Buckeye cookery

kept in a tin for this purpose and placed on the back of the stove. A swab made of a stick with a cloth tied on the end, ts 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, ey At 2868." le POUL EEE ON i ea an ie ‘ When you dish the Gey 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, fill 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 and palatable. It is an excellent way to cook a large turkey. EneuisH Roasr TURKEY. Kill several days before cooking, prepare in the usual manner,, stuff 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 ina gravy-boat. Garnish with fried oysters, and serve with eelery-sauce and stewed gooseberries. Choose a turkey weighing from eight to ten pounds. If it becomes too brown, cever with, buttered paper.—Mrs. C. T. Carson. A GATADS. ne 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 often served with the leaves entire, reserving the tender inner leaves of lettuce for garnishing; 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 back of a silver spoon (if raw eggs are used beat well and strain), add the seasoning, then the oil, a few drops at a time, and, lastly and gradually, the vinegar. Always 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 piek the meat or cut it with a knife instead of chopping, always removing bits 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 headlettuce, well chopped). ‘To crisp celery, lettuce, cabbage, and all vegetables used for salads, put in ice-water for two hours before serv- (287) at shit tn EEA arr Na ae Ugo SALES,