For a turkey weighing from eight to ten pounds allow one loaf
of stale baker's bread, one quart of oysters, one lemon, two roots of
celery and one-quarter of a pound of butter✪ Stuffing for a Turkey. It is taken for granted
that the turkey is thoroughly cleaned and wiped drj^ before putting
l6 MEATS
the stuffing in. Crumble the bread till very fine ; season with
pepper and salt. Drain the oj^sters, setting the liquor aside. Now
take a very sharp knife and peel ofiF the outer rind of the lemon,
being careful not to have any of the bitter and tough white skin
left on. Cut the peel in very small bits, chop the white part of the
celery very fine, adding the butter and the juice of the lemon.
Mix the ingredients mentioned, stirring until thoroughly mixed ;
then proceed to stuff body aud crop. A turkey of the size spoken
of requires at least two hours baking, and it should be basted
frequently ; the liquor of the oysters should be put in the pan when
the pan is first set in the oven, and this is to be used in basting.
The giblets and livers should be cooked in a basin on top of the
stove, then chopped fine, and when the gravy is made, add them
to it.
VEAL OR BEEF LOAF— Miss Annie Laughlin
Three pounds chopped veal or beef, three well beaten eggs, salt
and pepper to taste, one-half cup butter. Powdered cracker to
make the above the consistency of dough✪ Veal or Beef Loaf. Make into a loaf and
bake until done, basting with butter. Use hot water to moisten
the ingredients if it is too dry to mold with hand.
BOILED TONGUE— Miss Annie Laughlin
Soak tongue over night and boil four hours in milk and water✪ Boiled Tongue,
peel and place on platter ; garnish with parsley.
VEGETABLES ^
^
^
CANNED CORN— Mrs. Jas. Laughlin
Use one ounce tartaric acid to eight quarts corn✪ Canned Corn. Cut corn
from cob, use sufficient water to cook corn. Dissolve the acid in a
little water, stir well into corn just before putting into can and seal.
BAKED TOMATO AND EGG PLANT— Mrs. House
Take a deep earthenware dish, pour into it a cup of cream,
cut several slices of egg plant very thin, salt well, and line the dish
with them; slice two large tomatoes, place a layer of .these on the
egg plant, next a layer of spaghetti (.cooked); sprinkle with grated
cheese, pieces of butter, salt and pepper; cover this with layer of
tomatoes, salt well and sprinkle with chopped green pepper✪ Baked Tomato and Egg Plant and a
top layer of egg plant, which also salt and pepper well. Cook
gently an hour and half in a slow hot oven.
CREAMED SQUASH— Miss Annie Lau^hlin
Bake Hubbard Squash in the oven and when done, scrape from
shell and place in a granite kettle on the stove; add sweet cream,
salt, pepper and butter✪ Creamed Squash; beat to a cream and serve hot.
TO BAKE SWEET POTATOES— Mrs. Dwinelle
Boil until almost done, then pour off water and stand them in a
hot oven about fifteen minutes. Remove skins and serve.
SWEET POTATOES AU CARAMEL— Miss Laughlin
Boil sweet potatoes, peel and cut in long strips, lay in a baking
dish that can be sent to table, dredging with two tablespoons flour,
two teaspoons cinnamon. Dot with four tablespoons butter cut in
bits, sprinkle w4th four tablespoons sugar, and pour over all a cup of
hot water. Bake until brown.
l8 ■ VEGETABLES
CORN PUDDING— Mrs. Compton ✪ Sweet Potatoes au Caramel
Choice recipes
1900Page 6 · 8 recipe records on this page
Presented as published in 1900. 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
For a turkey weighing from eight to ten pounds allow one loaf of stale baker's bread, one quart of oysters, one lemon, two roots of celery and one-quarter of a pound of butter. It is taken for granted that the turkey is thoroughly cleaned and wiped drj^ before putting
l6 MEATS
the stuffing in. Crumble the bread till very fine ; season with pepper and salt. Drain the oysters, setting the liquor aside. Now take a very sharp knife and peel ofiF the outer rind of the lemon, being careful not to have any of the bitter and tough white skin left on. Cut the peel in very small bits, chop the white part of the celery very fine, adding the butter and the juice of the lemon. Mix the ingredients mentioned, stirring until thoroughly mixed ; then proceed to stuff body aud crop. A turkey of the size spoken of requires at least two hours baking, and it should be basted frequently ; the liquor of the oysters should be put in the pan when the pan is first set in the oven, and this is to be used in basting. The giblets and livers should be cooked in a basin on top of the stove, then chopped fine, and when the gravy is made, add them to it.
VEAL OR BEEF LOAF— Miss Annie Laughlin
Three pounds chopped veal or beef, three well beaten eggs, salt and pepper to taste, one-half cup butter. Powdered cracker to make the above the consistency of dough. Make into a loaf and bake until done, basting with butter. Use hot water to moisten the ingredients if it is too dry to mold with hand.
BOILED TONGUE— Miss Annie Laughlin Soak tongue over night and boil four hours in milk and water, peel and place on platter ; garnish with parsley.
VEGETABLES ^
^ ^
CANNED CORN— Mrs. Jas. Laughlin
Use one ounce tartaric acid to eight quarts corn. Cut corn from cob, use sufficient water to cook corn. Dissolve the acid in a little water, stir well into corn just before putting into can and seal.
BAKED TOMATO AND EGG PLANT— Mrs. House
Take a deep earthenware dish, pour into it a cup of cream, cut several slices of egg plant very thin, salt well, and line the dish with them; slice two large tomatoes, place a layer of .these on the egg plant, next a layer of spaghetti (.cooked); sprinkle with grated cheese, pieces of butter, salt and pepper; cover this with layer of tomatoes, salt well and sprinkle with chopped green pepper and a top layer of egg plant, which also salt and pepper well. Cook gently an hour and half in a slow hot oven.
CREAMED SQUASH— Miss Annie Lau^hlin
Bake Hubbard Squash in the oven and when done, scrape from shell and place in a granite kettle on the stove; add sweet cream, salt, pepper and butter; beat to a cream and serve hot.
TO BAKE SWEET POTATOES— Mrs. Dwinelle
Boil until almost done, then pour off water and stand them in a hot oven about fifteen minutes. Remove skins and serve.
SWEET POTATOES AU CARAMEL— Miss Laughlin
Boil sweet potatoes, peel and cut in long strips, lay in a baking dish that can be sent to table, dredging with two tablespoons flour, two teaspoons cinnamon. Dot with four tablespoons butter cut in bits, sprinkle w4th four tablespoons sugar, and pour over all a cup of hot water. Bake until brown.
l8 ■ VEGETABLES
CORN PUDDING— Mrs. Compton
Records on this page
Stuffing for a TurkeyVeal or Beef LoafBoiled TongueCanned CornBaked Tomato and Egg PlantCreamed SquashSweet Potatoes au CaramelCorn Pudding