Nuts in Individual Baskets
out, to be sure sne gets everything needed before
beginning her cooking.
DRESSING THE TURKEY
Returning home, as soon as the turkey is de-
livered show her how to dress it. This is always
an interesting process, and while few mothers like
to see their girls really do this work, they ought
to explain it fully. After taking out the pin-
feathers and singeing, the skin should be care-
fully washed with warm water, soap and a small
clean cloth, for so much dust adheres to the flesh
of poultry that in no other way can it be removed.
As fowls are usually drawn at the market, now
COOKERY FOR LITTLE GIRLS
take out the giblets, tear away the lights, rinse
thoroughly the inside and then sprinkle with salt.
MOIST STUFFING
The little cook herself can be allowed to make
the stuffing. To each loaf of stale bread, broken
in small pieces, add salt and pepper to taste, two
tablespoonfuls of butter, half-teaspoonful of
ground sage and boiling water enough to slightly
moisten.
DRY STUFFING
For dry dressing, crumble the bread, omit the
water, but use four tablespoonfuls of melted but-
ter. Pack in the turkey very loosely. Some peo-
ple like this seasoned with thyme, while others
prefer onion.
OYSTER STUFFING
Or if oyster dressing is preferred, omit sage
and add instead one pint of oysters, using the
liquor to dampen the bread. Pack lightly in the
turkey, sew up the opening with white thread and
set away in a cool place.
110
THE THANKSGIVING DINNER
CRANBERRY SAUCE
Taking the cranberries next, the child can sort
them over, wash and put on in a granite kettle,
allowing half a cupful of water and two cupfuls
of sugar to each quart of berries✪ Cranberry Sauce. Place over a
slow fire, and after boiling fifteen or twenty min-
utes, stirring only enough to keep from burning,
remove and set away until cool enough to pour
in a glass dish. Berries cooked this way will keep
their shape, be transparent and a bright, pretty
red.
MINCE MEAT
The mince-meat takes some time to prepare,
and is much better if made a week or two before-
hand and allowed to stand in a tightly covered
jar. Our small cook can help get ready the rai-
sins, currants, citron, orange peel, and apples
while the beef is boiling, and then will be delighted
to do the chopping. To half a pound of lean beef,
cooked until well done and chopped fine, add half
a pound of chopped suet and one pound of
chopped tart apples, prepared separately. To
this put half a pound of currants, cleaned and
dried, half a pound of seeded raisins, half a pound
of citron, cut in small pieces, two cupfuls of light-
Ill
COOKERY FOR LITTLE GIRLS ✪ Mince Meat
Page 33 · 5 recipe records on this page
Presented as published in 1910. 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
Nuts in Individual Baskets out, to be sure she gets everything needed before beginning her cooking.
DRESSING THE TURKEY Returning home, as soon as the turkey is delivered show her how to dress it. This is always an interesting process, and while few mothers like to see their girls really do this work, they ought to explain it fully. After taking out the pinfeathers and singeing, the skin should be carefully washed with warm water, soap and a small clean cloth, for so much dust adheres to the flesh of poultry that in no other way can it be removed. As fowls are usually drawn at the market, now
take out the giblets, tear away the lights, rinse thoroughly the inside and then sprinkle with salt.
MOIST STUFFING
The little cook herself can be allowed to make the stuffing. To each loaf of stale bread, broken in small pieces, add salt and pepper to taste, two tablespoonfuls of butter, half-teaspoonful of ground sage and boiling water enough to slightly moisten.
DRY STUFFING
For dry dressing, crumble the bread, omit the water, but use four tablespoonfuls of melted butter. Pack in the turkey very loosely. Some people like this seasoned with thyme, while others prefer onion.
OYSTER STUFFING
Or if oyster dressing is preferred, omit sage and add instead one pint of oysters, using the liquor to dampen the bread. Pack lightly in the turkey, sew up the opening with white thread and set away in a cool place.
CRANBERRY SAUCE
Taking the cranberries next, the child can sort them over, wash and put on in a granite kettle, allowing half a cupful of water and two cupfuls of sugar to each quart of berries. Place over a slow fire, and after boiling fifteen or twenty minutes, stirring only enough to keep from burning, remove and set away until cool enough to pour in a glass dish. Berries cooked this way will keep their shape, be transparent and a bright, pretty red.
MINCE MEAT
The mince-meat takes some time to prepare, and is much better if made a week or two beforehand and allowed to stand in a tightly covered jar. Our small cook can help get ready the raisins, currants, citron, orange peel, and apples while the beef is boiling, and then will be delighted to do the chopping. To half a pound of lean beef, cooked until well done and chopped fine, add half a pound of chopped suet and one pound of chopped tart apples, prepared separately. To this put half a pound of currants, cleaned and dried, half a pound of seeded raisins, half a pound of citron, cut in small pieces, two cupfuls of light-
Records on this page
Cranberry SauceMoist StuffingDry StuffingOyster StuffingMince Meat