three tablespoonfuls of lard, one cup of sweet milk, two heaping teaspoonfuls of baking powder, a little salt, and enough water added to the milk to wet up the dough✪ Chicken Pie. Bake about three quarters of an hour ; watch it carefully, so that the top may not brown too much ; lay a paper over the top, and leave the oven-door ajar, if the heat is too great. Pressed Chicken, — Boil until the meat will separate readily from the bones ; use just as little water as possible✪ Pressed Chicken to cook it in ; after you have taken the chicken out and re- moved the bones, cut it in small pieces, and put back into the kettle with the broth and boil until very tender ; then put it into a basin and turn the broth over it, cover and press. When cold, slice it and serve for tea. Roast Turkey. — A good housewife will superintend the dressing or stuffing of the Thanksgiving turkey. How few know how to give it those little touches which make the marvelous change from a doughy, tasteless conglomerate to the fine, thoroughly-seasoned dressing which alone is pal- atable ! A delicious stuffing for turkey, chicken, or duck, is made of whole oysters (small ones), crackers rolled fine, seasoned with pepper and salt, and as much butter as will serve when melted to moisten the crackers. If the conven- tional stuffing of bread crumbs with a very small bit of salt pork chopped fine and seasoned with sage is preferred, see that it also is properly prepared. If the sage is not already sifted and entirely free from stems, take the quantity you are to use, put it on a plate, and set it in the oven for a moment only ; the leaves will be crisp, and you can easily rub them fine in your hands. It is always safe before stuffing a fowl to rinse it in weak sal- eratus water, and then in clear water. About cooking a turkey the '^ doctors disagree," but an easy and, so far as I see, unobjectionable way is to first steam the turkey until it is tender ; then brown slowly in the oven, basting it often. 2 26 EOUSEnOLD HI NTS. This way is certainly best if the mistress of the house gets her own dinner, as she can give her mind to the prep- aration of other dishes without running to the oven every few minutes to investigate. Roast Duck, — Parboil the duck, changing the water once or twice ; then stuff and roast same as chicken. All kinds of game and wild fowls may be cooked in precisely the same way. Quail. — Clean, rinse in saleratus water, unless you are sure they are perfectly fresh ; roast, basting often ; serve with or without toast. GRAVIES. Is any one perplexed by gravy ? Will the grease rise to the top, and the thickening fall to the bottom ? Is good gravy on your table an accident rather than a result of thought and painstaking ? If this is the case, and I know of one instance where it was so at one time, you will be glad to know that it is not hard to make good gravy. Gravy. — After repeated failures I determined, at all hazards, to solve the serious problem. I had a roast of beef in the dripping-pan ; it was ready to take up on the platter ; in the pan was, I knew, good material for gravy, and after taking up the meat I poured all, with the excep- tion of about three tablespoonf uls, out into a basin ; I then put a little cold water into the pan, then added half a cup of milk into which I had beaten two tablespoonfuls of flour✪ Gravy, then set the pan on the stove, stirring the gravy every mo- ment, and presently had the satisfaction of seeing a rich brown, well-made gravy ready for the table. Oravy without Milk. — A housekeeper of long experience gives this recipe and vouches for its excellence : After the meat is roasted, strain the grease through a sieve into a clean bowl, reserving about four tablespoonfuls fpr the gravy. Take a tablespoonful of flour and rub into the hot drip- MEATS, SOUPS, AND FISH. 27 pings, then pour in boiling water, stirring it constantly till it cooks ; season to taste.

AI-modernized reading of the original text

three tablespoonfuls of lard, one cup of sweet milk, two heaping teaspoonfuls of baking powder, a little salt, and enough water added to the milk to wet up the dough. Bake about three quarters of an hour ; watch it carefully, so that the top may not brown too much ; lay a paper over the top, and leave the oven-door ajar, if the heat is too great. Pressed Chicken, — Boil until the meat will separate readily from the bones ; use just as little water as possible to cook it in ; after you have taken the chicken out and removed the bones, cut it in small pieces, and put back into the kettle with the broth and boil until very tender ; then put it into a basin and turn the broth over it, cover and press. When cold, slice it and serve for tea. Roast Turkey. — A good housewife will superintend the dressing or stuffing of the Thanksgiving turkey. How few know how to give it those little touches which make the marvelous change from a doughy, tasteless conglomerate to the fine, thoroughly-seasoned dressing which alone is palatable ! A delicious stuffing for turkey, chicken, or duck, is made of whole oysters (small ones), crackers rolled fine, seasoned with pepper and salt, and as much butter as will serve when melted to moisten the crackers. If the conventional stuffing of bread crumbs with a very small bit of salt pork chopped fine and seasoned with sage is preferred, see that it also is properly prepared. If the sage is not already sifted and entirely free from stems, take the quantity you are to use, put it on a plate, and set it in the oven for a moment only ; the leaves will be crisp, and you can easily rub them fine in your hands. It is always safe before stuffing a fowl to rinse it in weak saleratus water, and then in clear water. About cooking a turkey the '^ doctors disagree," but an easy and, so far as I see, unobjectionable way is to first steam the turkey until it is tender ; then brown slowly in the oven, basting it often. 26 EOUSEnOLD HI NTS. This way is certainly best if the mistress of the house gets her own dinner, as she can give her mind to the preparation of other dishes without running to the oven every few minutes to investigate. Roast Duck, — Parboil the duck, changing the water once or twice ; then stuff and roast same as chicken. All kinds of game and wild fowls may be cooked in precisely the same way. Quail. — Clean, rinse in saleratus water, unless you are sure they are perfectly fresh ; roast, basting often ; serve with or without toast. GRAVIES. Is any one perplexed by gravy ? Will the grease rise to the top, and the thickening fall to the bottom ? Is good gravy on your table an accident rather than a result of thought and painstaking ? If this is the case, and I know of one instance where it was so at one time, you will be glad to know that it is not hard to make good gravy. Gravy. — After repeated failures I determined, at all hazards, to solve the serious problem. I had a roast of beef in the dripping-pan ; it was ready to take up on the platter ; in the pan was, I knew, good material for gravy, and after taking up the meat I poured all, with the exception of about three tablespoonfuls, out into a basin ; I then put a little cold water into the pan, then added half a cup of milk into which I had beaten two tablespoonfuls of flour, then set the pan on the stove, stirring the gravy every moment, and presently had the satisfaction of seeing a rich brown, well-made gravy ready for the table. Oravy without Milk. — A housekeeper of long experience gives this recipe and vouches for its excellence : After the meat is roasted, strain the grease through a sieve into a clean bowl, reserving about four tablespoonfuls for the gravy. Take a tablespoonful of flour and rub into the hot drip- MEATS, SOUPS, AND FISH. 27 pings, then pour in boiling water, stirring it constantly till it cooks ; season to taste.

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