve at once. BRAISED TONGUE—Wash and trim the tongue and put in a covered kettle; pour over enough water to a little more than cover it; boil for two hours: then take out and fasten like a rib roast with skewers. Into a pan put one tablespoon- ful of butter and when meited add two onions chopped fine, one small carrot cut fine, one turnip cut fine and one bunch of sweet herbs; fry until all of the vege- tables are a light brown, then take them out and put in the same butter two table- spoonfuls of flour, two cloves, julce of one lemon and salt and pepper to taste. Put the vegetables back in the pan and turn over all the water in which the tongue was cooked: mix well and put in the tongue. Cover tightly, put in the oven and cook one hour, basting every fifteen minutes; then cover well agaln and cook one hour more. Take out the meat and into the pan pour one pint of bolling wa- ter; add ‘wo tablespoonfuls of butter and two of flour; boil until it thickens. Pour some over the tongue and pul the res: in a gravy dish, 2 X3 4 ) OCK X O 6 .06 0202% oL X Y Y XX % N X (X5 (X () X & 5K 44 QUV, 2022105 Q ;V” N7 b y O e %