Scalloped Turkey. — Moisten bread-crumbs with a little milk,
butter a pan and put in a layer of crumbs, then a layer of chopped
(not very fine) cold turkey seasoned with salt and pepper, then a
layer of crumbs, and some add a little chopped cold potato, and so
on until pan is full. If any dressing or gravy has been left add it.
Make a tnickening of one or two eggs, half cup milk, and quarter
cup each, butter and bread-crumbs ; season ^nd spread oyer tne top :
cover with a pan, bake half an hour and then let brown ; or instead
of the milk to moisten make a broth from the bones^ skimming
them out, then thicken a little and pour it over before spreading
over the top dressing. Scalloped Cnicken made as above.
Stewed Turkey. — Simmer the bones and gristle of the turkev
with a bunch of sweet herbs and an onion and carrot till a well*
flavored broth is obtained ; skim out bones, thicken slightly and
add any cold turkey cut in inch or two inch pieces, and any gravv,
or season with butter. When heated add cup cold water or milk,
then a few baking-powder dumplings, pinched off in little balls ;
place where it will cook rapidlv and serve as soon as dumplings are
done. Or omit cold water and dumplings, stir in more tnickeninff
if needed and when hot pour over croutons of toasted bread placed
on platter. Or for Turkey Pie^ cut pieces in neat slices and heat
as above, then skim out and place a layer in baking dish, then a
layer of sliced raw potatoes, or they may be parboiled first, then
turkey, etc., till dish is almost full ; pour over tne broth, cover with
a crust as in Chicken Pie and bake in oven. Some do not first heat
the turkey. For Turkey Soup, see Soups.
lurkey Croquettes. — Mince cold turkey as fine as possible,
season with pepper,✪ Scalloped Turkey salt, a little nutmeg and a very little minced
onion. Put a large tablespoon butter and two of ^ourin saucepan,
when mixed add gill cream, let boil and stir in the meat. Pour out
and when cold take a spoonful of the mixture, form in balls or egg-
shapes and single or double-bread and fry as fritters Some take a
little stock, if bones have been used for soup and add only a table*
spoon cream, and onion may be omitted.
642 PBESERVE8.
Before canning was invented, fruits were dried and pre*
served, and preserves were the special pride of thrifty housewives.
Canned fruits have largely displaced them in household favor. They
require great care in making. To get the best results, only a small
amount of neatly pared fruit should be placed, at one time, in the
syrup, after it has been carefully prepared and classified. One rea-
son for this is that it is difficult to watch a large quantity so as to
ensure its being done to above. After paring apples, peaches and
pears, drop them into cold water to prevent them from turning
dark. The old rule in preserving was a pound of sugar to a pound
of fruit, but since the practice has been to seal in cans, three quart-
ers of a pound of sugar, or even less, is sufficient. In making pre-
serves or marmalade, follow all the directions under Canning Fruits
and Jellies and Jams, as to kettle, sugar and canning. Quinces,
pears, citrons, water-melons, rinds, cherries and currants, should be
cooked until tender in water or a weak syrup before putting into a
Sjrrup of the full sweetness. Otherwise they will become hard.
Page 467 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Scalloped Turkey. — Moisten bread-crumbs with a little milk, butter a pan and put in a layer of crumbs, then a layer of chopped (not very fine) cold turkey seasoned with salt and pepper, then a layer of crumbs, and some add a little chopped cold potato, and so on until pan is full. If any dressing or gravy has been left add it. Make a thickening of one or two eggs, half cup milk, and quarter cup each, butter and bread-crumbs ; season and spread over the top : cover with a pan, bake half an hour and then let brown ; or instead of the milk to moisten make a broth from the bones^ skimming them out, then thicken a little and pour it over before spreading over the top dressing. Scalloped Cnicken made as above.
Stewed Turkey. — Simmer the bones and gristle of the turkev with a bunch of sweet herbs and an onion and carrot till a well-flavored broth is obtained ; skim out bones, thicken slightly and add any cold turkey cut in inch or two inch pieces, and any gravv, or season with butter. When heated add cup cold water or milk, then a few baking-powder dumplings, pinched off in little balls ; place where it will cook rapidlv and serve as soon as dumplings are done. Or omit cold water and dumplings, stir in more thickening if needed and when hot pour over croutons of toasted bread placed on platter. Or for Turkey Pie^ cut pieces in neat slices and heat as above, then skim out and place a layer in baking dish, then a layer of sliced raw potatoes, or they may be parboiled first, then turkey, etc., till dish is almost full ; pour over the broth, cover with a crust as in Chicken Pie and bake in oven. Some do not first heat the turkey. For Turkey Soup, see Soups.
lurkey Croquettes. — Mince cold turkey as fine as possible, season with pepper, salt, a little nutmeg and a very little minced onion. Put a large tablespoon butter and two of flour in saucepan, when mixed add gill cream, let boil and stir in the meat. Pour out and when cold take a spoonful of the mixture, form in balls or eggshapes and single or double-bread and fry as fritters Some take a little stock, if bones have been used for soup and add only a table* spoon cream, and onion may be omitted.
642 PBESERVE8.
Before canning was invented, fruits were dried and pre* served, and preserves were the special pride of thrifty housewives. Canned fruits have largely displaced them in household favor. They require great care in making. To get the best results, only a small amount of neatly pared fruit should be placed, at one time, in the syrup, after it has been carefully prepared and classified. One reason for this is that it is difficult to watch a large quantity so as to ensure its being done to above. After paring apples, peaches and pears, drop them into cold water to prevent them from turning dark. The old rule in preserving was a pound of sugar to a pound of fruit, but since the practice has been to seal in cans, three quarters of a pound of sugar, or even less, is sufficient. In making preserves or marmalade, follow all the directions under Canning Fruits and Jellies and Jams, as to kettle, sugar and canning. Quinces, pears, citrons, water-melons, rinds, cherries and currants, should be cooked until tender in water or a weak syrup before putting into a Sjrrup of the full sweetness. Otherwise they will become hard.
Records on this page
Scalloped TurkeyTurkey CroquettesStewed Turkey